Maybe it’s raining, or in my case snowing. Maybe you’re just feeling lazy, or the tanks are empty or you’re out of charcoal. While I personally feel short of an extreme broiler, grilling is the way to go when cooking steaks, over this past winter, I’ve developed a love for cast iron steaks.
Cast iron is a much more forgiving medium when it comes to steaks, so it’s great for those starting out, or those with limited space, such as those living in apartments and townhomes. It also possesses qualities that make it an essential kitchen tool. Heat retention, non stick without chemicals, flavor construction, and also just a nice heavy object in case of burglars or zombies or mice.
Using a cast iron pan for steaks is a great way to handle steaks of different sizes as well. For the most part, steaks under an inch thick, only really need seared for a perfect medium rare. On the other hand, thicker steaks benefit from the fantastic sear you can only get with cast iron, and then can go straight into the oven to finish.
- 1 steak, any size/cut
- salt and pepper to taste
- Preheat your cast iron pan in the oven as high as the temperature will go for 30 minutes minimum
- With Potholders put the cast iron on a burner on high
- Season the raw steak with salt and pepper to taste, use more salt than you think, it makes a wonderful crust
- Sear 60 seconds on each side
- For steaks under 1 inch thick, that should be a perfect medium rare
- For thicker steaks, sear 1 minute/side, then put under the broiler for 2 minutes/side
- I keep my cast iron in the oven for such occasions, and to save real estate elsewhere in the kitchen
- add 30 seconds per side for medium, a minute per side for