Here are our favorite potato recipes to serve as a side dish with steak.
2-41″ thick steaks
Sea Saltenough to coat the steak
Cracked black pepperenough to give the steak a good coating
If steaks are frozen, thaw in the refrigerator overnight.
Preheat a cast-iron skillet on medium heat until the handle begins to get hot to the touch, then turn it up to high heat. It is important to preheat the skillet on medium to avoid causing an expansion crack. Be prepared for the skillet to smoke.
Pat the steaks with a paper towel until they are dry. Apply a generous coating of fine cracked pepper and sea salt to both sides and press it in.
When skillet is smoking hot, place steaks in the skillet. Avoid crowding.
Cook time varies by thickness. For a one inch thick steak to medium, seer each side 4 to 5 min. Flip once.
To retain juices, allow steaks to rest for 3-5 minutes before cutting them.
What you need
All you need is a steak (see more below), salt, and pepper, as well as a cast iron skillet large enough to hold your steaks.
Thick cut steak: no more than 1″/2. 5cm thick, as thicker cuts would need to be finished in the oven; these cook entirely on the stove )Ideal steak cuts: Delmonico, rib-eye, porterhouse, T-bone. If you’re looking for a budget-friendly option try flat iron.
Bring to room temperature – This enables the steak to be cooked through evenly.
Pat dry and season the steak generously with salt and pepper – this helps form that amazing crust we all know and love about great steaks; Don’t be afraid of the seasoning!
Get your cast-iron skillet SMOKING hot before putting in the steak – this is what will really form that beautiful, brown crust.
Take the steak off the stove BEFORE your desired internal temperature because the internal temperature will continue to increase a little as it rests.
REST your steak for 5 minutes to keep the juices from running out of the meat. Don’t skip this step or your meat will become dry.
It’s important to preheat your cast-iron skillet on medium heat until the handle begins to get hot to the touch, and then turn it up to high heat. This avoids causing an expansion crack and you can be sure your pan is heated to an even temperature.
Be prepared and don’t worry, your skillet is going to smoke. That’s good, it’s what you want. Turn on a fan and you’re ready to go!
Get a cast-iron skillet if you regularly cook at home but don’t already have one. They are incredibly versatile and, with proper care, will last a lifetime. It’s one of the top five kitchen necessities, in my opinion.
We enjoy serving these steaks with oven-roasted potatoes, arugula salad with shaved parmesan and balsamic dressing, or green beans that have been cooked with garlic. It’s fast, simple and so delicious.
How to Cook a Steak in a Cast-Iron Skillet
Be sure your steak is completely thawed.
Season your steak as desired; we recommend Kansas City Steak Original Steak Seasoning.
Heat a cast-iron skillet over high heat until hot, for about 5 minutes. A very hot skillet delivers the best sear.
Add 1-2 tablespoons of vegetable oil to the pan (enough to coat the bottom) and immediately place your steak in the hot skillet.
Cook the steak until internal temperature reaches 5°F lower than the desired final temperature, as listed in the chart below, turning once for 1-inch thick steaks, occasionally for thicker steaks.
Remove and rest the steak for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise about 5°F during this time (this is called “carryover cooking”). The final internal temperature of your steak should match the temperature of your desired level of doneness, as listed in the chart below.
Resting your steak is also important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your skirt steak. Allowing the steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
Once the steak has rested, its time to carve. Make sure your carving knife is sharp (See our Expert Tips for How to Sharpen a Knife and Expert tips for How to Carve a Steak).
