Cast Iron Pan Seared Steak Recipe

Steak: Choose ribeye or sirloin, about 1 inch thick, for the best results.

Olive oil: Helps to create a nice sear and adds a subtle flavor.

Salt: Enhances the natural flavors of the steak.

Freshly ground black pepper: Adds a touch of heat and complexity.

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

Fresh thyme: Adds a fragrant, earthy note to the steak.

To achieve a perfect sear on your steak, make sure your cast iron skillet is preheated until it's smoking hot. This ensures that the meat will develop a beautiful, caramelized crust. Additionally, when you add the olive oil to the pan, it should shimmer and move easily, indicating it's hot enough. Don't overcrowd the pan; if you're cooking more than two pieces, do it in batches to maintain the high temperature. Finally, after searing, use a meat thermometer to check the internal temperature to avoid overcooking.

• Steak (ribeye or sirloin) - Substitute with pork chops: Pork chops have a similar thickness and can be cooked in the same manner to achieve a juicy and flavorful result.

• Steak (ribeye or sirloin) - Substitute with portobello mushrooms: For a vegetarian option, portobello mushrooms provide a meaty texture and can be seared to develop a rich flavor.

• Olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it suitable for high-heat searing.

• Olive oil - Substitute with grapeseed oil: Grapeseed oil also has a high smoke point and a light flavor, perfect for searing steaks.

• Salt - Substitute with soy sauce: Soy sauce can add a savory depth of flavor and saltiness to the steak.

• Salt - Substitute with kosher salt: Kosher salt has larger crystals and can enhance the steak's flavor without making it too salty.

• Freshly ground black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile but with a slightly different aroma.

• Freshly ground black pepper - Substitute with crushed red pepper flakes: For a spicier kick, crushed red pepper flakes can be used, though they will add a bit of heat.

• Smashed garlic - Substitute with garlic powder: Garlic powder can provide a similar garlicky flavor without the texture of fresh garlic.

• Smashed garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that can complement the steak well.

• Fresh thyme - Substitute with dried thyme: Dried thyme can be used in place of fresh thyme, though it should be used sparingly as it is more concentrated.

• Fresh thyme - Substitute with rosemary: Rosemary provides a robust, aromatic flavor that pairs well with steak.

• Allow the steak to cool completely before storing. This prevents condensation, which can lead to sogginess.
• Wrap each steak individually in aluminum foil or plastic wrap to maintain its flavor and moisture.
• Place the wrapped steaks in an airtight container or a resealable plastic bag. This helps to prevent any odors from the fridge from seeping into the meat.
• Label the container or bag with the date to keep track of freshness. Steak can be stored in the refrigerator for up to 3-4 days.
• For longer storage, place the wrapped steaks in a freezer-safe bag or container. Ensure you remove as much air as possible to prevent freezer burn.
• Frozen steaks can be stored for up to 3 months. For best results, use a vacuum sealer if available.
• When ready to reheat, thaw the steak in the refrigerator overnight. This ensures even thawing and maintains the texture of the meat.
• Reheat the steak in a preheated oven at 250°F (120°C) until warmed through, or use a skillet over medium heat. Avoid microwaving as it can make the meat tough.
• For added flavor, you can reheat the steak with a bit of olive oil and fresh thyme in the skillet.

• Oven Method: Preheat your oven to 250°F (120°C). Place the leftover steak on a wire rack set over a baking sheet. This allows the heat to circulate evenly around the meat. Heat the steak in the oven for about 20-30 minutes, or until it reaches an internal temperature of 110°F (43°C) to 120°F (49°C). This method ensures the steak remains juicy and tender.

• Stovetop Method: Heat a cast iron skillet over medium-low heat. Add a small amount of olive oil or butter to the pan. Place the steak in the skillet and cover it with a lid. Heat for about 3-5 minutes on each side, or until warmed through. This method helps maintain the steak's crust while gently reheating the interior.

• Sous Vide Method: If you have a sous vide machine, this is an excellent way to reheat your steak. Set the sous vide machine to 130°F (54°C) for medium-rare. Place the steak in a vacuum-sealed bag or a resealable plastic bag with the air removed. Submerge the bag in the water bath and heat for about 1 hour. This method ensures the steak is evenly reheated without overcooking.

• Microwave Method: While not the preferred method, the microwave can be used in a pinch. Place the steak on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power in 30-second intervals, flipping the steak between intervals, until warmed through. This helps prevent the steak from drying out.

• Steaming Method: Place a steaming basket over a pot of simmering water. Wrap the steak in aluminum foil to retain moisture and place it in the steaming basket. Steam for about 5-10 minutes, or until the steak is heated through. This method keeps the steak moist and tender.

• Cast iron skillet: Essential for achieving a perfect sear on the steak due to its ability to retain and evenly distribute heat.

• Meat thermometer: Crucial for checking the internal temperature of the steak to ensure it reaches your desired doneness.

• Tongs: Handy for flipping the steaks without piercing them, which helps retain their juices.

• Paper towels: Used to pat the steaks dry, which is important for getting a good sear.

• Garlic press or knife: Needed to smash the garlic cloves for added flavor.

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

• Small bowl: Useful for holding the olive oil, salt, and pepper before seasoning the steaks.

• Spoon: Used to baste the steaks with hot oil, garlic, and thyme during cooking.

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

Bring steaks to room temperature: Letting steaks sit out for 30 minutes ensures even cooking and saves time during searing.

Preheat the skillet: Preheating the cast iron skillet on high heat before adding the steaks ensures a perfect sear quickly.

Pat steaks dry: Removing moisture from the steaks with paper towels helps form a better crust faster.

Season generously: Seasoning with salt and black pepper beforehand enhances flavor without extra cooking time.

Use a meat thermometer: Checking the internal temperature ensures you hit the desired doneness without overcooking.