Iron Skillet Seared Steak. We love the charcoal taste of reverse searing steaks and we love the buttery garlic taste of tradition cast iron seared steaks. We wanted to settle it once. Searing steak is so easy to do, I never order steak at restaurants anymore!

Move the steaks to the cast-iron skillet and close the lid. This seasoned skillet is ready to use and is extremely versatile. Over the years I have wasted money on so many non-sticks.

Literally this is a simple recipe just considering the extra ones. I think the hardest portion is to find the best ingredients hence you can enjoy the delicious Iron Skillet Seared Steak for your dinner with your connections or family. You can have Iron Skillet Seared Steak using 6 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Iron Skillet Seared Steak

It's 1 of Rib Eye Steak.
You need of salt, kosher.
Prepare of black pepper, fresh ground.
It's 2 T of butter.
It's 1 of Garlic, sliced.
It's 1 of rosemary sprig.

Now I have gone back to using these and I was astounded how my steaks were coming out as. Cooking steak in a cast iron skillet is a much simpler process than many would imagine. Simply follow our step by step tips below and you'll be enjoying perfectly seared steak in no time. Bring steaks to room temperature on counter for maximum flavor.

Iron Skillet Seared Steak instructions

Take your steak and bring it to room temperature.
Moderately season the steak with salt and pepper.
Place cast iron skillet on high heat.
Drop the butter on the skillet and after its melted, drop the steak in. Dont burn the butter..
Cook the steak on 1 side for 2 minutes..
Flip the steak, cook for 2 minutes. Add the garlic and rosemary while basting with butter.
Remove steak from the skillet and let it rest for about 2 minutes.
Plate and serve with butter sauce over the steak. Enjoy!.

Cast Iron Skillet Steak recipe: Pan seared to perfection, you may find yourself skipping the grill and using grandma's cast iron skillet for steaks from now on! Season both sides with salt, pepper, garlic. Indeed, pan-seared steaks have several distinct advantages over grilled steaks—enough that there Season it well. Sear it in hot oil in cast iron, flipping as often as you'd like. See, the problem, as Ed pointed out, is that with a screaming hot skillet, you end up overcooking the.

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