Cast Iron Steak Recipes

Steps:

• STEAK:.
• Preheat the oven to 350 degrees.
• Bring the steak to room temperature.
• Rub the steak on both sides with the olive oil, salt, and pepper. Let it sit while you preheat a cast iron skillet over high heat, about 4 minutes.
• Place the steak in the skillet, and don't move it for 3 minutes.
• Flip the steak, and leave it alone for another 3 minutes.
• Put the skillet into the preheated oven for 5 minutes. (This will be medium rare.).
• Remove the steak from the skillet to a platter, cover loosely with foil, and allow to rest for 5 minutes.
• OPTIONAL SAUCE:
• While the steak is resting, deglaze the pan with the red wine, and put back over high heat. Scrape up any bits of steak stuck to the pan.
• Add the shallots to soften in the wine as it reduces.
• Finish the sauce by swirling in the butter to incorporate.
• Pour sauce over steak.

Steps:

• Preheat the oven to 400 degrees F.
• Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.
• Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.
• When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.
• Top each steak with a tablespoon of butter, if using, and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.)
• Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes. Serve hot with Roquefort Chive Sauce on the side.
• Bring the heavy cream to a boil in a small heavy-bottomed saucepan over medium-high heat. Cook at a low boil, stirring occasionally, until the mixture has become thick and creamy, about 20 minutes. Remove the pan from the heat, add the cheese, salt, pepper and chives and whisk rapidly until the cheese melts.
• Yield: 4 servings

Steps:

• Place steaks side by side in large casserole dish. Add orange juice, cider vinegar, and Worcestershire sauce. Refrigerate, uncovered, for 45 minutes.
• Preheat the oven to 425 degrees F (220 degrees C).
• Remove casserole dish from refrigerator. Cover steaks with plastic wrap and let reach room temperature, at least 15 minutes.
• Heat olive oil in a cast-iron skillet over high heat.
• Place steaks on a clean work surface and generously rub with steak seasoning and black pepper.
• Cook steaks in the hot skillet until lightly browned on the bottom, 2 1/2 minutes. Flip and cook until browned on the other side and red in the center, about 2 minutes more. Place skillet, with steaks, into the oven.
• Bake in the preheated oven until steaks are firm and reddish-pink to lightly pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read from 130 degrees F (54 degrees C) to 140 degrees F (60 degrees C).
• Remove steaks from oven; season with salt. Let sit for 5 minutes before serving.

Steps:

• Preheat the oven to 400 degrees F. Toss the shallots and garlic with 1 tablespoon of the olive oil to coat and wrap in aluminum foil. Roast until the shallots are soft and the garlic is golden, about 30 minutes. Cool and chop.
• Heat a large cast iron skillet over medium-high heat. While pan is heating, coat the filets on all sides with 2 tablespoons Worcestershire sauce, 2 tablespoons canola oil, salt and pepper. Add the remaining 2 tablespoons canola oil to the pan and tilt to fully coat the bottom. Add the filets and cook until a crust forms on the bottom, 3 minutes. Flip and let cook on the other side for 4 more minutes. Transfer the skillet to the oven and cook until a meat thermometer inserted in the center of the filets reads 130 degrees F for medium-rare, 4 to 5 minutes.
• Transfer the filets to a serving platter. Put the skillet over medium-low heat, add the remaining 1 tablespoon olive oil, the remaining 2 teaspoons Worcestershire sauce and the chopped shallots and garlic. Cook, stirring occasionally, until warmed through and coated with the liquid in the pan, 1 to 2 minutes. Spoon over the filets and serve.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Set steaks out at room temperature for 10 minutes. Then season both sides with salt and pepper.
• Heat oil in a cast iron skillet over medium-high heat until shimmering. Place steaks into the hot pan and cook until a nice crust forms, 2 to 3 minutes per side.
• Transfer skillet to the preheated oven and cook for 5 minutes. Remove from the oven and transfer steaks to a platter. Cover with aluminum foil for 5 to 10 minutes.
• Combine butter and soy sauce. Serve steaks topped with butter mixture.

Steps:

• Remove packaging and pat meat dry with paper towels. Line a plate with paper towels, place meat on top and set aside to dry further and come to cool room temperature (30 to 60 minutes, depending on the weather). Turn occasionally; replace paper towels as needed.
• Place a heavy skillet, preferably cast-iron, on the stove and sprinkle lightly but evenly with about 1/4 to 1/2 teaspoon salt. Turn heat to high under pan. Pat both sides of steak dry again.
• When pan is smoking hot, 5 to 8 minutes, pat steak dry again and place in pan. (If using two steaks, cook in two batches.)
• Let steak sizzle for 1 minute, then use tongs to flip it over, moving raw side of steak around in pan so both sides are salted. Press down gently to ensure even contact between steak and pan. Keep cooking over very high heat, flipping steak every 30 seconds. After it's been turned a few times, sprinkle in two pinches salt. If using pepper, add it now.
• When steak has contracted in size and developed a dark-brown crust, about 4 minutes total, check for doneness. To the touch, meat should feel softly springy but not squishy. If using an instant-read thermometer, insert into side of steak. For medium-rare meat, 120 to 125 degrees is ideal: Steak will continue cooking after being removed from heat.
• Remove steak to a cutting board and tent lightly with foil. Let rest 5 minutes.
• Serve in pieces or thickly slice on the diagonal, cutting away from your body and with the top edge of the knife leaning toward your body. If cooking skirt or hanger steak, make sure to slice across the grain of the meat.

Steps:

• Adjust oven rack to middle position, place 12-inch cast-iron skillet on rack, and heat oven to 500 degrees. Meanwhile, season steaks with salt and let sit at room temperature. Combine butter, shallot, parsley, chives, garlic, and 1/4 teaspoon pepper in bowl; set aside.
• When oven reaches 500 degrees, pat steaks dry with paper towels and season with pepper. Using potholders, remove skillet from oven and place over medium-high heat; turn off oven. Being careful of hot skillet handle, add oil and heat until just smoking. Cook steaks, without moving them, until lightly browned on first side, about 2 minutes. Flip steaks and cook until lightly browned on second side, about 2 minutes.
• Flip steaks, reduce heat to medium-low, and cook, flipping every 2 minutes, until steaks are well browned and meat registers 120 to 125 degrees (for medium-rare), 7 to 9 minutes. Transfer steaks to carving board, dollop 2 tablespoons herb butter on each steak, tent with aluminum foil, and let rest for 5 to 10 minutes. Slice steaks 1/2 inch thick and serve.

Steps:

• Remove steak from refrigerator and sprinkle with 2 teaspoons salt; let stand 45-60 minutes. , Preheat a cast-iron skillet over high heat until extremely hot, 4-5 minutes. Sprinkle remaining 1 teaspoon salt in bottom of skillet; pat beef dry with paper towels. Place steak in skillet and cook until easily moved, 1-2 minutes; flip, placing steak in a different section of the skillet. Cook 30 seconds and then begin moving steak, occasionally pressing slightly to ensure even contact with skillet., Continue turning and flipping until cooked to desired degree of doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 1-2 minutes.