How do I know when the steak is done?

Using a temperature probe to measure the temperature in the thickest part of the steak is the most accurate way to tell when the steak is done. Target 130F for rare, 140F for medium and 160F for well done.

What is the best cut of steak for steak salad?

The best cuts of steak for steak salad include flank steak, sirloin steak , skirt steak, flat iron or New York strip steak .

Can I make this recipe in a non-stick skillet?

No. You need a cast-iron skillet for this recipe as you can’t put other types of skillets in the oven.

Best Steak For Steak Salad - Let Us Munch Lettuce

Description

This cast iron skillet steak recipe is the best recipe for cooking steak for a steak salad. It is easy, quick and turns out great every time.

Ingredients

Scale

1 steak
1 tsp olive oil*
2 - 4 tsp Montreal steak seasoning
1 - 2 tsp umami seasoning* (optional)

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Instructions

Preheat the oven and pan. Preheat the oven to 375F. Heat your cast-iron skillet up on the stovetop to medium to high heat (dial 6/7 out of 10).
Season the steak. Pat the steak dry with paper towels. Then cover the steak in a very small amount of olive oil. Mix the steak seasoning and umami seasoning together and then coat both sides of the steak in a thin layer of seasoning, pressing gently to make it stick.
Sear the steak. Once the pan has completely heated up (sprinkle the pan with a drop of water and it should immediately sizzle), place the steak on the cast iron skillet. Do not move the steak. Sear it for 1 to 3 minutes until golden brown and then flip it to the other side and sear the other side for 1 to 3 minutes.
Bake the steak. Transfer the cast iron skillet with the steak into the oven. Bake for 6 to 9 minutes and use a temperature probe inserted into the thickest part of the steak to determine when it is done cooking.
Transfer & cut the steak. Remove the steak from the cast iron skillet as soon as it has reached your desired doneness, otherwise it will keep cooking in the pan. Let the steak cool for a few minutes, then cut the steak against the grain.

Notes

Olive Oil: Make sure to use regular olive oil and not extra virgin olive oil. Extra virgin olive oil does not have a high enough smoke point.
Umami Seasoning: I use umami seasoning when I am making a copycat Sweetgreen salad recipe since this is how they season their steaks. However, you can leave out the umami seasoning and just use steak seasoning if you prefer.
Cast-iron skillet: You need a cast iron skillet for this recipe.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Salad Add-Ins
Method: Baked, Stovetop
Cuisine: American

Nutrition

Serving Size: 1 steak
Calories: 370
Sugar: 0g
Sodium: 300mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 0g
Fiber: 0g
Protein: 48g
Cholesterol: 130mg