Cast Iron Seared Steak
Want to make the perfect steak at home. Try my cast iron skillet steak recipe it's the best.
Servings: 1
Calories: 986kcal
Equipment
- cast iron skillet 9"
- Oven
Ingredients
- 1 lb ribeye steak bone-in 3/4"-1" thick
- 4 tbsp butter unsalted
- 1 tbsp Kosher salt coarse
- 1 tsp sea salt
- 1 tsp black pepper
Instructions
- Coat steak on both sides generously with coarse Kosher salt; use meat cleaver on both sides to break the steak down; place in refrigerator for at least 45 minutes
- Remove steak from refrigerator and rinse well; (avoid allowing steak to touch the sink)
- Dry steak thoroughly with paper towels and season with salt and pepper on both sides.
- Preheat oven to 450° (convention method preferred)
- Mean while place 2 tbsp of butter in 10” cast iron skillet and heat on high. Watch closely• When hot, sear both sides of the steak for 2-3 minutes. Sear close to the final color you want. Transfer pan to the preheated oven.
- Now comes the variables. The steak thickness, how long you seared, and the true temperature of the oven. It takes about 7-8 minutes to get to about 145°(medium). Remove from the oven and allow to rest for a few minutes before serving. Cook to the proper temperature; not by time.
- Remove from oven and top with remaining butter. Remember the steak will continue to cook when removed from oven. Allow to rest for at least 15 minutes.
- Top with caramelized onions and mushrooms. Serve immediately.