Prep 5 mins
Cook 10 mins
Make and share this Cast Iron Steak recipe from Food.com.
FOR THE STEAK
- 340.19 g rib eye, between 1/2 and 1 inch thick
- olive oil
- kosher salt
- fresh ground black pepper
FOR THE (OPTIONAL) SAUCE
- 78.07 ml dry red wine
- 14.79-29.58 ml freeze dried shallots
- 14.79 ml butter
- Preheat the oven to 350 degrees.
- Bring the steak to room temperature.
- Rub the steak on both sides with the olive oil, salt, and pepper. Let it sit while you preheat a cast iron skillet over high heat, about 4 minutes.
- Place the steak in the skillet, and don't move it for 3 minutes.
- Flip the steak, and leave it alone for another 3 minutes.
- Put the skillet into the preheated oven for 5 minutes. (This will be medium rare.).
- Remove the steak from the skillet to a platter, cover loosely with foil, and allow to rest for 5 minutes.
- OPTIONAL SAUCE:
- While the steak is resting, deglaze the pan with the red wine, and put back over high heat. Scrape up any bits of steak stuck to the pan.
- Add the shallots to soften in the wine as it reduces.
- Finish the sauce by swirling in the butter to incorporate.
- Pour sauce over steak.
Simple, fast PERFECTION!
Excellent! I did do some reading to sort of supplement all of the great info in this recipe just because it was my first attempt at steaks in my cast iron pan. We had New York strip steaks, and I used canola oil (wasn't sure if the extra virgin olive oil I had would be a bad idea due to smoke point). Instead of 3 minutes each side, I went with 2 minutes each, then a pat of butter before the oven. I used a digital meat thermometer to be certain (aimed for 125 degrees since it still cooks up to 130 degrees while sitting in foil), and that part was a bit less than 5 minutes with our cuts. Yes, the whole place was super smoky, but it was more than worth it. For the sauce, I only had Champagne on hand (day after New Year's Eve and all...), so I used it to deglaze and added some Dijon mustard, crushed garlic cloves and chopped fresh basil, and it also made a nice sauce. Even if I did some things slightly different, your recipe gave clueless about cast iron cookware me the awesome outline from which to create the best at home steak either of us have ever had, so all the glory and all the stars to you for sharing.
Delicious! My steaks were thick, and cooked as directed, the outside was blackened and the inside medium-well which was just right. Just something to watch if you prefer a rare steak. Only problem I had was the billowing smoke that results from cooking a steak in a hot cast iron skillet. A few hours later, it's still a bit foggy in here, but the results were well worth the smoke! While the suggested sauce sounds fantastic, I made Blue Cheese-Shallot Butter #67397 and enjoyed the combination very much. Thanks for wonderful directions and a great steak!