FREE SHIPPING AUSTRALIA WIDE | ALL DELIVERIES IN UNDER 6 DAYS

How To Cook The Perfect Steak Every Time

Trying to recreate restaurant-quality steak at home?

That first bite into the perfect steak is one of dinner time’s most satisfying moments. Mouthwatering, juicy, flavour-bursting and crispy on the outside, the perfect steak is something that you CAN achieve at home. And a cast iron skillet is the best way to transport you to steak heaven every time.

Cast Iron Steak

Why Cast Iron Is Best For Steak

The properties of cast iron together with the thick base that you get with its cookware ensure that your cast iron skillet provides even heat distribution and unbeatable heat retention.

The perfect steak needs high heat. And the hottest cookware is cast iron.

Steak also needs to be cooked evenly so you don’t end up with medium-rare down one end and well-done down the other. The thick base of cast iron cookware will ensure even results throughout on anything from a tenderloin to a tomahawk.

Cast iron cookware is also naturally non-stick - there is no chemical coating. And all of our products come pre-seasoned and ready to use.

The versatility and durability of cast iron cookware is also what makes it a popular choice in restaurants as well as kitchens at home. Our skillets can be used on any stove top as well as in the oven, on the BBQ or even over the campfire. So you can enjoy your steak no matter where you’re cooking.

And as a one-piece forged iron product, your cast iron skillet is heavy duty and virtually indestructible. So you can eat steak till the day you die.

And each time you cook with it, its seasoning (non-stick) just gets better.

To recap:

  • Thick base
  • Even heat distribution
  • Unbeatable heat retention
  • High heat
  • Naturally non-stick
  • Pre-seasoned
  • Versatile
  • Durable

Should I Cook My Steak In A Flat Surfaced Skillet Or A Grill Pan?

There are benefits to both but our preference is flat so that the entire steak can come into contact with the skillet. That tasty, crispy outer on steak is achieved when the whole thing has come into contact with the pan.

Whilst a grill pan creates lovely-looking grill lines and lets fat drain away from the steak for a healthier outcome, the taste and outer texture is different.

It’s a similar principle to browning meat before slow-cooking. The more colour you get on your meat, the more flavour you get out.

Skillets with a flat surface also make deglazing and creating a sauce a little easier.

So both skillets have positive outcomes, but if you want that restaurant-style steak or a sauce, go for flat. If you want a healthier and perhaps more Instagram-worthy steak, go for grill.

What Type Of Steak Should I Choose?

From our experience we’ve found that it is often best to opt for a boneless steak in order to maximise the meat’s contact with the pan.

This ensures an even cooking result on each side as well as a tasty, crispy outer all over too.

How To Prepare And Cook The Perfect Steak

Bring your steak out of the fridge at least 20 minutes before cooking to allow it to come to room temperature. This helps with ensuring that even cooking result throughout.

You also want to pat your steak dry with a paper towel to remove any excess moisture. And rub a little vegetable oil all over your steak then season it generously with salt and pepper.

Next, preheat your cast iron skillet to high heat. You’ll know it’s ready when a flick of water on the pan sizzles and steams.

It’s time to cook your steak!

The next part is all about thickness and timing. Here’s a guide based on a 2cm piece of steak which you can adjust up or down depending on the thickness of your steak:

  • Rare - 2 minutes each side
  • Medium rare - 3 minutes each side
  • Medium - 4 minutes each side
  • Well done - 5 minutes each side

We like to flip our steak every minute until the outside on each side is nice and crispy, and we’ve reached our ideal cooking time as mentioned above. And our preference is medium rare.

At the last minute we pop a small knob of butter into the pan to melt and then spoon over the steak for added flavour.

If you have a meat/cooking thermometer, here’s a guide on what temperature you should aim for in the middle of a 2cm piece of steak:

  • Rare - 60°C
  • Medium rare - 60-65°C
  • Medium - 65-70°C
  • Well done - 75°C

All that’s left to do now is enjoy your perfect steak - bon appetit!

 

1 comment

  • I read this and sent hubby out to buy steak immediately! Yum – best steak I’ve cooked at home yet!

    Kate

Leave a comment

.
Message .