Recipe Background
Aromatic cast-iron strip steaks offer crackling crusts and juicy interiors.
A well-cooked strip steak is a harmony of texture and taste. As you sear it in a cast-iron skillet, the kitchen fills with a rich, savory aroma, promising something extraordinary. The steak's crust develops into a caramelized exterior that crackles under the knife, while inside, it remains tender and juicy. A hint of garlic and thyme lingers, enhancing the beef's robust flavor without overpowering it.
Not all steaks are created equal, and the key is resisting the urge to fuss with it. Let the steak rest for fifteen minutes after cooking—this ensures each slice retains its juices, offering a moist bite with every forkful. Whether dining solo or hosting friends, these steaks transform any meal into a memorable occasion, grounded in simplicity yet elevated by precise technique.
Cooking them in cast iron adds a layer of depth and character that's hard to replicate. Each flip and sizzle tells a story of patience and precision. Gather loved ones around the table, and share in the experience of this straightforward but distinguished dish, perfectly at home in any dinner spread.
Ingredients
- 4 strip steaks 1-1 1/2-inch-thick
- 3 teaspoons kosher salt
- 2 teaspoons freshly ground pepper
- 3 tablespoons olive oil plus more, to taste
- 4 cloves fresh garlic crushed
- 2 tablespoons butter
- 1 tablespoon fresh thyme sprigs
Directions
- At least 40 minutes and up to 2 hours prior to cooking, season the steaks evenly on all sides with the salt and the pepper.
- Refrigerate the steaks, uncovered, until it's time to cook. This helps to deeply season the meat.
- Heat the skillet over medium-high or high heat until hot.
- Add 3 tablespoons of the oil and heat. If using a larger skillet, add more of the extra oil.
- Add the steaks to the hot oil and let them cook without touching them until a golden-brown jacket forms on the cooked side, about 3-4 minutes.
- Flip the steaks and reduce the heat to low.
- Spread one clove of the crushed garlic on top of each steak.
- Add an even amount of the butter and the thyme sprigs to the top of each steak.
- Cover the skillet with a lid and cook until the steaks reach your desired level of doneness, reaching 130-135 degrees F for medium rare, 135-145 degrees F for medium, and 145-150 degrees F for medium-well, about 5-10 minutes.
- Transfer the steaks from the heat and allow them to rest for 15 minutes.
- Slice against the grain and serve.
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