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How to Cook Chuck Eye Steak in Cast Iron Skillet on the Stove

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This guide explains how to cook chuck eye steak in cast iron skillet on stove top to medium-rare level of doneness.

Cast iron is a great inexpensive alloy that can accumulate a lot of heat. 😉

Why does this even matter?

Well, the more hotter is the skillet and the longer it can maintain itself hot, the higher are the chance of actually searing  (and browning) the steak.

This is how deliciousness is created…

 

how-to-cook-chuck-eye-steak-in-cast-iron-skillet-on-the-stove

This is b e a u t i f u l…right? 😉

 

Heating up cast iron skillet takes a good while, but once it gets hot, it stays hot for a long time.

Contents:

 

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Part 1: Cooking Ingredients & Tools

In order to help you understand the general idea behind cooking chuck eye in cast iron skillet, I will be using a simple salt-n-pepper recipe:

 

  • 14oz/400g chuck eye steak
  • Freshly ground black pepper
  • Kosher/flaked salt
  • Coconut oil or ghee

Also be sure you have the following tools:

  • Cast iron pan with grill marks (ideally)
  • Tongs
  • Paper towels
  • Instant meat probe
  • Oven meat thermometer (optional – for thicker sirloin cuts)

Got everything? Let’s SteakEat!

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Part 2: Cooking Chuck Eye Steak in Cast Iron Skillet – 5 Steps

The process is pretty simple.

You will need to really heat up the skillet (sometimes up to 10-15 minutes) and sear the steak, rotating it by 90 degrees for the grill marks to appear.

And these are the steps in more detail…

 

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Step 1: Chuck Eye at Room Temperature

A perfect steak starts with perfect preparation – take it out from the fridge 40 minutes before starting to cook.

Warmer steak will help the hot skillet to preserve its high temperature, when placed inside…so it will actually get seared and develop the browning.

Larger piece of chuck eye can well take up to 2 hours!

——

SteakEat Tip:

If you don’t have the 40 minutes, use the microwave to warm up your chuck eye!

Place it inside (use a ceramic plate) and set the power to the lowest wattage (but not the defrost though).

Hit the ‘start’ button and wait for 3-5 seconds.

Stop.

Open the door and flip the steak.

You will notice how the side that’s in contact with the plate is warming up much quicker (that’s why we flip the steak).

Repeat the cycle for 4-6 times.

This is how I get my steaks to room temperature in less than 60 seconds!

——

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Step 2: Heat the Cast Iron Skillet to High Heat

Assuming your cast iron pan is already seasoned*, place it over high heat and wait for a good while (sometimes up to 10-15 minutes) for it to reach the right temperature.

I usually wait for a light smoke to appear taking off the skillets surface, then count another 40 seconds and start searing the steak.

Remember that even though cast iron skillets are great at retaining heat, they are pretty bad at thermal conductivity (i.e. take a while to heat up entirely and evenly), that’s why you should really let them to sit on the stove top.

——

*Seasoning:

Cast iron skillets are prone to rusting and stickiness, that’s why seasoning, the process of covering them with a thin layer of fat, is very important.

You should only really do it once – cast iron skillets are not made for washing (use paper towels to clean them).

To season a cast iron skillet, add a table spoon of ghee/coconut oil inside and heat it up to medium-high temperature, distributing melted fat evenly.

Take the pan off the stove and let it cool down.

Use paper towels to remove excess fat, rubbing the entire skillet.

It is now seasoned, so you can get back to cooking and heat it up again!

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Step 3: Chuck Eye Paper Towels & Salt

While the skillet is heating up, get your steak ready.

Use paper towels to pat it dry and remove excess moisture from its surface – it really helps browning!

After that, season your chuck eye with flaked/Kosher salt.

I recommend starting with 2-3 pinches per side, but this amount is totally adjustable.

I do not add pepper now, because I dislike the charred flavor it produces after burning at high heat inside the skillet (add it later).

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Step 4: Brown Chuck Eye

As soon as your skillet is hot enough (i.e. has been heating up for 10-15 minutes) and the steak is seasoned, place it inside the skillet.

You should hear some sort of sizzling – that’s moisture from the steak’s surface quickly evaporating.

As a rule of thumb, to get to medium-rare level of doneness (i.e. 55C / 130F) with the steak of 1 inch, you will need to sear it for  2,5-3 minutes per side.

For the #-style grill marks to develop, turn the steak by 90 degrees after 1,5 minutes on each side.

I highly recommend using meat tongs, because they make all this steak manipulation much easier and meat thermometer, which is your best friend when it comes to cooking perfect steaks every time.

——

SteakEat Tip:

The medium-rare doneness is like a guarantee that your chuck eye will end up juicy, tender and chewable!

This is why I recommend not going beyond this state and using meat probe for precision (I hate guesswork).

My personal favorite is rare (50C / 122F or even less), but you might prefer medium (60C / 140F), which is totally fine.

——

SteakEat Tip #2:

The searing method is best for chuck eye less than 2.5cm, or 1 inch thick.

If your steak is thicker than that, I recommend searing it and then finishing in oven to preserve tenderness and juiciness.

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Step 5: Time for the Steak to Rest & Pepper

The total chuck eye cooking time would then average to around 7-8 minutes, because you will need some time to quickly sear the lateral sides.

After the steak is all taken care of, remove it from the skillet and place it on a plate or cutting board.

Now I season it with black pepper and cover it with tin foil for 3-5 minutes to let it rest and stabilize the juices inside (this way they will not soak out, when you cut into the thing).

After that, cut the eye (chuck 😉 ) across the grain (i.e. perpendicular to the muscle fibers) and…you know what to do – eat’n’joy!

Good job.

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How to cook chuck eye steak in cast iron skillet to medium-rare doneness?

The method is all yours now.

 

Happy Steaks!

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How to Cook Flat Iron Steak in Cast Iron Skillet to ‘Mmmmm…’!

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This guide explains how to cook flat iron steak in cast iron skillet to medium-rare level of doneness.

You know the way you go ‘mmmmmm…’, when eating a darn good steak? 🙂

This is what this article will help you get – a juicy, tender and awesomely delicious flat iron steak. 😉

 

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We’ll be using a heavy cast iron skillet, which is like a guarantee that we get a good sear on the flat iron.

Contents:

Are you prepared to take your flat iron steak to the next level? Let’s get started!

 

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Part 1: The Preparation of Your Flat Iron and the Cooking Process

Remember that we have yet to discuss choosing the perfect flat iron steak and tools that are needed for the searing process. I am assuming that your steak and your utensils are already in hand. If you are not prepared for the searing process, I recommend that you read Part 2 first.

