CAST-IRON STEAK
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.
Provided by Julia Moskin
Categories dinner, easy, quick, weekday, steaks and chops
Time 1h
Yield 4 to 6 servings, with leftovers
Number Of Ingredients 3
Steps:
- 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.
- Place a heavy skillet, preferably cast-iron, on the stove and sprinkle lightly but evenly with about 1/4 to 1/2 teaspoon salt. Turn heat to high under pan. Pat both sides of steak dry again.
- 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.)
- 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.
- 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.
- Remove steak to a cutting board and tent lightly with foil. Let rest 5 minutes.
- 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.
Nutrition Facts : @context http, Calories 88, UnsaturatedFat 3 grams, Fat 5 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 134 milligrams, TransFat 0 grams
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Ertugrul gizi
[email protected]I love this recipe! The steak is always cooked perfectly and the flavor is amazing. I've made it for my family and friends several times and they all love it too.
Yadicone Bojang
[email protected]This is my go-to recipe for steak. It's simple, but it always turns out perfectly.
Rukhsar458 Ruksar458
[email protected]I've made this steak recipe several times and it's always a hit. The steak is always cooked perfectly and the flavor is amazing.
Safdar Rehman
[email protected]This recipe is a winner! The steak was juicy and flavorful, and the crust was perfect.
Werner jaenisch
[email protected]I'm not a big fan of steak, but this recipe changed my mind. The steak was cooked to perfection and the flavor was amazing.
Nabeel Anwar
[email protected]This is the perfect recipe for a quick and easy weeknight dinner. The steak was cooked perfectly and the whole family loved it.
Mani Jutt
[email protected]The recipe was easy to follow and the steak turned out great. I'll definitely be making this again.
Elisha Kellom
[email protected]This steak was amazing! I've never had a steak cooked so perfectly. I'll definitely be making this again soon.
Oksana Golovan
[email protected]The steak was a little dry, but the flavor was good. I'll try adding some butter to the pan next time.
Samantha Arellano Rodriguez
[email protected]Not bad, but not the best steak I've ever had.
NLEN Ungjin
[email protected]This recipe is a keeper! The steak was cooked evenly and had a delicious crust. I'll definitely be making this again.
Dest Caraway
[email protected]The steak was a bit tough, but the flavor was great. I'll try cooking it for a shorter amount of time next time.
Mike Fleet
[email protected]I followed the recipe exactly and the steak turned out perfectly. My husband and I enjoyed it very much.
Musa Hiyesa
[email protected]This is the best steak I've ever made at home. Thanks for sharing the recipe!
florence chep
[email protected]Finally a steak recipe that doesn't disappoint! My family loved it, and I'm sure yours will too.
Ashraf Mayo
[email protected]OMG, this steak was amazing! The cast iron skillet gave it a perfect crust, and the inside was cooked to perfection. I'll definitely be making this again.