Cast Iron Seared Strip Steak

Name: Cast Iron Seared Strip Steak
Prep time: 2 h
Cook time: 20 min
Total time: 2 h 20 min
Yield: 4 (4 ounce) servings
Ingredients: 2 strip steaks; kosher salt; black pepper

User Reviews

4.6

300 reviews

Excellent

Prep Time
2 hrs
Cook Time
mins
Total Time
2 hrs 20 mins
Servings
4 (4 ounce) servings
Calories
133 kcal
Course
Main Course
Cuisine
American

Cast Iron Seared Strip Steak

Angela Baker

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This cast iron seared strip steak is the BEST indoor way to cook a steak. Perfectly seasoned with a slight crust that turns out perfect every single time!

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Ingredients

Servings

2 strip steaks 1 to 1-1/2 inch thick
kosher salt to taste
black pepper to taste

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Instructions

Unwrap your steaks, place them onto a plate, and let rest uncovered in the refrigerator for 1-2 hours before you’re ready to start cooking.
When you’re ready to start cooking preheat your oven to 450 degrees F.
Place a 12-inch cast iron skillet over medium-high heat.
Remove your steaks from the refrigerator and season both sides with the desired amount of kosher salt and black pepper.
Add steaks to your hot pan and do not touch.
Let the steaks cook until you start to see a color change halfway up the side of the steaks, about 5 minutes.
Flip the steak.
Move the steak from the stovetop to the preheated oven.
Cook for 8-10 minutes or until the steak reaches an internal temperature of 120-125 degrees F.
Remove steaks from the oven and let rest until the steak reaches 130-135 degrees F.
Serve plain or with a pat of garlic herb compound butter.

Equipments used:

Notes

125 degrees is the internal temp for a rare steak.
135 degrees is the internal temp for a medium rare steak.
145 degrees is the internal temp for a medium steak.

Nutrition Information

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Serving 1g Calories 133kcal (7%) Protein 11g (22%) Fat 9g (14%) Saturated Fat 4g (20%) Polyunsaturated Fat 4g Cholesterol 34mg (11%) Sodium 106mg (4%)