The Best Cast Iron Skillet Steak Recipe
Seal in succulence with a perfectly seared Ribeye steak in a hot cast iron skillet, seasoned to perfection for a mouthwatering flavor burst!
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Calories: 180kcal
Servings: 2
Equipment
- Cast Iron Skillet
- Tongs
- Meat thermometer
- Kitchen Towels
- Cutting Board and Knife
Ingredients
- 2 boneless steaks such as Ribeye, New York Strip, or Sirloin, each approximately 200 to 250 grams.
- Salt and Pepper: To taste.
- Cooking Oil: 30 milliliters 2 tablespoons of high smoke point oil.
Instructions
- Take the steaks out of the refrigerator and let them come to room temperature for about 30 minutes.
- Pat the steaks dry with kitchen towels to ensure a good sear.
- Season both sides of each steak generously with salt and pepper.
- Place the cast iron skillet on the stove over medium-high heat.
- Allow the skillet to heat up for 3-5 minutes until it's very hot.
- Add the cooking oil to the hot skillet, swirling to coat the bottom.
- Gently place the seasoned steaks in the skillet using tongs.
- Sear the steaks for 3-5 minutes on each side, depending on your preferred doneness. Adjust the time for more or less doneness.
- Using the tongs, sear the edges of the steaks for about 1 minute to ensure an all-around flavorful crust.
- Use a meat thermometer to check the internal temperature. For rare, aim for 125°F (52°C), medium-rare 135°F (57°C), medium 145°F (63°C), medium-well 150°F (66°C), well-done 160°F (71°C).
- Transfer the cooked steaks to a plate or cutting board and let them rest for 5 minutes. This helps the juices redistribute, ensuring a juicy result.
- After resting, slice the steaks against the grain for maximum tenderness.
- Serve immediately and enjoy your perfectly seared and seasoned cast iron skillet steak!
Notes
- Let it Warm Up: Give the steak some time to get comfy at room temperature before cooking. About 30 minutes should do the trick.
- Season Well: Sprinkle some salt and pepper on both sides of the steak. It makes it taste better!
- Get the Pan Hot: Make sure the pan is really, really hot before you put the steak in. A hot pan gives the steak a nice sear, making it tasty.
- Check Inside: Use a thermometer to check how cooked the inside is. If you like it a bit pink, go for 125°F; if you like it more done, aim for higher temperatures.
- Let it Chill: After cooking, let the steak rest for about 5 minutes before slicing. This helps keep it juicy and yummy.
Nutrition
Serving: 85g | Calories: 180kcal | Carbohydrates: 60g | Protein: 21g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 50mg | Iron: 2mg