Cast Iron Skillet Steak

Cast Iron Skillet Steak is steak lightly seasoned and seared in hot oil, then basted with butter, garlic, and fresh thyme. I highly recommend this method for cooking ribeyes, New York strips, or filet mignon.

Ingredient Notes and Substitutions

See the recipe card below for the complete list of ingredients.

• Steak: Ribeye, T-bone, flat iron, New York strip steaks, filet mignon, or petite shoulder.
• Oil: Use a high-smoke-point oil, such as avocado, vegetable, canola, or peanut oil.
• Butter: Unsalted or salted.
• Fresh garlic: This recipe has less than a handful of ingredients, so use fresh sliced garlic. A little bite of garlic is delicious with the steak.
• Fresh herbs: Thyme, rosemary, sage, or parsley.

How To Cook A Steak In A Cast Iron Skillet

This is a summary; for the complete list of ingredients and instructions, see the recipe card below.

1. Remove the steaks from the refrigerator about 45 minutes before cooking to bring them to room temperature.
2. Pat the steaks dry with a paper towel and generously season the them with salt and pepper.
3. Heat a cast iron skillet over high heat until very hot. Carefully add the oil and swirl to coat the pan. The oil will shimmer when it is hot and ready.
4. Add the steaks and cook undisturbed for about 3 minutes. Flip and cook for about 3-4 minutes.
5. Turn the heat off and add the butter and garlic to the skillet. Swirl to keep the butter and garlic from burning.
6. Add the fresh herbs to the steaks or the skillet. Baste the steaks with the butter, pouring it right over the fresh herbs.
7. Loosely cover the steak with an aluminum foil tent and rest for 5 minutes.

Culinary Tips For Success

• Don’t skip bringing the steaks to room temperature; it helps the steak cook more evenly.
• Pat the steaks dry so the beef sears.
• Get that cast iron very hot. Heat for about 5 minutes, then add a high-smoke-point oil and heat until it shimmers.
• Sear the steaks undisturbed for 3-4 minutes each side. Resist the urge to lift them or move them.
• Don’t add the butter or garlic too soon, or they might burn and taste bitter.
• Baste the steak with the butter as it melts and the garlic lightly browns. Serve the steak with a little of the melted garlic butter on top.
• Rest the steaks, loosely tented with aluminum foil, for about 5 minutes before serving.
• My daughter says for the ultimate seared steak use tallow. Tallow is rendered animal fat. She and my son-in-law swear by it.

How Do You Like Your Steak Cooked

This recipe works best for rare to medium-rare. The best way to check the doneness you want is with a meat thermometer. For medium-well to well-done, finish cooking the steak at 425° for 5-10 minutes.

• Rare – 125˚F
• Medium Rare – 135˚F
• Medium – 145˚F
• Medium Well – 150˚F
• Well Done – 160˚F

More Steak Recipes

• Crock Pot Cube Steak
• Skirt Steak Marinade
• Grilled Flank Steak
• Swiss Steak
• Round Steak and Gravy
• Steak and Eggs

https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf