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Cast-Iron Skillet Steak

BeefCast-IronDinnerHeartyPrep-AheadQuickSavoryStove-Top
Time :10 minutes
Yield :1 serving
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Recipe Background

This cast-iron skillet steak recipe elevates New York strip steak as an ode to starting life in a first apartment.
When I landed my very first apartment after college, a friend gifted me a cast-iron skillet as a housewarming present. There it sat, glowing with promise on my new stove, taunting me to create something worthy. I remember the first time I laid eyes on a beautifully marbled New York strip at the nearby butcher shop. I decided that a sizzling steak would be the inaugural dish to christen my new kitchen. Kosher salt was a staple in my modest pantry, making it my go-to seasoning as I prepped with a mix of excitement and trepidation.
I had read somewhere about the magic of letting the meat reach room temperature. It was one of those simple things that seemed to separate the pros from novices. The anticipation built as I let the steak sit, watching the salt mingle with a hunk of beef that promised culinary delight. Cranking up the heat under that skillet until it nearly smoked added a thrilling edge. Finally, there was that satisfying hiss as I seasoned the pan itself—a trick I'd picked up from a chef friend to build flavor—and laid the steak down.
The first flip was a revelation. The seared crust gave way to tenderizing waves of beefy richness. Using a paper towel to pat the steak dry before laying it down became a favorite ritual, ensuring that perfect bark. It's funny how a simple meal marked such a significant life transition. From that day forward, the echoing smack of meat hitting hot iron became the sound of home.

Ingredients

  • 1 (1-pound) beef New York strip or rib-eye steak 1-inch-thick
  • 3 teaspoons kosher salt divided

Directions

  • Sprinkle the steak with 2 teaspoons of the salt, making sure it covers it entirely.
  • Let the steak stand until it comes up to room temperature and absorbs the salt, about 45-60 minutes.
  • Preheat a cast-iron skillet over high heat until it is almost smoking, about 4-5 minutes.
  • Sprinkle the remaining 1 teaspoon of the salt in the bottom of the skillet.
  • Pat the steak dry with paper towels.
  • Place the steak into the skillet and cook until the steak is easily moved, about 1-2 minutes.
  • Flip, placing the steak in a different section of the skillet.
  • Cook for 30 seconds and then begin moving the steak, occasionally pressing slightly to ensure even contact with the skillet.
  • Continue turning and flipping the steak until cooked to the desired degree of doneness, at least 135 degrees F for medium-rare, about 1-2 minutes.
  • Serve!
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