My most beloved pan is my cast iron skillet. I fry in it, bake cornbread in it, and it is essential for an excellent pan-fried steak. The original non-stick surface, cast iron, allows you to get the pan roaring hot without having to use extra fat to keep the meat from sticking. Which in turn, gives the steak an amazing crust while keeping the inside as rare as you like.
This is the ultimate fast, easy meal—all you need are four ingredients—steak (in this instance a T-bone, but any cut would apply), olive oil, kosher salt and freshly ground black pepper. You will need to let the steaks come to room temperature to ensure juiciness so in the meantime, toss together a salad and roast off some potatoes, by the time the steaks are done you’ve got dinner.
- 2 steaks such as, T-bone, strip, rib-eye, tenderloin, sirloin, or flank
- 1 tablespoon olive oil
- kosher salt and freshly ground black pepper
- Heat oven to 450°F. Rub oil over both sides of the steaks and generously season both sides with salt and pepper. Set aside to come to room temperature, about 30 minutes.
- Heat a large cast iron skillet over medium-high heat for about 3 to 5 minutes. Place steaks in pan (they should make a loud sizzling noise when they hit the pan, if they don’t your pan is not hot enough. Take them out and heat the pan for another couple of minutes.) Let cook, undisturbed, until a nice crust has formed on the bottom, about 3 minutes. Flip steaks and transfer pan to oven. Cook to desired doneness, about 3 more minutes for rare, 5 for medium-rare, 8 for medium and so on.