Searing Steak in Cast Iron
A good steak doesn't need much, but it demands your full attention. The cast iron pan holds the heat necessary to develop a crust that contrasts with a tender, rendered center.
Dry meat is the foundation of the crust.
Pat your steak thoroughly dry with paper towels before it hits the pan; any surface moisture will cause the steak to steam rather than sear.
- 10-inch or 12-inch cast iron skillet
- Tongs
- Instant-read meat thermometer
What goes in.
- 2 (1.5 inch thick)ribeye or strip steak
- 1 tbspneutral oil with a high smoke point (grapeseed or avocado)
- 2 tbspunsalted butter
- 3cloves garlic, smashed
- 2sprigs fresh thyme or rosemary
- to tastekosher salt and coarse black pepper
Maintaining consistent contact
Do not hover over the steak. Once it is in the pan, leave it alone until the bottom has developed a uniform, deep-brown crust that releases easily from the iron.
The method.
Temper the meat
Take the steak out of the refrigerator 30 minutes before cooking. Season generously with salt on all sides.
Heat the pan
Place the empty cast iron skillet over high heat. Let it get hot—until you see thin wisps of smoke rising from the surface.
Sear the first side
Add the oil and lay the steak into the pan away from you. Cook undisturbed for 3 to 4 minutes until a crust has formed.
Flip and baste
Turn the steak. Add the butter, garlic, and herbs. As the butter foams, tilt the pan slightly and spoon the melting butter over the steak repeatedly for the final minutes of cooking.
Check internal temperature
Insert a thermometer into the thickest part; pull the steak from the pan at 125°F for medium-rare.
Rest
Move the steak to a cutting board and let it sit for at least 8 minutes before slicing. This allows the juices to redistribute.
Other turns to take.
Steak au Poivre
Press cracked peppercorns into the surface of the steak before searing to create a spicy, textured crust.
Compound Butter Finish
Top the resting steak with a small knob of butter mixed with minced shallots and parsley.
When it doesn't go to plan.
If the pan begins to smoke excessively, turn the heat down to medium-high immediately to prevent the butter from burning.
Use a splatter screen if you have one; high-heat searing will release significant amounts of oil.
Render the fat cap by holding the steak upright with tongs, edge-down in the pan, for 60 seconds.
The ones that keep coming up.
Why does my steak stick to the pan?
Usually, the steak isn't dry enough or you are trying to flip it before the crust has finished forming. If the meat resists when you nudge it, give it another 30 seconds.
Can I use olive oil?
Avoid extra virgin olive oil for the initial sear, as it will burn and turn bitter at the high temperatures required for this method.
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