If you’ve seen our recent article on how to reverse sear a steak, you might be wondering: how is this recipe any different? Well, for starters, it takes place completely in your cast iron pan.

It’s one of the quickest methods to cook your steak if you’re short on time, and one of the easier ways make a juicy steak. The best steaks to use for this recipe will be ribeye steaks. Somewhere between an inch and an inch and a half thick is perfect!

Round steaks will also work, but the cook time will be much shorter since they are far thinner. Let’s get into seasoning, marinating, and cooking your steak!

Ingredients

• 2 16oz ribeye steaks
• ¼ cup red wine
• ¼ cup water
• ⅓ cup steak seasoning
• 2 tbsp olive oil

Marinade

1. Lay steaks out on cutting board
2. In a small bowl, mix water, wine, and seasoning together. Place in bag. You can add additional seasoning to the steak on the cutting board for more flavor. You may need more than a ⅓ cup if you go this route.
3. Add steaks to the bag, seal completely, and toss around in the bag.
4. Let sit for at least half an hour on each side. The longer you marinate your steaks, the better the marinade will soak into the steaks!

Directions

1. Preheat oven to 500°F.
2. Set cast iron pan onto large stove top burner on high heat; add olive oil.
3. When oil begins to smoke, sear steaks on high heat for 30 seconds on each side.
4. Once seared, put the pan into the oven for 5 minutes. It’s not required, but you can flip the steaks at the halfway point. I usually don’t.
5. Rest for 5 minutes on a cutting board before serving.

Making a Sauce

If you’ve got extra marinade leftover, you can make a great sauce when your cast iron pan is still hot. See below!

1. While the steak rests, add the marinade to the cast iron pan. Set the heat to medium-low.
2. Stir constantly for a few minutes until the marinade starts to thicken.
3. Once thickened, pour into a heat-resistant serving dish, and add as a dipping saice or to the top of your steak.

Chef’s Tip

As with our other steak recipe, the longer your marinade your steaks, the more tender your steak will be. It’ll also richen the flavor. 3-4 hours, overnight, a full 24 hours…the longer the better!

Pair With…

For the wine drinker, pair this steak with a great red wine. One of my favorites is a cabernet sauvignon called Aquinas, from Napa Valley. In short, it’s a fantastic bottle of wine to pair with steak! Pinot noirs, malbecs, and merlots will also go great. 

As for your meal, potatoes or pasta will fill you up, and some steamed veggies will complete your meal. A salad and some bread rolls will top it off well!

Happy cooking!

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