The Perfect Steak: Cast-Iron (Part 1)

The Perfect Steak (Part 1): Cast-Iron Ribeye

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Always start with a room temperature steak, and dry it off completely with a paper towel before adding any seasoning.
GENEROUSLY season your steak with Kosher salt and fresh cracked black pepper (Note: A great steak needs nothing more than salt and pepper!). Now, it’s going to seem like more salt than you would use in other cooking, but steak really needs enough to bring out that flavor. Kosher salt is about half as salty as sea salt or table salt, which is why it’s okay to use a larger amount.
Use a cast-iron pan and get it SMOKING hot (usually 450° to 500°F or 232° to 260°C) before adding in the steak. Be sure to use a high smoke point oil, like avocado oil, so that it doesn’t burn...and cause a fire 🔥😳

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Once you place the steak into the pan DO NOT TOUCH IT! ❌ Let it be for at least 4 minutes to ensure it forms a really nice, dark crust. Then flip your steak, and repeat on the other side. If you notice the crust is not dark brown after 4 minutes, continue to let it cook an additional minute or two before flipping.
You want to sear the steak, but only cook it about 75% of the way through (about 110° to 120°F or 43° to 49°C). Then, turn the heat down to low and add in ⅓ stick of butter, garlic cloves, and either rosemary or thyme. Baste the steak in that butter until the steak has reached your desired temperature.
Use a meat thermometer to ensure the perfect doneness (see Steak Guide below). Please note, you MUST take the steak out of the pan at 5°F (15°C) LESS THAN your desired temperature, as the steak will continue to cook even after you take it out of the pan. This is called “carry-over”. For instance, if you want your steak medium-rare, you should aim for a finished internal temperature of 130°F (54°C). This means you’ll want to take it out of the pan as soon as the thickest part of the steak reaches about 125°F (52°C).
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I recommend investing in a baking/cooling rack to rest your steak on. An elevated rack allows for any juices to flow out freely, without ruining the beautiful crust you formed from the pan.
As a general rule of thumb, let your steak rest for NO LESS than half the time it took to cook the steak. For instance, if you cooked the steak for a total of 10 minutes, you should let it rest for at least 5 minutes.
DO NOT CUT the steak until you let it fully rest, as cutting it too early will yield all the juices to escape prematurely, leading to a dry/tough steak.
Make sure you finish/top your steak with something a little bit salty! This could be a light sprinkle of flaky salt, a little extra butter to melt over the top, or a beautiful sauce like a red wine reduction or chimichurri. For an extra “pro” move, try topping it with my Garlic Confit! 😉

Flank, Strip, Ribeye, Porterhouse, T-bone: 130°F (54°C)
Filet Mignon: 125°F (52°C)
Note: These temperatures are for medium-rare. For more medium temperatures, add 5°F (15°C). The temperatures above produce the tastiest results, though some of them are below what the USDA recommends. According to the USDA, consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

Juicy Argentinian Skirt Steak & Chimichurri on page 51 of my first cookbook, New Keto Cooking
Filet Mignon with Warm Spinach & Balsamic Reduction on page 77 of New Keto Cooking
Crispy Garlic Butter Steak on page 42 of my second cookbook, New Comfort Cooking
A Little Fancy Steak au Poivre on page 53 of New Comfort Cooking
Seared Porterhouse with Toasted Walnut Pesto on page 31 of my ebook, New Keto Holiday
20-Minute Portobello Steaks w/ Red Wine Reduction

*YOU WON’T BE DISAPPOINTED WITH ANY OF THESE!