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