Cast Iron Skillet Steak (Butter Basted!)

Course: Main Course, Main Dish

Cuisine: American

Diet: Gluten Free

Keyword: Cast iron skillet steak

Prep Time: 5

Cook Time: 12

Servings:

Calories: 684kcal

Learn how to cook cast iron skillet steak! Once you've made a perfectly butter basted steak at home, you may never go out for steak again!

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. Have rosemary and butter at the ready.
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.

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.
Preheat that skillet! You'll want the skillet searing hot before the steak hits it. This is what gives it that great crust!
Have all of your ingredients and tools ready before you start because the steak will cook FAST!
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.

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