Cast Iron Steak Recipe
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This Cast Iron Steak Recipe shows you how to cook a thick, juicy steak in a hot cast iron skillet with a beautifully browned crust. The steak is finished with butter, garlic, rosemary, and thyme for rich flavor and a tender center.
Includes cooking times and internal temperatures for a 1.5-inch steak and different levels of doneness. Serve with Crispy Parmesan Brussels Sprouts. Use any leftovers to make a steak version of this Prime Rib Sandwich!
Quick Look: Cast Iron Steak Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Servings: 4 people
- Dietary Info: Gluten Free
- Method: Pan sear the steak on both sides in a cast iron skillet.
- Technique: Pat the steaks dry, sear in hot olive oil, butter-baste with garlic and herbs, then rest before slicing
- Flavor/Texture: Deeply browned crust, juicy, rich
A Steak Worth Mastering
There’s something special about learning how to cook a great steak in a pan. I love this method because it gives you control over the crust, the doneness, and the rich butter, garlic, and herb flavor. Once you know what to look for and use a thermometer to check the center, cooking a thick steak at home becomes much less intimidating.
If you love steak, you won’t want to miss my other showstopping recipes, like Seared T-Bone Steak, Grilled Flank Steak, and Steak Pizzaiola!
Made With Amore,
“I love the detailed information in the doneness guide. The butter, garlic, and herbs are perfect. Thank you!”
– JD
Table of Contents
Simple Ingredients
There are only a few ingredients in this recipe, so make sure they are of good quality for the best results.
- Steak: I recommend using cuts like New York strip, ribeye, or top sirloin steaks. Try to get either choice or prime quality for the best results.
- Butter: Adding butter creates a rich sauce with the pan juices that tastes divine when spooned over the meat. Putting it in the pan towards the end of the cooking time prevents the milk solids from burning.
- Garlic: This aromatic ingredient pairs perfectly with the butter to create a wonderful sauce. (Serve the steak with easy pan-seared garlic butter shrimp for a wonderful surf-and-turf dinner!)
- Fresh Herbs: I like to use a blend of fresh rosemary and thyme to enhance the garlic-butter sauce in the pan. Plus, the herbs help create a lovely flavored crust on the meat!
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Make a Compound Butter: Finish your steak with homemade compound butter for an extra layer of flavor. Find the recipe in my Grilled Filet Mignon Recipe.
- Steak: Choose a well-marbled New York strip, ribeye, or top sirloin that is about 1½ inches thick.
- Steak Seasoning: Replace the salt and pepper with your favorite steak seasoning or dry rub, like this Dry Rub For Pork Ribs, for a more seasoned crust.
How to Cook a 1.5 Inch Steak
A hot cast iron skillet, a dry steak, and an instant-read thermometer are the keys to getting a deeply browned crust and your preferred level of doneness. Follow the step-by-step photos and see the recipe card at the bottom for a printable version.
- Rest the steaks at room temperature for 30 minutes. Thoroughly pat the steaks dry with a paper towel. Just before cooking, generously season with salt and pepper.
- Heat the cast iron pan until hot, then add the olive oil over medium-high heat, swirling to coat the pan. Ensure the oil is hot before adding the steaks to the skillet. (If using a smaller pan, cook steaks one at a time and use half of the butter, olive oil, and herbs for each one.)
- Sear the steaks on the first side for 4 minutes until a brown crust has formed, then flip and cook another 3-4 minutes. Using tongs, turn the steak on its sides to sear the fat edges and sides (1 minute per edge).
- Reduce medium-low heat and add the butter, quartered garlic cloves, thyme, and rosemary to the pan.
- Tilt the pan slightly and spoon the butter sauce over the steak. Continue spooning the melted butter over the steak for a minute, or until the steak is about 10 degrees below your desired doneness (the temperature will continue to rise another 10 degrees while the steaks rest).
- Transfer cooked steak to a cutting board, loosely cover with foil and let rest 15 minutes before slicing.
- Cut into 1/2″ strips. Serve with the extra butter sauce on the side.
- Enjoy this perfectly cooked, juicy steak with your favorite side dishes!
Pan Cooked Steak FAQs
Most good-quality steaks work well in a pan. I used a prime-grade ribeye, but New York strip, filet mignon, or bone-in or boneless ribeye are also great choices.
Use a meat thermometer for the most accurate way to check steak doneness, especially with thicker cuts. Cooking times are a helpful guide, but the steak’s internal temperature is the best indicator.
