CAST-IRON STEAK
This isn't steakhouse steak; it's your-house steak, ideal for home cooks who want fast weeknight meals. The rules are simple: buy boneless cuts (they cook evenly), thinner steaks (they cook through on top of the stove), dry them well (to maximize crust), then salt and sear them in an insanely hot, preferably cast-iron pan. The recipe here is a radical departure from the conventional wisdom on steak, which commands you to salt the meat beforehand, put it on the heat and then leave it alone. Instead, you should salt the pan (not the meat) and flip the steak early and often. This combination of meat, salt, heat and cast-iron produces super-crusty and juicy steak - no grilling, rubbing, or aging required.
Provided by Julia Moskin
Categories dinner, easy, quick, weekday, steaks and chops
Time 1h
Yield 4 to 6 servings, with leftovers
Number Of Ingredients 3
Steps:
- Remove packaging and pat meat dry with paper towels. Line a plate with paper towels, place meat on top and set aside to dry further and come to cool room temperature (30 to 60 minutes, depending on the weather). Turn occasionally; replace paper towels as needed.
- Place a heavy skillet, preferably cast-iron, on the stove and sprinkle lightly but evenly with about 1/4 to 1/2 teaspoon salt. Turn heat to high under pan. Pat both sides of steak dry again.
- When pan is smoking hot, 5 to 8 minutes, pat steak dry again and place in pan. (If using two steaks, cook in two batches.)
- Let steak sizzle for 1 minute, then use tongs to flip it over, moving raw side of steak around in pan so both sides are salted. Press down gently to ensure even contact between steak and pan. Keep cooking over very high heat, flipping steak every 30 seconds. After it's been turned a few times, sprinkle in two pinches salt. If using pepper, add it now.
- When steak has contracted in size and developed a dark-brown crust, about 4 minutes total, check for doneness. To the touch, meat should feel softly springy but not squishy. If using an instant-read thermometer, insert into side of steak. For medium-rare meat, 120 to 125 degrees is ideal: Steak will continue cooking after being removed from heat.
- Remove steak to a cutting board and tent lightly with foil. Let rest 5 minutes.
- Serve in pieces or thickly slice on the diagonal, cutting away from your body and with the top edge of the knife leaning toward your body. If cooking skirt or hanger steak, make sure to slice across the grain of the meat.
Nutrition Facts : @context http, Calories 88, UnsaturatedFat 3 grams, Fat 5 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 134 milligrams, TransFat 0 grams
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Durelle africa Thia
[email protected]This is the best steak recipe I've ever tried. The steak is always tender and juicy, and the flavor is incredible. I highly recommend this recipe to anyone who loves steak.
Farhan Pubg
[email protected]This steak was cooked to perfection! The crust was crispy and flavorful, while the inside was juicy and tender. The flavor was amazing and I highly recommend this recipe to anyone looking for a delicious and easy way to cook steak.
skill ff
[email protected]I've been cooking steak for years, but this recipe is the best I've ever tried. The steak is so tender and juicy, and the flavor is amazing. I highly recommend this recipe to anyone who loves steak.
Assiee Miles
[email protected]This is my go-to recipe for steak. It's always a hit with my family and friends. The steak is always cooked perfectly and the flavor is incredible.
Nif Nis
[email protected]I love this recipe! The steak is always tender and juicy, and the flavor is amazing. I've tried other steak recipes, but this one is by far the best.
Mushtaq Ahmed
[email protected]This was the first time I've ever cooked steak and it turned out great! The recipe was easy to follow and the steak was cooked perfectly. I'll definitely be making this again.
sana meer
[email protected]This steak was amazing! I followed the recipe exactly and it turned out perfectly. The steak was tender and juicy, and the flavor was out of this world. I highly recommend this recipe to anyone looking for a delicious and easy way to cook steak.
Chandra Mcneil
[email protected]I was skeptical about cooking steak in a cast iron skillet, but I'm so glad I tried this recipe. The steak was cooked evenly and the flavor was incredible. I'll definitely be using this recipe again.
loice mwangi
[email protected]This recipe is a keeper! I've made it several times now and it always turns out great. The steak is always tender and juicy, and the flavor is amazing.
Mashud Rafid
[email protected]I'm not a big steak fan, but this recipe changed my mind. The steak was so flavorful and juicy, I couldn't get enough. I'll definitely be making this again.
Ayub Ali Ali
[email protected]I made this steak for my family last night and they loved it! The kids even ate their vegetables, which is a miracle. Thanks for sharing this recipe!
Aakriti Bhusal
[email protected]This steak was cooked to perfection! The crust was crispy and flavorful, while the inside was juicy and tender. I highly recommend this recipe to anyone looking for a delicious and easy way to cook steak.