Before we start, make sure you possess the necessary ingredients:

  • 8oz/230g flat iron steak (preferably matured 21 days and cut from organic grass-fed cattle)
  • 1 tbsp coconut oil or ghee
  • Kosher salt
  • Whole black peppercorns to grind

Make sure you have the proper equipment for this process including:

  • A cast iron skillet to sear in (preferably one that features grill marks)
  • Ideally 2 meat probes – one instant-read and one oven-safe probe
  • Tongs
  • Paper towels

And now – let’s SteakEat!

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Part 2: Searing Flat Iron in Cast Iron Skillet – 5 Easy Steps

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Step 1: Room Temperature

If you want your flat iron to be the best, it needs to be seared at room temperature.

An 8 ounce portion of flat iron should be removed from the refrigerator 40 minutes before cooking.

Larger pieces may take as much as two hours to arrive at room temperature.

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Step 2: Heating Your Cast Iron

One of the greatest advantages of cast iron is that once it arrives at temperature it can retain that heat through the entire cooking process.

The downside, however, is that cast iron skillets take ages to heat when compared to aluminum or steel skillets.

Another disadvantage is that they can cause your steak to stick and burn if they are not prepared properly.

To avoid ruining your dinner, season the skillet before adding the steak. Here is how:

  1. Place the skillet over heat until it reaches medium-high temperature (around 5 minutes at high heat). Add coconut oil or ghee and distribute it around the pan.
  2. Then remove the skillet from heat and set it aside to cool.
  3. Once the pan has cooled wipe it using paper towels to complete the seasoning process. It is now ready to be reheated for cooking.

You will want to wait for the skillet to heat on high for a minimum of 10 minutes before adding your flat iron steak. This will achieve a temperature high enough to sear the steak.

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Side Note:

If you notice your pan started giving out gentle smoke before the 10 mins ran out, wait for another 40 seconds – your skillet is now ready for searing.

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Step 3: Pat Dry and Season the Flat Iron Steak

Those 10 minutes your skillet is eating can be spent prepping the steak for cooking.

The first step is to pat your flat iron dry using a light tapping motion. This dries the surface, which helps with browning later on.

Once the surface is dried, use kosher salt as the only seasoning.

I personally add 2-3 pinches per side.

Do not add pepper to your flat iron before cooking.

It has a high likelihood of burning during the cooking process and will result in a charred taste.

It is best to add pepper after the searing process.

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Step 4: Searing the Steak

 

Once the skillet is hot enough, place the steak in it.

If you have achieved the right amount of heat, you will hear a gentle sizzling sound.

Now you must determine how long to cook the flat iron.

A good rule of thumb when searing steak is to cook it 2,5 minutes on each side to achieve medium-rare doneness.

Cook the first side of the steak for 1.5 minutes over the grill marks.

After this time turn it 90 degrees so that the final design is a #-mark.

Then flip the flat iron using the tongs and complete this process on the opposite side.

Finish by cooking the flat iron 2 minutes per lateral side.

This step is the one that makes you recognize the why tongs are the preferred utensil for steak cooking.

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Side Note:

Flat iron can become chewy and dry if overcooked.

That’s why I recommend not going beyond medium-rare doneness level (55C / 130F).

An instant read thermometer will be the best way to test for medium-rare doneness.

Insert the instant read thermometer into the center of your steak cut.

It should read 55C or 130F if you have achieved the appropriate medium-rare temperature.

Remember that this searing process works best for flat irons that are under 2.5cm, or 1 inch thick.

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Step 5: Rest Before Cutting

Unless you have a thicker cut, the entire process for searing should be completed in 10 minutes (3 min. per side + 2 min. per lateral side).

After it has reached the proper doneness, place the flat iron on a cutting board or plate.

This is when you grind your black pepper and add it to your steak.

Rest the steak on the board or plate for 3-4 minutes.

This stabilizes the juices of the steak so they do not run when the flat iron is cut into.

After the resting process is complete cut into the flat iron using a sharp knife.

You should cut across the grain, or muscle fibers, to ensure retention of its juices. This juicy, tender cut can then be served alone or with a side for a full meal.

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Find tips for choosing your steak and tools, tips to help the cooking process, and even recipes to enhance the flavor of your flat iron – continue to Page 3.

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Part 3: Selecting the Perfect Cut & the Tools that You Need

We have already discussed the preparation and searing of your flat iron in Part 1. We will soon look at recipes in Part 3.

For now – let’s choose a quality flat iron steak!

Greatness cannot be achieved with just any cut of flat iron.

A good guideline to follow when purchasing steak is that overall quality is directly related to the price.

There are several things to consider when purchasing steak.

Some factors that should influence your decision include:

 

Organic grass-fed. Conventional beef farmers tend to use antibiotics and growth hormones to raise their cattle to give larger amounts of meat. They also feed it grain feed, which is cheaper and more effective at fattening cows than grass feed. However, these things affect the meat flavor. Organic grass-fed cattle are raised without the use of antibiotics and growth hormones and are fed grass-like feed during their life. This results in a leaner, more flavorful cut of steak that is also healthier to eat.

 

Dry aging. When a cut of steak is chewy and lean, it’s trickier to cook it so it’s tender. You can remedy this by spending money on dry aged meat. Dry aging is a naturally occurring chemical process that encourages the breakdown of proteins in meat. This concentrates the flavor and makes your flat iron steak tenderer. The types associated with dry age include 28, 21, and 14-day maturity. It is more expensive than other steaks, but it makes up for it in flavor. In my opinion 21-day aged flat iron is the best choice from both, price and tenderness, points of view.

 

Weight and Thickness. The ideal serving size of steak is a portion of 7 ounces, or 200g, per person. This size results in a filling cut that you can enjoy without feeling bloated. For the searing method to work you should choose a cut no thicker than 2.5cm, or 1 inch. If you select a thicker cut of flat iron however, you will still be able to sear the steak using this guide and then finalize cooking in the oven to result in a juicy, tender, flavorful end steak.

Now that you have ensured you chose the right cut of flat iron, let’s get the equipment to sear it.

 

The Equipment You Need

The cut of flat iron steak you choose and the tools you use to sear it each make up 48% of your end result being a perfectly cooked steak.

What is the other 4% to this equation? Luck, of course.

To achieve perfection, this is the equipment you should use:

 

Cast Iron Skillet

Skillets made of cast iron have a thick, heavy build and incredible volumetric heating capabilities. They are great for searing your flat iron steak because once they get hot, they stay hot.

Cast irons also have handles that are resistant to heat, allowing them to be used in the oven. This is good if you chose a thicker steak, than is recommended for the searing process.

If the presentation of your steak is important, choose a cast iron with grill marks (#). These marks won’t do much for flavor but it will make your flat iron look as good as it tastes.

 

Tongs

Tongs add ease the cooking process, especially for cooking with grill marks and while searing the lateral sides. They also work well for protection from burns.

 

Salt

Salt is the key component. When you add salt before high heat searing, it becomes part of the Maillard reaction, which is literally surface browning – salt helps to develop rich, exquisite flavor.

