Cast Iron Skillet Steak
Updated Feb 03, 2026
Cook the best steak every single time in your cast iron skillet. Cooked with garlic, butter, and fresh herbs, perfect med-rare in 8 minutes!
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Cast Iron Skillet Steak is my fav stovetop method!
Grilling will always be my first choice for steak, but when that’s not an option, cast iron is next in line. It’s the method I trust to get a good sear and still keep the inside juicy without overcomplicating things. This cast iron steak recipe is all about heat, timing, and not messing with the steak once it hits the pan. A hot skillet, a simple seasoning, and a butter baste with garlic and herbs do all the work. I like that it feels controlled in a way grilling sometimes isn’t, especially when I’m cooking indoors. This cast iron steak is my go-to when I want steakhouse results without stepping outside or firing up anything extra.
Happy Cooking!
– Yumna
Cast Iron Skillet Steak Ingredients
- Steak: I like to use Ribeye or New York Strip steaks in cast iron. For best results, they should be about 1 to 1 ½ inches in thickness.
- Oil: I like to use avocado oil when cooking steak in a cast-iron skillet, but other high-heat oils work well, too.
- 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. This helps the flavor come out quickly.
How to Make Cast Iron Skillet Steak
Cast Iron Skillet Steak Recipe
Video
Ingredients
- 2 (12-ounce) 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
Instructions
- 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.
Equipment
Notes
- My Top Tips: Make sure the steak comes to room temperature before cooking. This will take about 20-30 minutes and allows the steak to cook evenly on the inside and outside.
- Storage: Let the steak cool completely, then store it in an airtight container. It will keep in the fridge for up to 3 days. Reheat gently in a skillet over low heat or enjoy cold, sliced over a steak salad.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- 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.
Serving Ideas
- Side salads: Zucchini Salad, Simple Green Salad, Classic Caesar Salad
- Starches: Baked Potato Wedges, Baked Potato, Greek Yogurt Mashed Potatoes
- Veggies: Roasted Vegetables, Sauteed Broccoli, Air Fryer Cauliflower
FAQs
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.
Comments
Yum!
So glad you liked it, Craig!
Made this, better than restaurant quality! Thank you so much!
Amazing!! I’m so happy to hear that!
I come back to this recipe every single time I make steak! Such a good method. Very important part in the tips section to let your steak rest for a few minutes before serving.
So happy you love the recipe and find my tips section helpful!! Thank you, Rebekah!
I made this and it was yummy ๐
Yay! So happy you liked it!!
I’m gonna try this later
I hope you enjoy it!!
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