The Best Size Cast Iron Skillet for Cooking the Perfect Steak

As a professional meat chef and the owner of an acclaimed meat restaurant in town, all the time I get asked, “Which is the best size cast iron skillet for steak?” After years of trying different sizes and cooking hundreds of steaks, I have found that a 12-inch cast iron skillet is the best-sized pan to cook most steaks. However, there’s more to it than just having the right size of pan. This guide will take you through everything.

An Introduction to Cooking Steak in Cast Iron

Let me first delve into why cast iron makes such great steak pans before getting into skillet sizes. Here are some advantages:

• Holds heat well – Once it is hot, cast iron remains hot so you may properly sear your steak.
• Deliciously caramelized – A natural non-stick seasoning forms on the surface of the pan after using it for a while. The consequence of this is that steak proteins and sugars caramelize thereby improving taste.
• Withstands very high heat – Cast iron pots can be used on top burners or even placed directly over grills or inside ovens; this property makes them flexible enough for use with methods requiring high heat.
• Supplies iron – As one cooks a piece of meat, it absorbs some traces of iron which makes it better in terms of nutritional value.
• Cheap – Although we often think about cost when making purchases for our kitchens, quality cast-iron skillets are anything but expensive given how long they can serve you if properly taken care off. In fact you can continue using your own throughout your life.

Cast-iron really works well with steak because it is good at high-temperature searing and flavor building by caramelization. But now what about size?

Why a 12-Inch Skillet is Best

In my restaurants, I have tested and found the perfect skillet size for cooking most steaks to be the 12-inch skillet. Here is why it is just right.

Holds Plenty of Heat

• A 12-inch skillet has enough surface area to develop and hold onto very high heat which is essential when trying to get a good sear.
• Smaller skillets such as those measuring eight or ten inches do not have enough mass to hold heat. The temperature drops by too much after adding steak.
• Larger skillets are great but cannot retain any heat at all. Just go with twelve inches while you are at it.

Accommodates Most Steak Sizes

• From an 8 oz filet mignon to a 1.5 lb bone-in ribeye, a 12 inch skillet can cook most typical sized steaks without overcrowding them.
• Anything less than twelve inches runs the risk of unevenly cooking larger cuts of meat.
• Anything bigger than that does not matter unless you are doing many steaks at once.

Maximizes Fond and Caramelization

• When juices from the steak hit the hot cast iron; they create tasty browned bits known as fond. This is where a twelve inch skillet provides maximum fonding opportunities.
• The same fond comes back into whatever sauce or butter you put in there so taste improves when you use this on your meat!
• You also get as much meat caramelization as possible here too.

Allows Covering

• With a 12-inch skillet, you may cover it with foil when “oven” finishing with tenting. Heat will be trapped in this way.
• No smaller pans allow for this kind of foil covering because you need more space than what they offer in order to accommodate that part of the process.

Versatile for Other Uses

• A lot more beyond steak can be done using a 12 inch cast iron skillet including preparing frittatas, cornbread and pan sauces. It is a versatile workhorse.

To sum up, it is the 12-inch cast iron skillet which provides its user with just enough heating capability, cooking space, fond production and versatility. That’s the perfect spot!

Other Factors When Selecting a Cast Iron Skillet

While size is the most important factor, there are a few other considerations when shopping for a cast iron skillet:

• Thickness – Thicker cast iron holds heat more evenly. I recommend at least 10 to 12 gauge thickness.
• Smooth vs Rough – Smoother surfaces allow better fond development and are easier to clean. Rougher surfaces can be more “non-stick” though. Personal preference.
• Handle Size – Go with a helper handle in addition to the main handle for easier handling.
• Shape – Traditional skillets have sloped sides. Grill pans have ridges. Again, personal preference.
• Quality – Buy from a reputable brand like Lodge rather than no-name skillets. The quality control will be higher.
• Pre-Seasoning – Pre-seasoned skillets are convenient but you’ll still need to further season it yourself.

Keep these factors in mind, but focus first on finding a 12-inch cast iron skillet. That’s priority number one for great steak.