Kosher salt is ideal for steak cooking. It is less dense than table salt, meaning you can add more of it to encourage flavor without damaging the texture of your steak.

 

Pepper

Freshly ground pepper is the best choice to add to your flat iron. Add it just before serving for a mouthwatering aroma.

 

Oil

For the high-temperature searing process you should choose heat-stable oil.

Personally, I recommend ghee or non-virgin coconut oil. Both have a high smoking point, work well at high temperatures, and add a great aroma to your dish.

 

Meat Thermometer

If you overcook your steak it will become dry. It will also lose its wonderful flavor and mouthwatering aroma.

So how can you ensure your steak is done, without overcooking?

You should keep two thermometers in your kitchen for times when you are cooking steak (or any meat/poultry really); an oven thermometer and an instant read thermometer.

Using a thermometer to check your steak will prevent overcooking.

 

Paper Towels

Paper towels are handy for cooking any type of meat. In this guide, we use paper towels to pat dry the surface of the flat iron before searing.

By the way, don’t try substituting paper towels with toilet paper – it doesn’t work.

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Part 4: Tips on Achieving the Perfect Flat Iron

I want to congratulate you once again on achieving a tender, juicy steak using the stovetop searing method in a cast iron skillet in Part 1.

Because you now possess basic knowledge and can buy quality flat iron steak using the guide in Part 2, we will discuss tips that can improve your future steak preparation processes.

 

Tip #1: Getting Your Steak to Room Temperature

In the flow of daily life you may forget to pull your flat iron from the refrigerator so it may arrive at room temperature before cooking. Fret not, there is an easy solution.

Set the steak on a plate. Heat it on the lowest setting in the microwave for 3-5 second intervals. Flip the steak at these intervals and continue cooking until the flat iron is warmed. Be careful not to cook it.

 

Tip # 2: Heat Your Skillet in the Oven

If you want to ensure even heating of your skillet, heat it in the oven instead of on stovetop. To do this, place the cast iron in an oven preheated to 200C or 400F. It will be properly heated in 15-20 minutes. Because the handle will be hot, be careful while removing the skillet from the oven.

 

Tip #3: Enhance the Flavor of Your Flat Iron

Add 1 knob organic grass-fed butter, 2-3 sprigs fresh rosemary, and 2 crushed garlic cloves to your skillet two minutes before you are done searing. Cook on one side for a minute and then flip your steak to allow the second side of your flat iron to absorb flavor. These ingredients enhance aroma and add to the overall flavor of your flat iron.

 

Tip #4: Preheat Your Plate

If you want to keep your flat iron warm after searing and before serving, preheat your plates in the oven. Preheat the oven to 90C, or 190F, and place the plates inside for 10 minutes.

 

Tip #5: Keep Your Flat Iron Warm and Juicy

There are many things that may prevent you from enjoying your steak as soon as it is done. To keep your steak warm while you clean up or act as host, place it in an oven preheated to 50C, or 120F. It will be kept at the ideal temperature for warmth, without cooking or becoming dry.

 

I hope you found this article useful and really enjoyed your cooking.

By no means this is a definitive guide – have you any comments, questions and tips, make sure to post them in the comments below. Thanks!

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How to Cook Filet Mignon in Cast Iron Skillet – 5 Simple Steps

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This article explains how to cook filet mignon in cast iron skillet, using minimum ingredients.

We also look at oven finishing, so you are in the right place!

Contents:

 

how-to-cook-filet-mignon-in-cast-iron-skillet-pan-and-in-oven

 

 

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Part 1: Simple Ingredients & Cooking Utensils

Assemble these ingredients before you start to cook:

  • 14oz/400g filet mignon
  • Kosher salt
  • Fresh, whole black peppercorns
  • 1tbsp coconut oil or ghee

Also, be sure you have collected the necessary tools for the job, including:

  • Cast iron skillet with built-in grill marks
  • 2 thermometers- an instant read probe and an oven probe (for thicker cuts of filet mignon)
  • Paper towel

Got ’em all? Let’s SteakEat!

 

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Part 2: Cooking Filet Mignon in Cast Iron Pan – 5 Steps

The method is pretty simple – we heat up the skillet, sear the steak, finish it in oven if necessary, rest and finally cut it.

Let’s look at details.

 

Step 1: Bring it to Room Temperature

Steak with the best flavor are cooked after arriving at room temperature.

The 14 ounce portion of filet mignon should be removed from the refrigerator at least 40 minutes prior to cooking.

Larger cuts of steak can take up to two hour.

 

Step 2: Heat Your Skillet

Once cast iron gets hot, it will stay hot.

However, it takes ages to heat when compared to aluminum or steel pans.

It can also make filet mignon stick and burn if it is not properly prepared.

To avoid ruining your steak, the first step is to season your skillet.

To do that, add coconut oil or ghee inside the skillet.

Then start heating your cast iron skillet until it begins to smoke.

Set the pan aside, pour out excessive fat and wipe the pan using paper towels.

It is now ready for the cooking process.

Place the skillet back to the stove set to maximum power and allow it accumulate the heat.

It usually takes around 10 minutes.

I use this rule of thumb – when I start seeing gentle smoke lifting off the pan’s surface, I count till 20 and place the steak inside.

This is how I know the pan is hot enough.

 

Step 3: Pat Dry and Season Your Filet Mignon

While the skillet is warming, keep busy with preparing your filet mignon.

Begin by patting the steak dry with paper towels.

Lightly tap the surface of the steak until you remove all of the moisture.

Then, use kosher salt to season your tenderloin steak. I recommend you start with 2-3 pinches of kosher salt for each side of your fillet steak.

Do not add the pepper now.

Fresh pepper is likely to burn, which will leave you with a charred taste. Instead, add the pepper after the searing process is finished.

 

***Pro Tip***

[ninja-popup id=2776]DOWNLOAD this PDF guide FOR FREE[/ninja-popup], if you are looking to cook a perfect filet mignon in cast iron every time.

 

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This is Page 2 of the ‘How to Cook Filet Mignon in Cast Iron Skillet’. Click to Page 1.

***Pro Tip***

[ninja-popup id=2776]DOWNLOAD this PDF guide FOR FREE[/ninja-popup], if you are looking to cook a perfect filet mignon on stove top every time.

 

Step 4: The Searing Process

After heating the skillet and properly preparing your steak, you can place the filet mignon in the cast iron skillet.

You should hear a hushed sizzling sound.

Now, how long should the tenderloin be cooked?

A good rule of thumb is to cook filet mignon three minutes per side for a medium-rare level of doneness.

Cook for 1.5 minutes over the grill marks, then rotate the cut 90 degrees. This will result in a #-pattern.

Flip the steak and repeat this process for the other side.

The steak should then be cooked for 2 minutes on each lateral side.

The maneuverability required during this process will allow to appreciate tongs over other utensils for searing steak.

