Cast Iron Pan Seared Steak Recipe

Steak: Choose ribeye or sirloin for the best results. These cuts are known for their tenderness and flavor.

Olive oil: Used to coat the skillet and help achieve a perfect sear on the steak.

Salt: Enhances the natural flavors of the steak. Use generously.

Freshly ground black pepper: Adds a bit of heat and depth to the steak's flavor.

Garlic: Smashed cloves infuse the steak with a subtle, aromatic flavor.

Fresh thyme: Adds a fresh, herbaceous note to the dish.

Butter: Used for basting the steak, adding richness and a beautiful, glossy finish.

To achieve a perfect sear on your steak, make sure the cast iron skillet is preheated until it's smoking hot. This high heat is crucial for developing a flavorful crust. Additionally, patting the steaks dry with paper towels before seasoning helps to remove excess moisture, allowing for better caramelization. When adding the butter, garlic, and thyme, tilt the skillet slightly and continuously spoon the melted butter over the steaks. This technique, known as basting, infuses the meat with rich flavors and keeps it moist.

• Steak (ribeye or sirloin) - Substitute with pork chops: Pork chops can provide a similar hearty and juicy texture, though the flavor will be slightly different.

• Steak (ribeye or sirloin) - Substitute with portobello mushrooms: For a vegetarian option, portobello mushrooms offer a meaty texture and can absorb flavors well.

• Olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for searing.

• Olive oil - Substitute with grapeseed oil: Grapeseed oil also has a high smoke point and a light flavor, suitable for high-heat cooking.

• Salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a bit of moisture.

• Salt - Substitute with kosher salt: Kosher salt has larger grains and can provide a different texture and flavor profile.

• Freshly ground black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor, often described as more earthy.

• Freshly ground black pepper - Substitute with cayenne pepper: Cayenne pepper will add more heat and a different flavor profile, so use sparingly.

• Garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor that can complement the steak well.

• Garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is not available, though the flavor will be less intense.

• Fresh thyme - Substitute with dried thyme: Dried thyme can be used in place of fresh thyme, though you should use less as it is more concentrated.

• Fresh thyme - Substitute with rosemary: Rosemary offers a different but complementary flavor that pairs well with steak.

• Butter - Substitute with ghee: Ghee has a higher smoke point and a rich, nutty flavor that can enhance the steak.

• Butter - Substitute with margarine: Margarine can be used as a non-dairy alternative, though the flavor will be slightly different.

• Allow the steak to cool completely at room temperature before storing. This helps prevent condensation, which can make the meat soggy.
• Wrap each steak individually in plastic wrap or aluminum foil to maintain its flavor and moisture.
• Place the wrapped steaks in an airtight container or a resealable plastic bag to prevent any odors from the fridge from seeping in.
• Label the container or bag with the date to keep track of freshness.
• Store the steaks in the refrigerator if you plan to consume them within 3-4 days.
• For longer storage, place the wrapped steaks in a freezer-safe bag, removing as much air as possible to prevent freezer burn.
• Label the freezer bag with the date and type of steak for easy identification.
• Freeze the steaks for up to 3 months for optimal taste and texture.
• When ready to use, thaw the steaks in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Reheat the steaks gently in a preheated oven at 250°F (120°C) until warmed through, or use a skillet over medium-low heat, adding a bit of butter or olive oil to keep them moist.

• Oven Method

  1. Preheat your oven to 250°F (120°C).
  2. Place the leftover steak on a wire rack set over a baking sheet.
  3. Heat in the oven for about 20-30 minutes, or until the steak reaches an internal temperature of 110°F (43°C) for medium-rare.
  4. For a crispier exterior, you can quickly sear the steak in a hot cast iron skillet with a bit of olive oil for 1-2 minutes per side after oven heating.

• Stovetop Method

  1. Heat a cast iron skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the steak in the skillet and cover with a lid.
  4. Heat for about 2-3 minutes per side, or until warmed through. Be careful not to overcook.

• Sous Vide Method

  1. Set your sous vide machine to 130°F (54°C) for medium-rare.
  2. Place the steak in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 1 hour.
  4. After heating, quickly sear the steak in a hot cast iron skillet with a bit of olive oil for 1-2 minutes per side.

• Microwave Method

  1. Place the steak on a microwave-safe plate.
  2. Cover with a damp paper towel to retain moisture.
  3. Heat on medium power in 30-second intervals, flipping the steak between intervals, until warmed through. This method is less ideal but works in a pinch.

• Steaming Method

  1. Fill a pot with a small amount of water and bring to a simmer.
  2. Place the steak on a steaming rack above the simmering water.
  3. Cover the pot and steam for about 5-7 minutes, or until the steak is heated through. This method helps retain moisture.

• Cast iron skillet: A heavy-duty pan that retains heat well, perfect for achieving a great sear on your steak.

• Meat thermometer: Essential for checking the internal temperature of the steak to ensure it's cooked to your desired doneness.

• Tongs: Useful for flipping the steaks and handling them without piercing the meat, which helps retain juices.

• Paper towels: Used to pat the steaks dry, which helps in forming a nice crust during searing.

• Knife: For smashing the garlic cloves and possibly slicing the steak after it has rested.

• Cutting board: A surface for preparing the garlic and thyme, and for resting the steak after cooking.

• Spoon: Used to baste the steaks with the melted butter, garlic, and thyme.

• Stove: The heat source for preheating the cast iron skillet and cooking the steak.

• Plate: For resting the steak after it has been cooked to allow the juices to redistribute.

• Aluminum foil: Optional, for tenting over the steak while it rests to keep it warm.

Preheat the skillet: Preheat your cast iron skillet while you season the steaks to save time.

Pat dry: Pat the steaks dry in advance to ensure a better sear and quicker cooking.

Season generously: Season both sides of the steaks with salt and pepper while the skillet heats up.

Use a meat thermometer: Quickly check the internal temperature with a meat thermometer to avoid overcooking.

Resting time: Let the steaks rest for 5 minutes while you prepare any sides or garnishes.