Go Back
Steak in Cast Iron Skillet

Cast Iron Steak Recipe

Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Calories: 720
Ingredients Method Notes

Ingredients
  

  • 2 (8 to 10 oz) boneless ribeye or strip steaks, about 1 inch thick
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 1 tbsp avocado or canola oil
  • 2 tbsp unsalted butter
  • 3 garlic cloves, smashed
  • 1 sprig fresh rosemary (optional)

Method
 

  1. Pat steaks dry and season all sides with salt and pepper. Let sit at room temperature for 30 minutes.
  2. Heat a cast iron skillet over high heat for 3 minutes. Add oil, then sear steaks for about 4 minutes, until they release easily and show a dark crust.
  3. Flip steaks, then add butter, garlic, and rosemary to the pan.
  4. Tilt the pan and spoon butter over steaks for 1 to 2 minutes, basting constantly. Pull at 125°F for medium-rare.
  5. Rest on a cutting board for 5 minutes, slice against the grain, and spoon any pan juices over the top.

Notes

The 30-minute rest at room temperature is not counted in the prep time, but it’s essential for even cooking. For medium, cook to 130–135°F before resting. An instant-read thermometer takes the guesswork out of doneness.