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steak cooking in cast iron pan with herbs and melted butter

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


  • 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


  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


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.