Cast Iron Steak
Sear and finish a New York strip in a smoking-hot cast iron skillet for steakhouse results. Sear 90s per side, bake 4-6 min, rest 10 min.
Cook a steakhouse-quality steak at home with this easy cast iron method.
Yield: 1 Steak
- Pat the steak dry, season generously with the garlic pepper rub, and use about 1 tablespoon per pound.
- Preheat a cast iron skillet until smoking hot, sear about 90 seconds per side, then finish in a 450°F oven 4 to 6 minutes.
- Let the steak rest about 10 minutes before slicing to lock in juices and allow carryover cooking to finish.
Spices
Featured in this Recipe
Preparation Instructions:
Pat the steak dry with paper towel. Liberally season steak with Back of the Yards Garlic Pepper Butcher’s Rub on both sides.
Preheat oven to 450°F and also preheat a large cast iron skillet on high heat until smoking hot, about 5 minutes.
Place steak in skillet and sear until a crust forms, about 90 seconds. Flip and repeat on the other side.
Take the entire skillet and place in the oven and cook until desired temperature, about 4-5 minutes for medium rare and 5-6 for medium.
Remove from oven and let rest for approximately 10 minutes before slicing. Garnish with an extra sprinkle of Back of the Yards, if desired
thespicehouse.com
Frequently Asked Questions
What internal temperature equals medium rare or medium?
For medium rare aim for 125 to 130°F (52 to 54°C) pulled from the oven. For medium aim for 135 to 140°F (57 to 60°C). The steak will rise a few degrees while resting.
How thick should the steak be and do I need to change the cooking time?
The times in the recipe work best for steaks about 1 to 1.5 inches thick. Thicker steaks need more oven time. Use an instant read thermometer to judge doneness rather than only time.
Do I need oil in the skillet?
Yes lightly oil the steak or add a small splash of a high smoke point oil like canola or avocado to the skillet. That helps get a good crust and prevents sticking.
Can I use a different cut of steak?
Yes. Ribeye, filet mignon, and other steaks work with the same method. Adjust oven time for thickness and fat content. Fatty cuts may cook faster at the surface.
Why is resting important and how long should I rest the steak?
Resting lets juices redistribute and allows carryover heat to finish cooking. Rest about 8 to 12 minutes loosely tented with foil before slicing.
How do I get a crust without overcooking the inside?
Make sure the pan is very hot and the steak is dry. Sear without moving it for about 90 seconds per side to form a crust, then finish in a hot oven for a short time. Use a thermometer to avoid overcooking.
What if I do not have an oven?
You can finish the steak on the stovetop by lowering the heat to medium and cooking until desired doneness, or use a covered pan to cook through. This risks less even cooking than finishing in the oven.
How much seasoning should I use?
Use about 1 tablespoon of Back of the Yards Garlic Pepper Butcher’s Rub per pound of steak. Apply generously on both sides and pat it into the meat.
What internal temperature equals medium rare or medium?
For medium rare aim for 125 to 130°F (52 to 54°C) pulled from the oven. For medium aim for 135 to 140°F (57 to 60°C). The steak will rise a few degrees while resting.
How thick should the steak be and do I need to change the cooking time?
The times in the recipe work best for steaks about 1 to 1.5 inches thick. Thicker steaks need more oven time. Use an instant read thermometer to judge doneness rather than only time.
Do I need oil in the skillet?
Yes lightly oil the steak or add a small splash of a high smoke point oil like canola or avocado to the skillet. That helps get a good crust and prevents sticking.
Can I use a different cut of steak?
Yes. Ribeye, filet mignon, and other steaks work with the same method. Adjust oven time for thickness and fat content. Fatty cuts may cook faster at the surface.
Why is resting important and how long should I rest the steak?
Resting lets juices redistribute and allows carryover heat to finish cooking. Rest about 8 to 12 minutes loosely tented with foil before slicing.
How do I get a crust without overcooking the inside?
Make sure the pan is very hot and the steak is dry. Sear without moving it for about 90 seconds per side to form a crust, then finish in a hot oven for a short time. Use a thermometer to avoid overcooking.
What if I do not have an oven?
You can finish the steak on the stovetop by lowering the heat to medium and cooking until desired doneness, or use a covered pan to cook through. This risks less even cooking than finishing in the oven.
How much seasoning should I use?
Use about 1 tablespoon of Back of the Yards Garlic Pepper Butcher’s Rub per pound of steak. Apply generously on both sides and pat it into the meat.
Browse For Similar Recipes
- Popular Barbecue & Grilling Recipes
- Best Beef Recipes
- Favorite beef rub Recipes
- Recommended beef rubs Recipes
- Trending beef spice Recipes
- Popular breakfast steak Recipes
- Best butchers rub Recipes
- Favorite grill Recipes
- Recommended grilling Recipes
- Trending main-dish-recipes Recipes
- Popular marinade Recipes
- Best meat rub Recipes
- Favorite rub Recipes
- Recommended rubs Recipes
- Trending Rubs & Marinades Recipes
- Popular simple rub Recipes
- Best Steak Recipes
- Favorite steak recipes Recipes
- Recommended steak rub Recipes
- Trending steak rubs Recipes
- Popular steak seasoning Recipes
- Best steak seasoning 101 Recipes
- Favorite steak seasonings Recipes
Comments