Cast Iron Pan Seared Steak Recipe

Steak: Choose ribeye or strip for the best results, as 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: Essential for seasoning the steak and enhancing its natural flavors.

Black pepper: Adds a bit of heat and complements the salt in seasoning the steak.

Garlic: Smashed cloves add a rich, aromatic flavor to the steak as it cooks.

Thyme or Rosemary: Fresh herbs that infuse the steak with a delightful fragrance and taste.

To achieve a perfect sear on your steak, make sure your cast iron skillet is thoroughly preheated. This ensures that the steak develops a beautiful, caramelized crust. Additionally, avoid overcrowding the pan; cook one steak at a time if necessary to maintain high heat. When adding the garlic and herbs, tilt the pan slightly and use a spoon to continuously baste the steak with the flavorful pan juices. This not only enhances the flavor but also keeps the steak moist.

• steak - Substitute with pork chops: Pork chops have a similar texture and can be seared in a cast iron pan just like steak.

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

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile but is slightly milder.

• garlic - Substitute with shallots: Shallots offer a mild garlic flavor with a hint of sweetness, making them a good alternative.

• thyme - Substitute with oregano: Oregano has a robust flavor that can complement the steak similarly to thyme.

• rosemary - Substitute with sage: Sage has a strong, earthy flavor that pairs well with meat, similar to rosemary.

• Allow the steaks 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. This extra layer of protection helps prevent freezer burn and keeps the meat fresh.
• Label the container or bag with the date to keep track of how long the steaks have been stored.
• Store the steaks in the refrigerator if you plan to eat them within 3-4 days. For longer storage, place them in the freezer, where they can last up to 3 months.
• When ready to reheat, thaw frozen steaks in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor of the meat.
• To reheat, preheat your oven to 250°F. Place the steaks on a baking sheet and warm them in the oven for about 20-30 minutes, or until they reach an internal temperature of 110°F.
• For a quick sear and to restore the crust, heat a cast iron skillet over medium-high heat and sear the steaks for 1-2 minutes on each side before serving.

• Preheat your oven to 250°F. Place the leftover steak on a wire rack set over a baking sheet. This allows the heat to circulate evenly around the meat. Warm it in the oven for about 20-30 minutes, or until it reaches an internal temperature of 110°F to 130°F, depending on your desired doneness.

• For a quick stovetop method, heat a cast iron skillet over medium-low heat. Add a small amount of olive oil or butter. Place the steak in the skillet and cover it with a lid. Cook for about 2-3 minutes on each side, or until warmed through.

• If you prefer to use a microwave, place the steak on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Heat on medium power in 30-second intervals, flipping the steak between intervals, until it is warmed through.

• For a sous-vide method, place the steak in a vacuum-sealed bag or a resealable plastic bag with the air removed. Submerge the bag in a water bath set to 130°F for medium-rare or 140°F for medium. Heat for about 20-30 minutes.

• To retain the steak's juiciness, you can also reheat it in a beef broth or vegetable broth. Heat the broth in a saucepan over medium heat until it simmers. Add the steak and cook for about 5-7 minutes, or until warmed through.

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

• Meat thermometer: Crucial for checking the internal temperature of the steak to ensure it reaches your desired doneness.

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

• Paper towels: Necessary for patting the steaks dry to ensure a good sear and crust formation.

• Garlic press: Handy for smashing the garlic cloves quickly and efficiently.

• Basting spoon: Ideal for basting the steaks with the pan juices and melted fat for added flavor.

• Cutting board: Provides a clean surface for seasoning the steaks and letting them rest after cooking.

• Chef's knife: Useful for trimming any excess fat from the steaks and smashing the garlic cloves.

• Small bowl: Convenient for holding the smashed garlic and herbs before adding them to the skillet.

• Timer: Helps keep track of the cooking time to ensure each side of the steak is seared perfectly.

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

Pat dry in advance: Pat the steaks dry with paper towels ahead of time to ensure a good sear.

Use a meat thermometer: Quickly check for doneness with a meat thermometer to avoid overcooking.

Rest the steaks: Let the steaks rest while you prepare side dishes to save time.

Prep ingredients: Smash the garlic and gather herbs before you start cooking to streamline the process.