How To Cook Steak In Cast Iron And Oven

Cooking steak in a cast iron skillet and oven might sound like a chef's secret, but it's a technique anyone can master at home. This method combines searing in cast iron for that perfect crust with oven roasting for precise internal cooking. Whether you're aiming for a juicy medium-rare or a well-done slice, understanding the basics of this approach will elevate your steak game. Let's dive into how to achieve that restaurant-quality steak right in your kitchen, ensuring a delicious outcome every time.

Essential Ingredients for a Perfect Steak

• Steak (1 inch thick, preferred cut: ribeye or sirloin)
• Salt (to taste)
• Black pepper (freshly ground, to taste)
• Olive oil (2 tablespoons)
• Butter (2 tablespoons)
• Garlic (2 cloves, crushed)
• Fresh rosemary (1 sprig)
• Fresh thyme (1 sprig)

Must-Have Tools for Cooking Steak

• Cast iron skillet
• Oven
• Meat thermometer
• Tongs
• Oven mitts
• Aluminum foil
• Cutting board

The Art of Cooking Steak in Cast Iron and Oven

Cooking steak in cast iron and oven ensures a perfectly seared crust with a juicy interior. This method provides even heat distribution, crucial for cooking steak to desired doneness. Using cast iron enhances flavor through caramelization and Maillard reaction, elevating the steak's taste beyond simple grilling or pan-frying methods.

Your Ultimate Guide to Cooking Steak

• Preheat oven to 400°F (204°C). Ensure oven rack is in the middle position.

• Season steak generously with salt and pepper on both sides. Let it sit at room temperature for about 15 minutes.

• Heat cast iron skillet over high heat until extremely hot, about 5 minutes. A drop of water should evaporate on contact.

• Add oil to skillet. Choose an oil with a high smoke point, such as canola or vegetable oil, just enough to coat the bottom.

• Place steak in the skillet carefully. Sear for 2-3 minutes on one side, without moving it, to create a crust.

• Flip steak using tongs. Sear the other side for an additional 2-3 minutes.

• Add butter, garlic, and fresh herbs (like thyme or rosemary) to the skillet. As butter melts, spoon it over the steak repeatedly for about 1 minute. This process is called basting.

• Transfer skillet to the preheated oven. Cook for 5-10 minutes, depending on desired doneness: 5 minutes for rare, 7 minutes for medium-rare, and 10 minutes for medium.

• Check doneness with a meat thermometer. For medium-rare, aim for an internal temperature of 135°F (57°C).

• Rest steak on a cutting board or plate for about 10 minutes before slicing. This allows juices to redistribute throughout the meat.

• Serve immediately after slicing against the grain for maximum tenderness.

Mastering the Art of Steak

Cooking steak in cast iron and oven isn't just a method; it's an art form that transforms simple ingredients into a mouth-watering meal. Remember, preheating your cast iron skillet to just the right temperature and letting your steak rest after cooking are key steps you can't skip. These techniques ensure your steak is seared to perfection on the outside while remaining juicy and flavorful on the inside. Experiment with different seasonings and cooking times to find what best suits your taste. With practice, you'll find that this method not only impresses your guests but also elevates your home cooking to new heights. So, grab that skillet, fire up the oven, and get ready to enjoy steak that rivals the best steakhouses.