The Perfect Cast Iron Steak Restaurant Quality at Home
Want to know how to cook a steak like a pro My cast iron method guarantees a perfect sear juicy interior every time Steakhouse quality at home Get the tips ... Quick & Easy
Recipe Introduction
Quick Hook
Ever wondered how to cook a steak that rivals your favourite steakhouse ? Honestly, it's easier than you think! This recipe delivers a proper, juicy, steakhouse style steak at home , all thanks to the magic of cast iron.
Get ready for that perfect crust and tender, melt-in-your-mouth interior.
Brief Overview
The pan seared steak recipe we're using today has its roots in classic American steakhouses. We're talking simple techniques that deliver maximum flavour.
Don't worry, it's a medium-difficulty dish and takes around 25 minutes from start to finish. This recipe yields 2 generous servings, perfect for a date night or a satisfying solo treat.
Main Benefits
One of the main perks? You get a protein-packed meal that's relatively low in carbs. Plus, cooking with cast iron skillet recipes adds a touch of iron to your diet, which is always a bonus.
Serve this up for a special occasion, a weekend treat, or anytime you want to feel like a culinary rockstar.
Trust me, the secret is how to cook a steak is all about the cast iron.
Ready to learn how to cook a steak like a pro? Using a cast iron skillet is your best bet.
I remember the first time I tried this. My medium rare steak temperature was way off! Burnt on the outside, raw inside.
Cooking the perfect steak is all about a good sear and even cooking. Using the steak on stove is the key to a delicious restaurant-style dinner at home.
A good sear locks in the juices and creates a flavorful crust.
I love iron skillet recipes because they are so versatile. I prefer reverse sear steak , using the steak in oven .
It's also the best way to cook a steak indoors. Remember to dry brine by salting for at least 30 mins before cooking, it makes a world of difference.
So, grab your best steak cuts for cast iron and let's get started!
The Perfect Cast Iron Steak Restaurant Quality at Home Recipe Card
Ingredients:
Instructions:
Nutrition Facts
Ingredients & Equipment: Steakhouse Magic Starts Here
Alright, let's get down to brass tacks, yeah? If you wanna learn how to cook a steak like a pro, you gotta nail the ingredients and have the right gear.
Honestly, it's not rocket science. It's more like a proper Sunday roast, but, you know, with a really good steak!
Main Ingredients: The Steak Stars
- Two ribeye or New York strip steaks, about 1-inch thick ( 8-10 oz/225-285g each).
- 1 tablespoon kosher salt ( 15 ml ).
- 1 teaspoon freshly ground black pepper ( 5 ml ).
- 2 tablespoons high-smoke point oil ( 30 ml ) – canola, grapeseed, or avocado are all good.
- 2 tablespoons unsalted butter ( 30 g ).
- Two cloves garlic, smashed.
- Two sprigs fresh rosemary or thyme.
For a steakhouse style steak at home , quality is key! Look for steaks with good marbling, that's the fat running through the meat. It makes all the difference in flavor.
Seasoning Notes: Flavor Fireworks
Salt and pepper are your base. Don't skimp! For my own twist, I add a pinch of smoked paprika. It gives it a bit of a BBQ vibe.
You know? Garlic and fresh herbs really kick things up a notch. If you don’t have fresh rosemary, use dried Italian herbs.
It’s not the same, but it will do in a pinch!
Equipment Needed: Keep It Simple
- A 12-inch cast iron skillet . Seriously, cast iron skillet recipes are amazing for searing.
- Instant-read thermometer. Vital for getting that perfect medium rare steak temperature .
- Tongs. You need these to flip your pan seared steak recipe .
- Paper towels. Patting your steak dry is seriously important.
Don't have a cast iron? A heavy-bottomed stainless steel pan will do, but honestly, get a cast iron. They are amazing.
They are great for cooking, and are used in a lot of Iron Skillet Recipes .
Alright, now you know what you need!
How to Cook a Steak Like a Pro (Even If You're Not!)
Fancy a Steakhouse Style Steak at Home ? Honestly, cooking the perfect steak can seem daunting. But trust me, it's easier than you think.
We're talking restaurant-quality sear, juicy inside – all from your own kitchen. Using a cast iron skillet is the secret.
Let's dive in.
Prep Like a Chef: Your Mise en Place Sorted
First things first: get organized. This is called mise en place, fancy French for "everything in its place". Grab 2 ribeye or New York strip steaks, about 1 inch thick.
Next, you need kosher salt, black pepper, high-smoke point oil (canola or grapeseed are great), butter, garlic, and rosemary or thyme.
Got it all? Great.
Now, pat those steaks dry with paper towels. Really dry. Season them generously with salt and pepper on all sides.
This is crucial . Let them sit at room temperature for at least 30 minutes. This helps them cook evenly. Oh my gosh, you’re already doing amazing.
The Step-by-Step to Steak Nirvana
Right, time to how to cook a steak !
- Preheat your cast iron skillet in the oven at 500° F ( 260° C) . Alternatively, blast it on the stovetop over medium-high heat for 5- 7 minutes. It needs to be smoking hot!
- Carefully (oven mitts are your friend!) take the skillet out of the oven and place it on the hob. Add oil. It should shimmer, you know?
- Immediately put the steaks in the Iron Skillet Recipes . Sear for 2- 3 minutes per side for a nice dark crust.
