Perfect Cast Iron Pan Steak
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A guide to cooking a perfectly crusted steak using a cast iron pan, emphasizing the importance of steak thickness, seasoning, and temperature control.
00:10:00 total
Serves 2
medium
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Ingredients
- steak - watch the video to see (roughly 2 1/2 to 3 cm thick)
- oil - watch the video to see (as a binder and for the pan)
- salt - to taste (season from a height on all sides)
- pepper - to taste (season from a height on all sides)
Instructions
- Prepare the Steak: Make sure the steak is roughly 2 1/2 to 3 cm thick to avoid overcooking. Use a bit of oil as a binder and season the steak from a height on all sides.
- Preheat the Cast Iron Pan: Preheat your cast iron pan. This may take longer than expected.
- Cook the Steak: Once the pan is hot, lower the temperature. Add oil to the pan. Place the steak fat cap down first to render the fat, then flip it over to seal the other side. Make sure to also seal each end.
- Ensure Even Cooking: Put a weight on top of the steak to ensure good contact with the pan. Flip the steaks every 30 seconds for an even cook.
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