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September 20, 2024
There’s nothing quite like a perfectly cooked steak. Whether you like it rare, medium, or well-done, cooking steak in a cast iron skillet and finishing it in the oven is a foolproof method that guarantees tender, juicy results every time. The combination of the hot skillet and the oven allows for an even cook and a beautiful crust on the outside.
To start, choose a well-marbled steak like ribeye or striploin. The marbling creates a melt-in-your-mouth texture and adds flavor. Make sure to take the steak out of the refrigerator about 30 minutes before cooking to bring it to room temperature. This helps with even cooking.
Season the steak generously with salt and pepper, or use your favorite steak seasoning blend. Preheat your cast iron skillet over medium-high heat until it’s hot but not smoking. Heat some oil until it shimmers, then carefully place the steak in the skillet. Sear each side for about 3-4 minutes, or until a golden crust forms. This step is crucial for building flavor and creating that beautiful caramelization.
Once the steak is seared on all sides, transfer the skillet to a preheated oven set to about 400°F (204°C). Cook to your desired doneness. Use a meat thermometer to check the internal temperature: for rare, aim for 125°F (52°C), for medium-rare, aim for 135°F (57°C), and for medium, aim for 145°F (63°C). Remember that the steak will continue to cook a bit while resting.
It’s important to let the steak rest for about 5-10 minutes after it’s done cooking. This allows the juices to redistribute, resulting in a more tender and flavorful steak. Tent the steak with foil to keep it warm.
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Once the steak has rested, slice it against the grain for maximum tenderness. Serve it as is, or with your favorite sauce or side dish. Now you can enjoy a perfectly cooked steak without the need for an outdoor grill.
Preparing the Steak
1. Choose a high-quality cut of steak, such as ribeye, New York strip, or filet mignon. Make sure the steak is at least 1 inch thick for best results.
2. Remove the steak from the refrigerator and let it sit at room temperature for about 30 minutes. This will allow the steak to cook more evenly.
3. Pat the steak dry with paper towels to remove any excess moisture. This will help the steak develop a nice crust when seared.
4. Season the steak generously with salt and pepper on both sides. You can also add any other desired spices or herbs to enhance the flavor.
5. Preheat your oven to 400°F (200°C).
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6. Heat a cast iron skillet over high heat until it is very hot. You want the skillet to be smoking hot to get a good sear on the steak.
7. Add a high smoke point oil, such as vegetable or canola oil, to the skillet. Swirl the oil around to coat the bottom of the skillet.
| 8. Carefully place the seasoned steak in the hot skillet. | Use tongs to avoid splattering hot oil. | Cook the steak for about 2-3 minutes without moving it. |
| 9. Flip the steak with tongs and sear the other side for an additional 2-3 minutes. | This will give the steak a nice crust on both sides. |
10. Transfer the skillet with the seared steak to the preheated oven. Cook the steak until it reaches your desired level of doneness:
| Rare: 120°F (49°C) – 125°F (52°C) | Medium Rare: 130°F (54°C) – 135°F (57°C) |
| Medium: 140°F (60°C) – 145°F (63°C) | Medium Well: 150°F (66°C) – 155°F (68°C) |
| Well Done: 160°F (71°C) – 165°F (74°C) |
11. Once the steak has reached the desired temperature, remove it from the oven and let it rest for about 5 minutes. This will allow the juices to redistribute and make the steak more tender.
12. Slice the steak against the grain and serve it immediately.
Choosing the Right Cut
When it comes to cooking steak in a cast iron skillet and oven, choosing the right cut of meat is crucial. Different cuts of steak have different characteristics, and selecting the right one will help ensure a delicious and tender result.
Here are some popular cuts of steak to consider:
- Ribeye: This succulent and flavorful cut comes from the rib section of the beef. It is well-marbled with fat, making it one of the most tender and juicy cuts available.
- New York Strip: Also known as a strip steak or sirloin steak, this cut comes from the loin section of the beef. It has a good amount of marbling, making it tender and packed with flavor.
- Tenderloin: The most tender cut of steak, the tenderloin is also known as filet mignon. It comes from the loin section and is leaner compared to other cuts. While it may lack some marbling, it makes up for it in tenderness.
- Sirloin: This versatile cut comes from the rear back of the beef. It is leaner and less tender compared to other cuts, but still offers great flavor.
- T-Bone: This cut is named after its T-shaped bone, which separates the tenderloin from the strip loin. It combines the tenderness of the tenderloin with the flavor of the strip steak.
- Flank: This long, flat cut comes from the lower abdominal area of the beef. It is lean and flavorful, but can be tough if not cooked and sliced properly.
Ultimately, the choice of steak cut depends on personal preference. Consider factors such as tenderness, marbling, and flavor when making your selection. Experimenting with different cuts can also be a fun way to discover new favorites!
Seasoning and Marinating
Before cooking your steak, it is important to season and marinate it to enhance the flavors and ensure it is tender and juicy. Here are some steps to follow:
- Start by patting the steak dry with paper towels. This will help the seasoning stick to the meat better.
- Sprinkle both sides of the steak generously with kosher salt and freshly ground black pepper. These basic seasonings will enhance the natural flavors of the meat.
- For additional flavor, you can create a marinade by mixing together ingredients like soy sauce, Worcestershire sauce, garlic, and herbs. Place the steak in a resealable plastic bag or a shallow dish, and pour the marinade over it. Make sure the meat is fully coated. Allow it to marinate in the refrigerator for at least 30 minutes or up to overnight.
