Cast Iron Pan Seared Steak Recipe

Steak: Choose ribeye or sirloin, about 1 inch thick for the best results.

Olive oil: Helps to create a nice sear and adds flavor.

Salt: Enhances the natural flavors of the steak.

Black pepper: Adds a bit of heat and depth to the steak.

Garlic: Crushed garlic cloves infuse the steak with a rich, aromatic flavor.

Thyme: Fresh sprigs of thyme add a subtle earthiness to the dish.

To achieve a perfect crust on your steak, ensure your cast iron pan is preheated until it's smoking hot. This high heat is crucial for the Maillard reaction, which gives the steak its rich, caramelized exterior. Additionally, patting the steaks dry before seasoning helps to prevent steaming and promotes better browning.

• steak - Substitute with pork chops: Pork chops have a similar thickness and can be seared to achieve a comparable texture and flavor.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point, making it suitable for high-heat cooking like searing.

• salt - Substitute with kosher salt: Kosher salt has larger grains, which can enhance the flavor and texture of the steak.

• freshly ground black pepper - Substitute with crushed red pepper flakes: Crushed red pepper flakes add a different kind of heat and complexity to the steak.

• crushed garlic - Substitute with garlic powder: Garlic powder can provide a similar garlicky flavor without the need for fresh garlic.

• thyme - Substitute with rosemary: Rosemary has a robust flavor that complements the richness of the steak similarly to thyme.

• Allow the steaks to cool completely at room temperature before storing. This prevents condensation, which can lead to sogginess.
• Wrap each steak individually in plastic wrap or aluminum foil. This helps to maintain their flavor and prevent freezer burn.
• Place the wrapped steaks in an airtight container or a resealable freezer bag. If using a freezer bag, remove as much air as possible before sealing.
• Label the container or bag with the date of storage. This helps you keep track of how long the steaks have been stored.
• Store the steaks in the refrigerator if you plan to consume them within 3-4 days. For longer storage, place them in the freezer where they can last up to 3 months.
• To reheat, thaw frozen steaks in the refrigerator overnight. This ensures even reheating and maintains the texture.
• Reheat the steaks in a preheated oven at 250°F (120°C) until they reach an internal temperature of 110°F (43°C). Finish by searing them in a hot cast iron pan for 1-2 minutes on each side to restore the crust.
• Alternatively, you can reheat the steaks in a microwave using a low power setting. Place them on a microwave-safe plate, cover with a damp paper towel, and heat in short intervals, checking frequently to avoid overcooking.

• Oven Method

  1. Preheat your oven to 250°F (120°C).
  2. Place the steak on a wire rack set over a baking sheet.
  3. Heat in the oven for about 20-30 minutes, or until the internal temperature reaches 110°F (43°C) for medium-rare.
  4. For a crispy exterior, quickly sear the steak in a hot cast iron pan for 1 minute on each side before serving.

• Stovetop Method

  1. Heat a cast iron pan over medium-low heat.
  2. Add a small amount of olive oil or butter to the pan.
  3. Place the steak in the pan and cover it with a lid.
  4. Heat for about 3-5 minutes on each side, flipping occasionally, until warmed through.

• Sous Vide Method

  1. Preheat your sous vide machine to 130°F (54°C).
  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. Remove from the bag and quickly sear in a hot cast iron pan for 1 minute on each side for a crispy exterior.

• 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 each time, until warmed through. This method is quicker but may not retain the steak's original texture as well.

• Steaming Method

  1. Fill a pot with a small amount of water and bring it 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 without drying out the steak.

• Cast iron pan: Essential for achieving a perfect sear and even cooking due to its excellent heat retention.

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

• Meat thermometer: Ensures you cook the steak to your desired doneness by checking the internal temperature accurately.

• Paper towels: Used to pat the steaks dry, which is crucial for a good sear.

• Small bowl: Handy for mixing the olive oil, salt, and pepper before applying to the steaks.

• Garlic press: Convenient for crushing the garlic cloves quickly and efficiently.

• Spoon: Used for basting the steaks with melted butter, garlic, and thyme.

• Cutting board: Provides a clean surface for prepping the steaks and other ingredients.

• Knife: Necessary for trimming any excess fat from the steaks if needed.

• Timer: Helps keep track of the searing and resting times to ensure perfect results.

Bring steaks to room temperature: Let the steaks sit out for 30 minutes to ensure even cooking.

Preheat the pan: Heat your cast iron pan until smoking hot to get a perfect sear.

Pat steaks dry: Removing moisture helps create a better crust on the steaks.

Season generously: Use plenty of salt and black pepper for maximum flavor.

Use a meat thermometer: Check the internal temperature to avoid overcooking.

Rest the steaks: Let the steaks rest for 5 minutes to retain juices.