Total cooking time is then 10 minutes.

———-

Side Note: Thermometer & Oven Finishing

I do not recommend cooking beyond medium-rare doneness. It is my opinion that this level guarantees you can enjoy your steak’s flavor and tenderness.

The best way to check for a medium-rare level of doneness is using an instant meat probe.

Put the thermometer in the center of the steak. You should have a reading of 130F or 55C if you have achieved medium-rare doneness.

The searing method in this guide is best for cuts of filet mignon less than 2.5cm or 1inch thick.

If your tenderloin is thicker, you can sear it using this technique and finish cooking using the oven.

To do that, preheat the oven to 135C / 275F with fan on (or 150C / 300F with no fan).

You will only need to sear your steak for 1 minute per side in order for browning to develop.

Transfer your steak inside the oven and check its inside temperature – medium-rare doneness level still applies!

———-

 

Step 5: Rest the Filet Mignon

The searing process should be completed in just ten minutes (three minutes per side plus 2 minutes per lateral side).

Once you have finished this process, place the tenderloin steak on a cutting board or plate.

This is when you grind the peppercorns and add them to the filet.

Leave the steak resting for at least 3-4 minutes before cutting.

This stabilizes the steak’s juices so they don’t run when your tenderloin is cut into.

After you have rested the steak for the recommended time, use a sharp knife to cut into the filet mignon.

Cut across the muscle fibers, or grain, to ensure it retains juiciness. Y

You can serve this juicy, tender cut alone or with a side for a meal.

Continue and see how to buy good filet mignon and pick quality cooking tools.

 

***Pro Tip***

[ninja-popup id=2776]DOWNLOAD this PDF guide FOR FREE[/ninja-popup], if you are looking to cook a perfect filet mignon on stove top every time.

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Cooking Sirloin Steak in a Cast Iron Skillet To Deliciousness

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Interested in how to cook sirloin steak in cast iron pan? Then this guide is for you.

 

Contents:

 

 

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Part 1 – Preparing and Searing

I assume you have a piece of sirloin and the utensils needed to cook it (if you are not ready see Part 2 first).

Assemble all of your ingredients before cooking:

  • 70z/200g sirloin steak (per person)
  • Whole black peppercorns
  • Kosher salt
  • Coconut oil or ghee

Also be sure you have the following tools:

  • Cast iron pan with grill marks (ideally)
  • Tongs
  • Paper towels
  • Instant meat probe
  • Oven meat thermometer (optional – for thicker sirloin cuts)

 

Once you have your ingredients and tools gathered, let’s get cooking!

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5 Simple Steps to Cooking Sirloin in Cast Iron

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Step 1: Warm Your Steak to Room Temperature

For a 7 ounce portion of steak, remove your sirloin from the refrigerator at least 40 minutes prior to cooking. Larger slices of sirloin steak will take as much as 2 hours to warm to room temperature.

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Step 2: Heat the Cast Iron Skillet

While cast iron can heat up and then retain its heat really well, it may take ages for it to get hot in comparison to other types of pans, such as aluminum.

It also has a disadvantage of causing your steak to stick, and even burn if it is not properly prepared.

To avoid this, season the cast iron skillet before adding the steak. Here is my method:

Place the skillet on the stovetop set to high heat for 5 minutes (the skillet needs to heat up quite well).

Add your coconut oil or ghee and spread it until it is evenly distributed. Then, remove the skillet from heat.

Set it aside to cool and then wipe it with paper towels to remove the excess fat.

This ends the seasoning process. You can now reheat the skillet for searing.

Set the stove to high heat and preheat the skillet for 10 minutes to ensure it has reached appropriate temperature for cooking.

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Side Note:

If you notice your skillet starting to smoke before the 10 minutes run out, wait for another 40 seconds. Your cast iron skillet is now ready for searing sirloin steak.

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Step 3: Pat Your Sirloin Dry and Season it

While you are heating your skillet you should keep busy by preparing your steak.

Begin by taking a paper towel and lightly tapping it against the surface of your sirloin until it as dry as you can manage.

After drying, use kosher salt to season your steak. My personal preference is 2-3 salt pinches on each side of the recommended 7 ounce portion of sirloin.

Do not add pepper in this step.

Fresh pepper often burns, which makes it better to add it after searing is completed. This will prevent charred flavor from ruining your sirloin.

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Step 4: Sear your Sirloin

After your steak is prepared and your skillet has been heating for 10-15 minutes, you can place your sirloin into the pan.

If your pan has reached the right temperature you will hear a slight sizzling sound.

Now, how long does the steak need to cook?

For a medium-rare doneness the sirloin should be cooked three minutes on each side.

After 1.5 minutes on the grill marks rotate your steak by 90 degrees. This will make a # pattern once cooking is complete. Do this on the other side as well.

Then turn the steak to cook it 2 minutes on each lateral side.

The maneuvering of the sirloin in this step helps you to realize how useful tongs are over other utensils.  😉

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Side Note:

For a juicy & tender end result you should not cook the steak longer that the time required for medium-rare level of doneness. It is my opinion that this level guarantees that you will be able to enjoy your sirloin.

An instant read thermometer is the best way to check for medium-rare doneness. The thermometer should be inserted into the center of the steak. When the reading is at 55C or 150F, then you have achieved a medium-rare doneness.

However, with all that said, sirloin is relatively tender and flavorful cut by default. It means that medium doneness level is also fine – 60C / 140F reading on your probe.

————–

Side Note 2:

The searing method is best for sirloins less than 2.5cm, or 1 inch thick.

If your steak is thicker than that, sear it and then finish cooking using the oven to retain flavor and juiciness.

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Step 5: Let it Rest

The searing process should be completed after 10 minutes, which accounts for 3 minutes per side and 2 minutes per lateral side.

After searing place your sirloin on a cutting board or plate. This is the best time to grind your whole peppercorns and add them to your sirloin, so do it.

Leave the steak resting for 3-4 minutes. This cools down the juices inside, so they don’t jump out, when you start cutting the steak.

After the resting period, cut into your sirloin with a sharp knife.

Cut across the muscle fibers (i.e. across the grain) to ensure your sirloin retains its juices. Serve the tender, juicy sirloin alone or pair it with a healthy side to make a gorgeous meal.

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You have reached the end of the searing process.

Congratulations on taking the first step in becoming a cast iron searing expert!

If you want to further your knowledge, continue reading to find recipes and tips for the perfect sirloin steak.

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Part 2 – Choosing Your Sirloin and Cooking Tools

In Part I, we prepared your sirloin steak. Now, it is time to pick the perfect cut of sirloin.

A mouthwatering steak dinner cannot be achieved with just any sirloin cut. The general rule of steak is that the amount of money you spend directly affects steak quality. Therefore, take care to spend your money well.

There are several things you can look for to ensure a quality cut of sirloin.

