How To Cook a Steak In A Cast Iron Skillet
When we cook steaks indoors, which is a lot, we cook them in a piping hot cast iron skillet, finished in the oven. Follow the steps below to get a perfect finished product.
Preheat your oven to 450. Bring your steak to room temperature while it's still in it's vacuum sealed package. We like to put them on a plate just in case there is a puncture in the packaging.
Cut a hole in the packaging and drain most of the juices. Take the steak out of the package and place on a plate with a paper towel.
Take another paper towel and pat the top and side of the steak dry. This step is crucial to get a nice crust.
Generously season the steak on both sides with kosher salt and fresh cracked black pepper. It is important to use both kosher salt and fresh cracked pepper, it makes a huge difference. Don't season too far in advance, the salt will pull more juices out of your steak. If this happens, blot the juices with a paper towel again.
Warm a little olive oil or butter in a cast iron skillet until it's hot, but not burning, on a stove top. Don't use too much butter or oil, you want the steak to sear, not steam. Place your steak in the skillet and cook until you get a nice sear on the bottom. Once you get a nice sear flip the steak over and place it in the oven immediately.
The timing to finish your steak will depend on the size of your steak and your preferred doneness. With a steak the size of the one shown above, it usually finishes in the oven in 5-7 minutes at 450 degrees. ALWAYS use a meat thermometer to test the doneness when you pull it out of the oven. We recommend to undercook it about 10 degrees because it will finish cooking as it rests.
Once you remove your steak from the oven, place a piece of aluminum foil on top, loosely. You want the steak to be able to vent. Rest approximately 15 minutes. Serve immediately.