Our barbecue crapped out on us a couple weeks back and neither one of us has the money for a new one. So what can be done when the steak craving hits hard? Simple, bust out the cast iron and go to work.
Prep your steak however you’d normally prep it. Personally, I like top sirloins with a simple dry rub of sea salt and a smidge of garlic powder. It’s cheap, quick and tasty. Marinades and other cuts work well too, though you’ll want to limit the thickness of your steak to about an inch or an inch and a half. Let the steak warm up on the counter for a half hour to an hour.
Pre-heat your oven to ~400 degrees and throw a flat-bottomed cast iron pan onto your biggest, hottest element and crank it up to high. If you’ve got an especially thin steak, maybe lower it to medium-high. Let the pan get hot then toss the steak on. Allow it to sear for about 2 minutes then flip and repeat. Once both sides are seared, transfer your pan to the oven.
You’re aiming for an internal temp of about 125 to 145 degrees. If you don’t have a probe, 5 minutes will usually do for medium-rare.
Pull the pan out, remove the steak to a plate and cover with tin foil for 5-10 minutes. This is a great time to toss veg into a pre-heated steamer.
I really like this method because, more often than not, I’ll be roasting potatoes at the same time and they’ll be in there at about 400 for 20-30 minutes anyhow.
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