My plan for this post was Tips for Grilling Steak but my grill decided that it wanted a break from all of the hard work it’s been doing over the last few months and ran out of gas. I discovered this fact 10 minutes before the potatoes and popovers were supposed to come out of the oven so I didn’t have time to get more gas before dinner.
Part of being a good cook is being able to improvise when you’re missing something or something doesn’t go your way so instead of a Tips for Grilling Steak post, this is a Steak in a Cast Iron Skillet post! The two cooking methods are pretty much the same but instead of “putting the steak on the grill,” we’re going to “put the steak in the pan.”
- Take your steak out of the refrigerator at least 1 hour before you plan to cook it. This brings the meat to room temperature and helps it to cook more evenly.
- A good cut of meat that is properly cooked only needs a liberal seasoning with salt and pepper. Marinades, steak sauce, and spice mixes just hide the flavor of the meat.
- A well done steak = a tough steak. I like a medium rare steak so I cook mine for 4 minutes per side. A ¾ to 1 inch medium steak should take about 4.5 minutes/side on high heat (8 – 10) and a medium-well steak will cook for 5 minutes on each side.
- When cooking steak inside, turn on your vent hood!
- Steak, ¾ - 1 Inch Thick (I used a strip steak)
- Salt and Pepper
- Vegetable Oil for the Pan
- Season steak liberally with salt and pepper on both sides.
- Let the meat come to room temperature.
- Put about a tablespoon of oil in the cast iron skillet and spread it all over the bottom of the pan with a paper towel.
- Heat the cast iron skillet on medium-high to high heat.
- When the skillet is hot, put the steak in the pan and cook for 4 minutes/side for medium-rare, 4.5 minutes/side for medium and 5 minutes/side for medium well. Walk away from the cooking meat and only flip the steak one time!
- Let steak rest on a cutting board for 5 to 10 minutes before cutting. If you were just put into a skillet, you'd want a rest too when you got out.
Freeze raw steak in a vacuum-seal bag for up to 6 months. When ready to cook, thaw in the refrigerator over night or under cold water for about an hour, season and let it come to room temperature.
- The average cow is about 40% steak.
- Beef is the third highest source of iron behind fortified cereal and grains.