Background and History
Pan-searing steak in a cast iron skillet has become a beloved method for achieving a perfect sear and a tender, juicy interior. The technique combines the use of cast iron cookware, which has been a kitchen staple for centuries, with the tradition of cooking high-quality cuts of meat to perfection.
- 2 boneless steaks (such as ribeye or New York strip), about 1 inch thick
- 2 tablespoons vegetable oil or canola oil
- Salt and pepper, to taste
- 2-3 cloves garlic, minced
- Fresh herbs (rosemary or thyme), optional
- 2 tablespoons unsalted butter
Time: 40 minutes
Cooking Time: 25 minutes
- Preheat your oven to 400°F (200°C).
- Remove the steaks from the refrigerator and let them sit at room temperature for about 30 minutes. This helps them cook evenly.
- Season the steaks generously with salt and pepper on both sides.
- Heat the cast iron skillet over high heat. Once it’s very hot, add the vegetable oil.
- Carefully place the steaks in the skillet and sear for 2-3 minutes on each side, or until a golden-brown crust forms.
- If desired, add minced garlic and fresh herbs to the skillet and a pat of butter on top of each steak.
- Transfer the skillet to the preheated oven. Cook for 6-10 minutes for medium-rare, depending on the thickness of your steaks.
- Remove the skillet from the oven and let the steaks rest for 5 minutes before slicing and serving.
Nutrition Facts (Per Serving)
- Calories: 400
- Protein: 40g
- Carbohydrates: 0g
- Fat: 26g
- Fiber: 0g
- Resting the steaks after cooking allows the juices to redistribute, resulting in a more flavorful and tender bite.
- Adjust the cooking time in the oven to achieve your preferred level of doneness.
- Check for potential allergens in the seasonings or oils used in the recipe, and exercise caution accordingly.