If you don’t have it on hand, we recommend trying avocado oil, vegetable oil, or a light olive oil. We like to use canola oil because of its high smoke point. More tips for a great cast iron steak: Oil Sit tight-allowing the steak to rest will keep all of those flavorful juices intact when you slice into it at the dinner table. This will yield a steak cooked to medium, but you can continue cooking to your desired doneness. Move your steak to the oven and bake for 4 minutes for a 1 ½ inch medium-sized steak. A properly seasoned and seared steak is a thing of beauty! Place your steak on the skillet and be careful of the heat! Sear the steak for two minutes, then flip to sear the opposite side for two more minutes. Oil your pan with canola oil and season your steak to taste. Splash your pan with a few drops of water-if it sizzles and vanishes when it hits your pan, you’re at the right temperature.

Preheat your oven to 350 degrees fahrenheit and heat your skillet over medium-high heat for 5-6 minutes. If the steaks are too close, the steam will prevent them from searing properly. If you’ll be cooking more than one steak, use a skillet with plenty of space. Pat the steak down with paper towels to remove excess moisture. Remove the steak from the refrigerator at least 15 minutes before searing. It’s really that easy! But let’s break it down one more time: Prep

Pan searing steak