Succulent Cast Iron Steak
or
Oven-Safe Skillet 20cm / 24cm Deep / 26cm
- Cook
- 12 min
2 beef tenderloin or ribeye steaks (½ lb each, about 1¼” thick), room temperature
Kosher salt and freshly ground black pepper
2 tablespoons (30 g) unsalted butter
1 tablespoon vegetable oil
Season the steaks by rubbing salt and pepper on all sides.
Preheat the pan over medium-high heat for about 90 seconds. Add in oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then turn off heat. Once smoke begins to clear, place the steaks in the pan and sear over low heat for about 3 minutes.
Once golden brown, flip and sear the other side of the steaks for another 3 minutes. Add in butter and use a wooden spoon to continually baste the steaks with melted butter for about a minute.
Turn off the heat and let rest in the pan for about 5 minutes. Test for doneness by gently poking the center of the steak with your finger. Once you feel some resistance, remove from the pan and serve.
The key to achieving golden-brown perfection is to preheat the pan and then turn off heat to allow heat to distribute throughout the pan before adding ingredients.
Reduce resting time to a minute when using thinner cuts (less than 1” thick or ⅓ lb).
Check out the recipe video below.
Master the art of your
Musui–Kamado with the Vermicular Cookbook.
A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.
