Searing and Finishing a Steak with a Cast Iron Skillet

One of the first skills to learn when cooking steaks, particularly if you are living in an arrangement that does not allow you to operate a grill, is searing a steak with a cast iron skillet and then finishing it in the oven on high heat. Cast iron is the skillet of choice because it can withstand high heat and conducts heat evenly. There are some who will not be able to cook with a cast iron skillet, such as those who are using glass cooktop ranges. However, mastering the art of the cast iron skillet will reward you with an excellent steak. The best steakhouses are not grilling your steaks. They sear and then finish them in a very hot oven.

Step 1: Allow your steak to come to room temperature. Cooking a steak properly and predictably is aided by the meat’s temperature being close to room temperature. This is true for any meat.

Step 2: Heat your oven to 500 degrees.

Step 3: Lightly coat your steak with some sort of oil, preferably vegetable oil. Do not put oil in your skillet beyond the usual amount to keep it seasoned – you’re not frying this steak.

Step 4: Season your steak prior to cooking it. You may not think about this, but if you season your food after cooking it you are not allowing the seasoning to chemically alter your meat while cooking. The beauty of seasoning is its reaction with the food. I prefer a 2:1 mix of kosher salt and granulated garlic. Do not put pepper on the steak before searing as pepper does burn.

Step 5: Heat your cast iron skillet to its highest point. In the home cooking situation it’s impossible to simulate the temperatures chefs use in steakhouses, but you can do fairly well. The purpose of the high heat is to create a crust on the steak during the searing process. Move the skillet to the back of the stove if you have children and warn them not to touch the handle. Use a heavy oven mitt or oven glove to handle it at any time. The handle will be HOT.

Step 6: After the skillet is heated thoroughly, place your steaks in the hot skillet for approximately 90 seconds on each side. Don’t worry if the steaks appear to be dry on the outside. Use tongs to turn them and never puncture the meat with a fork.

Step 7: Sprinkle or grind pepper on the steak. Freshly ground black pepper is the best in flavor.

Step 8: Finish the steak in the oven for several more minutes depending on how you or your guests like your steaks. The length of time you finish the steak will depend on thickness and how you like your steak prepared. I like medium rare to medium. Bison steaks have 30% less water and approximately 50% less fat than b**f, so cook bison for a shorter period of time.

To summarize some key points:

• If you do not have a cast iron skillet, I recommend buying a Lodge Cast Iron Skillet. Lodge makes a great skillet and it is very affordable. Learn how to care for it and it will last forever.
• Use tongs, never use a fork or anything that punctures the bison steak
• Use high temperatures for searing with a cast iron skillet
• Coat your steak lightly with oil, don’t use too much oil – you’ll fry the steak
• Don’t season your steak too heavily – it ruins the natural flavor
• Always season your meat before cooking (salt or salt based seasonings) or while finishing (pepper). The reaction of the meat with the skillet and the seasonings creates the flavor. If you season the meat after cooking, you simply taste seasoning and none of the magic that occurs in the cooking process.
• Be careful not to burn yourself with a cast iron skillet, particularly if you’re used to tempered handles. The handle will be hot during and after the cooking process. Use oven mitts!
• Keep the cast iron skillet away from kids – keep it on the back burner! Kids will be attracted to the skillet if it is new. Keep it away from them and tell them it will hurt them.
• Bison meat is leaner than b**f and has less water. Cook your bison meat for a shorter period of time to keep it juicy.

Tagged as: Cast Iron Skillet, Searing a Steak