Cast Iron Seared Steak

cissMy griller is away which is a slight problem for My Faithful Assistant and me. I can grill, but I don’t love to. It’s hot and it takes too long to get the coals to the proper temperature. I prefer a nice stove top that heats fast and to the proper temperature just about every time.

Since we will be cooking for two for a little while, I decided we would splurge on some good steak, with the promise from the tiny Sous Chef that he would help me come up with a stove top method to prepare them. He didn’t fail me! He’s a good guy! The method is pretty easy, and quite speedy. Sear, bake, rest, serve. 10 minutes to the finest steak you may ever eat.

Cast Iron Seared Steak
2-6 oz sirloin steaks that are at least 2″ thick
Salt and pepper
1 TBSP oil
2 tsp butter

  1. Preheat the oven to 450.
  2. Put the oil in your cast iron pan and heat to medium high. You can test the heat by sprinkling some water in the pan and watching in sizzle away.
  3. Place your seasoned steaks in the pan and cook for 90 seconds on each side. You should have quite a lovely sear assuming your pan is nice and hot!
  4. Put the pan in the oven and cook for 2 minutes. Turn and cook for another 2 minutes.
  5. Remove from the oven, and let sit for 5 minutes.
  6. Top with butter and serve.

Heart attack special. Yes. Absolutely. Will I make this again next week? Nope. Not even next month. It was very delicious and My Faithful Assistant said it was one of the finest steaks he’s ever had (and this boy LOVES his steak). Even though it was in the 90’s again yesterday, and we are due for temps in the upper 80’s this week, I believe that winter is coming and I needed to find a way to prepare steak without a grill.


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