Eric Carraway developer

Crustified Cast Iron Steak

Forget the grill - prepare the perfect steak by searing it on a cast iron skillet and baking it in an oven

Credit: Jason Younts


  • Use a dry rub for maximum crustification
    • Substitution: cracked pepper and sea salt (or kosher salt)
  • Bring the meat closer to room temperature by resting the steaks for 30-60 minutes on the counter
  • Oil your cast iron skillet
    • Use a high smoke point oil
    • Safflower oil is great for any high smoke point cooking
  • Heat the cast iron skillet
    • Set the stovetop to nearly the hottest setting
    • This will take 5-10 minutes depending on how quickly your stovetop heats
    • The pan may smoke - turn on a fan, open a window, and don’t be startled by your smoke alarm
  • Sear the steak for two minutes on each side
  • Place the skillet in the oven with the broiler on high
    • Approximately 4-5 minutes for medium-rare (less for smaller or leaner steaks)
    • Approximately 5-6 minutes for medium
  • Remove the pan from the oven
  • Place the steak on a cutting board or plate
    • Optional: Cover loosely with aluminum foil or a dish towel
    • Let it rest for 5-10 minutes without cutting into it