Searing Steaks in Cast Iron
A cast iron skillet holds heat better than any other pan in your kitchen, making it the primary tool for steakhouse-style results. The secret isn't a complex spice rub, but patience during the pre-heat and focus on the crust formation.
Dryness is the enemy of the sear.
Pat your steak with paper towels until it is completely dry to the touch before it ever hits the pan. If the surface is damp, you will steam the meat instead of browning it.
- 10-inch or 12-inch cast iron skillet
- Long-handled tongs
- Instant-read meat thermometer
- Heavy-duty oven mitt
What goes in.
- 2 (1.5 inch thick)ribeye or New York strip steaks
- 1 tbsphigh-smoke point oil (avocado, grapeseed, or canola)
- 1 tbspkosher salt
- 2 tbspunsalted butter
- 3 clovesgarlic, smashed
- 2 sprigsfresh thyme or rosemary
Mastering the carry-over
Pull the steak when it hits 120°F for medium-rare; the residual heat will carry it to 130°F while it rests, keeping the center tender.
The method.
Temper and salt
Take the meat out of the refrigerator 30 minutes before cooking. Season generously with kosher salt on all sides.
Preheat the iron
Place the empty skillet over medium-high heat for 5 minutes. Add the oil; if it shimmers and moves like water, it is ready.
The sear
Lay the steak away from you to avoid oil splatter. Let it cook undisturbed for 3 minutes until a mahogany crust forms.
Flip and baste
Flip the steak. Add butter, garlic, and herbs to the pan. Once the butter foams, tilt the pan slightly and spoon the infused butter over the steak for 2-3 minutes.
Rest
Remove the steak to a cutting board or warm plate. Let it rest for at least 8 minutes before slicing.
Other turns to take.
Peppercorn Crust
Crush whole black peppercorns and press them firmly into the meat before searing.
Reverse Sear
Bake the steak at 225°F until the center hits 110°F, then finish with a 60-second high-heat sear in the skillet.
When it doesn't go to plan.
If your smoke alarm goes off, your heat is likely correct.
Never overcrowd the pan; if cooking two steaks, ensure there is at least an inch of space between them.
Use a thermometer inserted into the thickest part to avoid guessing.
The ones that keep coming up.
Why does my steak stick to the pan?
The steak is likely not seared yet. It will release from the cast iron naturally once a crust has formed.
Can I use olive oil?
Avoid extra virgin olive oil for the sear, as its low smoke point will burn and turn bitter before the crust develops.