This Cast Iron Steak is a restaurant-quality meal you can make right at home with just a few simple ingredients! Cooking steak in a cast iron skillet ensures a perfect, crispy sear while locking in all the juicy flavors. Topped with garlic herb butter, this recipe creates a rich, flavorful finish that’s absolutely mouthwatering. Whether you like your steak rare or well-done, this easy method guarantees the perfect steak every time.

Full Recipe:

Ingredients

2 (12 oz) ribeye or New York strip steaks (about 1 ¼ inches thick)
1 tablespoon oil (vegetable, avocado, or canola)
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
3 sprigs fresh thyme (or rosemary)
2-3 garlic cloves, peeled and sliced

Directions

Prepare the Steaks: Let the steaks sit at room temperature for 30 minutes. Pat dry with a paper towel, then season both sides with salt and pepper.
Heat the Cast Iron Skillet: Place a cast iron skillet over medium-high heat. Add oil and let it heat until it starts to ripple (about 2-3 minutes).
Sear the Steaks: Carefully place the steaks in the hot skillet. Cook for about 3 minutes per side for medium-rare (or 4-5 minutes per side for thicker steaks).
Check Temperature: Use a meat thermometer to check the internal temperature. Stop cooking when the steak is 10-15°F below your desired doneness. (See doneness guide below.)
Add Garlic Herb Butter: Reduce heat to medium-low. Add butter, garlic, and thyme to the pan. Spoon the melted butter over the steaks continuously as they finish cooking.
Rest & Serve: Remove the steaks from the skillet, tent with foil, and let them rest for 10 minutes before slicing. Serve with your favorite sides!

Doneness Guide

Rare (cool red center): 125°F
Medium Rare (warm red center): 135°F
Medium (warm pink center): 145°F
Medium Well (slightly pink center): 150°F
Well Done (little to no pink): 160°F

Nutrients (Per Serving)

Calories: 260 kcal
Protein: 17g
Fat: 21g
Saturated Fat: 9g
Cholesterol: 67mg
Sodium: 676mg
Potassium: 236mg
Carbohydrates: 1g
Fiber: 1g

The Advantages of Using a Cast Iron Skillet for Steak

One of the primary benefits of using cast iron is its ability to retain and distribute heat evenly. Unlike nonstick pans or stainless steel, cast iron allows for a deep, golden-brown crust that enhances both texture and taste.

Another advantage is its versatility. A cast iron skillet can go from stovetop to oven seamlessly, making it ideal for achieving the perfect steak doneness. Additionally, it develops a natural seasoning over time, further enhancing the flavor of every dish cooked in it.

Choosing the Best Steak for Cast Iron Cooking

The type of steak you choose will greatly impact the final dish. Ribeye and New York strip are excellent choices due to their marbling and tenderness. These cuts have enough fat content to remain juicy during the high-heat searing process.

A steak about 1 1/4 inches thick is ideal, as it allows for a good crust without overcooking the inside. Thicker steaks can also be cooked using a combination of stovetop searing and oven finishing.

How to Achieve the Perfect Sear

Searing is essential for flavor development. The high heat of a cast iron skillet caramelizes the outer layer of the steak, creating a rich umami taste. To achieve this, ensure the steak is patted dry before seasoning, as excess moisture can interfere with proper browning. A neutral oil with a high smoke point, such as avocado or canola oil, is best for searing.

When placing the steak in the pan, avoid moving it around too much. Letting it sit undisturbed for a few minutes allows the Maillard reaction to occur, resulting in a beautifully browned crust. Flipping the steak only once helps maintain an even sear on both sides.

The Role of Butter, Garlic, and Herbs in Flavoring the Steak

Adding butter, garlic, and fresh herbs toward the end of cooking enhances the steak’s flavor. The butter melts and combines with the steak’s natural juices, while garlic and thyme (or rosemary) infuse aromatic richness. Continuously spooning the melted butter over the steak helps create a glossy, flavorful coating.

This step is crucial for achieving the depth of flavor found in high-end steakhouses. The combination of herbs and butter provides a final touch that elevates the dish from simple to gourmet.

Understanding Steak Doneness and Temperature Control

Achieving the perfect doneness depends on precise temperature control. Using a meat thermometer ensures accuracy and prevents overcooking. Below are common doneness levels and their corresponding internal temperatures:

Rare (cool red center): 125°F
Medium Rare (warm red center): 135°F
Medium (warm pink center): 145°F
Medium Well (slightly pink center): 150°F
Well Done (little to no pink): 160°F

For best results, remove the steak from the skillet when it is 10-15°F below your desired doneness. The residual heat will continue cooking the steak while it rests.

The Importance of Resting Your Steak

Resting is a crucial step that many home cooks overlook. Allowing the steak to rest for at least 10 minutes after cooking lets the juices redistribute, ensuring a moist and tender bite. Cutting into the steak too soon causes the flavorful juices to escape, leading to a drier texture.

To properly rest the steak, tent it loosely with foil. This helps retain warmth while preventing the surface from becoming soggy.

Pairing Cast Iron Steak with the Perfect Sides

A well-cooked steak deserves equally delicious side dishes. Classic pairings include mashed potatoes, roasted vegetables, or a crisp salad. Here are a few great side dish ideas:

Garlic Butter Mashed Potatoes – Creamy and flavorful, these complement the richness of the steak.
Grilled Asparagus with Lemon – The bright, citrusy notes cut through the steak’s fattiness.
Crispy Roasted Brussels Sprouts – Their caramelized texture adds a great contrast to the steak’s tender bite.
Buttery Dinner Rolls – Ideal for soaking up any leftover garlic herb butter.

Pairing with a full-bodied red wine, such as Cabernet Sauvignon or Malbec, further enhances the flavors.

Common Mistakes to Avoid When Cooking Cast Iron Steak

While cooking steak in a cast iron skillet is straightforward, avoiding common mistakes ensures the best results:

Skipping Preheating – A properly heated skillet is essential for a good sear. Always preheat for at least 2-3 minutes.
Using Cold Steak – Bringing the steak to room temperature before cooking prevents uneven cooking.
Overcrowding the Pan – Cooking multiple steaks at once lowers the temperature, leading to steaming rather than searing.
Skipping the Resting Step – Cutting too soon results in loss of juices and a less flavorful steak.

Conclusion

Mastering cast iron steak cooking is a valuable skill for any home cook. This method delivers a perfectly seared, juicy, and flavorful steak that rivals any high-end restaurant. By choosing the right cut, using proper searing techniques, and finishing with garlic herb butter, you can achieve steak perfection at home. With careful attention to resting and temperature control, every bite will be tender and delicious. Pair with your favorite sides and a great wine for a meal that is sure to impress.

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