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CAST-IRON STEAK
BY JULIA MOSKIN
Watch
Andrew Scrivani for The New York Times
TimeAbout 1 hourRating5(4838)NotesRead 435 community notes
This isn't steakhouse steak; it's your-house steak, ideal for home cooks who
want fast weeknight meals. The rules are simple: buy boneless cuts (they cook
evenly), thinner steaks (they cook through on top of the stove), dry them well
(to maximize crust), then salt and sear them in an insanely hot, preferably
cast-iron pan. The recipe here is a radical departure from the conventional
wisdom on steak, which commands you to salt the meat beforehand, put it on the
heat and then leave it alone. Instead, you should salt the pan (not the meat)
and flip the steak early and often. This combination of meat, salt, heat and
cast-iron produces super-crusty and juicy steak — no grilling, rubbing, or aging
required.
Featured in: Steak That Sizzles on the Stovetop
Learn: How to Make Steak
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INGREDIENTS
Yield: 4 to 6 servings, with leftovers
* Coarse salt, such as kosher salt or Maldon sea salt
* 1 or 2boneless beef steaks, 1 inch thick (about 2 pounds total), such as
strip, rib-eye, flat iron, chuck-eye, hanger or skirt (preferably “outside”
skirt)
* Black pepper (optional)
Add to Your Grocery List
Ingredient Substitution Guide
Nutritional Information
NUTRITIONAL ANALYSIS PER SERVING (6 SERVINGS)
88 calories; 5 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams
monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams
dietary fiber; 0 grams sugars; 12 grams protein; 135 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients
and preparation. It should not be considered a substitute for a professional
nutritionist’s advice.
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PREPARATION
Make the recipe with usWatch
1. Step 1
Remove packaging and pat meat dry with paper towels. Line a plate with paper
towels, place meat on top and set aside to dry further and come to cool room
temperature (30 to 60 minutes, depending on the weather). Turn occasionally;
replace paper towels as needed.
2. Step 2
Place a heavy skillet, preferably cast-iron, on the stove and sprinkle
lightly but evenly with about ¼ to ½ teaspoon salt. Turn heat to high under
pan. Pat both sides of steak dry again.
3. Step 3
When pan is smoking hot, 5 to 8 minutes, pat steak dry again and place in
pan. (If using two steaks, cook in two batches.)
4. Step 4
Let steak sizzle for 1 minute, then use tongs to flip it over, moving raw
side of steak around in pan so both sides are salted. Press down gently to
ensure even contact between steak and pan. Keep cooking over very high heat,
flipping steak every 30 seconds. After it’s been turned a few times,
sprinkle in two pinches salt. If using pepper, add it now.
5. Step 5
When steak has contracted in size and developed a dark-brown crust, about 4
minutes total, check for doneness. To the touch, meat should feel softly
springy but not squishy. If using an instant-read thermometer, insert into
side of steak. For medium-rare meat, 120 to 125 degrees is ideal: Steak will
continue cooking after being removed from heat.
6. Step 6
Remove steak to a cutting board and tent lightly with foil. Let rest 5
minutes.
7. Step 7
Serve in pieces or thickly slice on the diagonal, cutting away from your
body and with the top edge of the knife leaning toward your body. If cooking
skirt or hanger steak, make sure to slice across the grain of the meat.
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RATINGS
5 out of 5
4838 user ratings
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PRIVATE NOTES
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COOKING NOTES
* All Notes (435)
* Most Helpful (85)
* Private (0)
D.F. Kingston5 years ago
This is a great recipe for testing the batteries in your smoke alarm.
Is this helpful? 2095
Ed5 years ago
An alternative is to begin as you do, cook steak for a minute or so in hot cast
iron, turn over for a minute and the put in 500 oven for about four minutes
depending on thickness. Let rest five minutes.
Is this helpful? 638
Christer Whitworth5 years ago
Alton Brown has a variant on this that works well.
-bring steaks to room temp.
-Preheat oven to with skillet in it to 500 F.
-When it gets to temp, put skillet on burner at high heat.
- Oil steaks lighly and salt generously with pepper if desired
- Put steak(s) in skillet and don't move them for 4 minutes.
-Flip steaks and return skillet to oven for anywhere from 2-5 minutes depending
on desired temp.
Fool-proof.
Is this helpful? 441
Louie Fresh5 years ago
It tasted pretty good. The downside is it's near impossible to not get a HUGE
cloud of smoke (filling up an apt), even with all my windows open, multiple
fans. Hard to recommend that part.
Is this helpful? 256
Nancy Miles5 years ago
Shower cap on the smoke detector when doing this in an apartment...
Is this helpful? 225
Carmen5 years ago
My 87 year old mother has been cooking steak this way since I can remember. (In
her original cast iron skillet) She adds a little water to deglaze and a pat of
butter and pours it over the steak while it rests. I usually toss in some
chopped shallots and deglaze with red wine, then add butter. Awesome either way!
Is this helpful? 197
Holly5 years ago
I place a second skillet on top of a ribeye in the pan to weight it down and
keep the steak in even contact with the pan. Then I cooked it for 4 minutes one
side, and 2 minutes the other side resulting in a perfect crust and medium rare.
