Cooking a perfect medium rare steak can be a daunting task, especially for those who are new to cooking. However, with the right techniques and tools, it can be achieved with ease. One of the best ways to cook a steak is in a cast iron skillet, as it allows for even heat distribution and a nice crust to form on the steak. In this article, we will guide you through the process of cooking a medium rare steak in a cast iron skillet.
Choosing the Right Steak
Before we dive into the cooking process, it’s essential to choose the right type of steak. For a medium rare steak, you want to choose a cut that is at least 1-1.5 inches thick. This will ensure that the steak cooks evenly and doesn’t become too well done. Some popular steak cuts that are perfect for medium rare include:
- Ribeye: A rich, tender cut with a lot of marbling, which makes it perfect for medium rare.
- Filet Mignon: A leaner cut that is tender and has a buttery texture.
When selecting a steak, look for one that has a good balance of marbling and tenderness. Marbling refers to the white flecks of fat that are dispersed throughout the meat. This fat adds flavor and tenderness to the steak.
Preparing the Steak
Once you have chosen your steak, it’s time to prepare it for cooking. Here are a few steps to follow:
Bringing the Steak to Room Temperature
It’s essential to bring the steak to room temperature before cooking. This allows the steak to cook more evenly and prevents it from cooking too quickly on the outside. To bring the steak to room temperature, simply remove it from the refrigerator and let it sit for 30-45 minutes.
Seasoning the Steak
Seasoning the steak is a crucial step in bringing out its natural flavors. Use a mixture of salt, pepper, and any other seasonings you like. Some popular seasonings for steak include garlic powder, paprika, and thyme. Rub the seasonings all over the steak, making sure to coat it evenly.
Drying the Steak
Drying the steak is an essential step in creating a nice crust on the steak. Use a paper towel to pat the steak dry, removing any excess moisture. This will help the steak brown more evenly and prevent it from steaming instead of searing.
Cooking the Steak
Now that the steak is prepared, it’s time to cook it. Here’s a step-by-step guide to cooking a medium rare steak in a cast iron skillet:
Heating the Skillet
Preheat the cast iron skillet over high heat for 5-10 minutes. You want the skillet to be hot, but not smoking. To test the heat, flick a few drops of water onto the skillet. If they sizzle and evaporate quickly, the skillet is ready.
Adding Oil to the Skillet
Add a small amount of oil to the skillet, just enough to coat the bottom. You can use any type of oil you like, but some popular options include olive oil, avocado oil, and grapeseed oil.
Searing the Steak
Place the steak in the skillet and sear it for 2-3 minutes per side. You want to get a nice crust on the steak, so don’t move it too much. Use tongs or a spatula to flip the steak.
Finishing the Steak
After searing the steak, reduce the heat to medium-low and continue cooking it to your desired level of doneness. For medium rare, cook the steak for an additional 5-7 minutes, or until it reaches an internal temperature of 130-135°F.
Letting the Steak Rest
Once the steak is cooked, remove it from the skillet and let it rest for 5-10 minutes. This allows the juices to redistribute and the steak to retain its tenderness.
Tips and Variations
Here are a few tips and variations to help you achieve the perfect medium rare steak:
Using a Thermometer
A thermometer is a great tool to use when cooking steak. It allows you to check the internal temperature of the steak and ensure that it’s cooked to your desired level of doneness.
Don’t Press Down on the Steak
When cooking the steak, avoid pressing down on it with your spatula. This can squeeze out the juices and make the steak tough.
Adding Aromatics
Adding aromatics such as garlic, onions, and thyme to the skillet can add extra flavor to the steak. Simply add them to the skillet before cooking the steak.
Trying Different Seasonings
Don’t be afraid to try different seasonings and marinades on your steak. This can add extra flavor and help you achieve the perfect medium rare steak.
Conclusion
Cooking a medium rare steak in a cast iron skillet is a simple process that requires some basic techniques and tools. By following the steps outlined in this article, you can achieve a perfectly cooked steak that’s sure to impress. Remember to choose the right type of steak, prepare it properly, and cook it to the right temperature. With a little practice, you’ll be cooking like a pro in no time.
| Steak Cut | Thickness | Cooking Time |
|---|---|---|
| Ribeye | 1-1.5 inches | 5-7 minutes per side |
| Filet Mignon | 1-1.5 inches | 3-5 minutes per side |
By following the guidelines outlined in this article, you can achieve a perfectly cooked medium rare steak in a cast iron skillet. Remember to always use high-quality ingredients and to cook with confidence. Happy cooking!
What type of steak is best suited for cooking in a cast iron skillet?
