Cast Iron Pan Seared Steak Recipe

Steak: Choose ribeye or sirloin for the best results.

Olive oil: Helps in creating a nice sear and adds flavor.

Salt: Essential for seasoning the steak.

Freshly ground black pepper: Adds a bit of heat and enhances the flavor.

Garlic: Infuses the steak with a rich, aromatic flavor.

Thyme: Optional, but adds a wonderful depth of flavor.

To achieve a perfect sear on your steak, ensure your cast iron skillet is thoroughly preheated. This high heat is crucial for developing a rich, brown crust. Additionally, patting the steaks dry before seasoning helps to prevent steaming and promotes better browning. When adding garlic and thyme, tilt the skillet slightly to pool the butter and use a spoon to continuously baste the steaks. This not only enhances flavor but also keeps the meat moist.

• steak - Substitute with pork chops: Pork chops have a similar thickness and can be seared to achieve a comparable texture and flavor.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it suitable for high-heat cooking like searing.

• salt - Substitute with kosher salt: Kosher salt has larger grains and can enhance the flavor of the steak similarly to regular salt.

• freshly ground black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile but with a slightly different taste.

• crushed garlic - Substitute with garlic powder: Garlic powder can provide a similar garlic flavor, though it will be less intense and more evenly distributed.

• thyme - Substitute with rosemary: Rosemary has a robust, aromatic flavor that complements steak well, similar to thyme.

• Allow the steak to cool completely at room temperature before storing. This helps to prevent condensation, which can make the meat soggy.

• Wrap each piece of steak individually in plastic wrap or aluminum foil. Ensure that the wrap is tight and secure to keep out air and moisture.

• Place the wrapped steaks in an airtight container or a resealable plastic bag. If using a plastic bag, try to remove as much air as possible before sealing.

• Label the container or bag with the date of storage. This helps you keep track of how long the steaks have been stored.

• Store the steaks in the refrigerator if you plan to consume them within 3-4 days. For longer storage, place them in the freezer.

• When freezing, consider using a vacuum sealer for the best results. This method removes all air, which helps to preserve the steak's flavor and texture.

• To thaw frozen steak, transfer it from the freezer to the refrigerator and let it thaw slowly overnight. This gradual thawing process helps maintain the meat's quality.

• If you're in a hurry, you can use the cold water method. Place the wrapped steak in a bowl of cold water, changing the water every 30 minutes until thawed. Avoid using hot water as it can start to cook the meat unevenly.

• Reheat the steak gently to avoid overcooking. Use a low oven temperature (around 250°F or 120°C) or reheat in a skillet over low heat. Add a bit of olive oil or butter to keep the meat moist.

• For added flavor, consider reheating the steak with a sprig of thyme or a clove of garlic. This can help to refresh the flavors and make the steak taste as good as new.

• Oven Method:

  1. Preheat your oven to 250°F (120°C).
  2. Place the leftover steak on a wire rack set over a baking sheet.
  3. Heat the steak in the oven until it reaches an internal temperature of 110°F (43°C) for medium-rare, about 20-30 minutes.
  4. For a crispy exterior, quickly sear the steak in a hot cast iron skillet with a bit of olive oil for about 1 minute per side.

• Stovetop Method:

  1. Heat a cast iron skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the steak in the skillet and cover it with a lid.
  4. Heat for 2-3 minutes on each side, or until the steak is warmed through.

• Sous Vide Method:

  1. Preheat your sous vide machine to 130°F (54°C) for medium-rare.
  2. Place the steak in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 1 hour.
  4. For a crispy exterior, quickly sear the steak in a hot cast iron skillet with a bit of olive oil for about 1 minute per side.

• Microwave Method:

  1. Place the steak on a microwave-safe plate.
  2. Cover the steak with a damp paper towel to retain moisture.
  3. Microwave on medium power in 30-second intervals, flipping the steak between intervals, until warmed through.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place the steak on a steaming rack above the simmering water.
  3. Cover the pot and steam the steak for about 3-5 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 to ensure the steak is cooked to your desired doneness.

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

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

• Small bowl: Handy for mixing the olive oil, salt, and pepper before applying to the steaks.

• Garlic press: Convenient for crushing the garlic cloves quickly and efficiently.

• Spoon: Used for basting the steaks with melted butter, garlic, and thyme.

• Cutting board: Provides a clean surface for prepping the steaks and other ingredients.

• Knife: Essential for trimming any excess fat from the steaks and crushing the garlic if you don't have a garlic press.

• Timer: Helps keep track of the searing and resting times to ensure perfect cooking.

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

Pat dry the steaks: Pat the steaks dry in advance to ensure a better sear and reduce cooking time.

Season ahead: Season the steaks with olive oil, salt, and pepper while the skillet heats up.

Use a meat thermometer: Quickly check the internal temperature with a meat thermometer to avoid overcooking.

Rest the steaks: Let the steaks rest for 5 minutes after cooking to retain juices and flavor.