Cast Iron Skillet Steak

Cast Iron Skillet Steak is a steak lightly seasoned and seared in hot oil, then basted with butter, garlic, and fresh thyme.

Course dinner/beef

Cuisine American

Keyword how do I cook steak in a cast iron skillet, how to cook a steak in a cast iron skillet, how to fry a steak in a cast iron skillet, how to make a steak in a cast iron skillet, steak in cast iron skillet, to cook steak in cast iron skillet

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 333kcal

Author Beth Pierce

Ingredients

2 ribeye or New York strip steaks about 1-inch thick
Salt to taste
Freshly ground black pepper to taste
1½ tablespoons vegetable oil
2 tablespoons unsalted butter
2 cloves garlic sliced
2 sprigs of fresh rosemary or thyme

Instructions

Remove the steaks from the refrigerator about 45 minutes before cooking to bring them to room temperature.
Pat the steaks dry with a paper towel and generously season the them with salt and freshly ground black pepper.
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.
Carefully add the steak to the skillet and cook undisturbed for about 3 minutes. Flip and cook for about 3-4 minutes. The searing time is for a medium-rare steak (130°F-135°F).
Turn the heat off and add the butter and garlic to the skillet. Swirl to keep the butter and garlic from burning. For medium doneness (140°F-145°F), hold the steak in the pan over low heat for a couple more minutes while basting with butter and garlic.
Add the fresh herbs to the steaks or the skillet. Baste the steaks with the butter, pouring it right over the fresh herbs.
Loosely cover the steak with an aluminum foil tent and rest for 5 minutes.

Notes

Searing time is for medium-rare steak. For medium doneness (140°F-145°F), hold the steak in the pan over low heat for a couple more minutes while basting with butter and garlic. Use an instant-read thermometer to check for doneness.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm in a 250° oven for 20-25 minutes, then sear for 1 minute on each side.

Nutrition