SEARED CAST IRON STEAKS
Found and tried this "sear and blast" method of cooking steak indoors and it really works great! Sure beats standing out by the grill when it's 20 degrees F below in Minnesota.
Provided by Jennie Johnson
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Season steaks with garlic, powder, salt, and pepper.
- Turn on your exhaust fan. Heat oil in a large cast iron skillet over medium-high heat until smoking, 4 to 6 minutes. Sear steaks in the hot oil for about 3 minutes.
- Turn steaks over and immediately transfer the skillet to the preheated oven. Cook until steaks are beginning to firm and are hot and slightly pink in the center, about 6 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Remove from the oven and let sit for 1 to 2 minutes before slicing and serving.
Nutrition Facts : Calories 449 calories, Carbohydrate 0.3 g, Cholesterol 106.3 mg, Fat 33.6 g, Protein 34.4 g, SaturatedFat 11 g, Sodium 84.8 mg, Sugar 0.1 g
CAST IRON PAN-SEARED STEAK (OVEN-FINISHED)
Quick, 45-minute marinade steak, pan-seared with cast iron, finished in oven directly on cast iron skillet.
Provided by Grif
Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes
Time 1h22m
Yield 2
Number Of Ingredients 8
Steps:
- Place steaks side by side in large casserole dish. Add orange juice, cider vinegar, and Worcestershire sauce. Refrigerate, uncovered, for 45 minutes.
- Preheat the oven to 425 degrees F (220 degrees C).
- Remove casserole dish from refrigerator. Cover steaks with plastic wrap and let reach room temperature, at least 15 minutes.
- Heat olive oil in a cast-iron skillet over high heat.
- Place steaks on a clean work surface and generously rub with steak seasoning and black pepper.
- Cook steaks in the hot skillet until lightly browned on the bottom, 2 1/2 minutes. Flip and cook until browned on the other side and red in the center, about 2 minutes more. Place skillet, with steaks, into the oven.
- Bake in the preheated oven until steaks are firm and reddish-pink to lightly pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read from 130 degrees F (54 degrees C) to 140 degrees F (60 degrees C).
- Remove steaks from oven; season with salt. Let sit for 5 minutes before serving.
Nutrition Facts : Calories 456.7 calories, Carbohydrate 42.8 g, Cholesterol 73.4 mg, Fat 15.2 g, Fiber 0.9 g, Protein 31.5 g, SaturatedFat 4.5 g, Sodium 2961.1 mg, Sugar 28.1 g
PAN-SEARED RIB-EYE
For an easy, meaty main, try Alton Brown's recipe for Pan-Seared Rib Eye from Good Eats on Food Network. The trick to a good sear? A hot skillet.
Provided by Alton Brown
Categories main-dish
Time 15m
Yield 1 to 2 servings
Number Of Ingredients 3
Steps:
- Place a 10-to-12-inch cast-iron skillet in the oven and heat the oven to 500 degrees F. Bring the steak to room temperature.
- When the oven reaches temperature, remove the skillet and place on the range over high heat for 5 minutes. Coat the steak lightly with oil and sprinkle both sides with a generous pinch of salt. Grind on black pepper.
- Immediately place the steak in the middle of the hot, dry skillet. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip the steak and cook for another 2 minutes. (This time is for medium-rare steak. If you prefer medium, add a minute to both of the oven turns.)
- Remove the steak from the skillet, cover loosely with foil and rest for 2 minutes. Serve whole or slice thin and fan onto plate.
CAST-IRON STEAK
This isn't steakhouse steak; it's your-house steak, ideal for home cooks who want fast weeknight meals. The rules are simple: buy boneless cuts (they cook evenly), thinner steaks (they cook through on top of the stove), dry them well (to maximize crust), then salt and sear them in an insanely hot, preferably cast-iron pan. The recipe here is a radical departure from the conventional wisdom on steak, which commands you to salt the meat beforehand, put it on the heat and then leave it alone. Instead, you should salt the pan (not the meat) and flip the steak early and often. This combination of meat, salt, heat and cast-iron produces super-crusty and juicy steak - no grilling, rubbing, or aging required.
Provided by Julia Moskin
Categories dinner, easy, quick, weekday, steaks and chops
Time 1h
Yield 4 to 6 servings, with leftovers
Number Of Ingredients 3
Steps:
- Remove packaging and pat meat dry with paper towels. Line a plate with paper towels, place meat on top and set aside to dry further and come to cool room temperature (30 to 60 minutes, depending on the weather). Turn occasionally; replace paper towels as needed.
- Place a heavy skillet, preferably cast-iron, on the stove and sprinkle lightly but evenly with about 1/4 to 1/2 teaspoon salt. Turn heat to high under pan. Pat both sides of steak dry again.
- When pan is smoking hot, 5 to 8 minutes, pat steak dry again and place in pan. (If using two steaks, cook in two batches.)
- Let steak sizzle for 1 minute, then use tongs to flip it over, moving raw side of steak around in pan so both sides are salted. Press down gently to ensure even contact between steak and pan. Keep cooking over very high heat, flipping steak every 30 seconds. After it's been turned a few times, sprinkle in two pinches salt. If using pepper, add it now.
- When steak has contracted in size and developed a dark-brown crust, about 4 minutes total, check for doneness. To the touch, meat should feel softly springy but not squishy. If using an instant-read thermometer, insert into side of steak. For medium-rare meat, 120 to 125 degrees is ideal: Steak will continue cooking after being removed from heat.
- Remove steak to a cutting board and tent lightly with foil. Let rest 5 minutes.
- Serve in pieces or thickly slice on the diagonal, cutting away from your body and with the top edge of the knife leaning toward your body. If cooking skirt or hanger steak, make sure to slice across the grain of the meat.
Nutrition Facts : @context http, Calories 88, UnsaturatedFat 3 grams, Fat 5 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 134 milligrams, TransFat 0 grams
STEAKHOUSE STEAKS
Steps:
- Preheat the oven to 400 degrees F.
- Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.
- Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.
- When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.
- Top each steak with a tablespoon of butter, if using, and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.)
- Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes. Serve hot with Roquefort Chive Sauce on the side.
- Bring the heavy cream to a boil in a small heavy-bottomed saucepan over medium-high heat. Cook at a low boil, stirring occasionally, until the mixture has become thick and creamy, about 20 minutes. Remove the pan from the heat, add the cheese, salt, pepper and chives and whisk rapidly until the cheese melts.
- Yield: 4 servings
PAN-SEARED STEAK
With the right steak, a good cast-iron or other ovenproof skillet, your kitchen can be the best steakhouse in town.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 30m
Number Of Ingredients 4
Steps:
- Preheat oven to 400. Heat oil in a large cast-iron or other ovenproof skillet (not a nonstick) over medium-high until it begins to smoke. Pat steak dry with paper towels. Season each side with 1 teaspoon coarse salt and 1 teaspoon cracked pepper.
- Cook steak in skillet over medium-high heat until a dark crust has formed, 5 to 7 minutes per side (reduce heat if meat is browning too quickly). Holding steak with tongs, quickly brown all edges, turning as necessary; lay steak flat in skillet.
- Transfer skillet to oven. Roast until an instant-read thermometer inserted in the thickest part of steak registers desired doneness, 5 to 15 minutes. Transfer to a plate; spread with 1 tablespoon Steak Butter. Cover loosely with aluminum foil, and let rest 5 to 10 minutes (temperature will then rise another 5 to 10 degrees). Slice across the grain; serve with remaining Steak Butter. Cover and refrigerate any leftovers, up to 2 days.
Nutrition Facts : Calories 599 g, Fat 50 g, Protein 35 g
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