Finally, remove the steaks from the skillet and place them on a cutting board. Join in on the fun in our Facebook group! NYT Cooking is a subscription service of The New York Times. The best way to cook a steak is not on a grill. If cooking skirt or hanger steak, make sure to slice across the grain of the meat. And, not to mention, a completely romantic meal to make for a special someone who also shares your love of tasty beef. Cook for 2 minutes and then flip and repeat on the other side. My husband said it was the best steak he’s ever eaten!! Let rest 5 minutes. My favorite – and the most flavorful way – is to mix up a simple steak marinade like this one, which contains: Beef usually needs at least two hours to adequately tenderize and soak up the flavors of the marinade. This is the BEST steak that i’ve EVER made!! Liberally season both sides of the steak with kosher salt and freshly ground pepper. MyRecipes.com is part of the Allrecipes Food Group. Required fields are marked *. While steak on a grate is my preferred method of preparation, I never let my ritual become routine. Set a large 12-inch cast iron skillet over high medium-heat, allowing it to heat up for 3-4 minutes. A very hot skillet delivers the best sear. After it’s been turned a few times, sprinkle in two pinches salt. Thank you! And it was PERFECT!! Transfer the steak to a plate and let it sit there. Place steak, uncooked side down, in skillet. The secret is, you can use that exact same restaurant technique at home with the same results. But I can assure you that if you put aside your prejudices and harness your Facebook rage, you can live in the light. It looks like the perfect edition to this!! 2. Whether you're cooking for yourself or for a family, these easy dinners are sure to leave everyone satisfied and stress-free. This post may contain affiliate links. Sprinkle salt and pepper generously over steak. I used thyme instead since I didn’t have rosemary and I used alitte brown sugar since I didn’t have honey. Cover loosely with foil and allow to rest 10 minutes before serving. Unfortunately, that means you're out the opportunity to make a simple but mind-blowingly delicious pan sauce to accompany your steak dinner. Grill Pan Flat Iron Steak with Chimichurri. Preheat the Grill. When you’re ready to cook, place a large 12-inch cast iron skillet on the stove over high medium-heat. Cook on grill, covered with grill lid, 8 to 10 minutes or to desired degree of doneness. You need the burner to heat the skillet and start the steak cooking and the grill or oven to complete the process. I’m very excited to make this recipe. Sometimes I use reverse sear, sometimes I plank, and sometimes I use cast iron. Next, add butter and oil. MyRecipes is a registered trademark of Meredith Corporation All Rights Reserved. You've realized that maybe cooking steak in a cast-iron pan is actually better than cooking it on the grill. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time. And, maybe, just maybe, you're thinking about saying something nice about me on the Internet. Many evenings over the last decade have found us at Texas Roadhouse or Longhorn, playfully arguing over who’s steak tasted better. This grill pan flat iron steak with chimichurri can be made inside AND delivers all the same flavor. Heat a grill pan or skillet over medium high heat. Go simple on the seasonings. First, be sure to remove the steaks from the refrigerator and marinade 1 ½ to 2 hours before cooking. Pat both sides of steak dry again. For more about how we use your information, see our privacy policy. For me, it just takes a little kosher salt, freshly ground pepper, and love. Continue flipping the steaks every 2 minutes for a total of 8-12 minutes, until it reaches your desired doneness. and to answer pickles sauté the mushrooms first for a bit get all the water out of them. If you’d like to check it out, you can request to join HERE. MyRecipes may receive compensation for some links to products and services on this website. Everybody understands the stuggle of getting dinner on the table after a long day. Top with butter and garnish with fresh rosemary if desired. Heat a cast-iron skillet over high heat until hot, for about 5 minutes. Things are about to get smoky. Often times, after a long day of work, there is nothing more enjoyable than treating myself to a thick slab of beef grilled over hot coals. What makes a steak cooked in a cast-iron pan better than a steak cooked on the grill? When you cook steak on the grill, the temperature can vary, as grills tend to have hot and cold spots. Featured in: Julia Moskin, Yotam Ottolenghi, Sami Tamimi. This was so good! Feel free to share YOUR favorite recipes, ask questions, help out your fellow home cooks, and see what’s new with The Crumby Kitchen (so that you never miss a new recipe)! Steak has a special place in my heart. The tougher the meat is, the longer you should marinate it. I can’t wait to make this again on father’s day to surprise my father-in-law. Your email address will not be published. Sure, grill marks look pretty, but those areas between the crosshatch lack that deep, robust char that makes steak taste so great. There are multiple ways to tenderize a steak – everything from physically tenderizing it with a mallet to giving it a salt rub. You've made it this far. Step Up the Heat. How hot should cast iron be for steak? Please see our full Disclosure Policy for details. My mistake was that I did not make enough! Can I ask how you did