Steak in a Skillet

This is actually a method of cooking a steak in a cast iron skillet. Safety tip: keep a lid nearby in case the hot oil flares up. NEVER put water on an oil fire!!

Steak in a Skillet
Adapted from therisingspoon.com
Steak in a Skillet

PREP TIME

5

minutes

TOTAL TIME

14

minutes

SERVINGS

2

Servings

PREP TIME

5

minutes

TOTAL TIME

14

minutes

SERVINGS

2

servings

Adapted from therisingspoon.com

Ingredients

  • 2

    steaks

  • Coarse sea salt (or kosher salt) & coarsely ground black pepper, to taste

  • 1

    tablespoon of high heat cooking oil (Avocado, Peanut, Palm, Sesame

  • 2

    tablespoons of butter

Directions

Pre-heat the oven to 450 degrees. Remove steaks from the fridge and season both sides with coarse sea salt (or kosher salt) and coarsely ground black pepper, to taste. Just eyeball the spices, but make sure you use enough to form a nice crust. If you have a favorite meat seasoning blend, you can also use that. Let the steaks rest 45-60 minutes on the counter prior to cooking so the meat comes closer to room temperature. Add 1 tbsp of cooking oil to a seasoned cast-iron skillet and turn the burner to medium-high heat. Warm the oil until the surface just begins to shimmer (that's how we know it's hot enough to sear). Note: We want the pan/oil to be plenty hot in order to create a proper sear on both sides of the steak; however, the oil should not be smoking before you place the steak in the pan. If it is, remove the skillet from the burner and let it cool down for several minutes before continuing the process. You may want to remove the batteries from your smoke alarm temporarily, turn on a ceiling fan or vent fan and/or open a few windows, as once the steak goes in the pan it will likely create a bit of smoke (using an oil with a lower smoke point like butter or olive oil will definitely contribute to this). Place steaks into the hot pan (it should sizzle). Make sure not to crowd the pan. If you're cooking more than 2 or 3 steaks you may need to use two pans. Let the steaks cook for 2 minutes. Flip the steaks over, then let them cook another two minutes. I recommend using a timer here. If you want to sear the sides, cook them for about 30 seconds on each side using your tongs to hold up each steak. Using an oven mitt, transfer the pan to the oven and let it cook for 4-5 more minutes. This will create a medium, pink center. If you want it medium rare or rare, try 2-4 minutes. IMPORTANT: For smaller, leaner steaks you'll want to keep it in the oven no longer than 2 minutes, even less if you want to achieve medium rare. For a larger, fattier cuts, 4-6 minutes will achieve a pink center. And if you're uncertain, you can always do the finger test to check for doneness. Remove pan from the oven. Using tongs, place the steaks on a cutting board or plate, cover loosely with aluminum foil or a dish towel and let rest for 7-10 minutes without cutting into it. A few minutes before serving, when you plate the meat, top each steak with a tablespoon of the organic, grass-fed butter. Give it a minute to melt over the steak, then serve.

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