Cast Iron Steak Recipe

5 from 3 votes

Cooking steak in a cast iron skillet is a no-fail way to get a perfectly juicy steak with that medium rare inside and crusty outside. Season with a steak seasoning and then sear on high in your cast iron for 6-8 minutes, dousing it with melted butter every so often.

Prep Time2

Cook Time6

Total Time2 6

Course: Dinner

Cuisine: American

Keyword: Cast Iron Steak

Servings:

Author: Linley Hanson

Ingredients

Steak Seasoning

1 tablespoon kosher salt
1 tablespoon freshly cracked ground black pepper
1 teaspoon garlic powder
1 teaspoon light brown sugar
½ teaspoon red pepper flakes

Other Ingredients

1 tablespoon steak seasoning
2 ribeye steaks ~1.5 lbs.*
4 tablespoons unsalted butter room temperature
1 tablespoon chopped fresh thyme
2 garlic cloves minced
2 tablespoons olive oil

Instructions

Add all of the ingredients for the steak seasoning into a jar or small bowl and mix.
Season both sides of the steaks with 1 tablespoon of steak seasoning. Massage the seasoning into the steaks and be sure they are completely coated. Let the steaks sit at room temperature for 30 minutes - 1 hour.
While the steak is resting, add the butter, thyme, and garlic to a bowl and mix with a fork or spoon until combined. Set aside.
Heat a large cast iron skillet over high heat and allow the skillet to become extremely hot, for about 5 minutes. Add the olive oil to the skillet.
Once hot, sear the steak for 3 minutes. Flip the steak and then immediately place half of the butter mixture in the skillet. The butter should melt immediately. Carefully begin spooning the melted butter over the steak as it sears for 3-5 more minutes, depending on the desired doneness of the steak.
Remove the steak and let it rest for 15 minutes before serving.
Wipe the cast iron skillet out and repeat steps 1-5 for the second steak.

Video

Notes

Ribeye thickness: our steak was around 1 - 1.5 inches thick. If you use a thicker or thinner steak, you will need to adjust timing.
We highly recommend using freshly cracked black pepper for this recipe. You can crack it in a pepper grinder or a mortar and pestle.
You can replace the ribeye with a New York Strip.
Make sure not to sear a cold steak. Bringing it to room temperature is essential.
Internal Steak Temperatures
- 135ºF – rare
- 140ºF – medium rare
- 150ºF – medium
- 165ºF – well-done

Nutrition