Cooking Exceptionally With Gin Lee: Preparing Steaks in a Cast-Iron Skillet

Begin by seasoning the steaks with your preferred steak seasoning.

Preheat the rangetop and add a couple of tablespoons of butter to a cast-iron skillet, allowing it to become extremely hot.

Place the steaks in the hot skillet and cook until a lovely crust develops on both sides.

The cooking duration for steak on the stovetop varies significantly based on thickness and the level of doneness desired. As a general guideline, aim for 1.5 to 2 minutes per side for each inch of thickness to achieve medium doneness.

Stovetop Cooking Times by Cut and Thickness

¾-inch thick: 6–13 minutes total, depending on the cut (for instance, tri-tip cooks faster than porterhouse).

1-inch thick: 9–17 minutes total, with tenderloin and ribeye taking about 10–15 minutes, while porterhouse may take up to 17 minutes.

Key Guidelines for Success

Heat: Utilize medium-high to high heat and ensure the skillet (whether cast iron or stainless steel) is thoroughly heated before introducing the steak.

Doneness Temperatures:

Remove the steak from the heat at 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.

Resting: Allow the steak to rest for 5 minutes post-cooking to enable the juices to redistribute.

Verification: Always employ a meat thermometer for precise readings, as grill heat and pan types can differ greatly.