Nothing beats the deep, rich flavor of a perfectly cooked steak, especially when that steak has been seared to perfection in a cast iron pan and then finished in the oven. Achieving the best cast iron oven steak might seem daunting, but with the right approach, even a novice can produce restaurant-quality results right at home. Let's delve into the 5 essential steps to make this possible.
1. Selecting the Right Cut of Meat
The journey to an exceptional steak begins with choosing the right cut. Here are some top picks for oven-finishing:
- Ribeye: Known for its well-marbled fat which melts into the meat, providing robust flavor and tenderness.
- New York Strip: A leaner cut with a strip of fat along one side that caramelizes beautifully.
- Filet Mignon: The most tender cut, though less flavorful due to less fat.
- Top Sirloin: Lean and flavorful, with less marbling than a ribeye but still delivers a delicious result.
2. Preparing the Steak
Preparation is crucial for steak:
- Season Well: At least an hour before cooking, season the steak generously with salt to enhance flavor and help tenderize the meat. You can also add black pepper or your favorite steak seasoning.
- Bring to Room Temperature: Remove the steak from the refrigerator about 30-60 minutes before cooking to ensure even cooking throughout.
3. Preheat Your Pan and Oven
A cast iron skillet is ideal for searing steak:
- Heat the Pan: Preheat your cast iron skillet over high heat for 5 minutes to ensure it’s smoking hot. This helps to develop that perfect crust.
- Oven Temperature: Set your oven to a high broil or 450°F (232°C), depending on your broiler setup.
🔥 Note: Always handle cast iron with care; it retains heat exceptionally well.
4. Searing and Finishing the Steak
- Sear: Add a high smoke point oil like grapeseed or avocado oil to the pan, then place the steak in. Do not touch it for 2-3 minutes to create a golden brown crust.
- Flip and Add Butter: Once seared, flip the steak, add butter, and begin basting with aromatics like rosemary or garlic for flavor enhancement.
- Into the Oven: Transfer the skillet with the steak directly into the preheated oven. Cook until it reaches your preferred doneness:
| Doneness | Internal Temperature (°F) | Time in Oven |
|---|---|---|
| Rare | 120-130 | 4-6 minutes |
| Medium-Rare | 130-135 | 6-8 minutes |
| Medium | 135-145 | 8-10 minutes |
| Medium-Well | 145-155 | 10-12 minutes |
5. Resting and Serving
After cooking:
- Rest: Remove the steak from the oven and let it rest for at least 5 minutes. This step is vital for the juices to redistribute throughout the meat.
- Slice and Serve: Slice against the grain to serve, and garnish with fresh herbs, sea salt flakes, or a drizzle of extra-virgin olive oil for added flavor.
By following these steps, you unlock the secrets to an unforgettable steak experience that rivals the best steak houses. The combination of a hot sear in a cast iron skillet followed by a gentle finish in the oven ensures that your steak is perfectly cooked from the crusty outside to the succulent inside. Enjoy your culinary masterpiece with a side of creamy mashed potatoes or a fresh, zesty salad for a complete meal.
Why should I rest the steak?
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Resting the steak allows the juices to redistribute throughout the meat, making it more tender and flavorful. If you cut into it immediately, the juices escape, leaving your steak drier than intended.
Can I use other types of cookware?
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While cast iron is ideal for its even heating and heat retention, you can use a heavy-bottomed stainless steel or carbon steel skillet as well. However, avoid non-stick pans as they don’t sear as well at high temperatures.
What’s the best oil for searing steak?
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Oils with a high smoke point like grapeseed, avocado, or even clarified butter (ghee) work best as they can withstand the high temperatures needed for searing without burning.
