Red Hot Cast Iron Steak with Perfect Crust
I love this red-hot cast-iron pan stovetop method and actually employ it on my grill as well as my stovetop. Cooking this way outdoors means no smoky kitchen. It does create a lot of smoke, but the crust is the best crust that you can get on a steak.
Serves 1 or 2
1 New York strip, filet mignon, or ribeye steak (about 16 ounces and at least 1 inch thick)
Extra-virgin olive oil
Coarse kosher salt
Freshly ground black pepper (optional)
Special Equipment: Cast-iron or carbon steel skillet (I prefer the Lodge 10½-inch square pan)
Wrap the meat in paper towels to rid it of excess moisture. Replace the paper towels as needed.
Meanwhile, place a dry cast-iron skillet on the stove and preheat it over medium-high heat until a drop of water sprinkled on the surface “dances” and evaporates instantly.
Just before cooking, brush the steak all over with olive oil and season lightly with kosher salt and pepper, if using. Place the steak in the preheated pan toward one side, and let cook for 3 to 5 minutes, pressing down gently to ensure even contact between the steak and the pan. Using tongs, flip the steak over to the other side of the pan, and continue cooking. You should wind up with a nice, even crust after another 3 to 5 minutes. Using tongs, hold the steak upright so you can brown the fat on the sides.
At this point, the steak should look done, be a bit smaller in size and firmer, and have a deep-brown caramelized crust on each side. It is time to check for doneness. The meat should feel tight and slightly springy, not raw and mushy, to the touch. If using an instant-read thermometer, insert it horizontally through the side into the center to read the temperature. Medium-rare is 135°F.
Remove the steak to a rack set in a sheet pan and let rest for 5 to 10 minutes. You can tent it lightly with aluminum foil, but not so tightly that the steak will begin to steam. Slice and serve.
Recipes adapted from Elizabeth Karmel's "Steak and Cake," © 2019 Workman Publishing Company, Photograph by Stephen Hamilton