Cast Iron Pan Seared Steak Recipe

Steak: Choose ribeye or sirloin, about 1 inch thick for optimal searing.

Olive oil: Helps to create a nice sear on the steak.

Salt: Enhances the natural flavors of the steak.

Freshly ground black pepper: Adds a bit of heat and complexity to the flavor.

Garlic: Adds a rich, aromatic flavor when smashed and cooked with the steak.

Thyme: Fresh sprigs add an earthy, aromatic quality to the dish.

Butter: Used for basting, it adds richness and helps to create a beautiful crust.

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 steak will develop a beautiful, caramelized crust. Additionally, avoid overcrowding the pan; cook one steak at a time if necessary to maintain high heat.

• 2 pieces about 1 inch thick steak (ribeye or sirloin) - Substitute with pork chops: Pork chops can provide a similar texture and flavor profile when cooked properly.

• 2 pieces about 1 inch thick steak (ribeye or sirloin) - Substitute with portobello mushrooms: For a vegetarian option, portobello mushrooms offer a meaty texture and can be seared similarly.

• 1 tablespoon olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for searing.

• 1 tablespoon olive oil - Substitute with grapeseed oil: Grapeseed oil also has a high smoke point and a light flavor, suitable for high-heat cooking.

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

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and texture, enhancing the steak's flavor.

• freshly ground black pepper - Substitute with white pepper: White pepper offers a milder flavor and can be used if you prefer a less pungent taste.

• freshly ground black pepper - Substitute with cayenne pepper: For a spicier kick, cayenne pepper can be used, but in smaller quantities.

• 2 cloves smashed garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it won't have the same texture as fresh garlic.

• 2 cloves smashed garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor and can be used as an aromatic substitute.

• 2 sprigs thyme - Substitute with rosemary: Rosemary has a robust flavor that pairs well with steak and can be used in place of thyme.

• 2 sprigs thyme - Substitute with oregano: Oregano offers a different but complementary flavor profile for the steak.

• 2 tablespoon butter - Substitute with ghee: Ghee has a higher smoke point and a rich, nutty flavor, making it a good alternative for searing.

• 2 tablespoon butter - Substitute with margarine: Margarine can be used as a dairy-free alternative, though it may not provide the same richness as butter.

• Allow the steak to cool completely at room temperature before storing. This helps prevent condensation, which can make the meat soggy.
• Wrap each piece of steak tightly in plastic wrap or aluminum foil to maintain its moisture and prevent freezer burn.
• Place the wrapped steak in an airtight container or a resealable freezer bag. Label the container with the date to keep track of its freshness.
• Store the steak in the refrigerator if you plan to consume it within 3-4 days. For longer storage, place it in the freezer where it can last up to 3 months.
• To reheat, thaw the steak in the refrigerator overnight if frozen. Avoid using a microwave as it can make the meat tough.
• Reheat the steak in a preheated oven at 250°F (120°C) until it reaches an internal temperature of 110°F (43°C). This ensures the steak is warmed through without overcooking.
• For a quick sear, heat a cast iron pan over medium-high heat and add a small amount of olive oil. Sear the steak for 1-2 minutes on each side to regain its crispy exterior.
• Serve immediately after reheating to enjoy the best texture and flavor.

• Oven Method:

  1. Preheat your oven to 250°F (120°C).
  2. Place the leftover steak on a wire rack set over a baking sheet.
  3. Heat in the oven for about 20-30 minutes, or until the steak reaches an internal temperature of 110°F (43°C).
  4. For a crispy exterior, sear the steak in a hot cast iron pan with a bit of olive oil for 1-2 minutes on each side.

• Stovetop Method:

  1. Heat a cast iron pan over medium-low heat.
  2. Add a small amount of olive oil or butter to the pan.
  3. Place the steak in the pan and cover with a lid.
  4. Heat for about 5-8 minutes, flipping halfway through, until the steak is warmed through.

• Sous Vide Method:

  1. Preheat your sous vide machine to 130°F (54°C).
  2. Place the steak in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 1 hour.
  4. For a crispy exterior, sear the steak in a hot cast iron pan with a bit of olive oil for 1-2 minutes on each side.

• Microwave Method:

  1. Place the steak on a microwave-safe plate.
  2. Cover with a damp paper towel to retain moisture.
  3. Heat on medium power for 30-second intervals, flipping the steak between intervals, until warmed through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the steak in the air fryer basket.
  3. Heat for about 5-7 minutes, flipping halfway through, until the steak is warmed through.

• Cast iron pan: A heavy-duty pan that retains heat well, perfect for achieving a good sear on the steak.

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

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

• Paper towels: Used to pat the steaks dry, which helps achieve a better sear.

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

• Basting spoon: Ideal for scooping up the melted butter and basting the steaks.

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

• Chef's knife: Used to smash the garlic cloves.

• Timer: Helps keep track of the searing and basting times.

• Oven mitts: Protect your hands when handling the hot cast iron pan.

Preheat the pan: Start preheating your cast iron pan while you prepare the steaks to save time.

Pat dry in advance: Pat the steaks dry and season them ahead of time to allow the salt to penetrate the meat.

Use a meat thermometer: Quickly check for doneness with a meat thermometer instead of cutting into the steaks.

Prep ingredients: Smash the garlic and have the thyme and butter ready before you start cooking.

Resting time: Use the 5-minute resting period to prepare any side dishes or set the table.