Description
A simple cast-iron skillet recipe for a perfectly seared steak with a deep crust and a tender, juicy medium-rare center. Finished with butter, garlic, and fresh herbs for a rich flavor – restaurant-quality, made at home.
Ingredients
- Steak (about 1 1/2-inch / 3.8 cm thick)
- 2 tablespoons (30 ml) of high-smoke-point oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Thyme sprigs or rosemary
- 2–3 garlic cloves
- 2 tablespoons (30 g) unsalted butter
Instructions
- Prepare the Steak: Use paper towels to pat the steak completely dry, then season both sides with salt. From here, you have two options: let the steak rest at room temperature for 45–60 minutes, or place it on a rack in the refrigerator for 4–6 hours for a much better flavor and sear. If using the refrigerator method, remember to remove the steak at least 30 minutes before cooking.
- Preheat the Cast Iron Skillet: Place a cast-iron skillet over medium-high heat and let it heat for 3-4 minutes. Then add 1–2 tablespoons of oil and let it heat for about 1 minute. For thicker, well-marbled steaks, one tablespoon is enough.
- Pepper the Steak: While the pan heats, pat the steak dry one more time and season it with freshly ground black pepper. Once the oil is shimmering, the pan is ready, and it’s time to start cooking.
- Place the Steak in the Skillet: Searing produces plenty of smoke, so turn on your exhaust fan or open a window before you start. Using tongs, carefully place the steak in the hot cast-iron skillet and press it down gently to ensure full contact with the pan.
- Cook and Flip the Steak: Cook over medium-high heat, flipping every 30 seconds to build an even crust. After 3–4 minutes (for cuts about 1 1/2 / 3.8 cm thick), begin checking the internal temperature. Once the steak reaches approximately 90°F (32°C), move on to the next step.
- Add Butter and Aromatics: Add two tablespoons (30 g) of butter to the pan, along with a few sprigs of thyme or rosemary, and 2–3 garlic cloves. Lower the heat to medium-low and let the butter melt.
- Baste the Steak: Carefully tilt the skillet so the butter pools at the bottom (use a kitchen towel or oven mitt as the handle will be extremely hot). Use a spoon to baste the steak with the hot, aromatic butter for 20–30 seconds per side. If you prefer not to baste, tilt the pan so the butter pools and place the steak directly in it, flipping every 30 seconds.
- Continue to check the steak’s internal temperature as it cooks. Remove it from the skillet when it’s about 20°F (11°C) below your target doneness, then turn off the heat and let the steak rest on a wood cutting board or, ideally, on a rack.
- Let the Steak Rest Before Slicing: Let the steak rest before slicing. About 5 minutes for cuts 1 inch (2.5 cm) thick, and 6–7 minutes for steaks about 1 1/2-inch (3.8 cm) thick. As the steak rests, the internal temperature will continue to rise due to carryover cooking by as much as 20°F (11°C) within just a few minutes.
- Optional: If you skipped Step “Add Butter and Aromatics”, and chose to use compound steak butter instead, now is the time to add it. Slice the compound butter into thin discs and place them on top of the hot steak so they melt over the surface.
- Time to Serve the Steak: After the steak has rested, slice it thin. For cuts like picanha, hanger, or flank steak, be sure to slice against the grain. Serve with the pan leftovers (melted butter, herbs, and garlic) spooned over the top.
Notes