the mushrooms in that first picture? Kosher salt and freshly ground black pepper, 1 (1 1/2- to 2-lb.) Heat Skillet and Prep Steak. You may be able to find the same content in another format, or you may be able to find more information, at their web site. This site uses cookies to ensure the best user experience possible. Pans don't have this problem. When steak has contracted in size and developed a dark-brown crust, about 4 minutes total, check for doneness. Will for sure make this again. When a steak is cooked over high heat, it experiences what is called the Maillard Reaction, or in more common terms, browning or caramelizing. Add butter, herbs, and garlic to side of skillet, and cook 2 to 3 minutes or until butter foams. Cover them loosely with foil and allow them to rest at least 10 minutes before serving. Paul is the Food & Nutrition Editor of Men’s Health. Remove packaging and pat meat dry with paper towels. Remove the pan from the heat, add a glug or two of flavorful liquid (wine, beer, beef stock) to the pan, and using a wooden spoon, stir the liquid, scraping up the browned bits clinging to the pan. Frequent flipping allows you to keep a careful eye on how the crust develops. Cook them for 2 minutes, then flip and repeat on the other side. I will definitely be making this again! This site uses Akismet to reduce spam. Reduce the heat to medium-low. Add steaks to a resealable zip lock bag or large bowl and pour the marinade on top. Keep cooking over very high heat, flipping steak every 30 seconds. When you cook a steak in a pan, the meat makes complete contact with the cooking surface. Our product picks are editor-tested, expert-approved. When a steak is cooked over high heat, it experiences what is called the Maillard Reaction, or in more common terms, browning or caramelizing. It is absolutely safe and healthy to cook in cast iron skillets! Letting the steak sit and only flipping once halfway through leaves it up to chance. Cast iron skillet grilled steaks really is the way to cook steaks at home! To the touch, meat should feel softly springy but not squishy. The information shown is Edamam’s estimate based on available ingredients and preparation. Copyright © 2020 by The Crumby Kitchen. I guarantee you will love the results. Continue flipping the steaks every 2 minutes for a total of 8-12 minutes, until it reaches your desired doneness. Using tongs, place steak in skillet, and cook on grill, without grill lid, 10 minutes or until dark brown and crusty. Offers may be subject to change without notice. Carefully set the steaks in the skillet. Pour into a small serving dish. Of course, it is always key that you have quality meat first. This depends on what cut of beef you are marinating, of course. Get recipes, tips and NYT special offers delivered straight to your inbox. (Oil should smoke.) When a steak is cooked over high heat, it experiences what is called the Maillard Reaction, or in more common terms, browning or caramelizing. The salt and pepper you put on the outside has to carry the seasoning of the whole steak. This combination of meat, salt, heat and cast-iron produces super-crusty and juicy steak — no grilling, rubbing, or aging required. That sounds BORING, you say. I made this tonight and followed the recipe completely! The marinade was so good, my boyfriend loved it. Either way, the grill or oven needs to be preheated to a high temperature, around 500 F/260 C, but any temperature of 400 F/205 C or higher will do. Place steak, uncooked side down, in skillet. Remove steak to a cutting board and tent lightly with foil. Place a heavy skillet, preferably cast-iron, on the stove and sprinkle lightly but evenly with about 1/4 to 1/2 teaspoon salt. Reduce the heat to medium-low. Steak That Sizzles On The Stovetop. A simple marinade, a hot pan, and a little butter is all you need to turn a boring slab of beef into a gourmet meal. The recipe here is a radical departure from the conventional wisdom on steak, which commands you to salt the meat beforehand, put it on the heat and then leave it alone. This isn't steakhouse steak; it's your-house steak, ideal for home cooks who want fast weeknight meals. You could grill it. Add one tablespoon of butter, stir until melted, and season lightly with salt and pepper. Season your steak as desired; we recommend Kansas City Steak Original Steak Seasoning. For medium-rare meat, 120 to 125 degrees is ideal: Steak will continue cooking after being removed from heat. Crave-worthy cooking...Despite the crumbs. Top with butter and garnish with fresh rosemary if desired. Grilling a steak on either a cast iron skillet or the Gourmet BBQ System griddle, is a fantastic way of creating the ultimate steak crust. Add the butter and oil and heat another 2-3 minutes until shimmering and sizzling. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Line a plate with paper towels, place meat on top and set aside to dry further and come to cool room temperature (30 to 60 minutes, depending on the weather). When you cook a steak in a pan, you have complete control over the cooking temperature. Remove the steaks from the fridge and marinade 1 ½-2 hours before cooking, allowing them to come to room temperature on a cutting board. Take your cast-iron pan, put it on your stovetop burner, and turn the heat to high. If you ask my hubby, there’s no quicker way to the heart than a delicious steak dinner. Make sure the grill is hot and the cast iron pan has plenty of time to pre-heat It doesn’t need to be hot.