Note: This method of searing steak is for a well done steak only
Searing stake always sounded intimidating to cook because it was out of my comfort zone. After cooking with cast iron and knowing a few tricks in cast iron cooking, I realized it was much easier than I thought. I also started to ask myself, "Where has this been all my life." My children are steak fans now. I can't seem to go to the grocery store now without one of them asking, "Momma, can we have steak PLEEEEEEASE!"
Here's a quick recipe I used for steak.
I have two cast irons that are for steaks only because I sear with extremely high heat. I don't like to use my fancy collection because I don't want to chance in damaging them. I use the current cast iron from Lodge for my steaks.
I allow the steaks to set out for 20 to 30 minutes on the counter. I do this because I want the steak to get close to room temperature. This allows the steak to cook evenly.
While the steak is sitting out, I crank my oven to 500 degrees and place two skillets inside the oven. Do not apply oil inside the skillet. You don't want burned oil on your steaks. The skillets need to stay in the oven for 30 minutes at 500 degrees. This allows the pan to become evenly heated because cast iron does not heat evenly.
While the pans are getting hot, pat your steaks dry with a paper towel.
After patting your steaks dry, add olive oil on both sides of the steak. After adding olive oil, you need to add a generous amount of cracked pepper and Lawry's seasoning salt.
At this point I want to remind you to make sure you have your windows open in your home and a fan going near the stove. This produces a lot of smoke and smoke alarms will go off.
Take the two cast irons out of the oven, and drop the steaks into the skillet. Place the skillet back into the oven at 500 degrees for 4 to 5 minutes. Turn the eye of your stove on high and place the skillets on the eye, flip the side over, and wait for 3 to 4 minutes.
Return skillets back to the oven for 4 to 5 minutes. Again, turn the eyes of the stove back on high and place the skillet on the oven eye. Flip the steak over and cook for 3 to 4 minutes and flip again, cooking for the same amount of time.
Remove the steak from the cast iron and place aluminum foil over the steaks. Allow the steaks to rest for 15 minutes. This prevents the steak from losing less juice.
After resting, you'll be able to serve a well cooked seared steak.