Best steak ever!
Is this helpful? 139
Sherie5 years ago
After preheating my Lodge skillet in the oven (425 degrees) I set it on a
preheated burner (smooth glass top range). When salt started vaporizing, I added
steak and put a cast iron grill press on it to keep the meat in contact with the
cooking surface. Flipped and timed as recommended. Perfect steak and NO SMOKE!!!
Is this helpful? 135
Jerome5 years ago
It is a fallacy that soap and water are a no no for a cast iron skillet
don't soak the pan, but you can lightly wash with soap and water to get whatever
detritus remains off
a well seasoned skillet will not loose it seasoning because of this
Is this helpful? 123
Cindy5 years ago
This is how I've been cooking steak for years. If not on BBQ, then the only
other option is a salted cast iron. For cooks that don't have a cast iron
skillet, ask your mom or grandma if they have an extra. It takes a while to
perfect a cast iron pan. But once you have it seasoned, there's nothing better!
This recipe is perfect. Great steak every time. My only suggestion is to heat
the pan before adding salt ~ so it doesn't burn.
Is this helpful? 96
Discerning15 years ago
I have adapted Patricia Wells' much easier version of this technique: place a
cast iron skillet in the oven and heat it to 400. When the oven is at
temperature, place a well-salted dry steak in the pan. Flip the meat once during
cooking. When the meat is at an internal temperature of 125 degrees, take the
pan out of the oven (use silicone pad to protect your hand!), and let the meat
sit for 3 minutes in the pan.
Works for pork chops, lamb chops, etc.
Is this helpful? 88
Dana5 years ago
put some blue cheese & butter in the skillet to melt while the steak is tented.
heaven.
Is this helpful? 86
Val Zanchuk5 years ago
One way around the length of smoke generation is to temper the steak in the oven
before you sear it in the cast iron. Place the steak on a rack in a relatively
slow over (250 F).Heat it to an internal temperature of around 100 F - 110 F.
Sear it in the fry pan just a minute or two per side. The slow temering gives
the same doneness uniformity without having to continually turn the steak.
Is this helpful? 86
Kayla M.5 years ago
Lightning-fast for a weeknight (if you remember to take the meat out of the
fridge!) and totally delicious. I overdid it on the salt by really trying to
cover the bottom of the pan. Not necessary -- you are going to get smoke in any
event. If you're in an apartment, suggest a few fans and a sous chef with a
cookie sheet to fan around the smoke alarm.
As mentioned below, the rest period with foil post-sear is mandatory! Pepper in
a hot cast iron will spark and burn as well, so be prepared.
Is this helpful? 71
Chuck5 years ago
Great method for cooking steak. I fully agree with some of the other commenters
that adequate ventilation is a must, but nothing beats the crust and sear
achieved with a hot flat surface like a cast iron skillet. 5 minutes rest time
for a 1" thick steak is insufficient IMO. 10 minutes is ideal. I also believe
tenting the steak with foil turns that nicely developed crust somewhat soggy
post-rest
Is this helpful? 64
John Palmieri5 years ago
For steak purists: a cast iron skillet is an absolute necessity, don't need salt
if you buy a top-of-the-line ribeye. Bone-in steaks are by far the tastiest, and
DO NOT PRESS DOWN ON THE STEAK as suggested above. This squeezes out the juices.
I buy 1.5 inch thick cuts of steak, bone-in ribeye, and partially cover the pan.
I cook each side once for 4-5 minutes, then remove for a perfect medium-rare
steak. For apartment dwellers, disable the smoke alarms and open all the
windows.
Is this helpful? 58
David Bonfiglio5 years ago
I learned this tip on NPR. Lightly salt the steak, and leave the steak unwrapped
in a rack in the fridge overnight (or longer), put it as close to the fan s you
can. It will gry the outside compleatly, and give you a much better sear,
Is this helpful? 54
David Bertan4 years ago
I've used a variation of this method to cook steaks with less smoke. I preheat
the oven to 450, preheat the cast-iron skillet a LOT, and after drying the
steak, season it with Montreal Steak Seasoning (I know, but it tastes good) and
drop it in the hot skillet. I put the skillet in the oven, wait about 4-5
minutes, flip the steak, and after another 4-5 minutes for an inch-thick shell
steak, pull out a medium rare steak with a nice crust.
Is this helpful? 50
Martha5 years ago
I have a friend who places a damp handkerchief over the smoke alarm sensor when
he is cooking smokey things. That seems to keep it from going off.
Is this helpful? 44
Jack Ziegler5 years ago
If you get to much smoke with this method you can do a reverse sear that
eliminates most (not all) of the smoke.
Heat your cast iron pan to a medium heat,
Add steak cook about 2 +or- minutes each side (instant read about 110-115)
Remove steak from pan,
Reheat pan to screaming hot (about 5 minutes)
Add steak for 1 minute on each side. (Instant read should be about 125)
You can serve at once, because the steak has already rested while you were
heating the pan.
Brush w/softened butter.
Is this helpful? 40
Show more notes
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RECIPE TAGS
* Steaks And Chops
* Cast Iron
* Salt
* Skillet
* Steak
* Dinner
* Main Course
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