Cast Iron Seared Strip Steak
When it comes to cooking steak at home, nothing quite beats the rich, savory flavors achieved by using a cast iron skillet. The high heat retention of cast iron allows for a perfect sear, locking in juices and creating a mouthwatering crust that elevates your dish from simple to spectacular. Today, we’re diving into the world of Cast Iron Seared Strip Steak, where two beautifully marbled strip steaks are transformed into a dinner that’s sure to impress anyone at your table.
Nothing is quite as satisfying as a perfectly cooked steak, and with just a few simple ingredients and techniques, you’ll be able to replicate that steakhouse experience right in your own kitchen.
Top Reasons to Make Cast Iron Seared Strip Steak
1. Exceptional Flavor: The cast iron skillet creates a deep, caramelized crust that enhances the natural flavors of the beef.
2. Quick Cooking: Strip steak cooks quickly and easily, making it ideal for weeknight dinners or special occasions.
3. Simple Ingredients: With just steak, kosher salt, and black pepper, you can create a dish that is elegant yet uncomplicated.
4. Versatile Pairings: This steak pairs beautifully with a variety of sides, from roasted vegetables to creamy mashed potatoes.
5. Impressive Presentation: A beautifully seared steak makes for an eye-catching centerpiece on any dinner table.
Ingredient List
- 2 strip steaks (1 to 1-1/2 inch thick)
- Kosher salt, to taste
- Black pepper, to taste
Gear Up: What to Grab
- Cast Iron Skillet: Essential for achieving that perfect sear.
- Tongs: For flipping the steak without piercing the meat.
- Meat Thermometer: To check doneness and avoid overcooking.
- Cutting Board: For resting the steak after cooking.
- Sharp Knife: To slice the steak against the grain for tender bites.
Cast Iron Seared Strip Steak: How It’s Done
Step 1: Prepare the Steaks
Begin by removing the strip steaks from the refrigerator about 30 minutes before cooking. This allows them to come to room temperature, ensuring even cooking. Pat them dry with paper towels to help achieve a nice sear.
Step 2: Season Generously
Sprinkle both sides of the steaks with kosher salt and black pepper. Don’t be shy with the seasoning; it enhances the flavor of the meat.
Step 3: Heat the Skillet
Place your cast iron skillet over high heat. Allow it to heat until it’s smoking hot. This high temperature is crucial for a great sear.
Step 4: Sear the Steaks
Add the steaks to the skillet carefully, ensuring not to overcrowd the pan. You should hear a loud sizzle as they hit the hot surface. Cook without moving them for about 4-5 minutes.
Step 5: Flip and Cook
Using tongs, flip the steaks over and cook for another 3-5 minutes, depending on your desired doneness. For medium-rare, aim for an internal temperature of about 130°F.
Step 6: Rest the Steaks
Once cooked to your liking, remove the steaks from the skillet and place them on a cutting board. Tent them loosely with foil and let them rest for about 5-10 minutes. This allows the juices to redistribute, ensuring a juicy steak.
Make It Your Way
- Add Garlic: Toss a few cloves of crushed garlic into the skillet while searing for added flavor.
- Herb Butter: Top the finished steak with a pat of herb-infused butter for a rich finish.
- Spicy Kick: Sprinkle some red pepper flakes for a bit of heat.
- Marinate: Consider marinating your steaks in a mixture of olive oil, balsamic vinegar, and herbs for extra tenderness and flavor.
Method to the Madness
When it comes to cooking the perfect steak, the method is as important as the ingredients. Here are some tips to ensure your Cast Iron Seared Strip Steak turns out flawlessly every time:
- Always start with a hot skillet to achieve that delicious sear.
- Don’t overcrowd the skillet; cook in batches if necessary to maintain high heat.
- Use a meat thermometer to check for doneness without slicing into the steak.
- Let your steak rest before slicing; this keeps it juicy and flavorful.
Cooling, Storing & Rewarming
If you have leftover steak, it’s important to store it properly to maintain its flavor and texture:
- Cooling: Allow the steak to cool completely before storing.
- Storing: Wrap the steak tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be stored in the refrigerator for up to 3 days.
- Rewarming: To reheat, place the steak in a skillet over low heat, or warm it up gently in the oven. Avoid microwaving to prevent drying it out.
Popular Questions
What is the best thickness for strip steaks?
The ideal thickness for strip steaks is between 1 to 1-1/2 inches. This thickness allows for a nice sear on the outside while remaining juicy on the inside.
How do I know when my steak is done?
Using a meat thermometer is the best way to check doneness. For medium-rare, aim for 130°F, medium for 140°F, and medium-well for 150°F.
Can I use other cuts of steak for this method?
Yes! While we’re focusing on strip steaks, you can also use ribeye or filet mignon for a similar cooking method. Just adjust cooking times based on the thickness of the cut.
What can I serve with Cast Iron Seared Strip Steak?
This steak pairs well with a variety of sides such as roasted vegetables, mashed potatoes, or even a fresh green salad. For a complete meal, consider trying Sheet Pan Steak And Veggies for a delightful combination.
Serve with These
- Pan Seared Tri Tip Steak
- Garlic mashed potatoes
- Roasted asparagus
- Caesar salad
- Grilled corn on the cob
Ready to Cook?
Now that you have all the tools and knowledge at your fingertips, it’s time to get cooking! The beauty of Cast Iron Seared Strip Steak is in its simplicity and the delicious results that follow. Gather your ingredients, heat up that cast iron skillet, and enjoy the process of creating a meal that’s bound to impress. Whether it’s a weeknight dinner or a special occasion, this steak is sure to be a hit. Happy cooking!
Cast Iron Seared Strip Steak
Ingredients
Equipment
Method
- Begin by removing the strip steaks from the refrigerator about 30 minutes before cooking. This allows them to come to room temperature, ensuring even cooking. Pat them dry with paper towels to help achieve a nice sear.
- Sprinkle both sides of the steaks with kosher salt and black pepper. Don’t be shy with the seasoning; it enhances the flavor of the meat.
- Place your cast iron skillet over high heat. Allow it to heat until it’s smoking hot. This high temperature is crucial for a great sear.
- Add the steaks to the skillet carefully, ensuring not to overcrowd the pan. You should hear a loud sizzle as they hit the hot surface. Cook without moving them for about 4-5 minutes.
- Using tongs, flip the steaks over and cook for another 3-5 minutes, depending on your desired doneness. For medium-rare, aim for an internal temperature of about 130°F.
- Once cooked to your liking, remove the steaks from the skillet and place them on a cutting board. Tent them loosely with foil and let them rest for about 5-10 minutes. This allows the juices to redistribute, ensuring a juicy steak.
Notes
- Always start with a hot skillet to achieve that delicious sear.
- Don’t overcrowd the skillet; cook in batches if necessary to maintain high heat.
- Use a meat thermometer to check for doneness without slicing into the steak.
