I love steak, plain and simple. So I’m always looking for new-and-improved ways of making it. Lately, I’ve been loving air fryer steak and sous vide steak. And I figured since I’ve had luck with my cast iron recipes, why not use it for making steak?
Why this recipe works
This cast iron skillet steak recipe is foolproof and great if you’re on a time crunch with no grilling needed. Just like my cast iron chicken breasts or cast iron salmon, It takes no more than 15 minutes to make! Whether you’re new to cooking steak or do it all the time, this yields the most perfectly cooked meat.
It’s fast! Like pan seared steak, there’s no marinating or preheating required. Just pan-fry the steak, let it rest, and serve! It’s versatile. Like hanger steak or ribeye steak, you can use any combination of seasonings that you want. There are no rules. It pairs well with everything. Seared steak pairs beautifully with everything from mashed potatoes to sautéed asparagus and honeynut squash, making it a great, fuss-free weeknight dinner. You get a nice crust. The benefits of using cast iron are that you get a crisp exterior while properly cooking the interior.
Ingredients needed
The ingredient list for this cast iron steak recipe is simple since it’s the preparation of the steak that shines. Here’s what you’ll need:
Steak. A thick-cut steak such as a ribeye or New York strip is best for cooking in a cast iron skillet because it can withstand the high heat of the skillet and develop a gorgeous crust, while remaining juicy and tender in the middle. Avoid lean cuts like flank steak or skirt steak, as they are prone to drying out. Butter. Preferably unsalted butter for searing the steaks. Olive oil. For rubbing on the steaks prior to searing. Don’t swap it for extra virgin olive oil, as this has a lower smoke point. Kosher salt and black pepper. For seasoning the steaks.
Find the printable recipe with measurements below.
How to cook steak in a cast iron skillet
Cast iron cooking one of the easiest and quickest cooking methods for steak. Plan on allowing 20 minutes to bring the steaks to room temperature. Step 1- Season the steaks. Bring the steaks to room temperature, then rub the olive oil all over the steaks using either a silicone basting brush or your hands. Then, generously season the steaks with salt and black pepper. Step 2- Cook the steaks. Place your cast iron skillet on the stovetop, set to medium-high heat, and add the butter. Once the butter has fully melted, add the steaks and cook them for 4-5 minutes per side or until they reach your desired level of doneness. Step 3- Let the steaks rest, then slice and serve. Let the beef rest for 5 minutes before slicing and serving. Then, serve the steaks with a drizzle of the pan juices.
Recipe tips and variations
Pat dry the steaks. My #1 tip when cooking steaks with minimal seasonings. Pat them dry so there is no moisture. This, in turn, will yield a gorgeous crust that holds all the spices. Don’t skip the resting. Like with bavette steak, this essential step helps to lock in the juices and keep the steak moist and tender. Preheat the cast iron. For several minutes before adding the steaks to help make sure they cook quickly and evenly. Use a high smoke point oil. Oils such as canola or avocado oil have high smoke points, which prevents them from burning the steak. Add fresh herbs. Rosemary, sage, parsley, and thyme are some of the best herbs to pair with steak. Cook the fresh herbs in melted butter in the cast iron for 1-2 minutes after you remove the steaks. Make a compound butter. Combine butter with salt, fresh herbs, and garlic. Store in an airtight container and add a spoonful to the cooked steak before serving.
Frequently asked questions
More delicious steak recipes to try
Arrachera– Mexican-style skirt steak with the most amazing spice coating. Denver steak– Affordable, easy to find, and always juicy. New York strip steak– I make this for special occasions. Round steak– Not just for roasting, this steak is super flavorful.
Depending on your preferred level of doneness, you’ll want to look for an internal temperature, which you can check using an instant-read thermometer.
Rare– 120ºF Medium rare– 130ºF Medium– 135ºF Medium-well done– 140ºF Well done– 150ºF
Remember that the steaks will continue to cook with residual heat as they rest, so remove them from the heat when they are just a couple of degrees below your preferred temperature. To reheat: The best way to reheat leftover steak is in the oven. Set it to 275ºF and reheat until the internal temperature of the steak is 130ºF degrees. To freeze: Freeze the cooked and cooled steak in a sealed container or ziplock bag and eat within 6 months. Cooked and cooled steak makes fabulous leftovers! Add them to a torta, steak quesadilla, or over a steak salad.
