Cast Iron Skillet Steak

Cast Iron Skillet Steak 

Serves: 1–2

Total time: 15–20 minutes

Equipment: 24 cm cast iron skillet

Ingredients:

• 1 boneless steak (250–350 g), about 2.5–4 cm thick — ribeye, sirloin, or striploin

• Salt and freshly cracked black pepper

• 1 tbsp neutral oil (e.g., canola or sunflower)

• 2 tbsp unsalted butter

• 2–3 garlic cloves, smashed

• 2–3 sprigs of fresh thyme or rosemary (optional)

Instructions:

1. Bring the steak to room temperature:
   Take it out of the fridge 30 minutes before cooking. Pat dry with paper towels.

2. Season generously:
   Coat both sides with salt and pepper. Be bold — seasoning is key to a good crust.

3. Preheat the skillet:
   Heat your 24 cm cast iron skillet over high heat until it’s very hot — about 3–5 minutes. The surface should shimmer.

4. Sear the steak:
   Add the oil, then immediately place the steak in the pan. Press it down gently.

   • Sear for 2–3 minutes without moving it. Flip.

   • Sear the other side for another 2–3 minutes.

5. Add flavor & baste:
   Reduce heat to medium. Add butter, garlic, and herbs.
   Tilt the skillet and spoon the melted butter over the steak repeatedly for about 1–2 minutes.

6. Check doneness (approximate times):

   • Rare: 4–5 min total

   • Medium-rare: 6–7 min total

   • Medium: 8–9 min total
     Use a meat thermometer if needed (e.g., 52–54°C for medium-rare).

7. Rest the steak:
   Transfer to a plate and let rest 5–10 minutes before slicing. This keeps it juicy.

Serving Suggestions:

• Pan juices spooned over the steak

• Roasted or mashed potatoes

• Grilled vegetables or a fresh salad