Saturday, January 15, 2011

Cast Iron Seared Steak: The Best and Most Simple Way to Enjoy a Great Steak

As a Christmas present, I received the first season of Good Eats, with Alton Brown. I have since become a huge fan. This show is entertaining; Alton never ceases to make you laugh with his quirkiness. And it's different from all the other cooking shows. This isn't your typical half-hour segment where someone makes a recipe that comes out perfect and then it's over. No, this cooking show teaches you about food, cookware, origins and many other tidbits of information that will make you think, "Wow, I never knew that!" For example, did you know that the vanilla bean comes from orchids?! Weird, I know.

But back to my steak. In this episode, Alton teaches you about all the different cuts of beef, how to choose a good piece of meat, and the most delicious way to cook a steak. Which is what this post is all about! Here's the process: Hot cast iron skillet, meat seasoned with kosher salt, black pepper, and canola oil. Sear the steak in the skillet, then finish it off in the oven. And that's all! No fancy marinades, seasonings, or sauces. This steak is good all by itself. It's tender, juicy, full of flavor, and as my husband said, "just as good as a restaurant's." Go ahead, give it a try. And check out some Good Eats episodes while you're at it!

Cast Iron Seared Steak (Print)
from Good Eats
Prep: 5 minutes / Cook: 5 minutes
Note: If you want the full effect, watch the clip here. It's great information!

Kosher salt
Black pepper
Canola oil

1. Preheat your oven to 500 degrees. Place the cast iron skillet in the oven to warm up.

2. Season the steak with a good amount of salt and pepper. Lighlty coat both sides with canola oil.

3. Take the pan out of the oven and place it on the stove on high heat. Put the steak in the pan and do not touch it for 30 seconds. Turn it over for another 30 seconds on the other side.

4. Place the pan in the oven for 2 minutes. Flip the steak and cook for another 2 minutes. The length of time can vary, based on the thickness of your steak and the level of doneness you desire. See the information below for temperature ranges.

5. Take the steak out of the oven and let it rest for 3 minutes to allow the juice to soak into the meat. Lightly cover with foil and elevate the steak on a bowl to prevent any drippings from making the crispy crust turn soggy.

6. Cut the steak and enjoy!

Temperature Guide
Rare: 120-130 degrees
Medium Rare: 130-145 degrees
Medium: 145-155 degrees
Well: 155 + degrees

My Review
  • Preparation: 5
    • This takes about 10 minutes, can't beat that!
  • Taste: 5
    • Better than a restaurant, and cheaper too!
  • Cost: 4
    • Depends on the kind of steak that you get and if there's a sale.
  • Clean-up: 5
    • This is a one-pan deal!
  • Changes
    • The better the meat, the better the steak. We didn't buy the most expensive cut of meat, but it was still great!
  • Summary
    • This was super simple and very delicious! I hope you will give this a try!

1 comment:

  1. Wow wow wow. I never knew making a steak was so easy! I watched the clip too! I guess the price of steak was always the big determent when trying to feed a big family so we never had it. This was definately a teaching entry for me. Does my oven even go to 500? And Kosher salt? I can see why you like this guy, it was very interesting! Again, great job and you can cook me a steak anytime!