For Filet Mignon and Boneless Ribeye Steaks:
Rare: 110° to 120°F
1.5-inch steak, about 3 minutes on each side
1.75-inch steak, about 3 1/2 minutes on each side
2-inch steak, about 4 minutes on each side
Medium Rare: 120° to 130°F
1.5-inch steak, about 3 1/2 minutes on each side
1.75-inch steak, about 4 minutes on each side
2-inch steak, about 4 1/2 minutes on each side
Medium: 130° to 140°F
1.5-inch steak, about 4 minutes on each side
1.75-inch steak, about 4 minutes on each side
2-inch steak, about 5 minutes on each side
Remove the steak from the heat about 10°F before your desired final temperature. Cover loosely and let it rest for 10–15 minutes. The temperature will continue to rise during this time, a process known as carryover cooking.
Check the temperature of your steak by using an instant-read thermometer and inserting it horizontally into the side of the steak. You want it to penetrate the thickest part of the center of the steak without touching the bone or fatty parts. This will provide the most accurate temperature reading.
If you aren’t using a meat thermometer you can touch the center of your steaks to check for doneness. This is not the most accurate way, but it is a method you can use as a last resort. A medium rare cook will spring back slightly yet still feel squishy. A medium steak cook will be more springy than squishy.
Store leftover steak in an airtight container in the refrigerator for up to 3 days. Gently reheat leftover steak in a skillet over low heat with a little butter or oil until warmed through.
Serving Suggestions
Some of my family’s favorite sides for a steak dinner are Roasted Asparagus, Roasted Green Beans, Cauliflower Bake, Crispy Potatoes, and Mashed Potatoes.
Make it a surf and turf dinner by serving this with my No Egg Crab Cakes, Classic Lobster Bisque, or Crispy Baked Cod with Panko.
My Pro Tips
Recipe Tips
- Pat the steak completely dry before seasoning. Excess moisture makes it harder to develop a deeply browned crust.
- Use a heavy cast iron skillet that holds heat well, especially when cooking thick steaks.
- Don’t overcrowd the pan. Give each steak enough space so the meat sears rather than steams.
- Use an instant-read thermometer to check doneness instead of relying only on cooking time.
- Let the steak rest before slicing. This gives the juices time to settle and makes the steak easier to slice.
More Beef Dinner Recipes
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Perfect Pan Seared Steak Recipe
Ingredients
- 2 1-pound New York strip, ribeye, or top sirloin steaks, 1½ inches thick; preferably choice or prime grade
- 1 tablespoon extra light olive oil
- 1 ½ teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons butter
- 2 cloves garlic, peeled and quartered
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
Instructions
- Rest the steaks at room temperature for 30 minutes. Thoroughly pat the steaks dry with a paper towel. Just before cooking, generously season with salt and pepper.
- Heat the cast iron pan until hot, then add the olive oil over medium-high heat, swirling to coat the pan. Ensure the oil is hot before adding the steaks to the skillet. (If using a smaller pan, cook steaks one at a time and use half of the butter, olive oil, and herbs for each one.)
- Sear the steaks on the first side for 4 minutes until a brown crust has formed, then flip and cook another 3-4 minutes. Using tongs, turn the steak on its sides to sear the fat edges and sides of the steak (1-minute per edge).
- Reduce medium-low heat and add the butter, quartered garlic cloves, thyme, and rosemary to the pan. Tilt the pan slightly and spoon the butter sauce over the steak.
- Continue spooning the melted butter over the steak for 1 minute, or until the steak is about 10°F below your desired doneness (the temperature will continue to rise another 10°F while the steaks rest).Rare is 110-120°F, medium rare is 120-130°F, and medium is 130-140°F. (Filet mignon and boneless ribeye steaks that are 1½ inches thick will take approximately 4 minutes on each side to reach medium heat.)
- Transfer the cooked steak to a grooved cutting board or platter, loosely cover with foil, and let it rest for 10-15 minutes.
- Use a sharp knife to cut into ½-inch strips across the grain. Serve with the extra butter sauce on the side and with your favorite side dishes.
Notes
- Pat the steak completely dry before seasoning. Excess moisture makes it harder to develop a deeply browned crust.
- Use a heavy cast iron skillet that holds heat well, especially when cooking thick steaks.
- Don’t overcrowd the pan. Give each steak enough space so the meat sears rather than steams.
- Use an instant-read thermometer to check doneness instead of relying only on cooking time.
- Let the steak rest before slicing. This gives the juices time to settle and makes the steak easier to slice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love the detailed information in the doneness guide. The butter, garlic, and herbs are perfect. Thank you!
Thank you!!
This recipe is doable and delicious! Juicy, tender steak cooked to perfection!