Description
Sizzling cast iron skillet steak delivers restaurant-quality flavor right in your kitchen, with a perfectly crispy exterior that seals in all the juicy goodness. Grab your skillet, season generously, and prepare for a mouthwatering meal that’ll make your taste buds dance.
Ingredients
Scale
Main Proteins:
- 2 boneless steaks (Ribeye, New York Strip, or Sirloin)
Seasonings:
- Salt (to taste)
- Pepper (to taste)
Cooking Essentials:
- 2 tablespoons high smoke point cooking oil
Instructions
- Remove steaks from refrigerator and allow them to reach room temperature for 30 minutes, which helps them cook more evenly.
- Use clean kitchen towels to thoroughly dry each steak’s surface, ensuring maximum potential for crispy exterior.
- Sprinkle 1 teaspoon of salt and ½ teaspoon of black pepper across both sides of the 200-250 gram steaks, pressing seasonings gently into the meat.
- Position cast iron skillet on stovetop burner and heat at medium-high for 4 minutes until surface becomes extremely hot.
- Pour 2 tablespoons of high smoke point oil into skillet, tilting pan to distribute evenly across bottom surface.
- Carefully position seasoned steaks into skillet using metal tongs, placing them without overcrowding.
- Sear first side for 4 minutes without moving, allowing deep golden-brown crust to develop.
- Flip steaks and cook opposite side for 3-4 minutes, maintaining consistent medium-high heat.
- Use tongs to quickly sear steak edges, rotating to achieve consistent browning around entire perimeter.
- Check internal temperature with meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium.
- Transfer steaks to clean cutting board and let rest 5 minutes, which allows internal juices to redistribute.
- Slice steaks against grain using sharp knife, cutting into ½-inch thick pieces for optimal tenderness.
- Plate immediately and serve hot for maximum flavor and texture.
Notes
- Let the steak sit at room temperature before cooking to ensure even heat distribution and a more consistent cook.
- Pat the steak completely dry to achieve a gorgeous golden-brown crust that seals in all the delicious flavor.
- Use a meat thermometer for precise doneness, as cooking times can vary depending on steak thickness and heat intensity.
- Resting the steak after cooking allows the juices to redistribute, guaranteeing a tender and succulent result that will make every bite memorable.
- Prep Time: 35 minutes
- Cook Time: 8-12 minutes
- Category: One-Skillet
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 540 kcal
- Sugar: 0 g
- Sodium: 400 mg
- Fat: 40 g
- Saturated Fat: 15 g
- Unsaturated Fat: 23 g
- Trans Fat: 1 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 45 g
- Cholesterol: 120 mg