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    Home » Recipes » Cast Iron Skillet Steak

    Cast Iron Skillet Steak

    Published: Dec 18, 2019 · Modified: May 21, 2022 · by Debra with Leave a Comment · 1268 words. About 7 minutes to read this article. · This post contains affiliate links

    Jump to Recipe Print Recipe

    Once you learn how to cook cast iron skillet steak at home, you may never want to go out for steak again. It's just so easy and only takes a few minutes!

    Ribeye steak in a cast iron skillet with rosemary and garlic.

    This post contains affiliate links. If you make a purchase through the links posted below, I may receive compensation. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    Some people are intimidated by the thought of how to cook cast iron skillet steak at home. But all you need are a few tips and you can have restaurant quality steaks without leaving the house.

    Ribeye steak works really well for this preparation. The wonderful marbling throughout the steak provides loads of flavor. And since it's a fattier, thicker steak, it's a little more forgiving, with less danger of overcooking.

    The entirety of the cooking takes place in the cast iron skillet, there's no need to turn on the oven. At the end, we are going to butter baste the steak with a little rosemary and garlic butter. Just a kiss of those flavors is all you need.

    Jump to:
    • Ingredients
    • How to cook it
    • Tips
    • FAQs
    • What to serve as a side dish
    • Related Recipes
    • Recipe
    Fresh rosemary sprigs and two garlic cloves on a wooden surface.

    Ingredients

    • Ribeye steak: It's important to start with a good quality steak. I ordered this ribeye from Snake River Farms. It's their American Waygu - the same steaks served in Michelin-starred restaurants like The French Laundry. We don't eat red meat every week, so when we do, I like knowing I'm buying from a company that engages in responsible and sustainable farming practices. And the flavor of their meat is 100 times better than what you can get in the grocery store.
    • Unsalted butter
    • Whole garlic cloves: Peeled and smashed so all that flavor can get into the butter.
    • Rosemary: I love Rosemary here, but you could also use thyme. Or both!
    • Kosher salt

    How to cook it

    Raw ribeye steak on a wooden cutting board.

    About an hour before cooking, remove the steak from the refrigerator and pat dry. Isn't it gorgeous?

    A woman's hand is shown seasoning raw ribeye steak with salt.

    Season generously with salt and freshly ground black pepper.

    Allow steak to come to room temperature, but do not let it sit at room temp longer than two hours.

    Place a deep cast iron skillet over medium-high heat. Ribeye steaks have so much marbling that you shouldn't need any oil in the pan.

    Once the skillet is very hot, pat the steak dry with paper towels (you're just absorbing the moisture, not removing the seasoning). Place the steak in the skillet and let sear for about 3-4 minutes. Flip to the other side for another 3-4 minutes and check the temperature with a good thermometer.

    Continue flipping until the steak is about 5 degrees from the desired temperature.

    Now let's baste that baby with some butter!

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    How to butter baste a steak

    Just before removing the steak from the skillet, add 4 tablespoon butter, a few peeled and smashed garlic cloves and a few sprigs of fresh rosemary. Once butter melts, carefully tip the pan just slightly so the butter pools, then spoon up the butter and baste the steak a few times.

    Remove the steak from the heat and let it rest 5 minutes before serving.

    A blue plate on a wooden surface with a knife and fork and a sliced ribeye steak cooked to medium rare that is pink all the way through, garnished with rosemary and garlic.

    Tips

    • DO NOT LET MEAT SIT AT ROOM TEMPERATURE LONGER THAN TWO HOURS. Longer than two hours and you enter the danger zone when bacteria can start to form and make you very sick.
    • Use a deep skillet. You'll need enough depth in the pan so that you can safely tip it to get the butter to pool so you can baste the steak.
    • If you don't like rosemary, you can use thyme or sage. But don't use soft herbs like basil or parsley, as they are too delicate to stand up to the searing hot butter.

    FAQs

    How long do you cook a steak in a cast iron skillet?

    Cooking time depends on the type of steak and the thickness. For a medium-rare ribeye steak that is at least one inch thick, start with 3-4 minutes on each side. Check it with a good meat thermometer and keep flipping until it comes to the desired temperature.

