Cast Iron Pan Seared Steak Recipe

Steak: Choose ribeye or sirloin, about 1 inch thick, for the best results.

Olive oil: Used for searing the steak and adding a rich flavor.

Salt: Enhances the natural flavors of the steak.

Freshly ground black pepper: Adds a touch of heat and depth to the steak.

Garlic: Smashed cloves infuse the steak with a subtle, aromatic flavor.

Rosemary: Fresh sprigs add a fragrant, earthy note to the steak.

Thyme: An alternative to rosemary, offering a slightly different but equally delicious flavor.

When searing steaks in a cast iron skillet, make sure the skillet is smoking hot before adding the olive oil. This ensures a perfect sear and helps to lock in the juices. Additionally, using fresh herbs like rosemary or thyme and smashed garlic for basting adds layers of flavor to the meat.

• steak - Substitute with portobello mushrooms: Portobello mushrooms have a meaty texture and umami flavor that makes them a great vegan alternative to steak.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and neutral flavor, making it suitable for searing.

• salt - Substitute with sea salt: Sea salt is a natural and unrefined option that can enhance the flavor of the dish.

• freshly ground black pepper - Substitute with crushed black pepper: Crushed black pepper provides a similar spicy kick and aromatic flavor.

• garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is not available, offering a similar flavor profile.

• fresh rosemary - Substitute with dried rosemary: Dried rosemary can be used in place of fresh, though it should be used sparingly as it has a more concentrated flavor.

• fresh thyme - Substitute with dried thyme: Dried thyme can be used as a substitute for fresh thyme, but use less as it is more potent.

• Allow the steaks to cool completely at room temperature before storing. This helps prevent condensation, which can lead to sogginess.

• Wrap each steak individually in plastic wrap or aluminum foil to maintain their moisture and flavor. For an extra layer of protection, place the wrapped steaks in a resealable plastic bag.

• Store the wrapped steaks in the refrigerator if you plan to consume them within 3-4 days. Make sure to place them on a plate or in a shallow dish to catch any potential drips.

• For longer storage, freeze the steaks. Place the wrapped steaks in a freezer-safe bag or airtight container. Label the container with the date to keep track of their freshness.

• When ready to reheat, thaw the steaks in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor.

• Reheat the steaks in a preheated oven at 250°F (120°C) until warmed through, about 20-30 minutes. Alternatively, you can reheat them in a skillet over medium heat, adding a bit of olive oil to prevent sticking.

• Avoid microwaving the steaks as it can make them tough and rubbery. If you must use a microwave, do so on a low power setting and check frequently to avoid overcooking.

• Serve the reheated steaks with a fresh garnish of rosemary or thyme to revive their aromatic essence.

• Oven Method:

  1. Preheat your oven to 250°F (120°C).
  2. Place the leftover steak on a wire rack set over a baking sheet.
  3. Heat the steak in the oven for about 20-30 minutes, or until it reaches an internal temperature of 110°F (43°C).
  4. For a crispy exterior, sear the steak in a hot cast iron skillet with a bit of olive oil for about 1 minute on each side.

• Stovetop Method:

  1. Heat a cast iron skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the leftover steak in the skillet and cover it with a lid.
  4. Heat for about 2-3 minutes on each side, or until warmed through.

• Sous Vide Method:

  1. Place the leftover steak in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  2. Set your sous vide machine to 130°F (54°C) for medium-rare.
  3. Submerge the bag in the water bath and heat for about 1 hour.
  4. For a crispy exterior, sear the steak in a hot cast iron skillet with a bit of olive oil for about 1 minute on each side.

• Microwave Method:

  1. Place the leftover steak on a microwave-safe plate.
  2. Cover the steak with a damp paper towel to retain moisture.
  3. Microwave on medium power for 30-second intervals, flipping the steak between intervals, until warmed through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover steak in the air fryer basket.
  3. Heat for about 3-5 minutes, checking frequently to avoid overcooking.

• Cast iron skillet: A heavy-duty pan that retains heat well, perfect for searing steaks to achieve a crispy crust.

• Meat thermometer: A device to check the internal temperature of the steak to ensure it reaches your desired level of doneness.

• Tongs: Useful for flipping the steaks without piercing them, which helps retain their juices.

• Paper towels: Used to pat the steaks dry, which helps achieve a better sear.

• Spoon: Essential for basting the steaks with the hot oil and juices in the skillet.

• Cutting board: A surface to rest the steaks on after cooking.

• Knife: For slicing the garlic cloves and potentially cutting the steaks after they have rested.

• Small bowl: To hold the olive oil, salt, and pepper for easy seasoning.

• Timer: To keep track of the cooking time for each side of the steak.

• Plate: To place the steaks on after they have finished resting, ready for serving.

Prepare ingredients in advance: Chop the garlic and herbs ahead of time to streamline the cooking process.

Use a meat thermometer: Quickly check the steak doneness without cutting into it, ensuring perfect results every time.

Preheat the skillet: Start heating your cast iron skillet while the steaks come to room temperature to save time.

Pat steaks dry: Removing moisture from the steaks ensures a better sear and faster cooking.

Rest the steaks: Letting the steaks rest allows juices to redistribute, making them more flavorful and tender.