Cast Iron Skillet Steak - Dee Dee's
Diane Hopson Smith
This steak combined with a crusty seasoning is as good as any steak I've ever had in a restaurant.
Word of caution, crack a window, open the doors, it will smoke up some because you are cooking at such a hot heat and so fast. I used 1-inch New Strips and cooked less time and even though I had some smoke, it wasn't much.
The pan searing with the wonderful blend of seasoning makes a delicious crust that will keep the juices in!
Hope you enjoy!!!
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- 1 1/2 to 2-inch strip steaks
- 2 Tbsp
- kosher salt
- 2 Tbsp
- black pepper
- 2 tsp
- garlic powder
- 2 tsp
- cayenne pepper
1Bring steak(s) to room temperature.
2Place cast iron skillet in oven and heat oven to 500 degrees. Yes, that's right 500 degrees!
4Immediately place steaks in the middle of the hot, dry skillet. Cook 30 seconds without moving. Flip steaks and cook another 30 seconds, then place skillet back into not oven for 2 minutes. Flip steaks and cook an additional 2 minutes. (The timing is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.)
5Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate.
6NOTE 1: Today I had 1-inch New York Strips. I heated my skillet and my cast iron panini press to 500 degrees. When I removed the skillet and press from oven and added my steaks to the skillet over a high heat on the range, I placed the panini press on top of the steaks. After 30 seconds, I returned to the oven to complete the searing. I cooked them 1 minute on each side, replacing the panini press on top of the steaks when I put them in the oven and when I flipped them.
I also added a slice of Chive Butter Sauce - Dee Dee's to my steak. Yummy!