Best Way To Cook Steak On Cast Iron


best way to cook steak on cast iron

So what’s the best way to cook steak on cast iron skillet? 

Preparing meat in a cast-iron skillet is one of the best ways to cook meat since it warms evenly and maintains heat exceptionally well. 

A preheated cast-iron pan offers the intense heat required to sear the outside of a steak to a crunchy, delicious golden brown while simultaneously cooking the inside to perfection. 

Best Way To Cook Steak On Cast Iron

  1. First, you ensure that your steak is thoroughly thawed before cooking.
  2. Season and heat a cast-iron skillet over high heat for about ten minutes until it is hot.
  3. Place the steak on the heated skillet after adding 2 to 3 teaspoons of animal fat.
  4. Heat the meat until it achieves a core temperature of 10°F below the required end temperature.
  5. Remove the steak from the pan and set it aside to rest for 10 minutes before serving, loosely covering it with foil. Throughout this period, the temp of the steak will rise by around 10°F

Cooling your meat is also essential since the cooking steam draws the meat’s fluids to the surface. Resting the steak allows the juices to seep back into and throughout the steak, maintaining it moist and tasty.

How Can You Cook Your Steak In A Cast Iron Skillet With Butter?

1. Oil the Steak

Once you’ve got your steak, brush it lightly with oil. Because oil degrades at hot temperatures, use a high melting and boiling point. Extra virgin olive oil, for example, can withstand far greater temperatures than most other oils.

You must fully cover both sides of your steak with oil; though you’ll not need to worry about the edges. Although the steak will not adhere to the skillet, you will need the oil to transfer the convection from the skillet to the meat quickly.

2. Season the Steak

The meat is now ready to be seasoned. In most cases, finely powdered cardamom and rough sea or Sea salt are used. The oil will keep the spices in position, and if you decide to make a marinara in the saucepan later, the additional flavor will come from the fat.

Aside from sodium and paprika, many restaurants season the combination with minced rosemary or other herbs. You want to emphasize the flavor of the steak rather than the spices. 

At the very least, the salt must retaliate with the steak’s exterior to give the desired flavor. Allow the salt to lie on the steak for at least 25 minutes before boiling to allow it to sink into the outside.

3. Preheat the Grill

Boiling can be conducted on a side burner with a grill or on a cooktop with an oven. The burner is required to heat the pan and begin cooking the meat, and the heater or oven is needed to finish the procedure. In any case, you must prepare the grill or oven to a high temperature, preferably 500 F/260 C, though any temperature between 400 F/245 C or greater would suffice.

This technique generates a lot of smoke. It will take time before you can realize it on the patio, although your smoke detector will if you decide to cook inside. If you’re carrying out this process in your kitchen, you might want to switch off the sensor and open several windows. (Remember to switch it back on)

4. Preheat the Cast Iron Skillet

A blazing hot cast iron skillet is required to complete this technique. And scorching hot means “heated till it smokes.” The pan should also be clean and clear of any oil, besides the oil used in seasoning a good cast iron skillet) or culinary spray. All of the fat you’ll need is now on the steak’s top.

Let your cast iron skillet warm up on a stove set to medium temperature. Add a single bit of water to the pan to see whether it is hot enough. The pan is hot enough because it bounces for a minute before vanishing.

Prepare your steak, a transparent plate, a heavily loaded grill cloth, a dollop of cream cheese, and a set of tongs ahead of time. Once you begin the boiling procedure, you won’t take a break.

5. Place the Steak in the Hot Skillet

Place the meat in the heated skillet as much of the steak as possible must come into touch with the metal; thus, never use a steak larger than your pan.

This will produce a lot of smoke, as well as bubbling and searing, but you should wait precisely five minutes without moving the meat. Be patient and keep an eye on the time. You could believe it’s on fire, but don’t worry, everything is alright.

6. Turn the Steak Over

After five minutes have elapsed, flip your steak and place it back in the skillet, assuring it is fully seated. The roasted surface must be a rich, medium brown (not black). Keep cooking your steak for another five minutes.

