cast iron pan steak recipe
The Best cast iron pan steak recipe
I have been making steak in a cast iron pan for years, and it is hands down my favorite way to cook a perfect steak at home. The cast iron gets screaming hot and gives you that beautiful crust on the outside while keeping the inside juicy and tender. My husband and kids absolutely love when I make this for dinner, and it is a regular request for birthdays and special occasions.
This recipe is not just delicious, it is also a healthier way to enjoy steak. You control the amount of oil and butter you use, and cooking in cast iron actually adds a small amount of iron to your food, which is a bonus for your family’s health. Plus, it is quick and easy enough for a busy weeknight but impressive enough for company. I love that I can get a restaurant quality steak right in my own kitchen without any fancy equipment.
Perfect Cast Iron Pan Steak
A foolproof method for cooking a thick, juicy steak with a perfect crust using a cast iron skillet. This recipe delivers a restaurant quality steak at home with minimal effort.
🥘Ingredients
For the Steak
For Basting
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Perfect Cast Iron Pan Steak Works
This cast iron pan steak recipe is a staple in my kitchen because it is simple, reliable, and always gets rave reviews. Whether it is a quiet weeknight dinner or a family gathering, this method delivers a perfect steak every time. I hope you give it a try and see how easy it is to make a delicious steak at home.
❓ Frequently Asked Questions About Cast Iron Pan Steak
1. What is the best cut of steak for a cast iron pan?
Ribeye and New York strip are excellent choices because they have good marbling, which keeps the steak tender and flavorful. Filet mignon also works well, but it is leaner so be careful not to overcook it.
2. Do I need to preheat the cast iron pan?
Yes, preheating is very important. You want the pan to be very hot, almost smoking, before you add the steak. This ensures a good sear and crust forms quickly.
3. Can I use butter instead of oil to sear the steak?
Butter burns at high temperatures, so it is best to use an oil with a high smoke point like vegetable, canola, or avocado oil for the initial sear. You can add butter at the end for basting, which adds flavor without burning.
4. How do I know when my steak is done?
The most reliable way is to use a meat thermometer. For medium rare, aim for 130-135 degrees F. For medium, 140-145 degrees F. Remember the temperature will rise a few degrees while the steak rests.
5. Why is my steak tough or chewy?
This can happen if the steak is overcooked or if you cut into it too soon after cooking. Always let your steak rest for at least 5 minutes after removing it from the pan. This allows the juices to redistribute, making the meat more tender.
