Cast Iron Steak

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"This recipe will yield the most tender steak you'll ever taste! You may use any cut of steak you prefer, it does not have to be prime cut either. The salting will make just about any cut extremely tender. This recipe is mostly a mash-up of Alton Brown's method from Season 1, Episode 1 of Good Eats and Jaden Hair's preparation method from her Steamy Kitchen blog (for more information, search Google for "How to Turn Cheap “Choice” Steak into Gucci “Prime” Steak")."


2 servings
Serving size has been adjusted!

Original recipe yields 2 servings



  • Prep

  • Cook

  1. Rub the steaks with the garlic and rosemary - this isn't a dry rub though, so be gentle. You want each side to have even coverage. Use between 1/2 tsp of garlic and 1/2 Tbsp rosemary per side for smaller cuts and 1.5 tsp garlic and 1.5 Tbsp rosemary per side for large cuts.
  2. Proceed to heavily salt both sides of each steak according to the thickness as listed below and let rest at room temperature.
  3. <1? thick: 1/2 tsp each side for 15 min
  4. 1? thick: 1/2 tsp each side for 30 min
  5. 1.25? to 1.5?: 3/4 – 1 tsp each side for 45 min
  6. 1.25? to 1.5?: 1-2 tsp each side for 45 min
  7. >1.5?: 1-2 tsp each side for 1 hour or more
  8. Preheat oven and cast iron skillet to 500 degrees.
  9. When the steaks have rested for the alloted time, rinse off all salt, garlic and rosemary and pat very dry. Season with pepper give them a very light coating of canola oil.
  10. Remove the skillet from the oven (carefull this is VERY hot - including the handle) and place on a burner over high heat.
  11. Place the steaks in the pan to sear them. DO NOT TOUCH FOR 30 SECONDS! After 30 seconds, flip the steaks and leave set for another 30 seconds. Flip again and move the pan into the 500 degree oven.
  12. Cook for between 3 minutes (for medium-rare) and 8 minutes (for well done) then flip and cook for equal time on the other side. Thicker steaks will require longer cooking times. When finished, remove from oven and check temperatures with a meat thermometer.
  13. Finally, move the steaks off heat to rest for 3 minutes before serving. Make sure they are elevated to allow excess juice to run off (stack a saucer upside-down on a plate or set on a drying rack).
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