When you’re preparing a steak, no matter the cooking vessel, you want to achieve two things:įirst, you want to sear the steak on the surface, which gives it a meaty aroma, deep flavor, and crispy crust. Sear the steak for 1-2 minutes per side, then reduce the heat to medium and continue cooking the steak to your desired doneness. ![]() Bring the steak to room temperature, then oil and preheat your frying pan over medium-high. Yes, you can cook a steak without a cast iron skillet. The question is, how do you cook a steak if you don’t have cast iron in your kitchen? The result is a steak with a perfect sear and crispy crust, the kind you’d eat at a steakhouse, every single time you fire up the stove, heat that skillet up, and cook in it. It makes sense, you know: a cast iron skillet holds heat well and distributes it evenly. When on the stove, they all call for a heavy-bottomed, thick-walled cast iron skillet. No cast-iron skillet? No problem! This foolproof way helps you cook juicy, flavorful steak in any pan, every time.įlip through the pages of any good cookbook, and-when you get to the recipes for thick-cut steaks-you can’t help but notice one thing.
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