The type of steak best suited for cooking in a cast iron skillet is a high-quality cut that is at least 1-1.5 inches thick. Ribeye, strip loin, and filet mignon are popular options. These cuts have a good balance of marbling, which will help keep the steak juicy and flavorful. Avoid using very thin cuts of steak, as they can cook too quickly and become overcooked.
When selecting a steak, look for one with a good balance of marbling and a rich, beefy color. Avoid steaks with excessive fat or connective tissue, as these can make the steak tough and chewy. If possible, choose a steak that has been dry-aged or wet-aged, as these processes can help to concentrate the flavors and tenderize the meat.
How do I prepare my cast iron skillet for cooking a steak?
To prepare your cast iron skillet for cooking a steak, start by preheating it over high heat for 5-10 minutes. While the skillet is heating up, pat the steak dry with a paper towel to remove excess moisture. This will help the steak sear more evenly and prevent it from steaming instead of browning. Once the skillet is hot, add a small amount of oil to the pan and let it heat up for another minute.
Use a high-smoke-point oil such as avocado oil or grapeseed oil, as these can handle the high heat of the skillet. Avoid using olive oil, as it can smoke and become bitter when heated to high temperatures. Once the oil is hot, carefully place the steak in the skillet and let it sear for 2-3 minutes per side, depending on the thickness of the steak.
What is the ideal internal temperature for a medium rare steak?
The ideal internal temperature for a medium rare steak is between 130°F and 135°F (54°C and 57°C). Use a meat thermometer to check the internal temperature of the steak, especially when cooking to a specific temperature. Insert the thermometer into the thickest part of the steak, avoiding any fat or bone.
It’s also important to note that the internal temperature of the steak will continue to rise after it’s removed from the heat, a process known as carryover cooking. This means that the steak may be slightly undercooked when it’s removed from the skillet, but it will continue to cook as it rests. To avoid overcooking the steak, remove it from the heat when it reaches an internal temperature of 128°F to 130°F (53°C to 54°C).
How do I achieve a nice crust on my steak?
To achieve a nice crust on your steak, make sure the skillet is hot before adding the steak. You can test the heat of the skillet by flicking a few drops of water onto the surface – if they sizzle and evaporate quickly, the skillet is ready. When you add the steak to the skillet, don’t move it for at least 2-3 minutes, as this can disrupt the formation of the crust.
Use a gentle pressing motion with your spatula to ensure the steak is in contact with the skillet, but avoid pressing down too hard, as this can squeeze out juices and prevent the crust from forming. After flipping the steak, use the same gentle pressing motion to ensure the second side is also in contact with the skillet. This will help to create a nice, even crust on both sides of the steak.
How long should I let my steak rest before slicing?
It’s generally recommended to let a steak rest for 5-10 minutes before slicing. This allows the juices to redistribute and the meat to relax, making it more tender and flavorful. During this time, the internal temperature of the steak will also continue to rise, so it’s best to remove it from the heat when it’s slightly undercooked.
When letting the steak rest, place it on a wire rack or plate and tent it with foil to keep it warm. Avoid cutting into the steak during this time, as this can cause the juices to run out and the meat to become tough. After 5-10 minutes, slice the steak against the grain and serve immediately.
Can I cook a steak in a cast iron skillet in the oven?
Yes, you can cook a steak in a cast iron skillet in the oven. This method is often referred to as the “oven finish” method. To cook a steak in the oven, sear it in the skillet on the stovetop for 1-2 minutes per side, then transfer the skillet to a preheated oven at 400°F (200°C). Cook the steak in the oven for 5-10 minutes, or until it reaches your desired level of doneness.
Using the oven to finish cooking the steak can help to cook it more evenly and prevent it from becoming overcooked. It’s also a good way to cook a steak to a specific internal temperature, as the oven heat is more consistent than stovetop heat. Just be sure to use a thermometer to check the internal temperature of the steak, and remove it from the oven when it reaches your desired temperature.
How do I clean and maintain my cast iron skillet after cooking a steak?
To clean and maintain your cast iron skillet after cooking a steak, avoid using soap or harsh chemicals, as these can strip the skillet of its seasoning. Instead, simply wipe out any excess food particles with a paper towel, then rinse the skillet with hot water. Use a stiff brush to remove any stuck-on food, then dry the skillet thoroughly with a towel.
To maintain the seasoning on your cast iron skillet, apply a thin layer of oil to the surface after cleaning and drying. Place the skillet in the oven at 350°F (175°C) for an hour to allow the oil to polymerize and form a hard, non-stick surface. This will help to maintain the seasoning on your skillet and prevent it from rusting.