Searing steak in a cast iron pan is favored by chefs for its simplicity and speed, as it yields a juicy, tender steak with a caramelized crust in less than fifteen minutes.

Cast iron’s heat distribution and retention make it the ideal choice for achieving a sear and crispy exterior, setting it apart from other materials like stainless steel or copper.

As per a study published in Food Studies: An Interdisciplinary Journal, cast iron, unlike other materials, stands out for its low thermal conductivity and high heat capacity.

The low thermal conductivity means the pan will take some time to heat up, but once it does, it gets piping hot, and the heat is distributed evenly across the bottom.

Alternatively, the high heat capacity allows the pan to retain heat after the burner is turned off. This continues to cook the steak, even after it’s been removed from direct heat.

Moreover, if you’re butter-basting or frying herbs along with your meat, even if they’re resting on top of the steaks rather than on the pan’s bottom, they’ll continue to cook.

However, it’s crucial to note that new cast iron pans require seasoning to achieve their non-stick surface, which is important to keep your tenderloin from sticking during searing.