Here is what’s important:

Grass-fed organic cattle. Cattle that is grass-fed only eats grass-like feed during the course of its life. It is also raised without antibiotics and growth hormones that are commonly used in beef raising. These types of cows are better because they produce leaner, more flavorful cuts of sirloin. These cuts are healthier to consume and they taste great too.

Dry Aging. Is a naturally occurring chemical process that helps break down protein in steak, to result in a tenderer steak with more concentrated flavor. Some of the most popular dry aged options include 28-, 21-, and 14-day maturity. They will cost more than most other steaks, but have a significant flavor distinction. I personally recommend you try 21-day matured sirloin steak.

Thickness and Weight. The ideal sirloin for the searing process will be no more than 2.5cm, or 1 inch in thickness. However, if you do choose a thicker cut of meat, you will be able to use a cast iron skillet to sear, and then pop it in the oven to finish the job. This ensures your sirloin will be juicy, tender, and flavorful. As for size, a good weight is 7 ounces, or 200g of steak per person. This will result in a filling meal, while ensuring you do not get stuffed.

Now it’s time to get the equipment necessary. Let’s do it.

Choosing the Perfect Tools for the Perfect Sirloin

Cast Iron Skillet

Durable, thick construction and incredible volumetric heat capabilities are two of the well-known properties of cast iron skillets. They are ideal for searing because once they get hot, they stay hot.

They can also be useful because their handles are heat proof, allowing you to use them inside your oven. If you have a cut of sirloin steak that is thicker than one inch, you will be able to finish the cooking process in the oven without changing the cooking dish.

A pan with grill marks is the ideal skillet for people who want their steak to look as great as it tastes.

 

Tongs

You will realize the usefulness of tongs as you go through the cooking process, especially if you are using a skillet that has grill marks – flipping steak with tongs becomes very simple.

Using good tongs will simplify the searing process while also preventing burns.

 

Oil

You will need to complete the searing process at a high temperature, which makes heat-stable oil a critical factor in how well your steak comes out.

I personally recommend using either ghee or non-virgin coconut oil. Both have a high smoking point, are heat stable and add a nice aroma.

 

Salt

One of the important factors in how your steak comes out in the pan searing process is salt.

When you add salt to your steak and cook it at high temperatures, a chemical reaction called Maillard sets in. This reaction is what people refer to when they mention ‘surface browning’.

Kosher salt is ideal for steak searing. It is less dense than table salt, meaning you can add more of it without oversalting your beef – this helps to develop richer flavor.

Personally, I use 2-3 pinches of kosher salt per side of the steak, to result in the best possible taste.

 

Pepper

Freshly ground black pepper is ideal. Get some black peppercorn for you to grind at home. Add freshly ground pepper just before the sirloin is served to produce an incredible fragrance.

 

Paper Towels

Having paper towels handy can prove useful no matter what kind of meat you are cooking. During the searing process, paper towels are used when seasoning your pan and also for drying your sirloin before searing.

 

Meat Thermometer

Overcooking is a critical mistake that can cause your steak to dry out. This takes away from its natural aroma and flavor. When cooking sirloin, keep two types of thermometers handy; an oven thermometer (for thicker cuts) and an instant read meat thermometer. Using a meat thermometer will ensure your steak is done and prevent overcooking.

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Part 3 – Tips from the Experts on Achieving the Best Sirloin

Good job on achieving a tender, juicy sirloin using the stovetop searing method in Part 1.

And now – pro cooking tips:

 

 

Tip #1: Cook Your Sirloin from Room Temperature

Have you ever forgotten to pull out your sirloin in time for cooking? Just because you forgot, however, you can still do fine. Set the sirloin steak on a plate and set it inside the microwave. Use the lowest microwave setting to warm your steak for 3-5 seconds. After this initial period, flip the steak cut over. Continue until the steak has reached a warm temperature, but be sure you do not cook it.

 

Tip #2: Use the Oven to Heat Your Cast Iron

You can easily heat your skillet in the oven instead of on stove top. This will encourage the skillet to heat evenly. Place your cast iron in the oven at 200C or 400F. After 15-20 minutes, your skillet should be sufficiently heated. Be careful when removing it for placement on the stovetop, because the handle has the potential to burn.

 

Tip #3: Three Ingredients to Enhance the Flavor of Your Sirloin

Recipes to enhance the natural flavor of your sirloin can be quite simple. Add 1 knob of butter derived from a grass-fed, organic dairy cattle along with 2 cloves crushed garlic and 2-3 sprigs of fresh rosemary. Add this two minutes before the end of the cooking process. Cook it on the first side for one minute before flipping your steak so the second side absorbs flavor. This will enhance the flavor and aroma of your sirloin, rather than covering it up.

 

Tip #4: Heat Your Plate in the Oven

While you are keeping yourself busy with the searing process, consider preheating your serving plates in the oven. Preheat your oven to 90C or 190F and let them sit inside for 10 minutes. Warmed plates will keep your sirloin warm longer after it is cooked.

 

Tip #5: Eat Your Sirloin While It’s Warm and Juicy

We do not always get to eat our sirloin as soon as it is cooked. Whether you have hosting obligations, or need to clean up before eating, you will still be able to eat your steak while it’s warm and juicy. Preheat your oven to 50C or 120C before placing your sirloin inside. This setting is the ideal temperature to retain your sirloin’s warmth without drying your steak out by continuing the cooking process.

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How To Cook Delicious Rib Eye Steak In Cast Iron Skillet: 5 Steps

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This manual shows how to cook rib eye steak in cast iron skillet to perfection.

Contents:

 

how-to-cook-rib-eye-cast-iron-skillet (1)

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Part 1: Required Tools & Ingredients

The ingredients you should ideally have include:

  • 7oz/200g steak (the preferred cut will be matured for 21 days and derived from organic grass-fed cattle; it should be no thicker than 1 inch)
  • 1 tsp coconut oil or ghee
  • Coarse kosher salt
  • Whole fresh black peppercorns

You should also gather all of the tools that you will need for the searing process including:

  • A high quality, sturdy cast iron skillet with optional (but preferred) grill marks
  • Tongs
  • Meat probes – 1 instant and 1 oven probe (if your steak is thicker than 1 inch))
  • Paper towels

Got ’em all? Let’s SteakEat!

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Part 2: Cooking Rib Eye Steak in Cast Iron Skillet – 5 Steps

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Step 1: Bring the Rib Eye to Room Temperature

In general, the best tasting steaks are cooked after they have arrived at room temperature.

That’s why I advise removing the steak from the fridge 40 minutes before searing. If you choose a larger steak, you will need to remove it from the fridge as much as two hours before cooking.

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Step 2: Heating the Skillet

Skillets made from cast iron have the advantage of reaching high temperatures and retaining their heat.

Even though they are great at staying hot cast iron skillets can take ages to reach an adequate cooking temperature.

