{"id":880475,"date":"2019-02-13T11:31:33","date_gmt":"0001-01-01T06:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/cast-iron-skillet-steak\/"},"modified":"2024-03-06T09:57:10","modified_gmt":"2024-03-06T15:57:10","slug":"cast-iron-skillet-steak","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/cast-iron-skillet-steak\/","title":{"rendered":"Cast-Iron Steak"},"content":{"rendered":"

Few meals are more iconic than a cast-iron steak dinner. Paired with steakhouse classics like smashed potatoes<\/a>, roasted asparagus<\/a> and a wedge salad<\/a>, steak is a hearty, classy meal. You could always visit the best steakhouse in your state<\/a>, but it’s pretty simple\u2014and quite satisfying\u2014to make steak at home.<\/p>\n

If you’ve never cooked steak, it can seem intimidating. That’s why we put together a cast-iron steak recipe that’s so easy, you could make it any day of the week. Our method involves just three things: kosher salt, a fresh steak and a cast-iron skillet.<\/p>\n

How to Sear a Steak<\/h2>\n

Searing steak comes down to a few important factors: Reduce the moisture, use a hot skillet and flip the steak as it cooks. It’s as simple as that! When you do it right, the meat’s surface browns and caramelizes. Your steak will have a gorgeous, delicious crust.<\/p>\n

Here are five simple steps to ensure a proper sear on steak:<\/p>\n

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  1. Salt your steak at the right time: <\/strong>Salt pulls out moisture through a process called osmosis. If you don’t time it right, that moisture will line the surface of the steak and interfere with a proper sear. So, you have a choice. You can salt the steak at least 45 minutes before cooking. That gives the moisture time to reabsorb into the meat. Alternatively, you can salt the meat immediately before cooking so the steak’s surface is still dry.<\/li>\n
  2. Let the steak come to room temperature:<\/strong> A cold steak won’t cook (or sear) evenly, so give the meat time to come up to room temperature. About 45 minutes should do the trick nicely. Coincidentally, that’s the same amount of time you should rest a steak after salting it!<\/li>\n
  3. Make sure the pan is hot:<\/strong> Steak’s signature sear comes from a sizzling hot pan, and a seasoned cast-iron skillet<\/a> is the way to go. This sturdy skillet gets extremely hot and retains heat for a long time. Let the skillet preheat over high heat for four to five minutes. If you’re using an infrared thermometer, look for temperatures between 400\u00b0 and 450\u00b0F.<\/li>\n
  4. Pat the steak dry:<\/strong> Any excess moisture will cause the steak to steam instead of brown, so pat the surface dry with paper towels. If you salted at the right time, there shouldn’t be too much moisture. You can also set the steak on a wire rack while it rests to maximize airflow around the meat.<\/li>\n
  5. Move the steak around:<\/strong> Some people say to only flip once, but our Test Kitchen recommends moving the steak more frequently. Moving the steak around inside the skillet ensures that it’s always touching a hot part of the skillet.<\/li>\n<\/ol>\n

    Cast-Iron Steak Ingredients<\/h2>\n