Step-by-Step Guide to Cooking Steak in a Cast Iron Skillet

Now that you have the right gear, let’s walk through the entire process for cooking the perfect restaurant-quality steak at home:

Ingredients

• Steaks! 2-inch thick bone-in ribeye, strip, or filet work great. Bring to room temp before cooking.
• Coarse sea salt and cracked black pepper
• Butter – 2 tbsp for basting
• Thyme and garlic (optional) – fresh herbs and minced garlic
• High smoke point oil – avocado, grapeseed, or light olive oil

Season and Prepare the Skillet

• Season the new cast iron skillet by oiling it and heating to smoke point before first use. This opens the pores.
• Clean cast iron by handwashing, not soaking, and reapply a light oil coating after each use.
• Over time, the skillet will develop a natural non-stick seasoning.
• For steak, heat your seasoned 12-inch cast iron skillet over medium high heat for 5 minutes. You want it piping hot.

Cook the Steak

• Pat the steaks dry thoroughly with paper towels and brush with oil. Generously season with salt.
• Carefully lay the steaks in the hot skillet. Resist moving them for at least 3 minutes to get a good sear!
• Flip and sear the other side for another 2-3 minutes. Keep cooking to your desired doneness.
• Add butter, garlic, and herbs to baste and flavor the steak as it cooks. Tilt the skillet and spoon the butter over the steaks.
• Use a meat thermometer to test for your desired doneness. Remove the steaks and let rest on a plate for 5-10 minutes.

Make a Pan Sauce (Optional)

• After removing the steaks, you can make a delicious pan sauce.
• Add minced shallots and cook for 1 minute. Deglaze with red wine, scraping any browned bits.
• Let reduce by half then add chicken or beef stock and simmer 5 minutes.
• Off heat, stir in cold butter to finish the sauce. Season with salt and pepper.

Serve and Enjoy!

Your perfect steaks are ready! Slice or chop and fan them over the pan sauce. Sprinkle with flaky sea salt and freshly cracked black pepper. Enjoy immediately with a nice Malbec wine!

And there you have my complete guide to cooking flawless, restaurant-worthy steak at home using a 12-inch cast iron skillet. Let me know if you have any other questions!

Frequently Asked Questions about Cooking Steak in Cast Iron

Here are answers to some of the most common questions I receive about cooking steak in cast iron skillets:

What temperature should I preheat the cast iron skillet to?

For steak, you want the skillet piping hot between 500-600°F. Heat it over medium-high heat for 5-10 minutes before adding the steak. Test the heat by sprinkling water drops – they should sizzle and evaporate immediately.

Should I dry brine or wet brine the steak?

I prefer dry brining by salting the steaks at least 40 minutes prior to cooking. This seasons deeply and promotes browning. Wet brining can make the surface too moist.

Butter or oil – which is better for cooking steak in cast iron?

I use a high smoke point oil to coat and initially sear the steaks. Butter is added later for basting flavor. The milk solids in butter can burn.

How do you clean cast iron skillets after cooking steak?

Clean by handwashing only. No soap if possible. Scrape out any residue, rinse, dry thoroughly and rub with a thin oil coating after each use. Avoid soaking or dishwashing cast iron.

What are the best steaks to cook in a cast iron skillet?

Ribeyes, strip steaks, tenderloin filets, and well-marbled sirloin steaks are excellent. Good marbling and fat content is key. Leaner steaks can dry out. Go for at least 1-inch thick.

Is it okay to move the steak frequently while cooking?

No! You want to let the steak sear undisturbed for at least 2-3 minutes before flipping. Moving it too much interrupts browning. Just flip once halfway through cooking.

Should I let the steak rest after cooking?

Yes, always rest the steak at least 5 minutes tented in foil. This allows juices to redistribute so they don’t leak out when you cut into it. Resting is a vital step.

What sides go well with steak cooked in cast iron?

Some of my favorite pairings include roasted asparagus, crispy Brussels sprouts, roasted potatoes, creamed spinach, and classic mac and cheese. A bold red wine like Malbec or Cabernet is perfect too.

Conclusion

I know many people are afraid to cook steak at home. They are confused about the best size cast iron skillet for steak but when you have the right tools and techniques, it is not that hard. After much testing, I believe 12-inch cast-iron skillet is the best pan for cooking steak. It holds heat well and creates fond and caramelization in abundance; also, there is enough space for most steaks that may be cooked easily.

Let’s move through these detailed instructions carefully while preheating our cast iron properly and avoiding mistakes like overcrowding or turning the meat too often. You can develop your skills with time so that you could serve hotel-quality steaks from your kitchen using this versatile and cheap cast iron pan.

When you want a thick juicy steak seared perfectly on the outside, get out your trusty 12 inch cast iron skillet. The ultimate steakhouse experience in your living room! With these tips—from choosing the right cut to getting the perfect doneness—you can now say you have mastered how to cook steak in a cast iron.