Cast iron skillets also have the disadvantage of making food stick and burn to your skillet unless they are seasoned properly.

To prevent the sticking and burning of your steak be sure to season the skillet properly before cooking. This is how I do it:

Heat the skillet until medium-high temperature is reached (about 5 mins heating at max power). Then add the coconut oil or ghee. After the oil has been evenly distributed across the pan, remove the skillet from heat. Once the pan has cooled down (takes a bit of time), use paper towels to wipe it down and remove excess fat.

Once your cast iron has been properly seasoned it is ready for cooking. Turn the stove on high heat and place your skillet on it for about 10 minutes, so that it can absorb enough heat.

 

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Side Note:

If you notice your skillet smoking heavily before the 10 minutes run out, wait for another 40 seconds. Your pan is now hot enough.

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Step 3: Pat the Steak Dry and Add Seasoning

The 10 minutes that it takes to heat your skillet do not have to be wasted.

While you pan is heating, prepare your steak.

First, take paper towel and lightly tap it against your steak’s surface until it is well dried.

Then add seasoning. For this basic method you will only use kosher salt to season both sides of the steak. My personal preference is a 7 ounce rib eye seasoned with 2-3 pinches of salt per side.

It is important that you do not add pepper in this step. Freshly ground pepper will burn at high heat, leaving your steak with a charred taste.

To prevent that, we’ll add pepper once the cooking process has been completed.

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Step 4: Searing the Rib Eye

Once your steak has been prepared and your cast iron pan is well-heated, you are ready to go.

Place the steak inside. If the pan is properly seasoned and heated this will cause a quiet sizzling sound.

The next big question is how long your steak should be cooked.

The general rule is that a rib eye steak should be cooked 3 minutes on each side for medium-rare doneness.

The total 6 minutes for this part of the cooking process is divided into 1.5 minute intervals. Cook the steak for 1.5 minutes on top of the grill marks. After this time turn your rib eye steak 90 degrees to result in a final patter that is a #-like mark.

Once the turned steak has been cooking for 1.5 minutes flip it over to cook the other side. Repeat the above process.

Then use your tongs to cook the steak 2 minutes on each lateral side.

The maneuvering of the rib eye that you must do during the searing process is the reason tongs are preferred over spatulas and other utensils.

 

————–

Side Note:

To keep your cut juicy and tender medium-rare doneness is recommended. My personal opinion is that medium-rare doneness offers a guarantee that the steak retains its tender composition and wonderful juicy flavor.

Temperature is the best way to test the doneness level of a steak. This can be done using an instant meat thermometer.

The thermometer should be inserted into the center of the steak. The internal temperature for medium-rare doneness is 130F or the equivalent of 55C.

As you will see from the ingredients list, this searing method is preferred for rib eyes less than 2.5 cm or 1 inch thick.

If your steak exceeds these thickness requirements you can use this method to sear it but you should finalize cooking using the oven.

The slower oven cooking will ensure your rib eye steak retains its juiciness and flavor. The oven cooking process should, once again, result in an internal temperature of 130F for medium-rare. You can control this using an oven-safe thermometer.

Having said all this, rib eye is very tender and juicy, so medium level of doneness won’t hurt it either – 60C / 140F for your reference.

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Step 5: Resting the Steak

Cooking the steak using the searing method should take a total of 10 minutes – 3 minutes for each side of the rib eye and 2 minutes per lateral side of the steak.

Once it is complete, place your steak on a cutting board or plate. This is when you will grind and add fresh pepper to the rib eye.

The steak should rest on the surface for 3-4 minutes before cutting. This helps to prevent juices running out during the cutting process – rib eye will keep most of its flavor and tenderness.

When you are ready to cut into your steak, do so with a sharp knife. Cut into the steak across the grain, or the muscle fibers, to ensure retention of its juices.

The tender, juicy rib eye can be served alone or paired with a healthy side dish to make a meal.

This concludes the portion of this article on the searing process.

If you are interested in improving your skills using tips and recipes to achieve the perfect rib eye, continue reading.

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Part 3: What to Look at When Buying Quality Rib Eye

Here are the guidelines I use for buying perfect rib eye steak:

Organic Beef from Grass-Fed Cows. For beef to be considered organic it must be raised without the usual antibiotics and growth hormones used in beef raising.

Beef from “grass-fed” cows is derived from cattle that do not consume grain products.

The reason that organic, grass-fed steaks are better is because they come from cattle that are naturally leaner and more flavorful than cattle raised using antibiotics, growth hormones and grain products.

This results in rib eye steak that is not only great tasting, but also so much better for your health.

Going organic grass-fed is especially important for fattier cuts, just like rib eye – growth hormone and antibiotic residue, as well as unhealthy fatty acids, all accumulate in fat tissue (it’s less of a problem in leaner cuts, like round steak).

Dry aging. Natural process of dry aging breaks down animal protein in steak. It allows beef to be tenderer and more concentrated in flavor.

When looking at dry aged steaks you will often find 14-, 21-, and 28-day maturity. You will also notice that their price tag is higher.

Personally, when buying a steak like rib eye, I don’t bother with dry aging – this cut has all I need, including flavor and tenderness. However you could try buying 14- and 21-day matured rib eyes just to give them a try. In my opinion, 28 days is too much and not worth the money you will spend for it.

Weight and Thickness. The ideal serving size for rib eye steak is 7 ounces, or 200 grams of steak for every person that will be served. This is the perfect portion for a filling meal that is not too much.

I recommend that you choose a cut 1 inch/2.5cm or less in thickness. This will be the optimal size for the stovetop searing. However, if you find that your steak is too thick, you can use this guide for the searing process and then complete cooking in the oven, to ensure your rib eye retains its juiciness and flavor.

That’s it for steak. Now let’s make sure you have the right tools to cook it.

 

Ideal Steak Cooking Utensils

 

Cast Iron Skillet

Stove top skillets constructed of crude iron are known for their incredible volume-specific heating capacity and their heavy, durable construction. They are ideal for searing steak because after heating they stay hot for the duration of the cooking process.

Another benefit of cast iron skillets is that they have heat proof handles that are perfect for cooking in the oven. You will find that this can work to your advantage because thicker cuts of rib eye will require a longer cooking time and should be finished in the oven.

If you want a steak that looks as good as it tastes, choose a skillet that features built-in grill marks. While grill marks do not play a large role in the flavor of your steak they do make your rib eye look fancier.

 

Tongs

The steak cooking process becomes much easier when you use quality tongs for flipping. Tongs are helpful because they allow you to easily handle steak and protect you from getting any burns.

 

Salt

One of the key components of the flavor of a seared rib eye steak is salt. When you add salt to steak at high heat it causes the Maillard reaction, which will cause your steak to brown. I recommend you use coarse kosher salt. It is not as dense as table salt which allows you to add more salt for the Maillard reaction but does not ruin your rib eye’s flavor.

