There’s nothing quite like a perfectly seared steak made in a cast iron skillet. Tender on the inside, beautifully crusted on the outside, and infused with buttery garlic-herb flavor—this recipe delivers steakhouse quality right from your own kitchen. Cast iron skillets heat evenly, handle high temperatures, and lock in flavor, making them the ideal tool for creating a restaurant-worthy steak without the fuss. Whether you're new to cast iron cooking or a seasoned pro, this recipe will guide you to a juicy, tender, and deeply flavorful steak every time.
Prep & Cook Time
- Prep Time: 10 mins
- Cook Time: 8–12 mins
- Rest Time: 5–10 mins
- Total Time: 25–30 mins
- Servings: 2
- Yield: 2 seared steaks
Ingredients
- 2 ribeye or New York strip steaks, 1–1.5 inches thick
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons avocado oil (or other high-smoke-point oil)
- 2 tablespoons unsalted butter
- 3 garlic cloves, smashed
- 2–3 sprigs fresh rosemary or thyme
Optional Enhancements:
- ½ teaspoon garlic powder or onion powder
- 1–2 teaspoons steak seasoning blend
- Flaky sea salt for finishing
Directions
- Prepare the Steaks
Remove steaks from the refrigerator and allow them to sit at room temperature for 30–60 minutes. Pat dry thoroughly with paper towels. Season generously on both sides with salt and pepper. A dry steak produces the best crust. - Heat the Skillet
Place a cast iron skillet over high heat and allow it to get extremely hot—this may take 3–5 minutes. A properly heated skillet is key to achieving a deep, flavorful sear. - Sear the Steaks
Add the oil to the hot skillet. Carefully place the steaks in the pan. Do not move them for 2–3 minutes to ensure a strong crust forms. Flip and sear the other side for another 2–3 minutes. - Butter Baste
Reduce the heat to medium. Add butter, smashed garlic, and fresh herbs to the skillet. As the butter melts, tilt the pan slightly and spoon the melted butter over the steaks repeatedly for 1–2 minutes. This enriches flavor and helps cook the steak evenly. - Check for Doneness
Use a meat thermometer for accuracy:If your steaks are thick and need additional cooking, transfer the skillet to a 400°F oven for 3–6 minutes.- Rare: 125°F
- Medium Rare: 130–135°F
- Medium: 140–145°F
- Medium Well: 150–155°F
- Rest the Steaks
Transfer steaks to a cutting board and let rest 5–10 minutes before slicing. Resting distributes juices evenly and prevents dryness.
Tip: For the best presentation and tenderness, always slice against the grain.
Nutrition Facts (per serving) — Estimated values
- Calories: 510
- Protein: 37g
- Carbohydrates: 1g
- Fat: 40g
- Saturated Fat: 17g
- Cholesterol: 125mg
- Sodium: 560mg
- Fiber: 0g
- Sugar: 0g
(Values will vary based on steak cut and seasoning.)
Pro-Tip:
If you’ve never cooked with a cast iron skillet —or you’re still using an older pan that doesn’t heat evenly—now is the perfect time to upgrade. A high-quality cast iron skillet is the secret behind that unmistakable steakhouse crust, thanks to its ability to retain intense heat and sear meat beautifully. It’s also incredibly versatile, lasting for decades with proper care. Investing in a good cast iron skillet will instantly elevate not only this Cast Iron Skillet Steak Recipe but countless other dishes you’ll make in the future. Ready to level up your cookware? Click the button below to explore top-rated cast iron skillets on Amazon.
Conclusion
A cast iron skillet transforms a simple steak into a rich, restaurant-quality dish with minimal effort. The sizzling high heat builds a flavorful crust, while the butter, herbs, and garlic infuse every bite with savory depth. Whether you're preparing a romantic dinner, a quick weeknight meal, or a special occasion feast, this Cast Iron Skillet Steak Recipe is a foolproof way to impress your guests—or yourself! Serve it with mashed potatoes, roasted vegetables, or a crisp salad for a complete, satisfying meal. Enjoy every juicy bite!
