Cast Iron Steak (with garlic herb butter)

This cast iron steak recipe makes the most delectable meal that you can make, no matter the weather, with the help of your trusty cast iron skillet.

Cast iron is a completely underrated kitchen companion, in my humble opinion. Have you ever made a steak in one?

If not, I offer you a challenge: make this cast iron steak recipe immediately!

Ingredients

For best results, always use the freshest, highest quality ingredients you have access to.

You can use any herbs you like in this recipe. Thyme and rosemary are my personal favorites. And of course, garlic!

Tools

Note: These are Amazon affiliate links. Shopping through these rewards me with a small referral commission at no extra cost to you.

I highly recommend using a meat thermometer for this recipe. Otherwise you are just blind guessing and run the risk of overcooking or undercooking your steak.

In fact, the recipe instructions depend on this. It is well worth the investment. You can get them at WalMart, Amazon or just about any supermarket or kitchen supply store. I like the digital ones best, but I own and use both analog and digital.

You will need a cast iron skillet/ pan for this recipe. Yes, it will work with another type of pan, but the evenness and sear may not turn out near as well. Cast iron is very affordable and also widely available.

How to make cast iron steak

Making this cast iron steak recipe is very simple. Here is how I do it!

First prep and season the steaks: Make sure the steaks are at room temperature (let them sit on the counter for 30 minutes). Pat the steaks on both sides with a clean paper towel.

Then season them on both sides with salt and pepper.

Heat up a cast iron pan to medium-high heat and add the oil to the pan. Let it heat until the oil starts to ripple, about 2 to 3 minutes.

Once the oil is good and hot, then add the steaks to the hot pan. Caution: watch out for oil spatter! Kitchen tongs are the best tool I recommend to use for this step.

Cook the steaks for about 3 minutes on each side. FYI: these were about 1 and 1/4 inches thick. If using thicker steaks then cook for 4-5 minutes on each side.

Insert meat thermometer to middle of the steak to check the temperature. You want to cook the steaks until they are just shy of your target temperature, about 10 to 15 degrees away from your desired temperature (see chart in notes section below).

Once you are 10 to 15 degrees away, add the butter, garlic and herbs. Reduce the heat to medium-low heat and add in the butter and herbs. Let that all melt, then spoon the butter and herb sauce over the steaks as they continue to cook.

Continue cooking until desired doneness is achieved. See chart below and use a meat thermometer to check for doneness level.

Remove steak from the cast iron pan, let rest on a plate for 7 to 10 minutes (tented with a foil covering to keep warm). Then slice and serve with your favorite sides.

Side dish suggestions

Here are some side items that pair well with this cast iron steak recipe:

• Air fryer baked potatoes
• Air fryer herb roasted potatoes
• Roasted broccoli and mushrooms
• Roasted sweet potatoes
• Roasted green beans with shallot
• Sautéed mushrooms
• Kale salad
• Classic wedge salad with ranch
• Instant pot “baked” sweet potatoes
• Roasted thyme carrots
• Greek salad

Cast Iron Steak Recipe

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Cast Iron Steak

Prep time: 5 minutes Cook time: 15 minutes Servings: Serves 2 -4

Course Main Course

Cuisine American

Keyword cast iron steak, cast iron steak recipe

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 4 servings

Calories 260 kcal

Author Marjorie @APinchOfHealthy

Ingredients

• 2 12 oz Ribeye or New York strip steaks (about 1 1/4-inches thick)
• 1 tablespoon oil
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons butter unsalted
• 3 sprigs of fresh thyme
• 2-3 garlic cloves peeled and sliced

Instructions

1. Prep and season the steaks: Make sure the steaks are at room temperature (let them sit on the counter for 30 minutes). Pat the steaks on both sides with a clean paper towel then season them on both sides with salt and pepper.

2. Heat up a cast iron pan to medium-high heat and add the oil to the pan. Let it heat until the oil starts to ripple, about 2 to 3 minutes.

3. Once the oil is good and hot, then add the steaks to the hot pan. Caution: watch out for oil spatter! Kitchen tongs are the best tool I recommend to use for this step.

4. Cook the steaks for about 3 minutes on each side, if using thicker steaks then cook for 4-5 minutes on each side.

5. Insert meat thermometer to middle of the steak to check the temperature. You want to cook the steaks until they are just shy of your target temperature, about 10 to 15 degrees away from your desired temperature (see chart in notes section below).

6. Once you are 10 to 15 degrees away, add the butter, garlic and herbs. Reduce the heat to medium-low heat and add in the butter and herbs. Let that all melt, then spoon the butter and herb sauce over the steaks as they continue to cook.

7. Continue cooking until desired doneness is achieved. See chart below and use a meat thermometer to check for doneness level.

8. Remove from the pan, let rest on a plate for 10 minutes (tented with a foil covering to keep warm). Then slice and serve with your favorite sides.

Recipe Notes

Nutrition

Nutritional information is approximate and was calculated using a recipe nutrition label generator. Calculation was made for 4 servings (two 12-ounce steaks).

Recipe notes

Use this cooking chart to cook the steaks to desired doneness
Rare (cool red center) – 125 degrees (not recommended)
Medium rare (warm red center) – 135 degrees
Medium (warm pink center) – 145 degrees
Medium well Done (slightly pink center) – 150 degrees
Well Done (little or no pink) – 160 degrees
Use a cast iron or heavy bottomed pan to cook the steaks
For the herbs, you can use fresh thyme and/or rosemary

Nutrition Facts

Cast Iron Steak

Amount Per Serving

Calories 260 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 9g56%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 10g

Cholesterol 67mg22%

Sodium 676mg29%

Potassium 236mg7%

Carbohydrates 1g0%

Fiber 1g4%

Sugar 1g1%

Protein 17g34%

Vitamin A 188IU4%

Vitamin C 1mg1%

Calcium 11mg1%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.