Normally, Nelson grills steaks on the bbq, but he recently saw a webisode by Chef Claudio Aprile where he prepared steak on a cast-iron pan. Nelson loves a good steak, and a good challenge, so of course he wanted to try this for himself (with a few tweaks). It also just so happened that we recently gave Nelson a couple of cast-iron pans, so he was all set. Well, all set after a visit to our favourite local butcher shop, Micatoni’s, first.
There are a few tips we wanted to share from this experience. Cast iron pans have to be seasoned with oil, and over time the seasoning process makes the pans almost non-stick. Also, to cook a steak perfectly, the pan has to be very hot (do NOT forget to protect your hands–the handle gets as hot as the bottom of the pan). We can’t confirm this as fact, but we’ve heard that iron minerals are passed onto food cooked on cast-iron pans–and that’s supposed to be good for us. Not sure though, have you heard that too? Another thing is that steaks should be taken out of the fridge about a 1/2 hour before cooking so they get to room temperature to cook the steaks more evenly.
For these steaks, Nelson kept the seasoning simple. He used a little bit of roasted garlic, coarse sea salt, coarsely ground black pepper, and a little bit of oil–and rubbed these ingredients on the top, bottom and sides of the steak-and that’s it.
A good cut of meat, simple seasoning, and a good sear–there you have it–the perfect steakhouse-quality steak, in the comfort of your own home, and at a fraction of the steakhouse cost. If you love steak, you have to try this recipe. Enjoy!
- 2 10 oz steaks cut about 1 inch in thickness (at room temperature)
- 1 tbs soft roasted garlic
- 1⅕ tbs course sea salt
- 1 tbs coarsely ground black pepper
- 1½ tbs grape seed oil
- 4 tbs chilled butter (cut in 4)
- 2 cloves of garlic
- 4 sprigs of thyme
- Pre-heat oven to 325 ºF.
- Place a 12 inch cast iron pan on the stove and raise the heat to high.
- Place the two steaks on a cutting board.
- Rub both side of the steaks with the soft roasted garlic.
- Sprinkle coarse sea salt generously over both side of the steaks.
- Grind the black pepper on both sides of the steaks.
- Pour the oil over the steaks and pat the ingredients into the steak, turn over and continue to pat the ingredients and rub the steaks over the oil that spilled off.All sides of the steaks should be coated.
- Place one steak at-a-time into the hot cast iron pan (no additional oil at this time). Note: Place the first end of the steak in the pan on the side closest to you and lay it into the pan away from you. This will minimize any potential splatter towards your hands.
- You will hear an intense sizzle. This is good. Continue to sear the the steak for 3 minutes.
- Turn the steak over and continue to sear the other side for another 3 minutes.
- During the searing of the second side, place the butter, sprigs of thyme and cloves of garlic in the pan. As the butter melts, hold the pan handle slightly tilted (don't forget to use protection to hold the handle) and start basting the butter over the steak with a spoon as it melts. Keep basting during the 3 minutes.
- Now place the pan in the oven for 3 more minutes.
- Remove the pan from the oven and let rest for about 5 minutes on a room temperature surface (clean cutting board) before serving or cutting. This will keep the juices in the steak.
- The steak should be medium done. Enjoy with your favourite sides.