Cooking steak in a cast iron skillet is a fantastic way to achieve a delicious, restaurant-quality sear and flavor. Follow these steps for a mouthwatering steak:
Ingredients:
- Steak (ribeye, sirloin, or filet mignon are excellent choices)
- Salt and pepper (or your favorite steak seasoning)
- Cooking oil with a high smoke point (e.g., canola oil, vegetable oil, or grapeseed oil)
- Butter (optional, for extra richness and flavor)
Instructions:
Select the right steak: Choose a high-quality cut of steak, preferably at least 1-inch thick, and bring it to room temperature by taking it out of the refrigerator 30-60 minutes before cooking.
Preheat the cast iron skillet: Place the cast iron skillet on your electric stove top and preheat it over medium-high to high heat. It's essential to get the skillet really hot for a proper sear.
Season the steak: Pat the steak dry with paper towels to remove excess moisture. Season both sides of the steak generously with salt and pepper, or your preferred steak seasoning. Let the seasoning sit on the steak for a few minutes before cooking.
Add cooking oil: Once the skillet is hot, add a high smoke point oil (1-2 tablespoons) to the pan and swirl it around to coat the surface evenly. You want the oil to shimmer but not smoke excessively.
Sear the steak: Carefully place the seasoned steak in the hot skillet. Allow it to sear without moving it for 2-3 minutes to develop a crust. Use tongs to flip the steak and sear the other side for another 2-3 minutes. If your steak is thicker (1.5 inches or more), you can sear the edges as well for a few seconds.
Add butter (optional): For extra richness and flavor, you can add a tablespoon of butter to the skillet during the last minute of cooking. Once melted, use a spoon to baste the steak with the melted butter.
Check for doneness: To determine the steak's internal temperature, use a meat thermometer. The temperatures for various levels of doneness are as follows:
- Rare: 120-125°F (49-52°C)
- Medium-rare: 130-135°F (54-57°C)
- Medium: 140-145°F (60-63°C)
- Medium-well: 150-155°F (65-68°C)
- Well-done: 160°F (71°C) and above
Rest the steak: Once the steak reaches your desired level of doneness, remove it from the skillet and let it rest on a cutting board for a few minutes. Resting allows the juices to redistribute, resulting in a tender and juicy steak.
Slice and serve: After resting, slice the steak against the grain to ensure maximum tenderness. Serve your deliciously seared steak with your favorite side dishes and enjoy!
Remember, cooking times can vary depending on the thickness of the steak and your stove's heat output, so it's essential to keep an eye on the cooking process and adjust as needed. Enjoy your perfectly cooked cast iron skillet steak!