Cast Iron Skillet Steak

This Cast Iron Skillet Steak recipe begins with a tasty marinade, followed by an intense sear in a smoking-hot cast iron skillet. Finish the top sirloin steak in the oven to ensure it cooks to your desired level of doneness. Grab your skillet, open a window (it’s going to get a little smoky), and let’s get cooking!

There’s nothing better than a perfectly seared steak except for steak leftovers. Tender strips of steak on a chopped salad take lunch from meh to ahhhmazing. Add leftover steak and eggs to breakfast tacos for the best way to start your day… don’t forget the hot sauce or salsa!

Cast Iron Skillet Steak

Carnivores know there’s more than one way to cook a perfect steak. You can use an outdoor gas or charcoal grill, a combination of sous vide and grill, or reverse sear in the oven. However, for the ultimate crust, a cast iron skillet is arguably superior. Here is how to master the art of cast iron steaks in your own kitchen.

The secret to a great steak is the sear. To get that deeply flavourful, caramelized crust (thanks to the Maillard reaction), you need a cooking surface that can hold onto heat and won’t drop in temperature the second the steak hits the pan.

Cast iron is incredibly dense and holds heat like a champion. It acts as a heat reservoir, transferring maximum energy into the steak to lock in juices and build a beautiful, even crust without overcooking the centre.

It’s easy to cook prime beef cuts like ribeye, filet mignon, or New York Strip steaks but a top sirloin steak needs a little more to ensure it is tasty and tender. The key is to marinate it with tasty ingredients like fresh herbs and Dijon mustard, along with red wine vinegar to infuse flavour and tenderize the meat.

Start with a well-cut top sirloin steak (ideally over 1 inch thick), mix up the marinade in the morning, and you’ll be ready to cook steak by dinner time. All that’s left to do is decide on sides for your steak dinner!

The Maillard Reaction

The magic of a deeply browned, savoury crust comes down to the Maillard reaction, a complex chemical reaction between amino acids (the building blocks of proteins) and reducing sugars.

When you subject meat to high heat, these compounds break apart and recombine in thousands of configurations. This creates entirely new flavor molecules called melanoidins, which give the steak its rich, complex, “meaty” aroma and taste.

Unlike simple caramelization—which is just the browning of pure sugar at high temperatures—the Maillard reaction relies heavily on proteins, making it the dominant force in cooking meats.

The Maillard reaction technically begins at lower temperatures, but it triggers rapidly and noticeably between 140°C and 165°C (284°F to 330°F). At lower temperature, the meat will turn grey and boil in its own juices, any higher and proteins begin to char.

Ingredients for Cast Iron Skillet Steak

For this recipe, you’ll need a well seasoned cast iron skillet, a meat thermometer, a small bowl, measuring cups and spoons, paper towels, and a large freezer bag.

• Top Sirloin Steak
• Oil
• Red Wine Vinegar
• Dijon Mustard
• Rosemary
• Salt
• Black Pepper

Besides salt and freshly ground black pepper, most steak recipes don’t require a lot of ingredients. For the marinade, choose a neutral oil like avocado oil or vegetable oil, not olive oil as it will solidify in the refrigerator.

Red wine vinegar adds a gentle acidity with savoury notes along with the Dijon mustard. Feel free to add fresh or dried rosemary to the marinade with a few sprigs of fresh rosemary for garnish.

If you like, you can finish your steak with herb butter for even more amazing flavour.

How to Cook a Cast Iron Skillet Steak

The Marinade

Mix marinade ingredients in a shallow glass dish or a large freezer bag. Add the steak and ensure it is evenly coated in marinade. Marinate the steak in the fridge for 4-12 hours.

Cooking the Steak

Remove the steak from the refrigerator and allow it to come to room temperature for 30-45 minutes. Halfway through, preheat oven to 400 degrees F.

Before searing, dry the steak with a paper towel to achieve a better sear. Add oil to the cast iron skillet and place over medium-high heat.

When the pan is hot, sear the steak on each side for 1-2 minutes. Once the meat has a light crust on the outer edge, place it in the 400 F oven for 3-5 minutes to cook to medium-rare-to-medium steaks. The meat should reach 130 F for medium rare, 140 F for medium, or 150 F for medium well to achieve this desired doneness.

Remove steak from oven and pan. Allow it to rest on a plate for 10 minutes. Slice the rested sirloin into thin strips against the grain. Serve hot with your favourite steak dinner sides.

Recipe Tips and Tricks

• Choose a well cut top sirloin steak that is at leat 1.5 inches thick.
• For best flavour, marinating the steak for at least 3 hours and up to 24 hours. It is best not to exceed that time, or it will not be beneficial to the texture of the meat.
• Take the steak out of the refrigerator 30 to 45 minutes before cooking. A room temperature steak will sear better.
• Moisture is the enemy of a good sear. Dry the steak well with paper towels before cooking.
• Use a meat thermometer to carefully check the temperature of the steak. Add or subtract a minute of oven time to reach your desired doneness.  Be careful not to overcook your beef, which will dry it out.
• Remove the steak from the skillet when you take it out of the oven to keep it from overcooking. NOTE: The temperature can still rise 5 degrees when resting on a plate.
• Resting the steak for the full 10 minutes time is crucial to keep the moisture locked inside.
• Slice the steak in thin strips against the grain keeps it tender.

How to Store Leftover Steak

Allow the steak to cool to room temperature then store in an airtight container in the fridge for 3-4 days. Reheat briefy in a cast iron skillet over medium heat or enjoy cold.

Hi! I’m Bernice Hill, the heart and soul behind Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

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