Cast Iron Pan Seared Steak Recipe

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

Olive oil: Used for searing the steak and adding a rich flavor.

Salt: Essential for seasoning and enhancing the natural flavors of the steak.

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

Garlic: Smashed cloves infuse the steak with aromatic flavors.

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

Butter: Melts into the steak, adding richness and a beautiful finish.

To achieve a perfect sear on your steak, make sure the cast iron pan is preheated until it's smoking hot. This ensures that the meat forms a beautiful crust, locking in the juices and enhancing the flavor. Additionally, using olive oil with a high smoke point helps to prevent burning, while adding butter towards the end of cooking imparts a rich, nutty taste.

• steak - Substitute with pork chops: Pork chops have a similar thickness and can be seared in a cast iron pan to achieve a similar texture and flavor profile.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a high smoke point, making it ideal for searing at high temperatures.

• salt - Substitute with kosher salt: Kosher salt has larger grains and can enhance the flavor of the meat similarly to regular salt.

• freshly ground black pepper - Substitute with white pepper: White pepper provides a similar peppery flavor but with a slightly different aroma.

• garlic - Substitute with shallots: Shallots can impart a mild, sweet, and slightly garlicky flavor to the dish.

• fresh thyme - Substitute with dried thyme: Dried thyme can be used in place of fresh thyme, though you should use less since it is more concentrated.

• butter - Substitute with ghee: Ghee has a higher smoke point than butter and provides a rich, nutty flavor that complements the steak.

• Allow the steak to cool completely before storing. This prevents condensation, which can make the meat soggy.
• Wrap each steak individually in plastic wrap or aluminum foil to maintain its flavor and prevent freezer burn.
• Place the wrapped steaks in a resealable plastic bag or an airtight container. Label the container with the date to keep track of freshness.
• Store the steaks in the refrigerator if you plan to consume them within 3-4 days. For longer storage, place them in the freezer where they can last up to 3 months.
• To reheat, thaw frozen steaks in the refrigerator overnight. Avoid using the microwave as it can make the meat tough.
• Reheat the steak in a preheated oven at 250°F (120°C) until warmed through, or sear it quickly in a hot cast iron pan with a bit of olive oil to maintain its crispy exterior.
• For added flavor, you can reheat the steak with a pat of butter and a sprig of thyme in the pan.

• Preheat your oven to 250°F. Place the steak on a wire rack over a baking sheet. Heat in the oven for about 20-30 minutes or until the internal temperature reaches 110°F to 130°F, depending on your desired doneness. This method ensures even heating without overcooking.

• For a quick reheat, use a skillet. Heat a cast iron pan over medium-low heat. Add a small amount of olive oil or butter. Place the steak in the pan and cover with a lid. Heat for 2-3 minutes on each side, checking frequently to avoid overcooking.

• If you prefer using a microwave, place the steak on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Microwave on medium power in 30-second intervals, flipping the steak between intervals, until heated through.

• For a sous-vide approach, place the steak in a vacuum-sealed bag or a resealable plastic bag with the air removed. Submerge the bag in a pot of water heated to 130°F. Let it sit for about 5-10 minutes or until warmed through. This method helps maintain the steak's tenderness and juiciness.

• Use a steam method by placing the steak in a steamer basket over simmering water. Cover and steam for about 3-5 minutes. This gentle reheating method helps retain moisture without drying out the steak.

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

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

• Paper towels: Used to pat the steaks dry, ensuring a better sear.

• Meat thermometer: Optional but helpful for checking the internal temperature to achieve the desired doneness.

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

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

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

• Knife: Useful for slicing the steaks after they have rested.

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

Prepare ingredients in advance: Pat the steaks dry and season them with salt and pepper ahead of time. This allows the seasoning to penetrate the meat.

Preheat the pan: Ensure your cast iron pan is hot before adding the olive oil. This reduces cooking time and ensures a perfect sear.

Use a meat thermometer: Check the steak's internal temperature to achieve your desired doneness quickly without guessing.

Rest the steaks: Let the steaks rest for 5 minutes after cooking. This helps retain juices and saves time on cleanup.