DALL·E 2025 02 16 15.55.10 A photorealistic top down view of a highly decadent perfectly cooked steak on a cast iron skillet. The steak has a beautifully seared crispy crust a

How to Cook a Perfect Steak on a Cast Iron Skillet

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Choosing the Right Steak
For the best results, select a high-quality, well-marbled cut like:
  • Ribeye – Rich in marbling, tender, and juicy.
  • New York Strip – Leaner than ribeye but with great flavor.
  • Filet Mignon – Incredibly tender, though leaner.
  • T-Bone or Porterhouse – Includes both tenderloin and strip steak for variety.

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Preparation: Setting the Stage for Perfection

  1. Bring to Room Temperature – Take the steak out of the fridge at least 30-45 minutes before cooking to ensure even cooking.

  2. Pat Dry – Use a paper towel to remove excess moisture; this helps achieve a perfect sear.

  3. Season Generously – Coat both sides with kosher salt and freshly ground black pepper. Optionally, add garlic powder, smoked paprika, or a touch of cayenne for extra depth.

  4. Preheat the Skillet – Heat the cast iron pan over high heat for about 5 minutes until smoking hot.

 

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Seasoned Ribeye

Cooking the Steak: Step-by-Step Guide

  1. Add a High Smoke-Point Oil – Use avocado oil, grapeseed oil, or clarified butter (ghee) to prevent burning.

  2. Sear the Steak – Place the steak in the pan and let it sear undisturbed for 2-3 minutes until a deep crust forms.

  3. Flip and Sear the Other Side – Cook for another 2-3 minutes.

  4. Baste with Butter & Aromatics – Reduce heat to medium, add 2 tbsp of butter, crushed garlic, and fresh rosemary or thyme. Tilt the pan and spoon the butter over the steak continuously for 1-2 minutes.

  5. Check Internal Temperature – Use a meat thermometer to ensure perfect doneness:

    • Rare: 120-125°F (Cool, red center)

    • Medium-Rare: 130-135°F (Warm, red center)

    • Medium: 140-145°F (Pink center)

    • Medium-Well: 150-155°F (Slightly pink center)

    • Well-Done: 160°F+ (No pink, firm)

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Resting & Serving

  1. Let It Rest – Remove the steak from the pan and let it rest on a cutting board tented with foil for 5-10 minutes. This allows juices to redistribute, keeping it tender.

  2. Slice Against the Grain – For the most tender bites, slice the steak against the grain.

  3. Serve with Enhancements – Top with flaky sea salt, compound butter, or a drizzle of chimichurri for extra flavor.

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Expert Chef Tips
Use a Thick Cut – Thicker steaks (1-1.5 inches) retain moisture better and develop a better crust. 
Dry Brine for Extra Flavor – Season the steak with salt and refrigerate uncovered for 24 hours for deeper seasoning. 
Don’t Overcrowd the Pan – Searing more than one steak at a time drops the pan temperature and prevents a proper crust. 
Finish in the Oven (Optional) – For thick cuts, after searing, place in a 400°F oven for 5-10 minutes to reach desired doneness.

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