There’s something undeniably magical about the sizzle of a steak hitting a hot cast iron skillet—the aroma, the sound, the promise of a perfectly seared crust. But what if I told you that combining a cast iron skillet with your oven could take your steak game to a whole new level? Imagine a steak with a crispy, golden exterior and a juicy, tender interior that rivals your favorite steakhouse.
Whether you’re cooking for a special occasion or just treating yourself to a weeknight feast, this method is a game-changer. It’s versatile enough to work with your favorite cut—be it a rich ribeye, a buttery filet mignon, or a hearty New York strip. Plus, it’s surprisingly simple!
So, are you ready to create a restaurant-quality steak right in your own kitchen? Let’s dive into this ultimate sizzling feast and unlock the secrets to a steak that’s as impressive as it is delicious. Trust me, once you try this method, you’ll never look back.
Table of Contents
Key Benefits of Cooking Steak in a Cast Iron Skillet and Oven
Cooking steak in a cast iron skillet and oven isn’t just a method—it’s a game-changing technique that delivers restaurant-quality results right in your kitchen. Here’s why this approach is a must-try for any steak lover:
- Perfectly Juicy Steak Every Time: The cast iron skillet creates a beautiful sear, locking in those precious juices, while the oven gently finishes the cooking process to your desired doneness. Say goodbye to dry, overcooked steak!
- Crispy, Flavorful Crust: The high heat of the skillet triggers the Maillard reaction, giving your steak that irresistible golden-brown crust packed with flavor.
- Even Cooking: Cast iron’s excellent heat retention ensures your steak cooks evenly, while the oven provides consistent temperature control for precision.
- Versatility: Whether you’re cooking a thick ribeye, a tender filet mignon, or a hearty New York strip, this method works like a charm for any cut.
- Easy Cleanup: With just one pan to clean, you’ll spend less time scrubbing and more time enjoying your meal.
This method isn’t just about cooking steak—it’s about creating an experience. Imagine slicing into a steak with a crispy exterior and a melt-in-your-mouth interior, all while impressing your family or guests. Ready to get started? Let’s dive into the ingredients and steps to make this sizzling feast a reality!
Ingredients for the Ultimate Steak in Cast Iron Skillet and Oven
Before we dive into the cooking process, let’s gather everything you’ll need to create this sizzling masterpiece. The beauty of this recipe lies in its simplicity—just a handful of high-quality ingredients can transform your steak into a show-stopping meal. Here’s what you’ll need:
- 1 thick-cut steak (about 1.5–2 inches thick): Ribeye, New York strip, or filet mignon work beautifully.
- 1–2 tablespoons high smoke point oil: Avocado oil or grapeseed oil are perfect for achieving that perfect sear without burning.
- 1–2 teaspoons kosher salt: For seasoning—don’t be shy; salt is key to enhancing the steak’s natural flavor.
- 1 teaspoon freshly ground black pepper: Adds a subtle kick and complements the richness of the steak.
- 2–3 tablespoons unsalted butter: For basting, which adds richness and depth of flavor.
- 3–4 garlic cloves (lightly smashed): Infuses the steak with aromatic goodness.
- 2–3 sprigs of fresh herbs: Rosemary or thyme work wonders for adding a fragrant, earthy note.
Why These Ingredients Matter
- Thick-cut steak: A thicker cut ensures a juicy interior and gives you more control over the doneness.
- High smoke point oil: Essential for searing at high temperatures without creating smoke or burnt flavors.
- Butter, garlic, and herbs: These aren’t just extras—they’re the secret to elevating your steak with layers of flavor.
Pro Tip:
Take your steak out of the fridge about 30 minutes before cooking. Letting it come to room temperature ensures even cooking and a better sear.
With these simple ingredients, you’re well on your way to creating a steak that’s crispy on the outside, tender on the inside, and bursting with flavor. Ready to fire up that skillet? Let’s move on to the step-by-step instructions!
How to Make Steak in a Cast Iron Skillet and Oven
Ready to create a steak that’s crispy, juicy, and absolutely unforgettable? Let’s walk through the steps together. Don’t worry—I’ll guide you through each part of the process, so you’ll feel like a pro in no time.
Step 1: Preheat Your Oven and Skillet
- Preheat your oven to 400°F (200°C).
- While the oven heats, place your cast iron skillet on the stovetop over medium-high heat. Let it get nice and hot—this is crucial for achieving that perfect sear.
Step 2: Season the Steak
- Pat your steak dry with paper towels. Moisture is the enemy of a good sear!
