Cast-Iron Skillet Steak
“If you’ve never cooked steak at home before, it can be a little intimidating. That’s why I came up with this simple steak recipe that’s so easy, you could make it any day of the week.” —James Schend, Taste of Home Deputy Editor
Taste of Home
|Servings||Prep Time||Cook Time|
|2people||5minutes + standing||5minutes|
|2people||5minutes + standing|
- 1 tbsp kosher salt divided
- 1 beef NY strip or ribeye steak 1 pound, 1-inch thick
- Remove steak from refrigerator and sprinkle with 2 teaspoons salt; let stand 45-60 minutes.
- Preheat a cast-iron skillet over high heat until extremely hot, 4-5 minutes. Sprinkle remaining 1 teaspoon salt in bottom of skillet; pat beef dry with paper towels. Place steak into skillet and cook until steak is easily moved, 1-2 minutes; flip, placing steak in a different section of the skillet. Cook 30 seconds and then begin moving steak, occasionally pressing slightly to ensure even contact with skillet.
- Continue turning and flipping until cooked to desired degree of doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 1-2 minutes.
6 ounces cooked beef: 494 calories, 36g fat (15g saturated fat), 134mg cholesterol, 2983mg sodium, 0 carbohydrate (0 sugars, 0 fibre), 40g protein.