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Perfect Steak

Perfect Steak

This pan-seared cast-iron steak develops a deeply caramelized crust and a bright garlicky-balsamic flavor from the marinade. It can be marinated 1 to 24 hours and is ready in about 20 minutes of active cooking, making it a straightforward dinner option.
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Prep Time:5 minutes
Cook Time:10 minutes
Total Time:20 minutes

Equipment

  • 1 Bowl
  • 1Cast-Iron Skillet
  • 1 Kitchen Tongs

Ingredients

  • 1/4 cup olive oil
  • 2 teaspoons garlic minced
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons Worcestershire sauce
  • 3 tablespoons soy sauce I use lite or reduced-sodium
  • 1 tablespoon Dijon mustard
  • 1 teaspoon rosemary fresh, chopped (dry may be substituted)
  • 2 sprigs thyme fresh, chopped (dry may be substituted)
  • 1 teaspoon black pepper freshly ground
  • 1 medium lime juice
  • two 8-ounce steaks your choice of cut and weights provided are an estimate only
  • olive oil to taste; optional
  • 3 tablespoons butter not margarine; salted or unsalted; divided
  • 1 teaspoon garlic finely minced; divided
  • salt to taste
  • black pepper freshly ground; to taste

Instructions

  1. Combine the marinade ingredients, stir, and pour over the steaks; marinate for 1 to 24 hours.
  2. Discard used marinade. Extra unused marinade that has not touched the meat can be frozen for up to 3 months.
  3. Preheat the oven to 450°F and heat a cast iron skillet until sizzling, either in the hot oven or on the stovetop.
  4. Pat the steaks dry and, if desired, rub a small amount of olive oil over them.
  5. Season the steaks with salt and freshly ground black pepper to taste.
  6. Place the steaks in the sizzling hot skillet making sure they are not touching or crowded.
  7. Cook the steaks undisturbed for about 2 minutes, then test to see if they release; if they are stuck, do not force them. Do not press the steaks while cooking.
  8. When the steaks release from the pan, flip them and cook the other side until it releases.
  9. Use tongs to hold the steaks on their sides so the edges get charred all the way around.
  10. If you prefer rare, stop after searing; top each steak with about 1 1/2 tablespoons butter and about 1/2 teaspoon minced garlic, let the butter melt and the garlic sit on top.
  11. If you have stopped after searing for rare, remove the steaks from the skillet and rest them 5 to 7 minutes before slicing.
  12. For medium to well-done steaks, transfer the skillet to the preheated 450°F oven and roast for 3 to 10 minutes.
  13. Use a meat thermometer to check doneness and remove the meat when it reads about 5°F less than your target temperature to allow for carryover cooking.
  14. After removing the skillet from the oven, divide remaining butter and minced garlic evenly on each steak and allow the butter to melt; spoon melted butter over the steaks if desired.
  15. After the butter has melted, remove the steaks from the skillet and let them rest for 5 minutes on a cutting board or plate before slicing.
  16. Serve with a side such as mashed potatoes. Store leftover steak airtight in the refrigerator for up to 4 days or in the freezer for up to 2 months.

Notes

Notes
*Note that if you like rare steak, you won’t need to finish the steak in the oven so don’t bother preheating your oven.
**For example, if you want a steak that is well done, thermometer should read 145-159° because if will come up to the 150-164° range.
***Note that the nutrition info provided below is not highly accurate because it’s a computer generated program and doesn’t take into account what kind of steak you’re making, the weight and size of it, etc. Plus, all the marinade is included and perhaps you aren’t marinating your steak. Take this info with a grain of salt and if you’re concerned about the stats, look them up elsewhere as I am limited by the program I use to generate these courtesy values.