Why You’ll Love This Cast Iron Steak Recipe
While you might think that cooking a perfect steak requires a grill, I’m here to show you why this cast iron rib eye recipe will quickly become your favorite.
The beauty of a cast iron skillet lies in its ability to retain heat, giving you that perfect sear. Plus, you can easily transfer it from stovetop to oven, ensuring even cooking.
There’s something incredibly satisfying about using simple ingredients to create a restaurant-quality meal at home. The rich flavors, especially when paired with a red wine sauce, will have you savoring every bite.
Trust me, you’ll never look back!
Ingredients of Cast Iron Steak
When it comes to making a delicious cast iron rib eye steak, the ingredients are pretty straightforward. You’ll want to gather a few key items that not only enhance the flavor of the beef but also create a lovely sauce to drizzle on top.
Trust me, once you have everything ready, the cooking process will feel like a breeze, and you’ll be on your way to impressing yourself (and anyone lucky enough to share the meal with you). So, let’s explore what you’ll need to create this mouthwatering dish.
Ingredients:
- 12 ounces rib eye steak (between 1/2 and 1 inch thick)
- Olive oil
- Kosher salt
- Fresh ground black pepper
- 1/3 cup dry red wine
- 1-2 tablespoons freeze-dried shallots
- 1 tablespoon butter
Now, let’s talk about the ingredients a bit. First off, that rib eye steak is the star of the show. You can’t go wrong with a well-marbled cut like this. Trust me, it’s juicy, tender, and full of flavor.
For the oil, olive oil is a great choice because it has a lovely flavor that complements the steak without overpowering it. Don’t skimp on the salt and pepper; they’re essential for enhancing the natural taste of the meat.
And about those freeze-dried shallots – they’re super handy! They add a subtle sweetness to the sauce without all the fuss of chopping fresh ones.
Finally, that splash of red wine will deglaze the pan and make everything come together in a beautiful sauce. Just remember, always use a wine you’d enjoy drinking; it makes a difference in the flavor.
Happy cooking!
How to Make Cast Iron Steak
Alright, let’s plunge into the wonderful world of making a cast iron rib eye steak. First off, you want to start by bringing your 12 ounces of rib eye steak to room temperature. This little trick helps the meat cook more evenly.
While your steak is warming up and getting cozy, go ahead and preheat your oven to a nice 350 degrees. You’ll want to make sure your cast iron skillet is ready to go, so put it on high heat and let it warm up for about 4 minutes. You want that skillet sizzling hot, trust me.
Now, while your skillet heats, rub your steak with a drizzle of olive oil, a generous sprinkle of kosher salt, and a good amount of fresh ground black pepper. This is where the magic begins—those seasonings really enhance the flavors of the rib eye.
Once your skillet is hot enough, place the steak in the pan. And here’s the key: don’t move it for 3 whole minutes. I know it’s tempting to poke and prod, but patience is your best friend here. After 3 minutes, flip that beauty over and let it sear for another 3 minutes.
Once the steak has a nice crust on both sides, transfer the skillet to your preheated oven and let it cook for about 5 minutes. This will give you a perfect medium-rare steak.
When the time’s up, carefully remove the skillet from the oven (don’t burn yourself; those handles can be sneaky hot). Place the steak on a platter and cover it loosely with foil to let it rest for about 5 minutes. This resting period allows the juices to redistribute, making your steak extra juicy.
While your steak is resting, let’s whip up that delicious sauce. Pour in 1/3 cup of dry red wine into the hot skillet and deglaze the pan. Scrape up any bits of steak stuck to the bottom—those are pure flavor gold.
Add in 1 to 2 tablespoons of freeze-dried shallots, and let them soften in the wine as it reduces. Finally, swirl in 1 tablespoon of butter for that rich, silky finish.
Once everything is combined and looks like a dream, pour that sauce over your rested steak. And there you have it—a perfect cast iron rib eye steak ready to impress!
Cast Iron Steak Substitutions & Variations
If you’re looking to switch things up with your cast iron steak, there are plenty of substitutions and variations to contemplate.
Instead of rib eye, try a sirloin or filet mignon for a leaner option. For seasoning, experiment with garlic powder or smoked paprika to enhance the flavor.
If you want a different sauce, a balsamic reduction or chimichurri can add a fresh twist. You can also swap the red wine for beef broth or even a splash of whiskey for depth.
Don’t forget to top the steak with blue cheese or sautéed mushrooms for an extra indulgent touch!
Additional Tips & Notes
Experimenting with different cuts and seasonings can elevate your cooking game, but there are also some key tips that can enhance your rib eye steak experience.
Always let your steak come to room temperature before cooking; this helps it cook evenly. Don’t rush the resting period after cooking; it allows the juices to redistribute.
For a flavorful crust, use a hot cast iron skillet and resist the urge to move the steak around. Finally, don’t skip the sauce—deglazing adds incredible depth.
Enjoy the process, and you’ll impress anyone at the dinner table with your delicious rib eye!