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When you want to impress, this cast iron skillet steak recipe will not let you down! Perfect for date night or a special occasion, this steak turns out perfectly every single time. Seasoned with garlic and fresh herbs, this stovetop steak is easy and extra tasty.
Ingredients for cooking steak
- Steak: We like to use Ribeye or New York Strip steaks for this cooking method. For best results, they should be about 1 to 1 ½ inch in thickness.
- Oil: We like to use avocado oil to cook the steak, but other high heat oils like vegetable or canola will work well.
- Salt and pepper: To season the steaks.
- Butter: Once the steaks are seared, butter is added to the skillet and it adds a delicious richness and helps to brown the beef.
- Fresh herbs: Add in some fresh sprigs of rosemary or thyme for added flavor.
- Garlic: Smash the garlic cloves before adding to the skillet for a hint of flavor.
How to cook steak in skillet
- Pat the steaks dry.
- Season with salt and pepper and place in a hot skillet.
- Sear the steaks on each side.
- Add the butter, garlic and herbs to the skillet.
- Spoon the melted butter over the top of the steaks until cooked to your doneness.
Tips for cooking steak
- Make sure the steak comes to room temperature. This will take about 20-30 minutes and allows the steak to cook evenly on the inside and outside.
- Cook the steak on its sides if it’s a thick piece. This helps to render the white fat that can be on the edge of some steak cuts and sears the edges for more flavor.
- Make sure that the oil is hot before adding the steaks to the skillet. It should be shimmering when you add them in. If the oil is not hot enough, the steaks won’t sear properly.
- Allow the steaks to rest after cooking. Remove them from the skillet and loosley cover them with foil for at least 5 minutes. This will allow the fats to redistribute so that you have an extra juice steak.
Frequently asked questions
For the best results, use an instant read thermometer to check when your steaks are cooked to your liking. As the steaks rest, they will continue to rise in temperature.
Medium rare: Take the steaks out when they hit 130F to rise to 135F
Medium well: Take the steaks out when they hit 145F to rise to 150F
Well done: Take the steaks out when they hit 155F to rise to 160F
For this recipe, a cut that is around 1 to 1 ½ inches in thickness works best. Thicker cut steaks would need to be seared in the skillet and then finished off in the oven to cook through. Thinner steaks like skirt can be used and would require less cooking time.
This cast iron skillet steak is great to serve with potato, veggies and salad sides. Try it with:
Oven Baked French Fries
Green Beans with Almonds
Avocado Caprese Salad
Twice Baked Sweet Potatoes
Air Fryer Vegetables
Cheesy Gouda Scalloped Potatoes
This cast iron skillet steak recipe cooks perfect results every single time. It’s so easy to cook exactly to your liking, and it’s a great go to dinner recipe if you are looking to impress!
More dinner recipes:
- Spinach and Feta Stuffed Chicken
- Baked Feta Salmon
- Easy Beef Stew
- Lemon Parsley Baked Cod
- Roasted Chicken with Garlic & Herbs
If you try this healthy-ish feel good Cast Iron Skillet Steak recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Cast Iron Skillet Steak
- 2 Ribeye or New York Strip steaks about 1- 1 ½ in thickness
- 1 tablespoon avocado oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons unsalted butter
- 2 sprigs fresh rosemary or thyme
- 2-4 garlic cloves smashed
- Allow the steaks to come to room temperature for 30 minutes. Then pat them dry with a paper towel and season with salt and pepper.
- Heat avocado oil in a cast iron skillet over medium-high heat until it’s shimmering.
- Place the steaks in the skillet and cook for 4 minutes on one side without touching. Use tongs to flip the steaks and cook for 4 more minutes on the other side.
- Reduce heat to medium-low, add butter, garlic and rosemary or thyme sprigs. Once the butter melts, tilt the skillet and spoon the butter over the steaks repeatedly until the steaks reach desired doneness, keeping in mind that the temperature will continue to rise about 5 degrees after you remove from heat and the steaks rest.
- Transfer the steaks to a plate or cutting board, and allow them to rest for 5 minutes before slicing or serving. Serve with the melted butter, garlic and rosemary from the skillet.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Oh my goodness these were fabulous! I would have loved to had taken a picture. But it was a very fast meal and we were starving 🤣 so good, I would recommend this to anyone who likes using cast iron.
Thank you so much, Donna! So glad to hear that you liked the cast iron steak!
Will be trying this recipe soon! One question, is marinating the steaks before hand not needed? I assume just the salt and pepper after dabbing is the only before hand seasoning??
I can’t wait to try this!
Hi Tori, great question! No, you do not have to marinate the steaks, although you can if you want to! I like simple for steak, personally. Hope you enjoy!
This method is absolutely & ridiculously insane!
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