Cast Iron Steak
A cast-iron pan may not give you the same picture-perfect marks or smoky flavor as the grill, but many prefer pan-seared steaks because they have better, more uniform browning—and more browning equals more flavor. Once you learn a few tricks, you can create a restaurant-quality steak dinner in just a few minutes at home.
Ingredients
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Two (3/4-pound) bone-in rib-eye steaks, at least 1-inch thick
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1 1/4 teaspoons Diamond Crystal kosher salt
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1/2 teaspoon freshly ground black pepper, or more to taste
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1 tablespoon neutral oil, such as canola or avocado oil
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2 tablespoons unsalted butter, optional
Instructions
- Gather the ingredients.
- Let the steaks sit at room temperature for at least 20 and up to 40 minutes before cooking. Position a rack in the center of the oven and heat to 350 F.
- Right before cooking, sprinkle the steaks with salt and pepper.
- Add the oil to a cast-iron pan over medium-high heat and heat the pan until the oil shimmers.
- Place the steaks in the hot pan and sear one side for 3 to 4 minutes. Flip the steaks and sear the other side for 3 to 4 minutes.
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Using an instant-read thermometer, take the internal temperature of the steak. Depending on the thickness of the steak and your desired doneness level, the steaks may already be done at this point.
The internal temperature of the steak should be 110 F for rare, 120 F for medium-rare, 130 F for medium, 140 F for medium-well, and 150 F for well-done.
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Place a tablespoon of butter on top of each steak, if desired. If the steaks are not done yet, move the pan to the oven and cook until they reach the desired doneness, 3 to 5 minutes more.
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Transfer the steaks to a cutting board to rest at least 5 minutes before slicing and serving.
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