- Generously season both sides of the steak with kosher salt and freshly ground black pepper. Don’t be shy—this is your chance to build flavor.
Step 3: Sear the Steak
- Add 1–2 tablespoons of high smoke point oil (like avocado or grapeseed oil) to the hot skillet.
- Carefully place the steak in the skillet. You should hear that satisfying sizzle—this is where the magic begins!
- Sear the steak for 2–3 minutes per side, or until a golden-brown crust forms. Use tongs to flip it gently.
Step 4: Add Flavor Boosters
- Reduce the heat to medium and add 2–3 tablespoons of unsalted butter, 3–4 smashed garlic cloves, and 2–3 sprigs of fresh herbs (rosemary or thyme) to the skillet.
- Tilt the skillet slightly and use a spoon to baste the steak with the melted butter mixture. This step infuses the steak with incredible flavor.
Step 5: Finish in the Oven
- Transfer the skillet to the preheated oven.
- Cook the steak for 5–10 minutes, depending on your desired doneness. Use a meat thermometer to check the internal temperature:
- Rare: 120–125°F (49–52°C)
- Medium-rare: 130–135°F (54–57°C)
- Medium: 140–145°F (60–63°C)
Step 6: Rest the Steak
- Remove the skillet from the oven and transfer the steak to a cutting board.
- Let it rest for 5–10 minutes. This allows the juices to redistribute, ensuring every bite is tender and flavorful.
Pro Tip:
While the steak rests, you can use the skillet to make a quick pan sauce. Deglaze it with a splash of red wine or beef broth, then simmer with the leftover butter and herbs for a delicious finishing touch.
And there you have it—a perfectly cooked steak with a crispy crust and a juicy, tender interior. Now, all that’s left is to slice it up and enjoy!
Pro Tips and Variations for the Perfect Steak
Now that you’ve mastered the basics, let’s take your steak game to the next level with some pro tips and creative variations. Whether you’re looking to tweak the method or add a personal twist, these insights will help you customize the recipe to suit your taste.
Pro Tips for Success
- Bring the steak to room temperature: Letting your steak sit out for 30 minutes before cooking ensures even cooking and a better sear.
- Pat the steak dry: Moisture on the surface can prevent a good crust, so always dry your steak with paper towels before seasoning.
- Use a meat thermometer: This is the easiest way to achieve your desired doneness without guessing. Aim for 5–10°F below your target temperature since the steak will continue to cook while resting.
- Don’t overcrowd the skillet: If you’re cooking multiple steaks, cook them one at a time to avoid steaming and ensure a proper sear.
- Rest the steak: Letting the steak rest for 5–10 minutes allows the juices to redistribute, ensuring every bite is tender and flavorful.
Flavor Variations
- Garlic Herb Butter: Mix softened butter with minced garlic, chopped rosemary, thyme, and a pinch of salt. Slice a pat of this compound butter over your steak just before serving for an extra burst of flavor.
- Spice Rub: Add a kick by seasoning your steak with a blend of smoked paprika, chili powder, and cumin before searing.
- Marinated Steak: For deeper flavor, marinate your steak in a mixture of olive oil, soy sauce, minced garlic, and a splash of balsamic vinegar for 2–4 hours before cooking.
Cooking Method Variations
- Reverse Sear: For thicker cuts, try the reverse sear method. Start by cooking the steak in the oven at a low temperature (250°F/120°C) until it reaches 10–15°F below your desired doneness. Then, sear it in a hot skillet for 1–2 minutes per side for a perfect crust.
- Stovetop-Only Method: If you don’t want to use the oven, simply sear the steak in the skillet and reduce the heat to medium-low. Continue cooking, flipping occasionally, until it reaches your desired doneness.
Pro Tip for Leftovers:
If you have leftover steak, slice it thinly and use it in salads, sandwiches, or tacos. It reheats beautifully in a skillet over low heat with a touch of butter.
With these tips and variations, you can make this recipe your own and impress your family and friends with your steak-cooking prowess. Ready to explore some delicious serving suggestions? Let’s move on to the next section!
Serving Suggestions for Your Perfect Steak
Now that you’ve cooked the ultimate steak, it’s time to think about how to serve it. After all, a great meal is about more than just the main dish—it’s about the entire experience. Here are some delicious and creative ways to plate up your steak and make it a feast to remember.
Classic Pairings
- Garlic Mashed Potatoes: Creamy, buttery, and infused with roasted garlic, this side dish is a timeless companion to steak.
