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Perfect Cast Iron Steak
Learn how to achieve a restaurant‑quality steak at home using a simple salt‑rest method, a hot cast‑iron sear, and a short oven finish. This step‑by‑step guide covers everything from selecting the meat to resting and slicing, with tips on temperature, timing, and flavor‑boosting butter basting.
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Cost Breakdown
Critical Success Points
- • Dry‑brine (salt) and rest the steak on a rack
- • Preheat oil to 400°F for a proper sear
- • Sear each side without moving to develop crust
- • Finish in a 400°F oven to reach target doneness
- • Rest the steak after cooking to redistribute juices
Safety Warnings
- • Hot oil can splatter – use a splatter guard and keep face away.
- • Cast‑iron handles become extremely hot – use oven mitts.
- • Thermometer tip can be sharp; handle with care.
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