So I have been doing steaks (filets mostly, occasional ribeye) in th cast iron skillet. Results are usually fantastic - great sear and cooked to the right temp. However, it seems to take me a lot longer than what I read on the internet to cook them. I read where the whole process takes ~5 minutes. My experience is much longer than that, especially with thicker filets.

For those that do this method as well, what is the general time it takes you to cook steaks? I believe my cast iron is nice and hot, but maybe I need it even hotter. I think I'd rather take a little longer to cook and not risk a quick overcook, but I just seem to be 3x + the time I see on recipe searches, etc...

I try to cook to temp. And, remember it's still cooking/temp rising when you take it off the heat source.

As already stated, never cook a steak by 'time'. Put a probe in it so you know the temp, and cook it to 4-5 degrees below your targeted wellness for a thinner steak, and maybe 5-8 degrees for a thick one.

If you get your pan too hot, you make be above the smoke point of your fat, and that is no good.

I prefer doing cast iron for sear, but cook it in the oven (can be done in either order)
An oven in low 200s takes quite a bit longer, but it's a nice result.

Thanks all. I cook by temp and generally they turn out fantastic. I've just been wondering why it takes me longer than the internet says it should. But as said, they may be lying. I guess it's a not broke, don't fix scenario. It just would be nice to have it quicker than I do but I guess I can't rush a good steak!

RooAg said:

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Thanks all. I cook by temp and generally they turn out fantastic. I've just been wondering why it takes me longer than the internet says it should. But as said, they may be lying. I guess it's a not broke, don't fix scenario. It just would be nice to have it quicker than I do but I guess I can't rush a good steak!

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Do you use an IR thermometer? I generally sear when the surface temp hits 525-550 on my cast iron. For a 1.5-2" thick steak it's about 2.5 minutes on side 1 then flip and into the 500df oven for about 5 mins until I hit about 132 on the thermometer. When I'm cooking a thinner steak such as flat iron I go about 3 mins on side 1 and about 2.5 on side 2 with no oven time

I have one but haven't really used it on the cast iron. I'll give it a try and check the temp. Thanks.

RooAg said:

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but I just seem to be 3x + the time I see on recipe searches, etc...

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I have this same issue with just about everything, but I attributed it to having a lame electric glasstop and not a real gas-fired stove.

As others have said, I've learned to ignore the time guidelines on recipes.

It's like these recipes that call for two whole chopped onions. That's a lot of onion for most dishes. I usually only use one half of one onion.

I put butter in the CI skillet. Heat it till it's browning. Throw in the ribeye. Count to 20. Flip. Count to 20. Remove and eat. If it's of a thicker variety I count to 30 both times.........of course I like it raw as much as cooked. Had one last night. Tender and tasty. With some fries and collard greens.

EclipseAg said:

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RooAg said:

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but I just seem to be 3x + the time I see on recipe searches, etc...

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I have this same issue with just about everything, but I attributed it to having a lame electric glasstop and not a real gas-fired stove.

As others have said, I've learned to ignore the time guidelines on recipes.

It's like these recipes that call for two whole chopped onions. That's a lot of onion for most dishes. I usually only use one half of one onion.

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I saw somewhere that the Google algorithm promotes recipes that are 30 minutes and less, so that might explain why recipe writers fudge the times to fit within that algorithm. I don't know if that's still the case, but that would explain why someone would say why you can caramelize onions in 10 minutes.

cook by feel

Sad ro say I've neglected using my grandmother's cast iron, Griswold NO.8, Erie, PA, 704. It's in fabulous shape, out of the counter and ready to go... a filet I think.

I prefer a 1.5 - 2" cut, will sear both sides in a super hot cast iron for about a minute and then pop the skillet in a 350 oven for 5 mins (depending on thickness and firmness test). Med rare is the goal. 1" steaks don't typically need the finishing temp in the oven. Might need a 1.5 per side if not done, again test firmness.

I put in the over for about 10 mins at 285 depending on thickness. Then reverse sear on high on stove.

I just did a Waygu flat iron, which I had never seen before.

Seared 2 min a side in a ripping cast iron pan, then topped with butter and in the oven while the butter melted and mushrooms were being made. It stated there for about 3 minutes and then it came out to rest.

Buck Compton said:

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Rattler12 said:

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I put butter in the CI skillet. Heat it till it's browning. Throw in the ribeye. Count to 20. Flip. Count to 20. Remove and eat. If it's of a thicker variety I count to 30 both times.........of course I like it raw as much as cooked. Had one last night. Tender and tasty. With some fries and collard greens.

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I don't mind raw beef, and am often eating a filet rare/rare medium rare…

But a ribeye has so much fat you're wasting all the deliciousness by not properly rendering it. And there's no way you get a solid sear by warming butter to the point of browning then splashing the steak in for 20 seconds. Sounds awful.

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Then I would suggest that you cook yours with your method. You might want to actually try my way once before passing judgement as to it's "awfulness" ........I guess I like my steaks "awful"

I'm using my gas grill and cast iron tonight. In the house makes waaaaaaaaaaay to much smoke.

Same. I use my turkey fryer burner to cook steaks. It works great, but I need to get a bigger skillet. I've had more than one flareup in the pan, and it's not fun.

I cook to 105 temp in oven and sear on cast iron just enough to sear and pull. It comes out perfectly medium rare.

I like the reverse sear method but I:

1. Season quite a bit, especially with salt, before throwing in an oven or low temp charcoal grill (smoked)
2. Pull it around target temp and rest for 10-15 mins (this gets more flavor in the meat from the moisture and salt)
3. Dab it dry to remove the moisture and add another layer of seasoning before searing
4. Sear it in cast iron for 1-2 mins per side

To get consistent results one should rely on temperature. I reverse sear my steaks to get an even finish throughout.