Cooking Steak – quick and hot.



A quick way to cook steak – resulting in extremely tender meat!

I have to be honest, when I first read about this method, I was a little dubious. Particularly when I looked at the recommended heats. I was concerned with both not cooking the meat and causing the Cast Iron pan to get so hot the seasoning started to burn on it.

So – a couple of pointers –

  • It must be cast iron. The pan.
  • Preseason your meat – that means, oil, salt
  • A tea-towel isn’t enough to protect you from how hot the pan is going to get

Big one – dry your meat – paper towels are fine – I personally; dry, salt, leave, then dab the moisture salting it beings out.

The method is simple enough.

  1. Pop the pan into the oven
  2. Turn the oven up to 250 C.
  3. Wait for the oven to come up to temperature
  4. As it does, turn on the element up to high
  5. Transfer the pan from oven to element
  6. 30 seconds each side
  7. Transfer back to oven (still on)
  8. 2 minutes each side
  9. Take out, wrap in foil, let sit for 2 minutes

This, with an ‘average’ eye fillet, results in a juicy, rare steak.


Just leave the steak in the oven for a little bit longer if you like it cooked more, or shorten time if the steak is thin. You are going to have to have a bit of a play (eat more meat) – until you get to know exactly how your pan is going to cook.

Enjoy! This method has always resulted in great, tender meat. I think the short cook time means you can get away with a short rest time.