@BobbyHartCooking

What is the best oil to use for steak? You will want to make sure you use a high smoke point oil such as canola, grapeseed, avocado, or peanut oil. These have the ability to take high heat over 400 degrees Fahrenheit which is perfect for cooking steaks.

How to cook a steak using a cast iron skillet:

1. Set your cast iron skillet on the stove and turn your heat to high
2. Add 2 Tbsp preferred oil to cast iron skillet and let it heat until the pan is smoking. This should take about 5-7 minutes
3. Pat your steaks dry and liberally season with salt and pepper on both sides
4. Place steaks away from you into the pan so the oil doesn’t splash at you
5. Sear on each side for 2 minutes. Continue to flip steaks every few minutes to your desired doneness using the information below.
6. Note: Add 2 Tbsp butter, a whole garlic clove, and a sprig of fresh rosemary to pan hallway through to baste your steaks continuously if desired for ultimate flavor.
7. Note: After cooking times below, rest on a plate loosely covered with aluminum foil for 10 minutes before cutting into them to keep them juicy.

1/2” Thick Steak:

Rare (125 degrees internally): 4 min on the first side, 3 minutes on the second side.

Med-Rare (135 degrees internally): 5 min on the first side, 4 min on the second side.

Medium/Med-Well: (150 degrees internally): 6 min on the first side, 4 min on the second side

Well done (160 degrees internally): 9 min on the first side, 7 min on the second side

3/4” Thick Steak:

Rare (125 degrees internally): 5 min on the first side, 4 minutes on the second side.

Med-Rare (135 degrees internally): 6 min on the first side, 5 min on the second side.

Medium/Med-Well: (150 degrees internally): 7 min on the first side, 5 min on the second side

Well done (160 degrees internally): 10 min on the first side, 8 min on the second side

1” Thick Steak:

Rare (125 degrees internally): 6 min on the first side, 5 minutes on the second side.

Med-Rare (135 degrees internally): 7 min on the first side, 6 min on the second side.

Medium/Med-Well: (150 degrees internally): 8 min on the first side, 6 min on the second side

Well done (160 degrees internally): 11 min on the first side, 9 min on the second side

1 1/4” Thick Steak:

Rare (125 degrees internally): 7 min on the first side, 5 minutes on the second side.

Med-Rare (135 degrees internally): 8 min on the first side, 6 min on the second side.

Medium/Med-Well: (150 degrees internally): 8 min on the first side, 7 min on the second side

Well done (160 degrees internally): 12 min on the first side, 10 min on the second side

1 1/2” Thick Steak:

Rare (125 degrees internally): 7 min on the first side, 6 minutes on the second side.

Med-Rare (135 degrees internally): 8 min on the first side, 7 min on the second side.

Medium/Med-Well: (150 degrees internally): 9 min on the first side, 7 min on the second side

Well done (160 degrees internally): 13 min on the first side, 11 min on the second side

1 3/4” Thick Steak:

Rare (125 degrees internally): 8 min on the first side, 7 minutes on the second side.

Med-Rare (135 degrees internally): 9 min on the first side, 7 min on the second side.

Medium/Med-Well: (150 degrees internally): 9 min on the first side, 8 min on the second side

Well done (160 degrees internally): 14 min on the first side, 12 min on the second side

2” Thick Steak:

Rare (125 degrees internally): 10 min on the first side, 8 minutes on the second side.

Med-Rare (135 degrees internally): 11 min on the first side, 9 min on the second side.

Medium/Med-Well: (150 degrees internally): 12 min on the first side, 10 min on the second side

Well done (160 degrees internally): 15 min on the first side, 13 min on the second side