Chuck Eye Steak over fire using cast iron to a perfect medium-rare:
Ingredients:
- Chuck Eye Steak (about 1-1.5 inches thick)
- Salt and Pepper
- High smoke point oil (like Avocado or Grapeseed)
Equipment:
- Cast Iron Skillet
- Tongs
- Meat Thermometer
Fire and Cast Iron Placement:
- Fire Type: Ideally, use hardwood charcoal or wood for a flavorful sear. Ensure the fire has burned down to a bed of hot coals with minimal flames.
- Cast Iron Placement: Position the cast iron skillet directly over the coals. The goal is to get the pan screaming hot. You’ll see it start to smoke lightly.
Cooking the Steak
- Prep the Steak: Pat the steak dry with paper towels. Season generously with salt and pepper on both sides.
- Oil the Pan: Add a thin layer of oil to the hot cast iron skillet. The oil should shimmer and spread easily.
- Sear the Steak: Carefully place the steak in the center of the hot pan. Avoid moving it for the first few minutes to develop a good crust.
- Flip and Finish: After 3-4 minutes, flip the steak using tongs. Cook for another 3-4 minutes for medium-rare.
- Check Temperature: For a perfect medium-rare, the internal temperature should read 130-135°F. Use a meat thermometer to check.
- Rest and Serve: Remove the steak from the pan and let it rest on a cutting board for 5-10 minutes. This allows the juices to redistribute throughout the meat. Slice against the grain and serve.
Temperature for Medium-Rare:
- Cast Iron Pan Temperature: The pan should be very hot, around 450-500°F. This high heat is crucial for a good sear.
- Internal Steak Temperature: Aim for an internal temperature of 130-135°F for a perfect medium-rare.
Additional Tips:
- Let the steak come to room temperature before cooking for even cooking.
- Don’t overcrowd the pan. Cook steaks in batches if necessary.
- Use a cast iron skillet that’s well-seasoned. This will help prevent sticking.
- Adjust cooking times based on the thickness of your steak and desired doneness.
Enjoy your perfectly cooked Chuck Eye Steak!
Course Content
