Cast Iron Skillet Steak w/Cold Smoked Mesquite Sea Salt Pan Juices
This is the easiest steak recipe on the planet - when we lived in a camper for 2 years we did NOT feel steak deprived. This recipe goes quick so make sure you’ve got your sides almost ready to go when you start these steaks!
Time: 15 mins
Yield: 2 steaks
Author: Heather
Skill Level: JUST DO IT
Preheat Oven: 500 F (475 F Convection)
Why this is SO good:
Crisp but not burnt on the outside, tender and juicy on the inside, covered in salty buttery pan juices, this is a fantastic way to make a steak if grilling isn’t an option (or a choice!) at the moment! We like KC strips the most, but we’ve done T-Bones, sirloins, and flat irons this way too!
Ingredients:
Steaks:
2 steaks, room temp
Cold Smoked Mesquite Sea Salt to taste
Fresh ground black pepper
Olive Oil
Pan Juices:
1/2 stick butter
2 TBSP olive oil
1 tsp Cold Smoked Mesquite Sea Salt
Fresh ground black pepper
1 sprig rosemary (optional)
How to make it:
Steaks: On the 2 room temp steaks, pat them dry with a paper towel. Generously sprinkle the Cold Smoked Mesquite Sea Salt and the fresh ground black pepper on one side of the steak. Press those spices into the steaks with your fingers. This step really is to taste! Flip the steaks, and repeat that process.
Drizzle oil into the cast iron skillet (one that has a lid!) on high heat, covering the whole bottom of the pan. Once the oil just barely starts to smoke, use tongs to put the steaks in the pan and get the lid on.
Fry the steaks on one side for 3 minutes, then flip and fry (with the lid on!) for another 3 minutes.
Bake for 8 minutes, carefully moving the cast iron skillet with the lid on to the hot oven.
Take the skillet out of the oven, and flip the lid over, and let the steaks rest on the lid.
Pan Juices: In the skillet, add the 1/2 stick butter, 2 TBSP olive oil, the 1 tsp Mesquite Salt, a bit of fresh ground pepper (and the rosemary if you’re adding it). Use the tongs to skate the butter around to keep mixing everything until the butter is all melted.
Put the steaks back in the skillet and spoon some of the pan juices over the top a few times, and serve it up with the rest of the pan juices alongside.
How to store it:
You can refrigerate leftovers and reheat in an air fryer on bake.
So, what if:
I want a well done steak. Ok, best thing to do is give your steak more time in the oven, maybe 11 minutes!
I have GOT to have more Pan Juices than that. Easy! Just double the pan juice recipe - 1 stick of butter and salt and pepper to taste!
I don’t know what type of steak I have. Google can be your bestie here - look for photos that look close. If you can’t narrow it down, the meat for this recipe should be 1-2” thick. Thinner or thicker than that is probably a cut of meat you wouldn’t want to cook up this way!
