Cast Iron Skillet Steak

5 from 4221 votes

Cook the perfect steak every single time in your cast iron skillet. Cooked with garlic, butter and fresh herbs, it's easy and impressive!

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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.

Steak cooked in cast iron skillet with rosemary and garlic
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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.
Ingredients to make the recipe

How to cook steak in skillet

  1. Pat the steaks dry.
  2. Season with salt and pepper and place in a hot skillet.
  3. Sear the steaks on each side.
  4. Add the butter, garlic and herbs to the skillet.
  • Spoon the melted butter over the top of the steaks until cooked to your doneness.
Spoon basting the steak in the skillet

Tips for cooking steak

  1. 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.
  2. 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.
  3. 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.
  4. 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

What temperature should the steaks be when cooked?

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

What’s the best steak to cook n a skillet?

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.

What do you serve steak with?

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

Plate of cast iron steak with oven baked fries

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:

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Cast Iron Skillet Steak

Cook the perfect steak every single time in your cast iron skillet. Cooked with garlic, butter and fresh herbs, it's easy and impressive!
5 from 4221 votes
Servings 2 servings
Calories 638
Prep Time 5 minutes
Cook Time 10 minutes
0 minutes
Total Time 15 minutes
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  • 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.


Tip: Let the steak come to room temperature before seasoning and cooking.
Tip: Let the oil in the skillet get hot before adding the steaks.
Tip: Let the steaks rest for 5 minutes before slicing and serving.


Calories: 638kcal, Carbohydrates: 1g, Protein: 46g, Fat: 50g, Saturated Fat: 22g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 23g, Trans Fat: 1g, Cholesterol: 168mg, Sodium: 701mg, Potassium: 625mg, Fiber: 1g, Sugar: 1g, Vitamin A: 389IU, Vitamin C: 1mg, Calcium: 27mg, Iron: 4mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Main Course
5 from 4221 votes (4,194 ratings without comment)

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Recipe Rating


  1. Julia Russ says:

    AMAZING!! Super easy to do and came out perfectly. It was my first time cooking steak. I did it for a date night and my boyfriend said it was one of the best steaks he’s ever had.

    1. Yumna J. says:

      Aww, that’s awesome!! So happy the recipe helped and that your boyfriend loved the steak!

  2. Kristin says:

    Exquisite! Absolutely blown away. I will never cook a steak any other way. I can’t thank you enough!

    1. Yumna J. says:

      Yay! That’s amazing, so happy you liked it!!

  3. Amy says:

    Turned out 😃 great! I also sprinkled some Montreal steak seasoning on it and used Sweet and salty butter instead of unsalted butter.

    1. Yumna J. says:

      Yum, your tweaks sound so good!! So happy you enjoyed the recipe, thank you for sharing!

  4. Joel Embry says:

    On medium-high it burned, even on medium. I think I would half the cooking time up front to 2 minutes, then finish a little longer at a lower temperature or else the herbs are over-cooked. It was dry after cooking that long.

    1. Yumna J. says:

      So sorry it didn’t work out well for you, Joel. I really appreciate the feedback though, thank you!


    One of the best steak recipes I had. A little too well done for me, but even at that it was superior. Will know to adjust next time.

  6. Janine davide says:

    Great recipe.

    1. Yumna says:

      Thanks so much!

  7. Sharon says:

    This recipe is a keeper! I live in a condo where I cannot have a grill and this is better than grilled! Followed exactly and it was perfect!

    1. Yumna says:

      So glad you enjoyed it!

  8. pam rowland says:

    I defrosted a sirloin steak for tonight. Can I use your recipe for this cut?

    1. Yumna says:

      Yes, that should work well!

  9. Cat says:

    This was so easy & turned out fantastic ! This cast iron skillet way is perfect for 1 or 2 steaks & great for those who don’t or can’t use the BBQ . I will make it again for sure !

    1. Yumna says:

      So happy you enjoyed it, thanks for your feedback!

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