Beef Recipe: Skillet Steak

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Sometimes the end of the week needs to be celebrated. When the snow starts to fly, there’s no reason you can’t use your barbecue, but it’s possible to make a perfect steak without putting your boots on. A hot, heavy skillet (cast iron is ideal) will do the trick: a quick sear and a few minutes per side will produce the perfect steak in less time it takes to cook the potatoes.A couple great-quality steaks are perfect for a date night in, and are fast and easy enough to cook after you get the kids to bed.

Skillet Steak

Despite its high-end image, a good steak is easy to prepare – and you don’t need a grill. A cast iron skillet is ideal – it’s heavy and will conduct heat efficiently and evenly.

as many steaks as you’d like to cook (try rib-eye, T-bone or tenderloin)
canola or olive oil
salt and pepper

Make sure your steak has come to room temperature before you cook it, and pat it dry with paper towels to ensure it develops a nice crust. Drizzle the pan with canola or olive oil and sprinkle the steaks with salt and pepper. Heat a heavy (cast iron is ideal) skillet over medium-high heat, add another drizzle of oil and when the pan is hot, gently lay in the steak. (If you’re cooking more than one, make sure you don’t crowd the pan.) Allow about 3 minutes per side (for an inch-thick steak) for medium-rare, and let it rest for 10 minutes before serving.

Blue Cheese Butter: whip equal amounts of soft butter and crumbled blue cheese until combined; scoop into a plastic ziploc bag, press down into the bottom, seal and then roll into a log and refrigerate until firm. Slice of coins or crumble onto freshly cooked steaks right before serving.

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