The Perfect Steak: Cast Iron Skillet vs. Broiler

Choosing Your Steak: For both methods, a thick cut of steak (such as ribeye, New York strip, or filet mignon) works best. Aim for steaks that are 1 to 1.5 inches thick for optimal results.

Method 1: Cast Iron Skillet

This method gives you a crispy, caramelized crust with a tender, juicy interior.

Ingredients:

• 1 steak (your choice of cut)
• 1-2 tbsp olive oil (or vegetable oil)
• 2 tbsp butter
• 2-3 cloves garlic, smashed
• Fresh thyme or rosemary (optional)
• Salt and freshly ground black pepper

Instructions:

1. Prep the Steak: Remove the steak from the fridge about 30 minutes before cooking to allow it to come to room temperature. This ensures an even cook.
2. Season: Pat the steak dry with paper towels to remove excess moisture. Generously season both sides with salt and freshly cracked black pepper.
3. Preheat the Skillet: Place your cast iron skillet over medium-high heat and let it get hot. After 3-4 minutes, add 1-2 tablespoons of oil to the pan, swirling to coat the surface. The oil should shimmer but not smoke excessively.
4. Sear the Steak: Place the steak in the skillet, laying it away from you to avoid splatter. Let it sear undisturbed for 3-4 minutes until a golden-brown crust forms. Don’t touch or move the steak during this time.
5. Flip and Add Flavor: Flip the steak and add the butter, garlic, and herbs to the pan. Use a spoon to baste the steak with the melted butter for 2-3 minutes. For medium-rare, aim for an internal temperature of 130°F (54°C).
6. Check Doneness: Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130°F, medium for 140°F, and well-done for 160°F.
7. Rest the Steak: Remove the steak from the skillet and transfer it to a plate. Let it rest for at least 5 minutes before cutting into it to allow the juices to redistribute.
8. Serve: Slice against the grain and enjoy!

Method 2: Broiler

Broiling is a great method for cooking steak quickly with a beautifully browned top.

Ingredients:

• 1 steak (your choice of cut)
• 1-2 tbsp olive oil (or vegetable oil)
• Salt and freshly ground black pepper
• Optional: garlic powder, onion powder, smoked paprika for extra flavor

Instructions:

1. Prep the Steak: Take the steak out of the fridge 30 minutes before cooking to bring it to room temperature. Pat dry with paper towels, then season generously with salt, pepper, and any optional seasonings.
2. Preheat the Broiler: Position an oven rack 4-6 inches below the broiler and preheat the broiler on high for about 5 minutes.
3. Prepare the Steak: Lightly brush both sides of the steak with olive oil. This helps promote a crispy, golden-brown exterior under the broiler.
4. Broil the Steak: Place the steak on a broiler-safe pan or baking sheet and set it under the preheated broiler. Broil for about 4-6 minutes per side, depending on the thickness of your steak and your desired doneness. No need to flip it halfway through unless your broiler has uneven heat.
5. Check Doneness: Use a meat thermometer to ensure the steak is cooked to your liking. For medium-rare, aim for 130°F (54°C), medium for 140°F (60°C), and well-done for 160°F (71°C).
6. Rest the Steak: Once the steak has reached the desired doneness, remove it from the broiler and let it rest for 5 minutes before slicing. This allows the juices to redistribute and ensures a juicy, tender steak.
7. Serve: Slice against the grain and enjoy!

Quick Comparison:

• Cast Iron Skillet: Best for a beautifully seared crust and tender interior. You have more control over the cook and can add butter and aromatics for extra flavor.
• Broiler: A quicker option that mimics a grilling effect with a beautifully browned top. It's hands-off once the steak is in the oven but requires careful timing.

Both methods result in a perfectly cooked steak, it just depends on whether you prefer the seared, buttery goodness of the skillet or the crispy, roasted top of broiling!