- Roasted Vegetables: Try asparagus, Brussels sprouts, or carrots tossed in olive oil, salt, and pepper, then roasted until caramelized.
- Creamed Spinach: Rich and indulgent, this classic steakhouse side adds a touch of elegance to your meal.
Elevated Options
- Truffle Fries: Crispy fries tossed with truffle oil and Parmesan cheese make for a decadent and irresistible side.
- Grilled Corn on the Cob: Brush it with herb butter and sprinkle with chili powder for a smoky, spicy twist.
- Wild Mushroom Risotto: Creamy risotto with earthy mushrooms pairs beautifully with the richness of the steak.
Sauces and Toppings
- Chimichurri: This vibrant Argentinian sauce made with parsley, garlic, olive oil, and red wine vinegar adds a fresh, zesty contrast to the steak.
- Blue Cheese Butter: Mix softened butter with crumbled blue cheese and a pinch of black pepper for a bold, tangy topping.
- Red Wine Reduction: Simmer red wine, shallots, and beef broth until thickened for a luxurious pan sauce.
Wine Pairings
- Cabernet Sauvignon: Its bold, tannic structure complements the richness of the steak.
- Malbec: A fruity, medium-bodied red wine that pairs beautifully with grilled meats.
- Syrah/Shiraz: Offers peppery notes that enhance the savory flavors of the steak.
Pro Tip:
Slice your steak against the grain before serving. This ensures each bite is tender and easy to chew.
Presentation Ideas
- Arrange sliced steak on a wooden board with sides and sauces for a rustic, shareable presentation.
- Plate individual servings with a drizzle of sauce, a sprinkle of flaky sea salt, and a garnish of fresh herbs for a restaurant-worthy look.
With these serving suggestions, you can turn your steak into a complete, show-stopping meal. Whether you’re hosting a dinner party or enjoying a cozy night in, these ideas will make your feast unforgettable. Ready to wrap things up? Let’s head to the conclusion!
Conclusion: Your Ultimate Steak Feast Awaits
Congratulations—you’ve just unlocked the secrets to cooking a steak that’s crispy on the outside, juicy on the inside, and bursting with flavor! By combining the power of a cast iron skillet and your oven, you’ve mastered a technique that delivers restaurant-quality results right in your own kitchen.
This method isn’t just about cooking steak; it’s about creating an experience. Whether you’re treating yourself to a weeknight indulgence or impressing guests at a dinner party, this recipe is sure to leave everyone raving. And the best part? It’s incredibly versatile. From experimenting with different cuts and seasonings to pairing it with your favorite sides and sauces, the possibilities are endless.
So, the next time you’re craving a sizzling, mouthwatering steak, skip the steakhouse and reach for your cast iron skillet instead. With a little practice and these tips in your back pocket, you’ll be cooking like a pro in no time.
Don’t forget to share your creations with friends and family—or even snap a photo for social media. After all, a steak this good deserves to be celebrated. Happy cooking, and enjoy your ultimate sizzling feast!
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Steak In Cast Iron Skillet And Oven
Ingredients
- 1 thick-cut steak about 1.5–2 inches thick: Ribeye, New York strip, or filet mignon work beautifully.
- 1 –2 tablespoons high smoke point oil: Avocado oil or grapeseed oil are perfect for achieving that perfect sear without burning.
- 1 –2 teaspoons kosher salt: For seasoning—don’t be shy; salt is key to enhancing the steak’s natural flavor.
- 1 teaspoon freshly ground black pepper: Adds a subtle kick and complements the richness of the steak.
- 2 –3 tablespoons unsalted butter: For basting which adds richness and depth of flavor.
- 3 –4 garlic cloves lightly smashed: Infuses the steak with aromatic goodness.
- 2 –3 sprigs of fresh herbs: Rosemary or thyme work wonders for adding a fragrant earthy note.
Why These Ingredients Matter
- Thick-cut steak: A thicker cut ensures a juicy interior and gives you more control over the doneness.
- High smoke point oil: Essential for searing at high temperatures without creating smoke or burnt flavors.
- Butter garlic, and herbs: These aren’t just extras—they’re the secret to elevating your steak with layers of flavor.
Instructions
Step 1: Preheat Your Oven and Skillet
- Preheat your oven to 400°F (200°C).
- While the oven heats, place your cast iron skillet on the stovetop over medium-high heat. Let it get nice and hot—this is crucial for achieving that perfect sear.
