Cooking steak in cast iron is an innovative way to produce thick, juicy steaks. Our cast iron steak recipe uses ribeye steak seasoned with a little homemade steak seasoning, seared and cooked in a hot cast iron skillet with garlic butter and herbs.
Hello steak lovers! If you don’t sear your steak in a cast iron skillet, you’re missing out. This method leaves you with a thick brown skin and juicy, tender meat inside.
In addition, it is recommended to cook steaks in herb butter. It’s super easy to make and adds depth to your steak.
We love using ribeye steak. It’s a thick piece of beef with a bit of marbling, as a little more fat gives it more flavor. The second choice of beef in this recipe is NY Strip.
If you’re curious about other types of steaks that can be used with this method, check out some of the steaks we recommend below.
Ribeye Steak New York Strip Sirloin Steak Flank (See Grilled Flank Steak Recipe) Skirt Skirt Steak T-Bone Steak Tri-Tip Steak Filet Mignon Porterhouse
Don’t sear a cold steak. Remove the steak from the refrigerator at least 20 to 30 minutes before grilling to allow it to come to room temperature. Do not overcook. When in doubt, keep an eye on the internal temperature of the steak. While we’re grilling our steaks, we always like to have a meat thermometer on hand so we can sear it to the perfect temperature. Let it rest: Always let the steak rest after it’s done cooking so it can continue cooking an additional 5°F. Resting the meat will make your steak much juicier.
Steak preferences vary from person to person. We love medium-rare steaks, but check the internal temperature of your steak as it nears doneness.
Keep in mind that as the steak rests after cooking, its internal temperature will continue to rise by about 5°F.
Try it!
Thermoworks Thermapen
We swear by using a meat thermometer when cooking meat. Thermapen is your go-to meat thermometer that works every time.
Why butter and oil?
We tested this recipe with both butter and oil, and butter won us over again and again. The flavor is much better than oil, plus it browns the butter, so you know how we feel about brown butter.
Cast iron skillet steak…
PS: I love using leftover steak from this recipe for steak salad!
Add all steak seasoning ingredients to a jar or small bowl and mix.
Season steak on both sides with 1 tablespoon steak seasoning. Massage the seasoning into the steak, making sure it’s completely coated. Let the steak stand at room temperature for 30 minutes to 1 hour.
While the steak is resting, add the butter, thyme, and garlic to the bowl and mix with a fork or spoon until combined. Let’s set it aside.
Heat a large cast iron skillet over high heat and let sit until the skillet is very hot, about 5 minutes. Add olive oil to the frying pan.
Once hot, sear the steak for 3 minutes. Flip the steak and immediately add half of the butter mixture to the skillet. The butter should melt quickly. Carefully begin pouring the melted butter over the steak as it cooks for an additional 3 to 5 minutes, depending on how done you like your steak.
Remove steak and let rest for 15 minutes before serving.
Wipe out the cast iron skillet and repeat steps 1-5 for the second steak.
Ribeye Thickness: Our steaks were about 1-1.5 inches thick. If you use thicker or thinner steaks, you may need to adjust the timing. We highly recommend using freshly ground black pepper in this recipe. You can grind it with a pepper grinder or mortar and pestle. You can also replace the ribeye with New York strip. Be careful not to sear cold steaks. It is important to bring it back to room temperature.
internal temperature of steak
135°F – rare
140°F – medium rare
150°F – Medium
165°F – Good job
calorie: 415 kcal, carbohydrates: 4 g, protein: twenty three g, fat: 35 g, fiber: 1 g, sugar: 1 g
Nutritional information is automatically calculated and should only be used as a rough guide.
