Cooking steak in cast iron is a game-changer for thick and juicy steak. Our cast iron steak recipe Ribeye steak is used with a little seasoning added Homemade Steak Seasoning And then seared and cooked in garlic butter and herbs in a hot cast iron pan.
Hello, steak lovers! If you’re not cooking your steak in a cast iron skillet, you’re missing out! This method gives you a thick, brown crust and juicy tender meat on the inside.
Also, we recommend cooking your steak in herb butter which is very easy to make and adds so much depth to your steak.
We like to use ribeye steak – a thick cut of beef with a little marbling because a little extra fat adds a lot to the flavor. Our second choice of beef for this recipe would be NY Strip!
If you’re wondering what other types of steak you can use for this method, check out some of the steaks we recommend below.
- rib eye steak
- new york strip
- sirloin steak
- Flank (check out our Grilled Flank Steak Recipe,
- pieces of meat
- T-Bone steak
- Tri-Tip Steak
- Filets Mignon
- restaurant
- Don’t fillet a cold steak: Be sure to remove the steak from the refrigerator at least 20-30 minutes before roasting to bring the steak to room temperature.
- Do not overcook: When in doubt, keep an eye on the internal temperature of your steak. We like to have a meat thermometer on hand at all times when cooking steak to ensure we cook it to the right temperature.
- Let it rest: Always rest your steak after you’re done grilling so it can continue cooking 5ºF more. Resting your meat also helps make your steak extra juicy.
Everyone is different when it comes to how they like their steak. We’re big fans of medium-rare steak, but check the internal temperature of your steak when it’s almost done.
Remember, as your steak rests after cooking, the internal temperature will continue to rise by about 5ºF.
try it!
Thermoworks Thermapen
We swear by using a meat thermometer when cooking any cut of meat. thermapen This is our favorite meat thermometer that works every time.
Why butter vs oil?
We tested this recipe with both butter and oil and butter won us over time and again. It tastes much better than oil, plus the butter turns brown and you know how we feel about brown butter.
Serve your Cast Iron Skillet Steak with…
PS: We love using leftover steak in this recipe Steak Salad!
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Add all the ingredients for the steak seasoning to a jar or small bowl and mix.
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Add 1 tablespoon steak seasoning to both sides of steak. Massage the spices into the steaks and make sure they are completely coated. Let the steak rest at room temperature for 30 minutes – 1 hour.
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While the steak is resting, add the butter, thyme and garlic to a bowl and mix with a fork or spoon until mixed. Cancel.
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Heat a large cast iron skillet over high heat and allow the pan to get very hot, about 5 minutes. Add olive oil to the pan.
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When hot, sear the steak for 3 minutes. Flip the steaks and then immediately place half of the butter mixture in the pan. The butter should melt immediately. Begin to carefully spoon the melted butter over the steak as it sears for another 3-5 minutes depending on the steak’s desired doneness.
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Remove the steak and let it rest for 15 minutes before serving.
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Wipe out the cast iron pan and repeat steps 1-5 for the other steak.
- Ribeye thickness: Our steak was about 1 – 1.5 inches thick. If you use thicker or thinner steak, you will need to adjust the time.
- We highly recommend using freshly ground black pepper for this recipe. You can crack it in a pepper grinder or mortar and pestle.
- You can replace the ribeye with New York strip.
- Make sure the cold steak does not get stuck. It is important to bring it to room temperature.
- internal steak temperature
- 135ºF – rare
- 140ºF – medium rare
- 150ºF – medium
- 165ºF – well done
Calories: 415 kilo calorie, Carbohydrates: 4 Yes, Protein: 23 Yes, thick: 35 Yes, Fiber: 1 Yes, Sugar: 1 Yes
Nutrition information is calculated automatically, so it should be used as an estimate only.