Step 2: Season the Steak
- Pat your steak dry with paper towels. Moisture is the enemy of a good sear!
- Generously season both sides of the steak with kosher salt and freshly ground black pepper. Don’t be shy—this is your chance to build flavor.
Step 3: Sear the Steak
- Add 1–2 tablespoons of high smoke point oil (like avocado or grapeseed oil) to the hot skillet.
- Carefully place the steak in the skillet. You should hear that satisfying sizzle—this is where the magic begins!
- Sear the steak for 2–3 minutes per side, or until a golden-brown crust forms. Use tongs to flip it gently.
Step 4: Add Flavor Boosters
- Reduce the heat to medium and add 2–3 tablespoons of unsalted butter, 3–4 smashed garlic cloves, and 2–3 sprigs of fresh herbs (rosemary or thyme) to the skillet.
- Tilt the skillet slightly and use a spoon to baste the steak with the melted butter mixture. This step infuses the steak with incredible flavor.
Step 5: Finish in the Oven
- Transfer the skillet to the preheated oven.
- Cook the steak for 5–10 minutes, depending on your desired doneness. Use a meat thermometer to check the internal temperature:
- Rare: 120–125°F (49–52°C)
- Medium-rare: 130–135°F (54–57°C)
- Medium: 140–145°F (60–63°C)
Step 6: Rest the Steak
- Remove the skillet from the oven and transfer the steak to a cutting board.
- Let it rest for 5–10 minutes. This allows the juices to redistribute, ensuring every bite is tender and flavorful.
Notes
| Nutrient | Amount |
|---|---|
| Calories | 650 kcal |
| Total Fat | 45g |
| Saturated Fat | 18g |
| Protein | 55g |
| Carbohydrates | 1g |
| Fiber | 0g |
| Sugar | 0g |
| Sodium | 800mg |
FAQs: Your Steak Questions Answered
Even the most confident cooks have questions, and that’s perfectly okay! Here are answers to some common questions about cooking steak in a cast iron skillet and oven. Whether you’re a beginner or a seasoned pro, these tips will help you troubleshoot and perfect your technique.
1. Can I use a different type of pan if I don’t have a cast iron skillet?
While a cast iron skillet is ideal for its heat retention and even cooking, you can use a heavy stainless steel or oven-safe skillet in a pinch. Just avoid nonstick pans, as they can’t handle the high heat needed for a proper sear.
2. How do I know when my steak is done without a meat thermometer?
If you don’t have a thermometer, you can use the finger test:
– Rare: Feels like the fleshy part of your palm below your thumb when your hand is relaxed.
– Medium-rare: Feels like the same area when you touch your thumb to your index finger.
– Medium: Feels like the same area when you touch your thumb to your middle finger.
– Well-done: Feels firm, like the same area when you touch your thumb to your pinky.
3. What’s the best oil to use for searing steak?
Choose a high smoke point oil like avocado oil, grapeseed oil, or refined coconut oil. These oils can withstand high heat without burning, ensuring a perfect sear.
4. Can I cook a frozen steak using this method?
It’s best to thaw your steak completely before cooking for even results. If you’re in a hurry, you can use the reverse sear method: Start by baking the frozen steak at a low temperature (250°F/120°C) until thawed, then sear it in the skillet.
5. How do I prevent my steak from sticking to the skillet?
Make sure your skillet is hot enough before adding the steak, and use enough oil to create a thin layer on the surface. Also, avoid moving the steak too soon—let it sear for at least 2 minutes before flipping.
6. Can I make this recipe without an oven?
Absolutely! Simply sear the steak in the skillet and reduce the heat to medium-low. Continue cooking, flipping occasionally, until it reaches your desired doneness.
7. What’s the best way to reheat leftover steak?
To keep your steak juicy, reheat it gently in a skillet over low heat with a touch of butter or oil. Avoid the microwave, as it can dry out the meat.
8. How do I clean my cast iron skillet after cooking steak?
Let the skillet cool slightly, then scrub it with warm water and a stiff brush. Avoid soap, as it can strip the seasoning. Dry it thoroughly and rub a thin layer of oil on the surface to maintain its nonstick finish.
Pro Tip:
If you’re cooking for a crowd, consider using a two-skillet method to speed things up. While one steak finishes in the oven, you can start searing the next one on the stovetop.
With these FAQs, you’re equipped to tackle any steak-cooking challenge that comes your way. Remember, practice makes perfect, so don’t be afraid to experiment and make this recipe your own. Happy cooking!