- Turn the heat down to medium. Add butter, garlic, and herbs. Tip the pan and spoon the melted butter over the steaks for 1- 2 minutes.
- Check the temperature! Use an instant-read thermometer. Medium Rare Steak Temperature is 130- 135° F (54- 57° C) . Don't guess!
- Take the steaks out and let them rest for 5- 10 minutes . Tent with foil. This is so important!
- Slice against the grain and serve. Enjoy your Pan Seared Steak Recipe !
Secret Weapon: Pro Tips for Epic Steak
Dry brining, the salting in advance, makes all the difference. Also, a screaming hot pan is essential for a good sear.
Don't overcrowd the pan, or you'll steam the steak, not sear it. Finally, don't skip the rest! Seriously. It's magic.
Thinking about Steak On Stove vs. Steak In Oven ? You can even try the Reverse Sear Steak method – low and slow in the oven, then sear in the cast iron.
Play around and see what you like best for Best Steak Cuts for Cast Iron . Honestly, cooking the perfect steak becomes second nature with practice.
Recipe Notes
Right then, let’s talk nitty-gritty about how to cook a steak ! This ain't just slapping a bit of beef in a pan. It's an art, innit?
Serving Suggestions: Posh Plates and Perfect Pairings
Forget the boring plates. Plating up can really elevate things. I reckon a wooden board looks proper rustic. Garnish with a sprig of rosemary.
Chef's kiss! Thinking sides? Creamy mashed potatoes are a must. Roasted asparagus, too. Or even a simple green salad. For drinks, you know, a nice Cabernet Sauvignon always goes down a treat.
Or a pint of your favourite beer? Sorted!
Storage Tips: Keepin' it Fresh
So, you've got leftover steak? Fair play. Pop it in an airtight container and stick it in the fridge. It'll be good for 3-4 days.
Freezing? Honestly, I wouldn't bother. It can get a bit rubbery. Reheating? Low and slow is the way to go.
Gently warm it in a pan with a bit of butter. Nobody wants a tough steak.
Variations: Mix It Up
Fancy something different? You could try a Pan Seared Steak Recipe with a bit of spice. Chuck in some chili powder or garlic powder.
Ooh, or a Garlic Herb Butter . Proper lush. For dietary needs, use a plant-based butter. Sorted. I've also heard of folks doing a Reverse Sear Steak .
Never tried it myself, though.
Nutrition Basics: Goodness Inside
Steak's packed with protein. About 55 grams per serving. Not bad, eh? It's also got iron. Good for energy. Just keep an eye on the fat content.
Everything in moderation, eh? Approximately 650 calories per serving.
Honestly, don't be intimidated by cooking a Steakhouse Style Steak at Home . Get a good Best Steak Cuts for Cast Iron like ribeye or New York strip.
Pre-heat that Iron Skillet Recipes or Cast Iron Skillet Recipes . Get it smoking hot, but be careful of course!. Remember to check the Medium Rare Steak Temperature with an instant-read thermometer.
Around 130- 135° F (54- 57° C) is perfect, in my experience.
I hope this helps, now get in the kitchen and start cooking the perfect steak .
Good luck, you got this!
Frequently Asked Questions
How do I cook a steak in a cast iron skillet to get that restaurant-quality sear?
The secret to a perfect sear is a scorching hot cast iron pan. Preheat it either in a 500°F (260°C) oven or on the stovetop over medium-high heat until it's smoking. Pat your steak dry, season well, and sear for 2-3 minutes per side before basting with butter, garlic, and herbs for the ultimate flavour.
What's the best way to tell when my steak is done, and what temperature should I aim for?
Forget the old "touch test" – an instant-read thermometer is your best mate here. Insert it into the thickest part of the steak, avoiding the bone, to get an accurate reading. Aim for 130-135°F (54-57°C) for medium-rare, or adjust based on your preference. Remember, the steak will continue to cook slightly as it rests.
I've heard resting steak is important, but why? How long should I rest it for?
Resting is absolutely crucial! It allows the juices to redistribute throughout the steak, resulting in a much more tender and flavourful eat. Tent the steak loosely with foil for 5-10 minutes after cooking before slicing and serving. Think of it as a spa day for your steak – pure relaxation!
Can I use different cuts of steak with this recipe, or does it only work with ribeye and New York strip?
While ribeye and New York strip are great choices for this method due to their marbling and thickness, you can definitely experiment! Cuts like sirloin, flat iron, or even a thicker cut of flank steak can work well. Just adjust the cooking time accordingly, and always use a thermometer to ensure it's cooked to your desired doneness.
How to cook a steak and store the steak once cooked?
Proper storage of your cooked steak is crucial to maintain its quality and safety. Allow the steak to cool completely before storing it in an airtight container in the refrigerator. Ideally, you should consume the leftover steak within 3-4 days. When reheating, use a gentle method like pan-searing or warming it in the oven to prevent it from drying out.
What if I don't have a cast iron skillet? Can I still achieve a good sear using a different pan when I am looking at how to cook a steak?
While a cast iron skillet is ideal for even heat distribution and retention, you can use a heavy-bottomed stainless steel pan as a substitute. Just ensure it's preheated thoroughly before adding the steak. Avoid non-stick pans, as they don't typically get hot enough for a proper sear. Though a cast iron is best, don't let the perfect be the enemy of the good!
