Cast Iron Seared Strip Steak
User Reviews
4.6
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Prep Time
2 hrs
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Cook Time
20 mins
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Total Time
2 hrs 20 mins
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Servings
4 (4 ounce) servings
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Calories
133 kcal
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Course
Main Course
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Cuisine
American
Cast Iron Seared Strip Steak
Description
This recipe uses a 1 to 1½-inch thick strip steak seasoned with kosher salt and black pepper. After resting uncovered in the refrigerator to dry slightly, it is seared over medium-high heat in a 12-inch cast iron skillet. The steak is cooked undisturbed until color changes halfway up the sides, about 5 minutes, developing a caramelized crust.
Following the sear, the steak is transferred to a 450°F oven to finish cooking until an internal temperature of 120-125°F for rare or 130-135°F for medium-rare is reached. The recommended resting periods allow the juices to redistribute, providing a tender and flavorful eating experience. The steak can be served simply or topped with compound butter for additional richness.
Attention to internal temperature guides precise doneness levels, with notes that 125°F is rare, 135°F medium-rare, and 145°F medium. This technique uses dry heat cooking to preserve steak texture and flavor without needing marinades or additional seasonings.
Ingredients
- 2 strip steak 1 to 1-1/2 inch thick
- kosher salt to taste
- black pepper to taste
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.
Notes
- Cooking the steak to an internal temperature of 125°F results in rare doneness.
- Rest the steak until it reaches 130-135°F for medium-rare.
- For medium doneness, cook the steak to an internal temperature of 145°F.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(4 ounce) servings
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 133kcal | 7% |
| Protein | 11g | 22% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 34mg | 11% |
| Sodium | 106mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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