Sizzling Cast Iron Steak with Herbed Butter
Elevate your dinner game with this cast iron steak recipe! Often reserved for special occasions or nights out, I’m here to show you that cast iron steak is weeknight-worthy at home. My recipe features a ribeye steak seasoned with homemade steak seasoning that’s seared in a cast iron skillet and cooked with an aromatic herb butter. Perfect for beginners, this thick and juicy steak comes out perfect every time.
My favorite way to cook steak is using a simple cast iron pan. Yes, I prefer this even more than grilled steak!
Cast iron skillets get very hot (essential for a good sear) and heat very evenly (keeps the inside tender). This creates a steak with an impressively crusty, seared outside and insanely juicy inside. And, it’s cooked in an herb butter that adds incredible depth of flavor to each bite. If you’ve never cooked steak in a cast iron skillet before, let this be your motivation to give it a try!
“We use this recipe ALL the time! A great, fool-proof recipe for a perfectly cooked cast iron steak, every time.” – Courtney
“I used this recipe today for a date night dinner, and it was fantastic. Thanks for the delicious recipe!” – Jake
Choosing the Right Steak
Selecting the best cut for cast iron steak can be intimidating – there are so many to choose from!
Other kinds of steak that work well for this cast iron skillet method are:
How to Prep It for Searing
Guide to cooking temperature and time
When in doubt, keep an eye on the internal temperature of the steak. I like to keep a meat thermometer on hand at all times while searing a steak to make sure it cooks to the desired temperature.
Here is a temperature guide to cooking steak:
Always let the steak rest before enjoying – the internal temperature will continue to raise around 5ºF and it makes it even more juicy.
Try it!
Thermoworks Thermapen
I never cook pork chopsor really any meat grilling recipeswithout a good meat thermometer. It takes the guesswork out of grilling and ensures perfectly cooked chops every time. My favorite is the Thermapen from ThermoWorks. It’s fast and accurate for checking internal temperatures.
How to Make This Cast Iron Steak Recipe
Here’s a brief overview of the process for cooking steak in a cast iron skillet (you’ll find the full instructions included in the recipe card at the bottom of this post):
- Make the steak seasoning. Combine all seasoning ingredients together in a small bowl.
- Pat the steaks dry + season. Remove the steaks from the refrigerator and use a paper towel to gently blot any moisture out of the steaks. Use your hands to massage the seasoning into both sides of each steak.
- Let the steaks rest at room temperature. This step is essential to ensure a perfect sear – aim for 30-60 minutes for the steaks to warm up a bit.
- Make the garlic herb butter. Combine the softened butter, garlic, and thyme in a small bowl.
- Heat the skillet. When the steaks are at room temperature, heat the cast iron skillet on the stovetop over high heat for about 5 minutes. This time allows the skillet to become extremely hot – important for proper cooking. Add the olive oil.
- Sear the steaks (one at a time). Start with 3 minutes on one side, then flip and sear for another 3-5 minutes. Immediately add half of the butter mixture to the skillet (the butter should melt instantly). Carefully spoon the melted butter over the steak as it continues to cook until the desired doneness is reached.
- Wipe out the skillet and repeat with the second steak.
- Let the steaks rest. Once cooked, let the steaks rest for 15 minutes before serving.
Pro Tips for the Perfect Sear
A few of my tried-and-true tips for guaranteeing a perfect crusty sear every time:
- Don’t sear a cold steak! Make sure it comes to room temperature before cooking.
- Make sure both sides of each steak are really well coated with seasoning.
- Heat the skillet for at least 5 minutes so it gets super hot before adding the steak.
- Use a skillet that gives the steak enough room – it shouldn’t be crammed in a tiny skillet.
- Add the butter immediately after flipping the steak and continue to spoon the melted butter over the steak while it finishes cooking.
Sides That Pair Well
You can’t go wrong with any green veggie and potato combination! Cast iron steaks taste great paired with:
Store leftover steak in an airtight container in the refrigerator for 3-4 days. When ready to enjoy, reheat in a skillet over low heat or in the oven at 250ºF until warmed through, then quickly sear for a fresh crust. Avoid microwaving, as it can dry out the steak and ruin that tender texture.
FAQ
I tested this recipe with butter and oil and butter won, hands-down. You’ll still use olive oil for the initial sear, but then baste the steaks with herb butter. The flavor is so much richer, plus you can’t beat the extra browned butter bits!
While the skillet is still warm, carefully use a paper towel to wipe out any excess oil or bits stuck on the pan. Rinse under hot water and use a scrub brush (not metal) or gentle scrub pad to clean. Avoid using soap if at all possible – if you do need to use soap, use a tiny bit and rinse the pan really well so it doesn’t pick up the soap scent. Dry immediately with a clean kitchen towel.
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Add the steak seasoning ingredients into a jar or small bowl and mix well.
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Remove the steaks from the refrigerator and use a paper towel to blot both sides of each steak dry.
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Season both sides of the steaks, using about 1 tablespoon of steak seasoning per side. Use your hands to massage the seasoning into the steaks, making sure they are completely coated.
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Place the seasoned steaks on a plate and let rest at room temperature for 30 minutes – 1 hour before cooking.
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While the steaks rest, make the garlic herb butter. Mix the butter, thyme, and garlic in a small bowl. Set aside.
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After the steaks are done resting, heat a large cast iron skillet over high heat on the stovetop for about 5 minutes, or until extremely hot.
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Add 1 tablespoon of olive oil to the skillet.
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Once hot (working 1 steak at a time), place the steak in the skillet and sear for 3 minutes. Flip and sear for another 3-5 minutes. Immediately add half of the butter mixture to the skillet (the butter should melt instantly). Carefully spoon the melted butter over the steak as it continues to cook until the desired doneness is reached.
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Transfer the steak to a clean plate or cutting board and let it rest for 15 minutes before serving.
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Wipe the cast iron skillet out and repeat steps 7-9 for the second steak.
- The steaks I used when testing this recipe were about 1-1.5 inches thick. If your steak is thinner (less cook time) or thicker (more cook time), adjust the cook time accordingly.
- Instead of a ribeye steak, use a NY strip.
- Never sear a cold steak – make sure to allow enough time to bring the steak to room temperature.
- Internal steak temperatures: 135ºF – rare 140ºF – medium rare, 150ºF – medium, 165ºF – well-done
[adthrive-in-post-video-player video-id=”q3IpXiab” upload-date=”2023-01-26T00:00:00.000Z” name=”Cast Iron Steak” description=”This cast iron steak is perfectly seasoned with our amazing homemade steak seasoning, and seared to perfection in a cast iron skillet. Enjoy!”]
Calories: 415 kcal, Carbohydrates: 4 g, Protein: 23 g, Fat: 35 g, Fiber: 1 g, Sugar: 1 g
Nutrition information is automatically calculated, so should only be used as an approximation.