 

Pepper

If you are a fan of pepper on your steak you should invest in fresh peppercorns which you will grind yourself. Add the pepper just before the steak is served for a mouth-watering aroma.

 

Oil

Heat-stable oil is required for the high temperatures of the searing process. I personally recommend the use of either ghee or non-virgin coconut oil. These two oils have a high smoking point, are compatible with high temperatures, and add a wonderful flavor to your rib eye meal.

 

Meat Thermometer

A crucial mistake that you can make during the searing process is overcooking. If you overcook your steak, it will dry out, with some of its aroma and natural flavor disappearing. You should keep two types of meat thermometers handy for steak cooking: instant read and an oven thermometer. Using a meat probe will make a huge difference for you.

 

Paper Towels

Having paper towels handy is a good practice for any type of meat cooking. Paper towels are used to dry the rib eye’s surface before it is seared, so that surface browning develops much easier.

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Part 4: Cast Iron Skillet Pro Cooking Tips

Once you know the basic searing process and understand how to purchase quality meats and materials, you are ready for handy tips that can benefit your future steak preparation.

 

Tip # 1: Bringing Steak to Room Temperature

Sometimes you just can’t pull out your steak in the right amount of time for it to reach room temperature before cooking. However, you can easily remedy this problem and get your rib eye ready in time. Place the steak in the microwave using a microwave-approved plate. Using the lowest possible power setting run the microwave for 3-5 seconds at a time. Then, flip the steak. Repeat this until the rib eye is warm but do not start the cooking process.

 

Tip #2: Heat Your Skillet in the Oven

Your cast iron does not have to be prepared for cooking using the stovetop. Heating it in the oven will promote an evenly heated skillet (unlike the popular myth says, cast iron is not a great heat conductor). Place your pan in a preheated oven at 200C, or 400F for 15-20 minutes. Remember to take caution when removing the pan from the oven because the handle will be hot enough to cause burns.

 

Tip # 3: Enhancing the Flavor of Your Rib Eye

Two minutes prior to the end of the searing process, add 1 knob of butter from an organic, grass fed dairy cow, 2-3 sprigs of fresh rosemary, and 2 cloves crushed garlic to your pan. Cook the steak for one minute and then flip it over for a minute to let the opposite side soak in this enhancing flavor. These are three key ingredients that can improve the flavor and aroma of your rib eye.

 

Tip #4: Preheating Your Plate

To keep your rib eye steak warm after the cooking process and before serving, preheat your plates using the oven. Place the plates in a preheated oven set at 90C or 190F for approximately 10 minutes to keep your steak warmer after being cooked.

 

Tip #5: Keeping Your Rib Eye Steak Warm and Juicy

We all have times where we cannot eat right after we cook. Whether you are hosting a get together and need to serve before eating or are eating alone and wish to clean the kitchen before enjoying your rib eye, you can retain your steak’s warmth without reheating by putting it in the oven. Preheat the oven to 50C or 120F before placing your steak inside. This is the perfect temperature to keep it warm without continuing the cooking process and drying out your rib eye.

[/nextpage]

How to Cook Any Steak in Cast Iron Skillet to Perfection In 5 Steps

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[nextpage title=”Part 1″ ]

This guide explains how to cook steak in cast iron skillet, using stove top on its own.

Contents:

 

how-to-cook-steak-in-cast-iron-skillet

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Part 1: Cooking Tools & Ingredients

Before you begin, be sure you have the following ingredients:

  • 200g/7oz steak (preferably derived from an organic grass-fed cow and matured for 21 days)
  • 1 tbsp ghee or coconut oil
  • Kosher salt
  • Black peppercorns for grinding

You should also have the tools necessary for this job including:

  • A high quality cast iron skillet with grill marks
  • A pair of tongs
  • Instant meat probe
  • An oven probe (If you chose a thicker cut of steak)
  • Paper towels

Now that you have everything collected, let’s SteakEat!

 

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Part 2: Cooking Steak in Cast Iron Skillet – 5 Simple Steps

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Step 1 – Room Temperature

The best steaks are cooked from room temperature.

If you are using the recommended portion of steak, take it out of the fridge a minimum of 40 minutes before you cook it.

If you have a larger cut of steak this process can take up to two hours.

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Step 2 – Heat Up the Skillet

Though cast iron skillets have the advantage of getting hot and staying hot, it can take them ages to warm up in comparison to steel or aluminum pans.

Additionally, when they are not seasoned properly they can cause your food to stick and burn. To avoid this, prepare the pan before adding your steak.

First, heat the skillet until it is smoking hot. Add ghee or coconut oil and rub it around pan. Once the oil is distributed, remove the pan from heat. Allow it to cool and wipe down with paper towels to remove any excess fat. Once the pan is properly seasoned you will be able to reheat it for cooking.

Before adding the steak to the skillet, allow it to heat up for at least 10 minutes on high heat. This will ensure it is hot enough for the searing process.

Use the fumes to guide you – once the skillet starts lightly smoking, wait for another 20 seconds – your pan is now ready to sear!

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Step 3 – Patting Dry and Seasoning the Steak

Stay busy while your skillet is heating by preparing the steak.

First, pat the steak dry using paper towels. Use a light tapping motion to get the surface of the steak as dry as possible.

Once the steak is properly dried, season the steak using kosher salt. Personally, I prefer 2-3 pinches of salt per side of a 7 ounce steak.

This is not the step where you add the pepper. Because freshly ground pepper is so likely to burn it is best to add pepper once the cooking is done. This will help you prevent a charred flavor disaster.

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Step 4 – Sear the Steak

Once the skillet has been heated for 10 to 15 minutes and your steak is prepared, place the steak inside the skillet. This should result in a gentle sizzling sound.

So how long should you cook the steak?

As a general rule cook the steaks for three minutes per side. This will result in a medium-rare doneness.

Begin by cooking it for one and a half minutes on the grill marks.

Then turn it by 90 degrees so the final pattern leaves #-style marks.

After flipping the steak with the tongs, perform this process on the other sides.

Then, cook the steak for 2 minutes for each lateral side.

This is when you will realize the usefulness of tongs over a spatula or other utensils for steak cooking.

——————————————-

Side Note:

There are many cuts of steak that are chewy or lean. With these types of steaks, overcooking can cause the steak to become dry or chewy.

To allow the cut to remain tender and juicy, it is recommended that some cuts are not cooked beyond a medium-rare doneness.

This level is like a guarantee that the steak will be enjoyable.

The best possible way to test a steak for medium-rare doneness is to use an instant read meat thermometer.

Insert the thermometer into the middle of the steak.

If it is done at a medium-rare level, you will have an internal temperature reading of 55C or the equivalent 130F.

As previously mentioned, this method of searing is best for steaks that are less than 1 inch, or 2.5cm thick.

If you find your steak is thicker, sear it on the stove using this method and then finish it in the oven. This will retain its juiciness and flavor.

