I’ve said it before, but a cast-iron pan is an apartment dweller’s best friend. When it comes to steak, when done right, a cast-iron sear is every bit as good as a grill.
FOR THE STEAK (for 2):
What you need:
- 1 or 2 thick cut choice-shaped steaks (ideally a rib eye or a centre-cut tenderloin)
- kosher salt
- a neutral oil, ideally avocado or grapeseed oil (grapeseed oil is not paleo or keto compliant, but can withstand super high heat).
- *if there is a nice strip of fat alongside the steak(s), you can skip the oil altogether
- 4 cloves of garlic
- 6 rosemary and/or thyme sprigs
What you do:
- allow steaks to come to room temperature, sprinkle generously with kosher salt & pepper
- place a large cast-iron skillet in the oven, and turn temperature to 500 degrees
- once the oven has reached 500, remove the pan from the oven and place on an element over high heat
- if the steak has a strip of fat, use tongs to hold the fatside down in the pan, to render the fat from your meat. (This will serve as your cooking fat, and ensure that there are no gross hard pieces of fat on your steak!)
- if your steak has no significant fat strip, brush a light coating of oil all over.
- sear for a minute on each side, and then throw into the oven for a few minutes (depending on thickness)
- remove from the oven when your thermometer reads 125 degrees.
- either let sit for 5 minutes and then slice & serve, OR:
Basting is a great option, if the sear is to your desired crispiness, but the steak is still undercooked.
- bring the hot pan back to the stove top and put 1-2 tbsp of cold butter on top of the meat, as well as your smashed garlic cloves (skins on), and your herb sprigs.
- keep spooning the butter mixture over top of the meat, and turning the meat often. If the steak is still at 100 degrees or under, pop it in the oven (around 350) for a minute or two. Otherwise, keep basting until you get to 125 degrees.
- take out, and let sit for 5 minutes. Then slice & serve.
Steak is amazing, but chimichurri sauce takes it to a whole new level. Click here for my chimichurri recipe.