There’s something truly magical about a perfectly seared steak sizzling in a cast iron skillet. The crispy, caramelized crust, the juicy, tender center, and that mouthwatering aroma filling your kitchen—it’s a game-changer. If you’ve ever wanted to achieve steakhouse-quality results at home, this recipe is for you!
Why You’ll Love Cast Iron Skillet Steak
This recipe isn’t just about cooking—it’s about elevating your steak experience. Whether it’s a special dinner, a weeknight indulgence, or a meal to impress, here’s why this method is unbeatable:
Perfect Crust
A hot cast iron skillet creates that golden, crispy sear you love in restaurant steaks.
Juicy and Flavorful
Cooking in cast iron locks in juices, keeping every bite tender and full of flavor.
Simple Ingredients
All you need is a good steak, salt, pepper, butter, and a few aromatics for next-level taste.
Quick and Easy
From stovetop to table in under 15 minutes, this is a foolproof method for any home cook.
Versatile
Customize with different seasonings, butter infusions, or side pairings for your perfect steak.
Ingredients in Cast Iron Skillet Steak
Here’s what makes this steak absolutely delicious:
Steak
Choose a high-quality cut like ribeye, filet mignon, or New York strip for the best results.
Salt and Pepper
Simple seasonings that enhance the natural flavors of the steak.
Butter
Adds richness and helps create a glossy, flavorful crust.
Garlic
Infuses the butter with a deep, aromatic flavor.
Fresh Herbs
Rosemary or thyme add an earthy, fragrant touch to the steak.
Oil
A high-smoke-point oil like avocado or canola prevents burning and ensures an even sear.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Prep the Steak
Take the steak out of the fridge 30 minutes before cooking to bring it to room temperature. Pat it dry with paper towels to help achieve a great sear.
Season Generously
Sprinkle salt and pepper on both sides of the steak, pressing it in for maximum flavor.
Heat the Cast Iron Skillet
Place the skillet over high heat and add oil. Let it get smoking hot—this is key for a perfect crust.
Sear the Steak
Place the steak in the skillet and let it cook undisturbed for 2-3 minutes until a deep golden crust forms. Flip and repeat on the other side.
Baste with Butter
Reduce heat to medium-low, add butter, garlic, and herbs to the pan. Tilt the skillet slightly and spoon the melted butter over the steak repeatedly for extra richness.
Check for Doneness
Use a meat thermometer to ensure the steak is cooked to your preference: 125°F for rare, 135°F for medium-rare, 145°F for medium, 150°F for medium-well, and 160°F for well-done.
Rest and Serve
Transfer the steak to a plate and let it rest for 5-10 minutes. This allows the juices to redistribute, keeping it tender and flavorful. Slice and enjoy!
How to Serve Cast Iron Skillet Steak
This steak pairs beautifully with a variety of sides. Here are some ideas:
- Garlic Mashed Potatoes: Creamy and buttery, the perfect companion.
- Roasted Vegetables: Asparagus, Brussels sprouts, or carrots add color and balance.
- Crispy Fries: Classic steak frites style for a restaurant-quality experience.
- Side Salad: A fresh arugula or Caesar salad lightens up the meal.
- Compound Butter: Top your steak with herbed butter for extra indulgence.
Additional Tips
- Let the Steak Rest: Never skip this step—it keeps your steak juicy.
- Use a Meat Thermometer: Ensures perfect doneness every time.
- Don’t Overcrowd the Pan: Cook one steak at a time for the best sear.
- High Heat is Key: A screaming hot pan creates that signature crust.
- Experiment with Seasonings: Try smoked paprika, steak rubs, or a touch of cayenne for variation.
- Store Leftovers Properly: Wrap in foil and refrigerate for up to 3 days; reheat gently to maintain tenderness.
FAQ Section
What’s the best steak cut for cast iron cooking?
Ribeye, filet mignon, and New York strip are excellent choices for flavor and tenderness.
Can I use olive oil instead of high-smoke-point oil?
It’s best to use avocado, canola, or grapeseed oil since olive oil can burn at high heat.
How do I know when my steak is done without a thermometer?
Use the finger test—press the steak lightly; the firmer it feels, the more cooked it is.
Can I cook a frozen steak in cast iron?
Yes! Sear it directly from frozen, then finish in the oven at 275°F until desired doneness.
Why is my steak sticking to the pan?
Your skillet may not be hot enough. Let it heat properly before adding the steak.
Should I marinate my steak before cooking?
Not necessary! A good-quality steak shines with just salt, pepper, and butter.
Can I cook multiple steaks at once?
Avoid overcrowding—cook one steak at a time for the best sear.
How do I make a steakhouse-style crust?
Make sure your steak is dry before seasoning and use high heat for a deep crust.
What’s the best way to reheat leftover steak?
Warm it in a low oven (250°F) for 15 minutes or in a skillet with butter for a quick sear.
Can I make this dairy-free?
Yes! Swap butter for a dairy-free alternative like ghee or plant-based butter.
Final Thoughts
Cooking a steak in a cast iron skillet is one of the best ways to achieve restaurant-quality results at home. The crispy sear, rich buttery flavor, and juicy center make it an unforgettable meal. Whether you’re celebrating a special occasion or just treating yourself, this method will never disappoint. Give it a try, and let me know how you like your steak!
Print
Cast Iron Skillet Steak
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Pan-frying
- Cuisine: American
Description
This easy Cast Iron Skillet Steak recipe ensures juicy, tender, and perfectly cooked steak every time. With just a few simple ingredients and a cast iron skillet, you can achieve restaurant-quality results at home!
Ingredients
- 2 bone-in ribeye steaks (1 1/4 pounds each, at least 1-inch thick)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons avocado oil
- 4 tablespoons unsalted butter
- 2 sprigs fresh rosemary
- 4 cloves garlic, peeled and smashed
Instructions
- Prepare the Steaks: Remove the steaks from the refrigerator 30-45 minutes before cooking to allow them to come to room temperature.
- Season Well: Pat the steaks dry with paper towels. Generously season all sides with salt and black pepper, pressing the seasoning into the meat.
- Preheat the Skillet: Heat a large cast iron skillet over medium-high heat until hot. Add avocado oil and let it heat until shimmering.
- Sear the Steaks:
- Place the steaks in the hot skillet and cook for 4-5 minutes without moving them until a deep brown crust forms.
- Flip the steaks and immediately add butter, garlic, and rosemary to the skillet.
- Continue cooking for 3-5 minutes, while basting the steaks with the melted butter using a spoon.
- Check the Temperature: Use an instant-read thermometer to check doneness:
- Medium-Rare: 125°F
- Medium: 135°F
- The steaks will continue to cook slightly as they rest.
- Rest the Steak: Remove from the skillet and let rest for 10 minutes before slicing against the grain.
- Serve & Enjoy!
Notes
- Use a meat thermometer for precise cooking.
- Letting the steak rest ensures juices stay inside for maximum tenderness.
- Pair with roasted vegetables, mashed potatoes, or a fresh salad for a complete meal.
Nutrition
- Serving Size: 1 steak
- Calories: 680
- Sugar: 0g
- Sodium: 450mg
- Fat: 52g
- Saturated Fat: 20g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 50g
- Cholesterol: 180mg