Ah, the sizzle of a steak hitting a hot skillet—it’s like a symphony for the senses, right? There’s something undeniably thrilling about cooking a steak to perfection, especially in a trusty cast iron skillet that grandma swore by. Sometimes I even imagine the steak whispering secrets from the past, or maybe that’s just my growling stomach. Let’s get this delicious journey started!
Steps
- Allow the steaks to sit at room temperature for about 30 minutes. Pat them dry with a paper towel and sprinkle with salt and pepper for seasoning.
- Heat avocado oil in a cast iron skillet over medium-high heat until it shimmers. Place the steaks into the skillet and cook for 4 minutes on one side without moving them.
- Flip the steaks using tongs and sear for another 4 minutes on the opposite side. Lower the heat to medium-low, then add butter, smashed garlic cloves, and rosemary or thyme sprigs.
- As the butter melts, tilt the skillet and continuously spoon the melted butter over the steaks until they reach your desired level of doneness. Remember that the internal temperature will rise about 5 degrees after removing from heat.
- Move the steaks to a plate or cutting board, and allow them to rest for 5 minutes before slicing or serving. Serve with the melted butter, garlic, and herbs from the skillet.
Ingredients
- 2 Ribeye or New York Strip steaks, approximately 1 to 1 ½ inches thick
- 1 tablespoon avocado oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons unsalted butter
- 2 sprigs of fresh rosemary or thyme
- 2-4 garlic cloves, smashed
Nutritional Values
Calories: 638kcal | Carbohydrates: 1g | Protein: 46g | Fat: 50g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 168mg | Sodium: 701mg | Potassium: 625mg | Fiber: 1g | Sugar: 1g | Vitamin A: 389IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 4mg
FAQ
- What is the ideal steak thickness for skillet cooking?
- For optimal results, choose steaks that are about 1 to 1 ½ inches thick. Thicker cuts may require finishing in the oven, while thinner cuts like skirt steak will need less cooking time.
- Why is it important to let the steak reach room temperature before cooking?
- Allowing the steak to come to room temperature, which takes about 20-30 minutes, ensures even cooking throughout, both inside and out.
- How can I ensure the steak is seared properly in the skillet?
- Make sure the oil in the skillet is hot and shimmering before adding the steaks. If the oil isn’t hot enough, the steaks won’t sear as desired.
- What is the recommended resting time for steaks after cooking?
- After cooking, let the steaks rest for at least 5 minutes, loosely covered with foil. This allows the juices to redistribute, resulting in a juicier steak.
- What are the temperature guidelines for steak doneness?
- Use an instant-read thermometer to check the steak’s temperature. For medium-rare, remove at 130°F (rising to 135°F); medium-well, at 145°F (rising to 150°F); and well-done, at 155°F (rising to 160°F).
Tips
- Allow the steak to reach room temperature for about 20-30 minutes before cooking. This ensures even cooking both inside and out.
- Ensure the oil in the skillet is sufficiently hot and shimmering before placing the steaks in. This guarantees a proper sear for a flavorful crust.
- After cooking, let the steaks rest, loosely covered with foil, for at least 5 minutes. This step redistributes the juices, resulting in a juicier steak.
- For thicker cuts of steak, sear the edges by cooking on the sides. This helps render the fat and enhances the overall flavor.
Equipment
- Cast Iron Skillet – Essential for cooking the steak as described in the recipe.
- Instant Read Thermometer – Useful for checking the doneness of the steak accurately.
- Tongs – Necessary for flipping the steaks without piercing them and losing juices.
