Learn how to make a juicy, restaurant-quality Cast Iron Steak at home with simple steps. This method yields tender, perfectly seared steaks ideal for weeknight dinners, date nights, or special occasions.
This cast iron skillet steak recipe delivers excellent texture and flavor. Seasoned with fresh herbs, garlic, and butter, it elevates a simple ribeye into a standout meal.
If you enjoy cooking with a cast iron pan, try other skillet recipes like cast iron biscuits, brownies, shrimp, skillet cornbread, chicken wings, or grilled peach cobbler for complementary sides and desserts.
What’s in this post: Cast Iron Steak
- Why This Recipe Works
- Ingredients
- Variations Ideas
- How to Cook Steak in Cast Iron Skillet
- Recipe Tips
- Steak Internal Temperature
- Serving Suggestions
- Frequently Asked Questions
- More Easy Steak Recipes
- Steak in Cast Iron Skillet Recipe
Why This Recipe Works
Cooking steak can feel intimidating, but this straightforward method consistently produces flavorful results. A hot cast iron skillet creates a deep, savory crust while keeping the interior juicy. You can follow these steps whether you finish the steak on a grill, on the stovetop, or in the oven.
Ingredients
- Ribeye steaks (about 1-inch thick)
- Avocado oil (or olive/canola oil)
- Kosher salt
- Freshly ground black pepper
- Garlic cloves, minced
- Fresh rosemary, finely chopped
- Fresh thyme, finely chopped
- Unsalted butter
See the recipe card below for exact amounts and cooking times.
Variations Ideas
- Seasoning: Fresh herbs give the best flavor, but dried rosemary and thyme work in a pinch—start with about ⅓ teaspoon each. A steak seasoning blend is also fine.
- Steak cut: This method works with various cuts—New York strip, filet mignon, sirloin, or ribeye.
- Oil: Avocado oil is preferred for its high smoke point, but use olive or canola if needed.
How to Cook Steak in Cast Iron Skillet
- Step 1: Preheat the grill or stovetop to high heat. Place a cast iron skillet on the heat to preheat for 10–15 minutes.
Step 2: Remove steaks from the refrigerator and let them sit at room temperature for 30–40 minutes. Pat dry and rub both sides with avocado oil.
Step 3: In a small bowl, combine kosher salt, freshly ground black pepper, minced garlic, chopped rosemary, and thyme.
Step 4: Season both sides of the steaks evenly with the herb and garlic mixture. When the skillet is smoking hot, place the steaks in the pan and cook undisturbed for 4–6 minutes, depending on thickness and desired doneness.
Step 5: Flip the steaks, add the unsalted butter, and cook another 4–6 minutes for medium-rare to medium. Tilt the pan and baste the steaks with melted butter as they finish cooking.
- Step 6: Remove the steaks from the hot skillet and let them rest on a cutting board for at least 5 minutes to allow juices to redistribute.
- Step 7: Slice the steaks against the grain and serve immediately.
Recipe Tips
- Room temperature: Letting the steak warm up for 30–40 minutes helps it cook evenly and prevents a cold center.
- Season generously: Season both sides before cooking for the best flavor—adjust to taste.
- Thermometer: Use an instant-read thermometer to check doneness rather than relying solely on time.
Steak Internal Temperature
Insert an instant-read thermometer into the thickest part of the steak through the side for an accurate reading:
- Rare – 120°F (cool to warm red center)
- Medium Rare – 130°F (warm red center)
- Medium – 140°F (hot pink center)
- Medium Well – 150°F (mostly brown center)
- Well Done – 160°F (fully brown)
Serving Suggestions
Pair your steak with grilled or stovetop sides like baked potatoes, grilled asparagus, or bacon-wrapped corn for a satisfying meal.
- Baked potatoes cooked on the grill
- Grilled asparagus in foil
- Bacon-wrapped corn on the cob
Frequently Asked Questions
Store leftover steak in an airtight container in the refrigerator for up to 3–4 days.
Reheat gently in a low oven or briefly in the microwave; a quick pan-sear after reheating helps refresh the crust.
More Easy Steak Recipes
- Grilled teriyaki steak
- Steak kabobs
- Copycat Texas Roadhouse-style steak
- Flank steak (Blackstone or flat top)
If you try this Cast Iron Steak recipe, leave a comment or a rating — feedback is always appreciated.
Steak in Cast Iron Skillet
Ingredients
- 2 ribeye steaks, about 1-inch thick
- 2 tablespoons avocado oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 cloves garlic, minced
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- 2 tablespoons unsalted butter
Instructions
- 1. Remove steaks from the refrigerator and let sit at room temperature for 30–40 minutes.
- 2. Preheat the grill or stovetop to high. Place a cast iron skillet over the heat for 10–15 minutes until very hot.
- 3. Rub both sides of each steak with oil. Mix salt, pepper, garlic, rosemary, and thyme, then season both sides evenly.
- 4. Place steaks in the hot skillet and cook undisturbed for 4–6 minutes on the first side, depending on thickness and desired doneness.
- 5. Flip the steaks, add butter to the skillet, and cook another 4–6 minutes for medium-rare to medium, basting with melted butter as they cook.
- 6. Remove steaks from the skillet and rest on a cutting board for at least 5 minutes to let juices redistribute.
- 7. Slice against the grain and serve immediately.
Recipe Notes
– Bringing the steak to room temperature helps it cook more evenly and prevents a cold center.
Nutrition Facts
, Carbohydrates 2g
, Protein 46g
, Fat 57g