Blame it on my man years working at a steakhouse or my West Virginia roots, but I am a sucker for a great steak. A flavorful crust encasing a juicy, perfectly cooked interior– insta-drool. Correctly cooking steak is a necessity in your cooking toolbox for budding cooks. In my humble opinion, you don’t need an open flame grill to achieve perfection; cast iron allows steak heaven on your cooktop. The cast iron creates a deliciously even sear and a cast iron grill will even give the pretty grill marks! To achieve steak perfection:
- Choice of cut is important. The more one wants his/her steak cooked, the fatter the steak can be. The longer cooking processes breaks down the fat, making it a little more palatable. Conversely, leaner cuts do well with less cooking time. Tip: Don’t be a foodie snob. If your guest wants a very well done filet, so be it.
- Find a rub you love or, in a pinch, generously salt and pepper the steak. Rub the seasoning with your fingers and allow the steak to rest for about 10 minutes, while the skillet heats.
- Very lightly oil a cast iron grill and place over medium high heat. Once it sizzles wing a flick of water, gently place the steaks on the pan. Do not overcrowd or you will miss the beautiful sear.
- Allow the steak to sear for 3-4 minutes. If using a cast iron grill pan, rotate the steak 45 degrees half way through on each side.
- Flip the steak. For extra flavor, add a dollop of grass fed butter and fresh rosemary to the top of the steaks while this side sears. Remove from pan after 3-4 minutes.
- This will get you a medium-rare cook. Use your thumb to press gently into the steak. The more “give”, the less cook. So, if you are looking for a well-done steak, there should be very little movement when you push with your thumb. To achieve a higher temperature, out steaks in a 350 degree oven and check every 5 minutes.
- After the desired temperature is attained, let the meat rest for about 8 minutes. This will allow the juices to remain inside the steak.
- If you are feeling really fancy/decadent, use this time to create a sauce with the pan drippings, red wine and heavy cream.