There’s a foolproof method for a fantastic steak at home, and it doesn’t require a grill. Learning How To Cook Steak In Cast Iron Skillet In Oven gives you a perfect, restaurant-quality result every single time.
This technique combines the best of both worlds. You get a incredible sear from the skillet and gentle, even cooking from the oven. It’s ideal for thicker cuts and works in any weather.
Let’s get your kitchen ready for a simple, impressive meal.
How To Cook Steak In Cast Iron Skillet In Oven
This method is often called the “reverse sear” for thinner steaks, or a standard sear-and-finish for thicker ones. We’ll focus on the sear-and-finish method, which is incredibly reliable. The cast iron is key because it can go from the stovetop to the oven safely.
You’ll have full control over the doneness. Plus, that crispy, flavorful crust is absolutely unbeatable.
Why a Cast Iron Skillet is Perfect for Steak
A cast iron skillet is the best tool for this job. It retains heat exceptionally well, which is crucial for a good sear. When you place it in a hot oven, it heats evenly, cooking your steak uniformly without cold spots.
It also creates a natural non-stick surface when seasoned properly. This helps achieve that beautiful brown crust without the steak tearing. You can use the same pan to make a quick sauce after cooking, too.
Here’s what makes it so special:
* Superior Heat Retention: It gets very hot and stays hot, even when you add a cold steak.
* Perfect Searing Surface: The heavy metal creates ideal contact for caramelization.
* Oven-Safe: It’s made to go directly from burner to oven, which is essential for this recipe.
* Durability: A well-cared-for cast iron skillet lasts a lifetime.
Essential Tools and Ingredients You’ll Need
You don’t need fancy equipment. Gather these simple items before you start.
Tools:
* A 10-inch or 12-inch cast iron skillet
* Tongs (never a fork, to avoid piercing the meat)
* An instant-read meat thermometer (this is non-negotiable for perfect doneness)
* A small bowl for seasoning
* A plate or wire rack for resting the steak
* Oven mitts (cast iron handles get extremely hot)
Ingredients:
* The Steak: Choose a thick-cut steak, at least 1.5 inches thick. Ribeye, New York Strip, or Filet Mignon are excellent choices.
* High-Heat Oil: Use an oil with a high smoke point. Avocado oil, grapeseed oil, or refined safflower oil are great.
* Kosher Salt and Freshly Cracked Black Pepper: This is the classic and best seasoning. Be generous.
* Butter and Aromatics (Optional): A few tablespoons of unsalted butter with some fresh thyme or rosemary and garlic cloves can be added at the end for basting.
Choosing the Right Cut of Steak
The cut you choose affects the final result. For the skillet-to-oven method, thicker steaks work best. They have time to develop a crust without overcooking the center.
A ribeye is wonderfully marbled and stays juicy. A New York strip has robust beefy flavor. A filet mignon is very tender, though leaner. Just remember, more marbling (fat) means more flavor and juiciness.
Avoid very thin steaks for this technique. They will cook too quickly in the oven. Aim for 1.5 to 2 inches thick for the best outcome.
Preparing Your Steak for Cooking
Preparation is simple but vital. Start by taking your steak out of the refrigerator. Let it sit on the counter for about 30 to 45 minutes. This brings it closer to room temperature.
A cold steak straight from the fridge will not cook evenly. The outside will overcook before the inside comes to temperature.
While it rests, pat it completely dry with paper towels. Moisture is the enemy of a good sear; it creates steam instead of browning. Be thorough here.
Now, season it heavily on all sides with kosher salt and black pepper. Don’t be shy. The seasoning will form a delicious crust. You can do this right before cooking or up to an hour ahead.
Preheating Your Skillet and Oven
This step is where many folks go wrong. You need both your skillet and your oven to be very, very hot.
First, place your empty cast iron skillet on a stovetop burner over medium-high heat. Let it preheat for a good 5 minutes. You want it smoking hot.
While the skillet heats, preheat your oven to a high temperature. Set it to 400°F (200°C) for a more gradual finish, or 450°F (230°C) for a quicker, more intense finish. The higher temperature is my preference for a better crust.
The Step-by-Step Cooking Process
Follow these steps carefully for a perfect steak.
1. Dry and Season: Ensure your steak is patted dry. Season all sides generously with salt and pepper.
2. Heat the Skillet: Place your dry cast iron skillet over medium-high heat. Let it get hot until you see a light wisp of smoke.
3. Add Oil: Carefully add about a tablespoon of your high-heat oil to the skillet. Swirl it to coat the bottom.
4. Sear the First Side: Using your tongs, gently lay the steak away from you in the hot skillet. It should sizzle loudly. Do not move it. Let it sear undisturbed for 2-3 minutes until a deep brown crust forms.
5. Flip and Sear the Second Side: Flip the steak. It should release easily if a crust has formed. Sear the second side for another 2-3 minutes. If you have a edge of fat, use your tongs to hold the steak upright to render the fat for 30 seconds.
6. Transfer to Oven: Immediately move the entire skillet into your preheated oven. Use oven mitts, as the handle is now extremely hot.
7. Cook to Desired Doneness: The time in the oven depends on thickness and your preferred doneness. This is where your meat thermometer is essential. Check after 4-5 minutes for a 1.5-inch steak.
