Comments on: Cooking Steak in a Cast Iron Skillet

By: Sam

Sam — Sun, 04 Jul 2010 08:42:44 +0000

What’s the distance between your broiler and the steak? Mine is pretty close so I’m concerned about it being crisped while under.

By: Cezar

Cezar — Thu, 01 Jul 2010 00:06:13 +0000

I’ve always wanted to grill steaks since I came from Ruth Chris & this works great… The only problem is the smoke, but I make sure I remove the smoke detector, open the sliding door, & turn on all my fans…

By: John

John — Fri, 18 Jun 2010 00:35:57 +0000

Very good steak as the searing locks in juices and flavor. Careful not to salt too soon as salt will draw moisture out of the meat. As far as the smoke, try using peanut oil as it has a higher tolerance for heat. LIGHTLY coat the pan before and after each use to keep it fairly non-stick as the oil “soaks” into the iron making it “seasoned”. Hope this helps. Thanks for the recipe and keep in mind that once that skillet is hot and has all those juicy flavors it is a great place to sear vegetables or wilt some greens.

By: Melanie

Melanie — Sun, 13 Jun 2010 02:58:47 +0000

I also made this tonight using an electric stove – first time I’ve ever tried cooking a steak in a skillet. Marvelous; I may never order one out again. Thanks so much!

By: Peg

Peg — Thu, 10 Jun 2010 01:07:21 +0000

I just made this with an electric stove! We just moved and wil be replacing it with a gas stove eventually, but this worked fine. Thanks for the recipe! I put a bit of Worcestershire sauce on the steak for a marinade, then used sea salt, black pepper, garlic powder and some Creole seasoning for a rub. Used olive oil and butter in the pan; it was delicious! A bit smoky, but that’s what the fan is for…nice alternative for when the grill is not an option (it is pouring rain out). Thanks again.

By: Rich Ernst

Rich Ernst — Tue, 08 Jun 2010 20:01:36 +0000

I have been cooking steaks on a cast iron skillet for a while but I have a little different twist that I’ve added. I cook on my Weber Grill. Initially I place my skillet directly over hot charcoal during the searing stage. Then I move the skillet to the side of the grill (away from the direct charcoal flame) and place the cover on the grill so the steak is able to “bake” and get smoked by the charcoal until it is done.
The advantages would be that you don’t have to suffer from smoke in your house plus that steak has that great charcoal flavor (without getting burned, as they usually would when cooking on a charcoal grill)
The steak is flavorful and much more moist than I’ve ever experienced. If your standard of a good steak is Ruth Chris, I think this is better (just add butter).

By: Mac

Mac — Wed, 26 May 2010 00:06:10 +0000

One of the best steak I have ever cooked !!!!!

By: Gordon Farned

Gordon Farned — Sun, 16 May 2010 00:06:39 +0000

Your recipe is right on. I have been cooking steaks in a CIS for sometime and they are so good. I too, have not used my grill in a long time. I add a stick of butter to the skillet just as I put it in the oven. After the steaks are done, I add a little garlic powder to the melted butter and meat drippings to make a great sauce for the steak. I never knew what I was missing until I started cooking steaks using the CIS.

By: Liam Price

Liam Price — Tue, 11 May 2010 18:40:03 +0000

Beef steak has always been my all time favorite dish and i am always looking for some new recipes that has steak as the main ingredient.::~

By: Julia

Julia — Sat, 01 May 2010 20:28:40 +0000

Love this recipe! And you’re right about the smoke in a shotgun- works perfectly!! Anyway, I was just wondering if you’d mind posting the recipe for your rub? I can’t consistently get a good mix, and was hoping you’d share yours…