Cast Iron Pan Seared Steak Recipe

Steak: Choose ribeye or your preferred cut, about 1 inch thick for optimal searing.

Olive oil: Helps to create a nice crust on the steak when searing.

Salt: Enhances the natural flavors of the steak.

Black pepper: Adds a bit of heat and depth to the steak's flavor.

Garlic: Crushed cloves infuse the steak with a rich, aromatic flavor.

Thyme: Fresh sprigs add a subtle, earthy note to the steak.

Butter: Melts into the steak, adding richness and helping to baste it during cooking.

To achieve a perfect sear on your steak, make sure your cast iron pan is preheated until it's smoking hot. This high heat is crucial for developing a flavorful crust. Additionally, patting the steaks dry with paper towels before seasoning helps to remove any excess moisture, allowing for better caramelization. When you add the butter, garlic, and thyme, tilt the pan slightly and continuously spoon the melted butter over the steaks. This technique, known as basting, infuses the meat with rich flavors and helps to cook it evenly.

• 2 pieces about 1 inch thick steak (ribeye or your choice) - Substitute with pork chops: Pork chops can be seared similarly and offer a different but delicious flavor profile.

• 1 tablespoon olive oil - Substitute with grapeseed oil: Grapeseed oil has a high smoke point and a neutral flavor, making it great for searing.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and can also help tenderize the meat.

• black pepper - Substitute with white pepper: White pepper offers a slightly different but still pungent flavor that complements the steak.

• 2 cloves crushed garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor that can enhance the dish.

• 2 sprigs thyme - Substitute with rosemary: Rosemary has a robust, earthy flavor that pairs well with steak.

• 2 tablespoon butter - Substitute with ghee: Ghee has a higher smoke point and a rich, nutty flavor that works well for searing.

• Allow the steak to cool completely at room temperature before storing. This prevents condensation, which can make the meat soggy.

• Wrap each steak individually in aluminum foil or plastic wrap. This helps to retain moisture and prevent freezer burn.

• Place the wrapped steaks in an airtight container or a resealable plastic bag. If using a plastic bag, remove as much air as possible before sealing.

• Label the container or bag with the date and type of steak. This helps you keep track of how long the steaks have been stored.

• Store the steaks in the refrigerator if you plan to eat them within 3-4 days. For longer storage, place them in the freezer where they can last up to 3 months.

• When ready to reheat, thaw frozen steaks in the refrigerator overnight. This ensures even thawing and maintains the texture of the meat.

• Reheat the steaks in a preheated oven at 250°F (120°C) until warmed through, about 20-30 minutes. Alternatively, you can reheat them in a cast iron pan over medium heat, flipping occasionally until heated evenly.

• For added flavor, you can re-baste the steaks with butter, garlic, and thyme while reheating in the pan.

• Preheat your oven to 250°F (120°C). Place the steak on a wire rack over a baking sheet. This allows the heat to circulate evenly around the meat. Heat for about 20-30 minutes until the internal temperature reaches 110°F (43°C) for medium-rare.

• For a quicker method, use a skillet. Heat a bit of olive oil over medium-low heat. Add the steak and cover the pan with a lid. Cook for about 2-3 minutes on each side, flipping occasionally to ensure even heating.

• If you have a sous-vide machine, this is an excellent way to reheat without overcooking. Set the sous-vide to 130°F (54°C) for medium-rare. Place the steak in a vacuum-sealed bag and immerse it in the water bath for about 45 minutes.

• For a microwave option, place the steak on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Heat on medium power in 30-second intervals, flipping the steak between intervals, until warmed through.

• If you prefer a more traditional method, use a toaster oven. Preheat it to 250°F (120°C). Place the steak on a baking sheet and cover it loosely with aluminum foil. Heat for about 20 minutes or until the internal temperature reaches 110°F (43°C).

• Cast iron pan: Essential for achieving a perfect sear and even cooking due to its excellent heat retention.

• Meat thermometer: Crucial 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: Necessary for patting the steaks dry to ensure a good sear.

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

• Spoon: Used for basting the steaks with the melted butter, garlic, and thyme.

• Cutting board: Provides a surface for letting the steaks rest after cooking.

• Knife: Useful for slicing the garlic cloves before crushing them.

Bring steaks to room temperature: Take the steaks out of the fridge 30 minutes before cooking to ensure even cooking.

Preheat the pan: Preheat your cast iron pan over high heat until smoking hot to get a perfect sear quickly.

Pat steaks dry: Patting the steaks dry with paper towels helps achieve a better crust.

Season generously: Season both sides of the steaks with salt and black pepper for maximum flavor.

Use a meat thermometer: Check the internal temperature to avoid overcooking.

Rest the steaks: Let the steaks rest for 5 minutes after cooking to retain juices.