Cast-Iron Steak
This recipe is a radical departure from the conventional wisdom on steak, which commands you to salt the meat beforehand, put it on the heat and then leave it alone. Instead, this recipe says you should salt the pan (not the meat) and flip the steak early and often. This combination of meat, salt, heat, and cast-iron produces a super-crusty and juicy steak.
Ingredients
- Coarse salt such as kosher salt or sea salt
- 1-2 about 2lb, total boneless beef steaks such as strip rib-eye, flat iron, chuck-eye, hanger, or skirt (preferably "outside" skirt)
- Black pepper, ground (optional)
Instructions
- Remove meat packaging and pat meat dry with paper towels. Line a plate with paper towels, place meat on top and set aside to dry further and come to cool room temperature (30 to 60 minutes, depending on the weather). Turn occasionally; replace paper towels as needed.
- Place a heavy skillet, preferably cast-iron, on the stove and sprinkle lightly but evenly with about ¼ to ½ teaspoon salt. Turn heat to high under pan. Pat both sides of steak dry again.
- When pan is smoking hot, 5 to 8 minutes, pat steak dry again and place in pan. (If using two steaks, and they don't fit in the pan, cook in two batches.)
- Let steak sizzle for 1 minute, then use tongs to flip it over, moving raw side of steak around in pan so both sides are salted. Press down gently to ensure even contact between steak and pan. Keep cooking over very high heat, flipping steak every 30 seconds. After it's been turned a few times, sprinkle in two pinches salt. If using pepper, add it now.
- When steak has contracted in size, and developed a dark brown crust, about 4 minutes total, check for doneness. To the touch, meat should feel softly springy but not squishy. If using an instant-read thermometer, insert into side of steak. For medium-rare meat, 120°F to 125°F is ideal: Steak will continue cooking after being removed from heat.
- Remove steak to a cutting board and tent lightly with foil. Let rest 5 minutes.
- Serve in pieces of thickly slice on the diagonal, cutting away from your body and with the top edge of the knife leaning toward your body. If cooking skirt or hanger steak, make sure to slice across the grain of the meat.