Meanwhile, be calm and allow the steak to finish cooking. Ensure you keep your oven mitt on throughout this time. Because the metal you’re going to pick up is hefty and nearly 450 degrees Fahrenheit, you’ll need a decent glove.

7. Top Steak With Butter and Move to the Grill (or Oven)

The meat has been boiling for five minutes; remove it from the fire now if you want it very rare. If you need more meat, place the skillet in a hot oven.

Shut the barbecue lid or oven cover and heat until the meat is done to your liking. Spread a pat of butter across the surface of the beef, precisely in the center. This butter will immediately melt and flow back over the meat, imparting a deep, caramelized, nutty taste.

Choose an oven-safe thermostat to acquire a precise temperature measurement on this sirloin.

8. Testing the Temperature

It’s both an art and a science to determine when something is done. If you use a thermostat, you must accurately determine when the steak is done. Ensure you have removed the meat when it is 10 degrees Fahrenheit below the desired temperature. This is because the steak will continue to roast for a few moments after being removed from the flame. 

If you want a ribeye steak (around 150 degrees Fahrenheit or 65 degrees Celsius), take the steak off the grill and out of the pan when the center temperature hits 135 degrees Fahrenheit or 62 degrees Celsius.

9. Rest, Plate, and Serve

When the meat is done, take this from the pan and lay it on a platter, carefully covering it with aluminum foil. Allow for a 10-minute rest. The resting period helps the fluids redistribute throughout the meat, rendering it tender.

How To Cook Ribeye Steak In A Cast Iron Skillet

It’s simple to prepare delicious ribeye sirloin at home. Here’s a rundown of the stages; you may find comprehensive directions in the recipe leaflet below.

To begin, preheat your oven to 550°F.

After that, pat the steaks dry using paper towels. Maintaining they’re top dry will aid in the formation of a healthy crust.

Then, thoroughly season all sides using sea salt and peppercorns to taste. It’s easy to season the fatty corners as well.

Preheat a well-seasoned cast-iron pan over high temperatures until it begins to smoke. No need to apply oil if your skillet is well-seasoned.

Toss the steaks into the pan. Cook for 5 minutes on each side, then an additional 1 minute on the margins. If your skillet becomes too hot, reduce the heat to moderate, though in general, you desire it amazingly.

Move the hot pan to the preheated oven with care, using oven mitts. Allow 5 minutes for moderate steaks and 10 minutes for medium-done steaks to rest in the pan.

To maintain the sirloin warm, place them on a heated dish and cover them loosely with foil. Allow for 10 minutes of resting time before serving with butter on top.

How Long To Cook Steak In A Cast Iron For Medium Rare?

Cook for 40 seconds before moving the steak, pushing slightly to achieve even engagement with the pan. Keep on tossing and flipping for another two to three minutes, or until the meat reaches the required level of medium-rare (a thermometer should register 145° for medium-rare, 150° for medium, and 165° for medium-well).

Is A Cast Iron Skillet The Best Way To Cook A Steak?

Yes, a cast-iron pan is perfect for cooking steak since it warms evenly and holds heat effectively. A preheated cast-iron pan produces the intense heat required to sear a steak’s surface to a crispy, delicious golden brown while perfectly cooking the center.

Is It Better To Cook Steak With Butter Or Oil?

Yes, it is preferable to cook steak in butter or oil. Because butter has a reduced smoke point, it will burn at the high heat required to cook steak that is beautifully crunchy and golden brown on the surface while remaining soft and succulent on the inside. Cooking oil, not butter, should be used to sear your meat.

Do You Use Oil When Cooking Steak In A Cast Iron?

When cooking steak with cast iron, you can use oil. While preparing steaks in a cast iron pan, you need to increase the oil. Because of their high smoke values, soybean oil, olive oil, grape seed oil gasoline, and extra virgin olive oil are excellent choices for cooking steak.

CookingBeFun

Denzel and Beryl are a food scientist powerhouse couple. They met while attending culinary school, and have been cooking and baking together ever since. They love to watch football, movies, and reality shows in their free time. They have even participated in several cooking and baking competitions globally!

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