You should also have an internal reading of 130F, however, this is better checked by an oven thermometer.

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Step 5 – Rest the Steak

The entire searing process should take 10 minutes (3 minutes for each side plus 2 minutes for each lateral side).

Once the steak is seared, place it on a plate or cutting board. Add freshly ground black pepper to the steak.

The steak should remain on the plate or cutting board for a minimum of 3-4 minutes before it is cut. This will help to stabilize the juices so they do not escape when the steak is cut into.

Once the steak has been resting for the allotted time, cut into the steak using a very sharp knife.

To ensure its retention of juiciness, cut across the grain of the steak (across its muscle fibers). This tender, juicy cut can be served by itself or paired with something for a complete meal.

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This is the end of the cooking process. Great job! This is your first step in becoming a steak cooking expert using a cast iron skillet.

This method retains juiciness and flavor so I hope this process allows you to enjoy your steak the way it has been prepared.

If you find that you are interested in tips and recipes for the perfect steak, however, continue reading.

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Part 3: Quality Beef & Tools Buying Advice

When purchasing steak there are some things you should look for. Some recommended tips include:

Organic grass-fed. Organic beef is cattle that has been raised without using the growth hormones and antibiotics that are typical to beef raising. For a cow to be considered “grass-fed” it must be fed only feed similar to grass throughout its life. The reason grass-fed cattle make better steak is because these cows are leaner and more flavorful than cows that have been fed grain products. Organic, grass-fed beef is healthier for you—and it tastes great!

Dry aging. Some cuts of steak can end up being chewy and leaner. While leaner cuts are good for some types of meat, steak is not one of them. Leaner cuts will be significantly tougher, particularly if they are not cooked properly. To remedy this, look for dry aged beef. The natural chemical process known as dry aging helps to with the breakdown of molecules of protein in steak. This makes beef tenderer and allows its flavor to be more concentrated. The most common types of dry aged steaks come in 14-, 21-, and 28-day maturity. While their price is more than other types of steak, you will find there is a huge difference in the flavor. I recommend the 21-day dry aged steak.

Weight and Thickness. The best guideline for purchasing steak is to buy 200g, or 7 ounces of steak for each person you intend to serve. It is the ideal serving size to yield a filling meal without getting stuffed. My personal recommendation is that the steak is not thicker than 1 inch, or 2.5cm. This is the best size cut for searing the steak on top of the stove using the cast iron skillet method. If you find that your chosen cut is thicker than this, use this guide to sear the steak and then finish it in the oven so it remains juicy and flavorful.

Have you found the perfect cut of steak? Good, now let’s get your equipment to cook it.

 

The Best Tools for Perfect Steak

There are three components to a perfectly cooked steak. The equation is as follows:

48%- The steak you choose.

48%- The tools that are used.

What is the third component and the other 4%? Well, it’s luck of course. To make the perfect steak, these are the tools you will need:

 

Cast Iron Skillet

Cast iron skillets are known for their thick, heavy construction and amazing volumetric heat capabilities. In other words, cast iron skillets are perfect for cooking steak because once they are heated they retain heat well.

Additionally, cast iron skillets have heat proof handles. This allows them to be put in the oven. This is ideal if you have chosen a thicker cut of steak than is recommended. If you desire, you can choose a skillet with built-in grill marks. While these don’t affect flavor much, a cast iron skillet with grill marks will make your steak look fancier.

 

Tongs

The easiest way to flip steak, particularly steak with grill marks is using high-quality tongs. Tongs will make steak handling simpler and protect you from burns.

 

Salt

One of the key components of a great steak, especially when searing it, is salt. When you add salt to a piece of steak and apply high heat, it cause the Maillard reaction. In layman’s terms, salt and high heat cause your steak to brown. When choosing salt for your steak, use kosher salt. Kosher salt is less dense than standard table salt. This allows you to add more salt to your steak without ruining its natural flavor.

 

Pepper

If you want to add pepper, freshly ground is the best. This should be added just before serving the steak for an incredible aroma.

 

Oil

Searing is a process done at high heat, therefore, you will need a heat-stable oil. My personal recommendation is to use either non-virgin coconut oil or ghee. Both have the advantages of being compatible with high heat, having a high smoking point, and adding a nice aroma to cooking steak.

 

Meat Thermometer

One of the most crucial mistakes when cooking steak is overcooking. Overcooking a steak will dry it out and take away from its natural flavor and aroma. There are two types of thermometers you should keep in your kitchen for steak; an instant read meat thermometer and an over thermometer. This will prevent the critical mistake of overcooking.

 

Paper Towels

When cooking any kind of meat, having a roll of paper towels handy is necessary. We will be using paper towels to dry the surface of the steak prior to searing.

And finally – expert cooking tips and how to get your steak taste even better!

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Part 4: Expert Cooking Tips

Congratulations on cooking your own juicy, tender steak using the cast iron skillet method in Part 1.

Now that you have learned this initial process and know how to buy quality meat from Part 2, I will provide you with several handy tips that can benefit your steak preparation process in the future.

 

Tip # 1: Room Temperature

Sometimes you may fail to pull your steak out of the refrigerator to allow it to rise to room temperature. However, this is not a concern. Simply set the steak on top of a microwave-safe plate and place it in the microwave. Set the microwave at its lowest setting and allow it to run for 3-5 seconds. When the timer goes off, flip the steak. Continue this process until the steak is warm, however, take care not to cook it.

 

Tip #2: Oven Heat Your Skillet

You do not have to heat your cast iron skillet on the stovetop. To encourage even heating of the skillet, place it in a preheated at 400F or 200C. Leave it in the oven for 15-20 minutes. Exercise caution when you are taking the pan out of the oven, as the handle may be hot.

 

Tip #3: Enhancement

Two minutes before the end of the searing process, add 2-3 fresh sprigs of rosemary, 2 cloves of crushed garlic, and 1 knob of organic grass-fed butter. After the steak has cooked for a minute, flip the steak over to allow the second side to absorb this flavor. These three ingredients will enhance the aroma and flavor of your steak.

 

Tip #4: Preheat Your Plate

While your steak is searing in the skillet, consider preheating your plates in the oven. Set the oven at 190F or 90C and let them sit for about ten minutes. This will keep your steak warm longer after cooking.

 

Tip #5: Ensure Your Steak Stays Warm and Juicy

Whether you are cooking for yourself and need to clean the kitchen, or hosting a party and have obligations before eating, you can still keep your steak warm.  Set the oven to 120F or 50C and allow it to preheat. Once it has preheated place your steak inside. This temperature will keep your steak ready to eat without cooking it or drying it out.

 

If I have been successful, then this guide for cooking steak using the searing method in a skillet of cast iron has been informative for you. However, this article is not a definitive source of information. If you find that after reading this guide you have questions, tips, or ideas, leave them in the designated commentary section below.

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