This might be ridiculous – but I only started liking steak about two years ago. And I know what you’re thinking, “What?! How is this possible?!” But, it’s true! I just never liked it. Until now…
I’m not going to pretend like I know a whole lot about this steak cooking thing because I’m a newbie. What I do know though is that this recipe turned a life long steak hater into someone who is now open to it. So how is this recipe so life changing you ask? I have a one word answer for this: crust.
This method, which is claimed by many chefs as the best way to cook a steak, is done by searing the outside at such high temperatures in a cast iron that it creates a crust on the outside. Then it switches into the oven where the inside of the steak finishes up. So the result is a highly charred crust on the outside, but perfectly cooked steak on the inside.
In this post I also included rosemary garlic roasted potatoes that are so great on the side. This whole dish also reminds me a lot of steak frites (steak & French fries) which is a staple in every Parisian restaurant.
Everything about this is pretty simple. First you want to set your oven to 450 and put the cast iron in there for 15 minutes. It then starts with first making sure the steak has come to room temp, then patting it dry. Mix together a spice rub in a small bowl of sea salt, black pepper, and garlic powder. Massage this generously into the meat. Drizzle olive oil onto meat and also massage. Let this rest again while the cast iron heats up.
When ready, take the cast iron out and heat it on high on the stove. Melt 2 tablespoons of unsalted butter in the pan and add a sprig of rosemary. The pan should be screaming hot. Add the steak to the pan and let sear 2 minutes on both sides, for about an inch thick NY Strip. Take out the sprig of rosemary.
Flip the steak back to the first side and transfer this to the oven to cook at 450. Cook this for 2.5-4 minutes per side depending on how you like it and how thick your steak is. 2.5 minutes would be medium rare for an inch thick steak. Once done, pull this out of the oven and let the steak rest covered on a cutting board for at least 10 minutes for the juices to settle.
For the potatoes: these are super simple to make on the side since cooking the steak almost needs your full attention. Cut the potatoes into ½” chunks. Toss together with olive oil, sea salt, minced garlic, and crushed rosemary. Spread onto a baking sheet and let this cook for 30 minutes or until golden brown, flipping halfway through. You can keep this in the oven while the steak is cooking.
Cast Iron Steak and Rosemary Roasted Potatoes
Ingredients
Steak
- ½ tbsp sea salt
- ½ tbsp. black pepper
- 16 oz NY Strip Porterhouse, or Rib Eye
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 sprig fresh rosemary
Rosemary Potatoes
- 2 idaho potatoes
- 2 tbsp olive oil
- 1 tsp sea salt
- 2 minced garlic cloves
- 1 tbsp crushed fresh rosemary
Instructions
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Preheat oven to 450 and bring the steak to room temperature.
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Heat the cast iron in the oven for 15 minutes.
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Pat the steak dry. Mix together in a small bowl the spice rub of sea salt, black pepper, and garlic powder. Massage this generously into the meat. Drizzle olive oil onto meat and rub into the meat. Let this rest again while the cast iron heats up.
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In the meantime, Cut the potatoes into ½” chunks. Toss together with olive oil, sea salt, minced garlic, and crushed rosemary. Spread onto a baking sheet and add to the oven to cook for 30 minutes or until golden brown, flipping halfway through. You can keep this in the oven while the steak is cooking.
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When the cast iron is ready, take it out and heat on high on the stove. Melt 2 tablespoons of unsalted butter in the pan and add a sprig of rosemary. The pan should be screaming hot.
-
Add the steak to the pan and let sear 2 minutes on both sides, for about an inch thick NY Strip. Take out the sprig of rosemary.
-
Flip the steak back to the first side and transfer this to the oven to cook at 450. Cook this for 2.5-4 minutes per side depending on how you like it and how thick your steak is. 2.5 minutes would be medium rare for an inch thick steak.
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Once done, pull this out of the oven and let the steak rest covered on a cutting board for at least 10 minutes for the juices to settle.
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