Steak + Cast Iron
I like to say I’m not too much of a snob when it comes to a steak. Quality meat and correct temperature are the only things I look for when it comes to a steak (you know the non-pretentious, important things). My preferred cut of meat is a NY Strip: a little more meat than a filet, plus a nice swirling of fat for added flavor. Medium Rare please, preferable laid out over a charcoal grill, with a side of mushrooms, asparagus, and mashed potatoes (go all the way or don’t bother eating…)
But, what about when you want steak during the week, don’t NEED to go out to your Go-To steak house cough, cough (Marcel!), and don’t feel like waiting for those charcoals to grey? Try using your cast iron!
You can get a good, new cast iron for about $50, or find a used one. Cast irons are pretty much indestructible when they are properly cared for. “Seasoning” your pan, and proper care with water contact are all key to ensuring the longevity of your cast iron.
I like to use a piece of meat that has a little more fat marbling than a NY Strip: Ribeyes, or a nice thick bone in pork chop. The fat allows for a nice crust to form on the outside of the meat that locks in moisture, and lends to the perfect temperature. Arroser (ah-roh-say) is the French term that means “to get wet or get rained on”. It also refers to, when cooking, “to baste”. Ladling the butter once brown over the steak provides an extra layer of flavor (that you need!).
- NEEDS -
PREHEAT OVEN: 400 degrees
- Large Cast Iron Skillet
- Cutting Board
- Large Metal Spoon (I’ll add a picture of the one I use below)
- Chef’s Knife
- Thick Kitchen Towel
- INGREDIENTS -
- 2 1 ¼llb Boneless Ribeye
- 1 tbsp. oil
- 6 Sprigs of Fresh Thyme
- 4 Sprigs of Fresh Rosemary
- 4 Large Cloves of Garlic (smashed)
- 4 tbsp. unsalted Butter (about half of 1 stick)- cut into 5-6pieces
- TT Salt & Pepper
- Season both steaks lightly on both sides, and allow to rest. It's best to allow the steaks to sit for about 20min so that it becomes room temp. Putting a cold steak prevents that steak from cooking evenly throughout.
- Heat Cast Iron to Medium High. Be patient and allow your cast iron to come up to full temp. This is the only way to get that perfect, crispy sear once you lay your steaks down
- Add your oil.
- Once steaks are down, don’t move for 7-8min.
- Flip over.
- Evenly add butter, garlic, and herbs to pan throughout.
- Allow butter to lightly brown
- Grab the handle of the cast iron with your kitchen towel, and slightly tilt it away from you
- Begin slowly spooning the butter, with herbs and garlic over the steaks continuously. Like to do this in total about 2mins per steak.
- Remove steaks from skillet and allow to rest. Current Temp: Medium Rare.
- If you prefer more cook time, at this point place your entire pan into the oven for another 10min to get Medium Well.
To add more flavors to your steak, try brining. By brining, you are infusing the more flavor into the steak, and sealing in moisture. Brining differs from marinades, because of the higher salt content, plus, in this case, the complete submersion of the meat into the brining liquid. You can also try dry brine as well.
Combine sugar, salt, peppercorns, juniper berries, thyme, and garlic to a saucepan. Allow salt and sugar to dissolve; bring to just a boil. Pour entire liquid into a bowl waiting with an ice bath. Submerge your meat into the bath and place in fridge for 5-6hrs.
Prior to cooking, PAT STEAKS COMPLETELY DRY WITH PAPER TOWEL. You can skip the seasoning part in step 1 in the recipe above, but still allow your steaks to come to room temp. Follow the rest of the recipe.
PSA: I will say, that using a brine is not necessary; your steaks will still taste awesome without!
- ½ cup Kosher Salt
- 1 cup White Sugar
- 2 tbsp. Whole Black Peppercorns
- 6 sprigs Fresh Thyme
- 1 tsp. Whole Juniper Berries
- ½ head of Garlic