Cooking steak in a cast-iron skillet helps ensure the steak develops a delicious golden-brown crust with maximum flavor. Cast-Iron Skillet Steak is therefore a steakhouse quality meal without the steakhouse price tag. Surprisingly, cooking a perfect-quality steak is remarkably easy and simple: all you need is a cast iron, the steak, and salt. Cast-Iron Skillet Steak is juicy and tender, perfect for treating yourself without exhausting yourself over the stove!
Ingredients• 1 pound beef NY strip or ribeye steak, 1 inch thick • 3 teaspoons kosher salt, divided
Remove the steak from the refrigerator.
Sprinkle the steak with 2 teaspoons of the salt, making sure it covers every part of it.
Let the steak stand until it comes up to room temperature and absorbs the salt, about 45-60 minutes.
Preheat a cast-iron skillet over high heat until extremely hot, about 4-5 minutes.
Sprinkle the remaining 1 teaspoon of the salt in the bottom of the skillet.
Pat the beef dry with paper towels.
Place the steak into the skillet and cook until the steak is easily moved, about 1-2 minutes.
Flip, placing the steak in a different section of the skillet.
Cook for 30 seconds and then begin moving the steak, occasionally pressing slightly to ensure even contact with the skillet.
Continue turning and flipping the steak until cooked to the desired degree of doneness: for medium-rare, a thermometer should read 135 degrees F, medium 140 degrees F, medium-well 145 degrees F, about 1-2 minutes.