- If you prefer a dry rub, you can combine spices such as paprika, garlic powder, onion powder, cayenne pepper, and brown sugar. Massage the dry rub into the meat, ensuring it is fully coated. Let the seasoned steak sit at room temperature for about 30 minutes before cooking.
Remember, the longer you marinate your steak, the more flavors it will absorb. However, if you are short on time, even a brief marinade or simple seasoning can still enhance the taste of your steak.
Cooking in the Skillet
Before cooking your steak, make sure to preheat your oven to the desired temperature. This will ensure that your steak cooks evenly and reaches the desired doneness.
1. Heat your cast iron skillet over medium-high heat on the stovetop. Allow the skillet to get hot for a few minutes before adding any oil or steak.
2. Once the skillet is hot, add a small amount of oil to the pan. Swirl the oil around to evenly coat the bottom of the skillet.
3. Place your steak in the skillet and let it sear for about 2-3 minutes on each side. This will create a nice crust on the outside of the steak.
4. If you like your steak rare or medium-rare, you can finish cooking it in the skillet. Reduce the heat to medium and continue cooking the steak for another 2-3 minutes on each side, or until it reaches your desired level of doneness.
5. If you prefer your steak more well-done, transfer it to a preheated oven. Place the skillet with the steak in the oven and let it cook for an additional 5-7 minutes, or until it reaches your desired level of doneness.
6. Once your steak is cooked to your liking, remove it from the skillet and let it rest for a few minutes before slicing. This allows the juices to redistribute within the meat, resulting in a more tender and flavorful steak.
Tips for Cooking in a Skillet:
1. Make sure your skillet is well-seasoned before cooking. This will prevent the steak from sticking to the pan and allow for easy cleanup.
2. Use a pair of tongs to flip the steak instead of a fork. Piercing the steak with a fork can cause the juices to escape, resulting in a drier steak.
3. For a more flavorful steak, marinate it for a few hours or overnight before cooking. This will infuse the meat with additional taste and tenderness.
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Recommended Internal Temperature for Steak:
| Doneness | Internal Temperature |
|---|---|
| Rare | 125°F (51°C) |
| Medium Rare | 135°F (57°C) |
| Medium | 145°F (63°C) |
| Medium Well | 150°F (66°C) |
| Well Done | 160°F (71°C) |
Remember to use a meat thermometer to accurately check the internal temperature of your steak.
Preheating the Skillet
Before cooking your steak in a cast iron skillet and oven, it’s important to preheat the skillet properly. Preheating the skillet ensures that your steak will get a nice sear on the outside while remaining juicy and tender on the inside.
Here’s how to preheat the skillet:
- Place the cast iron skillet on the stovetop over medium-high heat.
- Allow the skillet to heat up for at least 5-7 minutes.
- During this time, you can season your steak with salt, pepper, and any other desired seasonings. Pat the steak dry with a paper towel to remove excess moisture.
- After the skillet has heated up, add a small amount of oil or butter to the skillet. Swirl it around to coat the bottom of the skillet evenly.
- Let the oil or butter heat up for a minute or two until it starts to shimmer or melt.
Preheating the skillet properly will ensure that your steak cooks evenly and develops a delicious crust. Now that your skillet is preheated, you’re ready to move on to the next step of cooking your steak in the cast iron skillet and oven.
FAQ
What is the best way to cook a steak in a cast iron skillet?
The best way to cook a steak in a cast iron skillet is to start by preheating the skillet on high heat. Season the steak with salt and pepper, and then sear it in the hot skillet for about 2-3 minutes on each side. Then transfer the skillet to a preheated oven and finish cooking the steak to your desired level of doneness.
Should I oil the cast iron skillet before cooking the steak?
Yes, it’s a good idea to oil the cast iron skillet before cooking the steak. This will help prevent the steak from sticking to the pan and will also help create a nice crust on the outside of the steak.
What temperature should I preheat the oven to?
You should preheat the oven to 400°F (200°C) before transferring the skillet with the steak into it. This temperature will help cook the steak evenly without overcooking it.
How long should I cook the steak in the oven?
The length of time you cook the steak in the oven will depend on the thickness of the steak and your desired level of doneness. As a general guideline, for a medium-rare steak, you can cook it for about 5-7 minutes in the oven. Use a meat thermometer to check the internal temperature of the steak and remove it from the oven when it reaches your desired temperature.
Can I cook a well-done steak using this method?
Yes, you can cook a well-done steak using this method. If you prefer your steak well-done, you can cook it for a longer time in the oven until it reaches the desired level of doneness. Just keep in mind that cooking the steak for too long can make it dry, so it’s important to monitor the internal temperature with a meat thermometer to avoid overcooking.
What is the best way to cook a steak in a cast iron skillet and oven?
The best way to cook a steak in a cast iron skillet and oven is to start by preheating your oven to a high temperature, around 450-500°F (230-260°C). While the oven is preheating, heat your cast iron skillet on the stovetop over high heat. Season your steak with salt and pepper, and then sear it in the hot cast iron skillet for about 2 minutes on each side. Once the steaks are seared, transfer them to the preheated oven and cook for about 5-8 minutes for medium-rare, depending on the thickness of the steak. Let the steak rest for a few minutes before serving.