When you are using the fast-flip method of cooking steak, you flip the steak every 30 seconds, which gives great results every time. And the steak cooks 30% faster, to boot!

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Recipe Summary

prep:
5 mins
cook:
5 mins
additional:
5 mins
total:
15 mins
Servings:
1
Yield:
1 steak
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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat a heavy cast-iron skillet over medium-high heat. Pat steak dry with paper towels on both sides. Season generously with salt on both sides.

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  • Drizzle oil into the hot skillet. Add steak and cook for 30 seconds. Flip steak onto the other side and cook for 30 seconds, then flip again. Continue flipping, cooking 30 seconds on each side.

  • Remove steak from the pan when it has developed a brown crust, is beginning to firm, and is hot and slightly pink in the center, about 3 to 4 minutes of total cooking time for a 1-inch steak. Check for doneness using an instant-read thermometer inserted into the center and these numbers as a guideline: 125 degrees F (52 degrees C) for rare; 130 degrees F (54 degrees C) for medium rare; 145 degrees F (65 degrees C) for medium; or 160 degrees F (70 degrees C) for well done.

  • Cover steak with 2 layers of aluminum foil and allow to rest in a warm area for 5 minutes.

Nutrition Facts

645 calories; protein 39.3g; fat 53.8g; cholesterol 97.8mg; sodium 236.8mg. Full Nutrition
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Reviews (5)

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Most helpful positive review

Rating: 5 stars
02/15/2019
Perfect cooking option for me as I don't like using the broiler. Followed instructions closely and after about 4 1/2 minutes the 1 inch think steak measured 170 degrees. After resting for 4 minutes the result was a perfect medium rare steak, my favorite. You might want to play with the timing a bit but definitely give this recipe a try. Read More
(6)
6 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/15/2019
Perfect cooking option for me as I don't like using the broiler. Followed instructions closely and after about 4 1/2 minutes the 1 inch think steak measured 170 degrees. After resting for 4 minutes the result was a perfect medium rare steak, my favorite. You might want to play with the timing a bit but definitely give this recipe a try. Read More
(6)
Rating: 4 stars
09/09/2019
Interestingly enough,I have a cookbook called "Mrs. Rorer's New cookbook"....1898.It was a gift from my mom.This is almost how to cook steaks in a hot cast iron skillet.In a well seasoned skillet-no oil is needed,it just has to be very hot.The process allows the meat to cook in it's own juices and then turned frequently so rather than sit and 'fry' or 'boil' -it evaporates and you get a 'crust' as it were....thanks to the cook who posted. Read More
(3)
Rating: 5 stars
03/05/2019
This is a great way to cook steaks. I used top sirloin steaks and added freshly ground black pepper and the sauce from the Minute Steaks with Barbeque Butter Sauce recipe. They were the best steaks I have ever had! Read More
(3)
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Rating: 5 stars
09/09/2018
LAWRY'S instead of Morton CUMIN Italian seasoning Robusto Italian dressing Read More
(2)
Rating: 4 stars
12/12/2019
I love the idea and it worked somewhat ok. I had 1 inch strips. I ended up flipping for almost 7 minutes before they got to medium. I also think 3 tablespoons is way too much oil as i didn't get a very good sear until removing some of the oil on later steaks. Read More
(1)
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