8. Check Temperature: Remove the skillet from the oven. Carefully insert the instant-read thermometer into the thickest part of the steak. Avoid touching bone or fat.
9. Optional Butter Baste: If using, add butter, garlic, and herbs to the skillet now. Tilt the pan and spoon the melting butter over the steak repeatedly for a minute for extra flavor.
10. Rest the Steak: Transfer the steak to a clean plate or wire rack. Do not cut into it. Let it rest for at least 5-10 minutes. This allows the juices to redistribute.
How to Check for Doneness (Temperature Guide)
Guessing doneness leads to over or undercooked steak. An instant-read thermometer is your best friend. Here are the target temperatures for a perfect steak, measured in the thickest part:
* Rare: 120-125°F (49-52°C) – Very red, cool center.
* Medium Rare: 130-135°F (54-57°C) – Warm red center; this is the ideal for flavor and tenderness for many cuts.
* Medium: 140-145°F (60-63°C) – Warm pink center.
* Medium Well: 150-155°F (65-69°C) – Slightly pink center.
* Well Done: 160°F+ (71°C+) – Little to no pink.
Remember, the temperature will rise about 5 degrees during the resting period. So, remove the steak from the oven when it’s about 5 degrees below your target.
The Crucial Resting Period
Never skip the rest. When steak cooks, the juices move to the center. Cutting it right away lets all those flavorful juices run out onto the plate.
Resting allows the fibers in the meat to relax and reabsorb the juices. This means every bite is juicy. Just tent the steak loosely with foil and let it sit. It’s worth the wait.
Making a Simple Pan Sauce (Optional)
After removing the steak, you have a skillet full of delicious browned bits. This is called “fond,” and it’s packed with flavor.
You can make a quick sauce while the steak rests. Here’s a simple method:
* Pour off excess fat, leaving a tablespoon or two.
* Place the skillet over medium heat.
* Add a minced shallot or some garlic, cook for 1 minute.
* Pour in about 1/2 cup of red wine or beef broth to deglaze, scraping the bottom.
* Let it simmer and reduce by half.
* Turn off the heat and swirl in a couple tablespoons of cold butter until glossy.
* Season with salt and pepper. Pour over your rested steak.
Common Mistakes and How to Avoid Them
Even small errors can affect your steak. Here’s what to watch for:
* Not Drying the Steak: A wet surface steams instead of sears. Always pat it dry.
* Using a Cold Skillet: If the pan isn’t hot enough, you won’t get a good crust. Be patient during preheating.
* Moving the Steak Too Soon: Let it sear undisturbed to form that crust. Don’t poke or shift it around.
* Skipping the Thermometer: Judging by time or look is unreliable. Use a thermometer for perfect results every time.
* Skipping the Rest: This leads to a dry steak. Always allow time for the juices to settle.
* Using Olive Oil: Extra virgin olive oil has a low smoke point and will burn. Stick with high-heat oils.
Cleaning and Caring for Your Cast Iron Skillet
Proper care keeps your skillet in great shape. Never use soap or put it in the dishwasher.
After cooking, let the skillet cool slightly. Then, scrub it with hot water and a stiff brush or sponge. If food is stuck, sprinkle coarse salt in the pan and scrub; the salt acts as a gentle abrasive.
Dry it completely over low heat on the stove. Then, wipe a very thin layer of neutral oil (like vegetable oil) over the entire surface, inside and out. This maintains the seasoning and prevents rust.
Frequently Asked Questions
What kind of oil is best for searing steak in cast iron?
Use an oil with a high smoke point. Avocado, grapeseed, canola, or refined coconut oil are excellent choices. They won’t burn at the high heat needed for a good sear.
Can I cook a frozen steak in a cast iron skillet in the oven?
It’s not recommended for this method. The exterior will overcook before the interior thaws and cooks through. For best results, always thaw your steak completely in the refrigerator first and pat it dry.
How do I get a better crust on my steak?
The key is maximum dryness and maximum heat. Pat your steak extremely dry with paper towels. Make sure your skillet is smoking hot before you add the oil and the steak. Also, do not overcrowd the pan.
Why did my steak stick to the cast iron?
The pan probably wasn’t hot enough, or the steak was moved too early. Ensure the skillet is properly preheated. When you lay the steak in, it should sizzle loudly and release naturally once a crust forms, usually after 2-3 minutes.
What’s the difference between this and the reverse sear method?
This article describes the sear-first-then-oven method. The reverse sear involves cooking the steak in a low oven first until nearly at temperature, then searing it in a blazing hot skillet at the end. Both work well; the reverse sear is often preferred for very thick cuts.
Can I use this method for other meats?
Absolutely. This cast iron skillet and oven technique works wonderfully for pork chops, thick-cut fish fillets like salmon, and even chicken breasts. Just adjust the oven time and target internal temperature accordingly.
You now have all the knowledge to cook an amazing steak at home. The combination of a hot cast iron skillet and a steady oven is a classic for a reason. It delivers a professional sear and perfect doneness with minimal fuss. Grab your skillet, choose a good steak, and give it a try tonight. The results will speak for themselves.