Cooking a steak without a cast iron pan is entirely possible, and there are several alternative methods you can use. Here are some options for cooking a steak without a cast iron pan:
Grill: Grilling is a popular and traditional method for cooking steaks. Whether you have a gas grill, charcoal grill, or electric grill, it can produce delicious results. Preheat the grill to medium-high heat and cook the steak directly on the grates. Remember to oil the grates or brush oil on the steak to prevent sticking and ensure nice grill marks.
Broil: If you have an oven with a broiler setting, you can cook steaks using the broiler. Preheat the broiler, place the steak on a broiler pan or a wire rack set on top of a baking sheet, and position it about 4-6 inches from the heat source. Broil the steak, flipping it halfway through the cooking time for even cooking.
Sear-Roast: This method involves searing the steak in a hot skillet or frying pan and then finishing it in the oven. Preheat your oven to around 400°F (200°C). Heat a skillet or oven-safe pan on the stovetop over high heat, add some oil, and sear the steak on both sides. Then, transfer the pan to the preheated oven to finish cooking to your desired doneness.
Sous Vide and Sear: If you have a sous vide precision cooker, you can cook the steak using this method. Sous vide involves sealing the steak in a plastic bag and cooking it in a water bath at a precise temperature. After the sous vide process, pat the steak dry and then sear it in a hot pan or grill for a flavorful crust.
Pan Searing: While cast iron pans are excellent for pan searing, you can use other heavy-bottomed pans like stainless steel or carbon steel. Heat the pan over medium-high heat, add oil with a high smoke point, and sear the steak on both sides until it reaches your preferred level of doneness.
Remember that regardless of the method you choose, it's essential to season the steak with salt and pepper or your preferred seasoning before cooking. Also, let the steak rest for a few minutes after cooking before slicing and serving to allow the juices to redistribute and ensure a tender, flavorful result.