A beautifully browned, flavorful crust is one of the hallmarks of a perfect steak. When you cut into a well-seared steak and see that crusty exterior giving way to a tender, juicy interior, it’s a thing of beauty.
But achieving that picture-perfect crust can be harder than it seems. If your steaks are lacking in the crust department, you might be using the wrong type of pan.
Believe it or not, the pan you choose can make all the difference when it comes to developing a tasty sear on the outside of your steak. After testing all the options, one pan stands out from the rest.
Cast Iron Pans for the Ultimate Steak Crust
Cast iron pans are unmatched when it comes to producing a flavorful, textured crust on steak. But what makes cast iron so good at developing that highly-desired sear?
Cast iron is an incredibly durable material made from iron and carbon. It’s able to withstand very high temperatures, making it perfect for searing meats. In fact, cast iron can heat up hotter than most other cookware materials.
This high heat allows the cast iron to quickly brown the exterior of the steak through the Maillard reaction. This reaction between the steak’s amino acids and the hot pan produces flavorful compounds that equal total crust bliss.
Cast iron also holds heat extremely well. Once it reaches the right temp, it maintains that heat evenly across the pan’s surface. This gives an all-over crust instead of just spotty sear marks.
Finally, cast iron’s natural nonstick properties ensure the steak crust doesn’t stick to the pan. The seasoned surface of well-cared for cast iron allows the steak to develop its crust without fusing to the metal.
No other pan material can compete with cast iron when it comes toPerf producing the deep brown crust you want on steak. Stainless steel takes too long to heat up. Nonstick coatings actually prevent browning.
Only cast iron combines high heat capacity, even heating, and nonstick ability for steak crust perfection.
Preheating is Critical
To take full advantage of cast iron’s searing abilities, proper preheating is a must. Place the empty pan over medium-high heat for 5-10 minutes before adding oil and steak. This gives time for the pan to fully heat so it can quickly sear the meat.
Butter Basting Maximizes Flavor
For next-level steakhouse flavor, try basting the meat with butter as it cooks. As the milk solids in the butter brown, they will impart a richness to the crust.
Cast Iron Pan Options for Steak
From traditional skillets to grill pans, cast iron comes in several styles that all yield delicious steak crust.
Traditional Cast Iron Skillet
This is the classic cast iron pan, featuring sloped sides and a long handle. Lodge makes high quality skillets at budget-friendly prices. The 3 notch Lodge skillet offers excellent heat retention and comes pre-seasoned.
Enameled Cast Iron
Enameled cast iron combines traditional cast iron with a porcelain enamel coating. Le Creuset makes gorgeous enameled pans in a variety of colors. The enamel is easy to clean and eliminates the need for seasoning.
Cast Iron Grill Pan
A cast iron grill pan is designed with ridges to impart those classic grill marks. As the steak cooks in the grooves, the fat drips away. Lodge makes a sturdy, pre-seasoned grill pan with excellent searing capability.
No matter which style you choose, proper care is essential. Seasoned cast iron should be washed by hand and periodically re-oiled to maintain the nonstick patina. Enameled cast iron can go in the dishwasher but should be hand-dried to prevent rust.
How to Cook the Perfect Crust with Cast Iron
Follow these tips for using cast iron pans to create the ultimate steak crust:
Start with a Hot Pan
Get the pan screaming hot before adding oil and steak. Heat it over medium-high heat for 5-10 minutes prior. Use a laser thermometer to test – you want it around 400-450degF.
Dry Meat Thoroughly
Pat the steaks dry with paper towels before searing. Excess moisture on the surface will steam and prevent browning. Make sure steaks are dry for optimal crust formation.
Don’t Move the Steak Around
Let the steak sit undisturbed when it first hits the hot pan. Moving it too soon will inhibit crust development. Give it at least 90 seconds before flipping.
Use a Searing Time and Temp
Cook the steaks over high heat for just 1-2 minutes per side. This short, hot cook will give you a nice crust without overcooking the interior. For 1-inch steaks, 3-4 minutes total is perfect.
Let the Steak Rest
Resting the steak after cooking enables the crust to further develop. As the meat fibers relax, the browned exterior will become even crisper. Allow at least 5 minutes of resting time.
Make a Pan Sauce
After removing the steak, add wine, stock, or vinegar to the pan and scrape up any crusty browned bits. This deglazes the pan and makes a delicious sauce full of meaty flavor.
Cast Iron Steak Recipe
This simple recipe produces tender steak with an unbeatable crust using cast iron:
Ingredients
- 2 ribeye, strip, filet or NY strip steaks, 1 inch thick
- Coarse salt and pepper
- 2 Tbsp vegetable oil
- 2 Tbsp unsalted butter
- 3 cloves garlic, crushed
- 2 sprigs fresh thyme
Instructions
- Remove steaks from fridge and pat dry thoroughly with paper towels.
- Generously season both sides of the steaks with salt and pepper. Allow to sit at room temperature for 15-30 minutes.
- Heat a cast iron skillet over medium-high heat for 5 minutes. Add oil and let it shimmer.
- Add steaks and cook for 90 seconds without moving. Flip steaks and cook 90 seconds more.
- Add butter, garlic, and thyme to pan. Use a spoon to baste the melted butter over the steaks continuously for 1 minute.
- Flip steaks and baste for 1 minute more. Remove steaks to a plate and let rest for 5 minutes.
- Optional – Make a pan sauce by adding 1/4 cup wine or broth to the pan. Scrape up any browned bits and pour over steaks.
Common Cast Iron Steak Mistakes
Avoid these pitfalls when using cast iron for steak:
Not Preheating the Pan
Failing to preheat the cast iron pan properly prevents it from reaching ideal searing temperatures. Always give it plenty of time to fully heat.
Putting Cold Meat on Hot Pan
Slapping a cold steak onto a ripping hot pan drops the pan temp and leads to overcooking. Let steaks sit out until they near room temp before cooking.
Moving the Steak Too Much
Flipping and moving the steak too early prevents a good crust. Leave it alone for at least 90 seconds per side for optimal browning.
Neglecting Pan Maintenance
Forgetting to season and oil cast iron leads to sticking and uneven searing. Keep your pan well-maintained.
Using cast iron is a surefire way to achieve a mouthwatering, textured crust on steak. With extremely high heat capacity and superior searing ability, cast iron simply can’t be beat.
Follow the tips in this guide and you’ll be enjoying restaurant-quality steak at home. Your tastebuds will thank you for discovering the secret of the perfect steak crust!