    What temperature is a medium rare steak?

    Medium rare steak is 130 - 135 degrees F.

    How long should a steak rest before slicing?

    Most people would say to let a steak rest for at least 5 minutes. Some would say 10 minutes, some would say 10 minutes per pound, some would even say let it rest for as long as you cooked it. But 5 minutes should do the trick.

    What to serve as a side dish

    • Romaine Hearts with Blue Cheese, Pears, and Pecans is a twist on a classic steakhouse salad.
    • Strawberry Arugula Salad with Basil and Mint is perfect in summer when you want something lighter.
    • Crispy Roasted Potatoes because steak and potatoes. Need I say more?
    • Charred Broccoli with Calbrian Chile Paste and Lemon Yogurt Sauce is full of complex, bright and smoky flavors.

    Related Recipes

    Try these quick-cooking meat recipes.

    • Grilled Pork Tenderloin with Chimichurri Sauce is a taste of Argentina.
    • Grilled Beef Short Ribs with Quick Pickles has a spicy lemongrass marinade.

    Recipe

    Steak in a cast iron skillet with rosemary and garlic cloves.

    Cast Iron Skillet Steak

    Learn how to cook cast iron skillet steak at home. You'll never go out for steak again!
    5 from 3 votes
    Print Pin Rate
    Course: Main Course, Main Dish
    Cuisine: American
    Diet: Gluten Free
    Keyword: Cast iron skillet steak
    Prep Time: 5 minutes
    Cook Time: 12 minutes
    Servings: 2
    Calories: 684kcal

    Equipment

    • 12" cast iron skillet

    Ingredients

    • 16 ounces ribeye steak
    • 4 tablespoon unsalted butter
    • 5 garlic cloves peeled and smashed
    • 4 sprigs fresh rosemary
    • kosher salt
    • freshly ground pepper
    US Customary - Metric
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    Instructions

    • About one hour before cooking, remove the ribeye from the fridge and pat dry with paper towels. Season generously with salt and pepper and allow to come to room temperature. DO NOT LET STEAK REMAIN AT ROOM TEMP LONGER THAN TWO HOURS.
    • Place a deep cast iron skillet over medium high heat. Peel and smash the garlic cloves.
    • Once skillet is hot, pat the steak dry one more time - just removing any moisture, not the seasoning. Then place the steak in the hot pan.
    • After about 3-4 minutes, a nice crust should form on the steak, flip it over for another 3-4 minutes and check the temperature.(Medium rare is 130-135 degrees F.) If steak has not reached the desired temperature, keep flipping it over and checking temperature every 2 minutes or so. Total cook time will depend on the thickness of the steak.
    • Just before steak reaches the desired temperature, add butter, garlic and rosemary to pan. Let rosemary and garlic sizzle in the butter for a bit. Then carefully tip the pan toward you so the butter pools, and spoon it over the steak a few times.
    • Remove the steak from the hot pan and allow to rest for 5 minutes before slicing and serving.

    Notes

    If you make a purchase through the links posted below, I may receive compensation.
    • Get a really good steak for this recipe. It's all about the meat, you're not adding sauces, etc, so it should be the best meat you can get! I love the ribeyes from Snake River Farms. I made this recipe with their American Waygu ribeye. Their meat is sustainably farmed and tastes so much better that what you get in the grocery store. 
    • Total cook time will depend on the thickness of your steak. If it's less than 1" thick, you will probably want to flip after 2 minutes. Use a good meat thermometer to check on it throughout cooking and don't be afraid to just keep flipping it over. 
    • Use a deep cast iron skillet for this recipe. You'll want enough of a pan depth to be able to tip it safely in order to baste the steak with butter. 
     
    This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    Nutrition

    Calories: 684kcal | Carbohydrates: 3g | Protein: 46g | Fat: 55g | Saturated Fat: 29g | Cholesterol: 199mg | Sodium: 122mg | Potassium: 638mg | Fiber: 1g | Sugar: 1g | Vitamin A: 734IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 4mg
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    Hi, I'm Debra! I love to cook and eat and travel, and cook the things I eat when I travel! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

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