EFK Tested

Erickson Basic Cast-Iron Steak

A foundational EFK recipe designed to teach a reliable core technique that can be reused across many family meals.

Let’s get cooking

Ingredients

Tap an ingredient to check it off while you cook.

1. Pat steaks very dry and season generously.
2. Heat cast iron until very hot; add oil and sear first side without moving.
3. Flip, add butter, garlic, and herbs, and baste while finishing to desired doneness.
4. For food safety, whole beef cuts should reach at least 145°F and rest 3 minutes. Slice against the grain where appropriate.

Standard home kitchen equipment appropriate to the method

Instant-read thermometer where temperature matters

Keep raw beef refrigerated. Ground beef should reach 160°F; whole cuts should reach at least 145°F with a 3-minute rest.

Store leftovers in a clean glass container in the refrigerator.