Cast Iron Steak🍽️

There’s something truly exceptional about a steak cooked in a cast iron pan. The heavy skillet traps heat efficiently, locking in all those delicious flavors and creating a mouthwatering sear that’s hard to resist. Unlike outdoor grilling, which can sometimes result in uneven cooking or a less intense crust, cast iron delivers consistent heat, ensuring a perfect, golden-brown exterior with a juicy, tender center.

Once you experience the rich flavor and beautiful crust of a pan-seared steak, you might find it hard to go back to traditional grilling methods. Just remember—cast iron gets extremely hot, so always use oven mitts or a heat-resistant glove when handling the pan.

What You Need

This recipe is based on one steak. If cooking multiple steaks in a larger pan, double the oil as needed.

• Cast iron pan (sized to fit your steak)

• 1 tbsp avocado oil (or another high-heat oil like canola; do not use olive oil)

• 1 steak (sirloin, ribeye, or filet mignon), ¾" to 1" thick

• Kosher salt and black pepper, to taste

💡 Important: Always bring your steak to room temperature before cooking. Never cook a cold steak, as it can lead to uneven doneness.

Let’s Cook!

1. Preheat & Prepare the Steak

• Preheat oven to 450°F (232°C).

• Pat the steak dry with a paper towel to remove excess moisture.

• Generously season both sides with kosher salt and black pepper.

2. Heat the Pan & Sear the Steak

• Once the oven is preheated, add oil to the cast iron pan and heat over medium-high heat.

• When the oil shimmers, carefully place the steak in the pan away from you to prevent splattering. (If it doesn’t sizzle immediately, remove and wait another minute before trying again.)

• Sear one side for 5 minutes without moving the steak.

• Using tongs, turn the steak on its side and cook the edges for 2–3 minutes per side, including the top and bottom.

• Flip the steak so the uncooked side is now facing down in the pan.

3. Finish in the Oven

• Turn off the stovetop heat and transfer the cast iron pan to the middle oven rack.

• Bake for 7–10 minutes, then check the internal temperature with a meat thermometer.

4. Rest & Serve

• Remove the steak when it’s 5°F below your target doneness, as it will continue cooking while resting.

• Let the steak rest for 7–10 minutes before slicing to allow the juices to redistribute.

Steak Doneness Guide

• Rare: 120–130°F → cool, red center

• Medium rare: 130–135°F → warm, red center

• Medium: 135–145°F → warm, pink center

• Medium well: 145–155°F → slight pink center

• Well done: 155°F+ → little to no pink

• Extra well: 170°F+