Cast Iron Pan Seared Steak Recipe

Steak: Choose ribeye or New York strip, about 1 inch thick for the best results.

Olive oil: Helps to create a perfect sear on the steak.

Salt: Enhances the natural flavors of the steak.

Freshly ground black pepper: Adds a touch of heat and depth to the flavor.

Garlic: Smashed cloves infuse the steak with a rich, aromatic flavor.

Thyme: Fresh sprigs add a subtle earthiness to the dish.

Butter: Used for basting, it enriches the steak with a creamy, savory finish.

To achieve a perfect sear on your steak, ensure your cast iron pan is preheated until it's smoking hot. This high heat creates a beautiful crust on the steak while locking in the juices. Additionally, when adding butter and aromatics like garlic and thyme, tilt the pan slightly and use a spoon to continuously baste the steak. This technique infuses the meat with rich flavors and helps achieve an even cook.

• 2 pieces about 1 inch thick steak (ribeye or new york strip) - Substitute with sirloin steak: Sirloin is a leaner cut but still offers good flavor and tenderness when cooked properly.

• 1 tablespoon olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for searing.

• salt - Substitute with kosher salt: Kosher salt has larger grains and can be easier to control when seasoning.

• freshly ground black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used if you prefer a less pungent taste.

• 2 cloves smashed garlic - Substitute with ½ teaspoon garlic powder: Garlic powder can provide a similar flavor profile if fresh garlic is not available.

• 2 sprigs fresh thyme - Substitute with ½ teaspoon dried thyme: Dried thyme can be used in place of fresh thyme, though it is more concentrated, so use less.

• 2 tablespoon butter - Substitute with ghee: Ghee has a higher smoke point than butter and adds a rich, nutty flavor.

• Allow the steaks to cool completely at room temperature before storing. This prevents condensation, which can lead to sogginess.
• Wrap each steak individually in plastic wrap or aluminum foil. This helps to maintain their flavor and moisture.
• Place the wrapped steaks in an airtight container or a resealable plastic bag. This adds an extra layer of protection against freezer burn.
• Label the container or bag with the date of storage. This ensures you use the steaks within a safe timeframe.
• Store the steaks in the refrigerator if you plan to consume them within 3-4 days. This keeps them fresh and ready for a quick reheat.
• For longer storage, place the steaks in the freezer. They can be frozen for up to 3 months without significant loss of quality.
• When ready to reheat, thaw the steaks in the refrigerator overnight. This ensures even thawing and maintains the texture.
• Reheat the steaks in a preheated oven at 250°F (120°C) until warmed through. This gentle reheating method helps to preserve their juiciness.
• Alternatively, you can reheat the steaks in a skillet over medium-low heat. Add a bit of butter or olive oil to the pan to keep them moist.
• Serve the reheated steaks immediately for the best taste and texture. Enjoy with your favorite sides or sauces.

• Preheat your oven to 250°F. Place the steak on a wire rack set over a baking sheet. This allows the heat to circulate around the meat evenly. Warm the steak in the oven for about 20-30 minutes, or until it reaches an internal temperature of 110°F to 130°F, depending on your desired doneness.

• For a quick method, heat a skillet over medium-low heat. Add a small amount of olive oil or butter. Place the steak in the skillet and cover it with a lid to trap the heat. Flip the steak every minute or so until it’s warmed through, usually around 5-8 minutes.

• If you prefer using a microwave, place the steak on a microwave-safe plate and cover it with a damp paper towel. This helps retain moisture. Heat the steak on medium power in 30-second intervals, flipping it halfway through, until it’s warmed to your liking.

• For a sous-vide method, seal the steak in a vacuum-sealed bag or a resealable plastic bag using the water displacement method. Heat a pot of water to 130°F for medium-rare or 140°F for medium. Submerge the bagged steak in the water and let it warm for about 30-45 minutes.

• If you have an air fryer, preheat it to 350°F. Place the steak in the air fryer basket and heat for about 3-5 minutes, checking frequently to avoid overcooking. This method helps retain the steak's crispy exterior.

• For a stovetop and oven combination, preheat your oven to 250°F. Heat a skillet over medium heat with a bit of olive oil. Sear the steak for about 1 minute on each side to re-crisp the exterior, then transfer it to the oven for about 10-15 minutes to warm through.

• Cast iron pan: Essential for achieving a perfect sear and even cooking due to its excellent heat retention.

• Tongs: Useful for flipping the steaks without piercing the meat, which helps retain juices.

• Meat thermometer: Ensures you cook the steak to your desired level of doneness by checking the internal temperature.

• Paper towels: Used to pat the steaks dry, which helps achieve a better sear.

• Spoon: Handy for basting the steaks with melted butter, garlic, and thyme.

• Cutting board: Provides a clean surface to let the steaks rest after cooking.

• Knife: Necessary for slicing the garlic cloves and potentially trimming any excess fat from the steaks.

• Small bowl: Useful for holding the smashed garlic and thyme before adding them to the pan.

• Timer: Helps keep track of the cooking and resting times to ensure perfect results.

• Stove: Required to heat the cast iron pan to the right temperature for searing the steaks.

Bring steaks to room temperature: Take the steaks out of the fridge 30 minutes before cooking to ensure even cooking.

Preheat the pan: Preheat your cast iron pan over high heat until it's smoking hot to get a perfect sear.

Pat steaks dry: Pat the steaks dry with paper towels to achieve a better crust.

Season generously: Season the steaks generously with salt and freshly ground black pepper for maximum flavor.

Use a meat thermometer: Use a meat thermometer to check the internal temperature for your desired doneness.

Rest the steaks: Let the steaks rest for 5 minutes after cooking to retain juices.