Steak Tutorial

A perfectly seared steak is all about precision and quality. With the Signature Series Cast Iron Skillet, you’ll achieve a rich crust, tender center, and that unmistakable flavor only cast iron can deliver—finished with butter and fresh herbs for a truly elevated experience.

Ingredients

a good steak (New York Strip, Ribeye, Filet Mignon or Tenderloin)
a good steak seasoning (Lawry’s, Jack Daniels, Badia’s or Kinder’s)
sea salt and black pepper
butter
fresh herbs (rosemary, thyme, oregano or tarragon)
Equipment Required
a cast iron skillet 
meat thermometer
large spoon
cutting board
foil
steak knife

You also need a Signature Series Skillet 

Cooking Time:

15–20 minutes

Instructions

1. About 30 minutes prior to cooking your steak, take it out of the 
refrigerator and let it sit at room temperature.
2. Once the steak is at room temperature, dry it on all sides with paper 
towels and season generously with a good steak seasoning, sea salt and 
black pepper.
3. Place a dry cast iron skillet over medium to medium high heat to preheat. 
Your skillet is ready when it is too warm to hold your hand 2 inches from 
the surface for longer that 2-3 seconds.
4. Place the dried and seasoned steak onto the preheated skillet and let it 
cook undisturbed for 3 minutes (reduce the heat if necessary).
5. Flip the steak and cook for 3 minutes undisturbed on the other side.
6. Add 2 tablespoons of butter and fresh herbs into the skillet along side 
your steak.
7. Once the butter has melted, spoon the hot herb butter over the steak 
until the steak has reached your desired internal temperature (use a meat 
thermometer to test the temperature in the thickest part of your steak).
8. Steak Cooking Temperatures: 120-125 degrees for rare, 130-135 
degrees for medium rare, 140-145 degrees for medium, 150-155 degrees 
for medium well and 160-165 degrees for well done.
9. Once the steak reaches your desired internal temperature, transfer it 
onto a cutting board, cover loosely with foil and let it rest for 5-10 
minutes before slicing.
10.  Slice and serve warm