Go Back
–+ servings
Square overhead shot of cast iron steak.
Print Pin

Cast Iron Steak

Learn how to cook the perfect cast iron skillet steak with a beautiful sear and buttery finish. This easy stovetop method gives you restaurant-quality results any night of the week.
Course Dinner
Cuisine American
Keyword butter basted steak, cast iron skillet steak, cast iron steak, how to cook steak in a cast iron skillet, pan seared steak
Prep Time 35 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings 2 people
Calories 796kcal
Author Blair Lonergan

Equipment

Ingredients

  • 2 New York strip steaks (about 10-12 ounces each, 1-1¼ inches thick)
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon vegetable oil or avocado oil
  • 2 tablespoons salted butter
  • Optional garnish: additional butter; chopped fresh herbs such as parsley, thyme, or rosemary

Instructions

Bring the Steaks to Room Temperature

  • Remove the steaks from the refrigerator and let them sit at room temperature for about 30 minutes. Pat them very dry with paper towels, then season generously on both sides with salt and pepper.
    Two strip steaks on a tray.

Preheat the Skillet

  • Place a large cast iron skillet over medium-high heat for about 5 minutes, until very hot. Add the oil and swirl to coat the bottom of the pan. The oil should shimmer and just begin to smoke.

Sear the Steaks

  • Carefully place the steaks in the hot skillet. Cook undisturbed for about 4 minutes, until a deep golden-brown crust forms. Flip and cook for another 2 minutes.
    Adding the steak to a hot skillet.

Baste with Butter

  • Reduce the heat slightly to medium and add the butter to the pan. As it melts, tilt the skillet and spoon the butter over the steaks repeatedly for about 1-2 minutes.
    Adding the butter to the skillet.

Finish Cooking

  • Continue cooking until the steaks reach your desired doneness, checking with an instant-read thermometer: Rare: 125°F (cool red center); Medium-rare: 130-135°F (warm red center); Medium: 140-145°F (warm pink center). For thicker steaks, you may need an additional 1-2 minutes per side.
    Horizontal side shot of a cast iron skillet steak recipe.

Rest and Serve

  • Transfer the steaks to a plate and let them rest for 5 minutes before slicing or serving.
    Horizontal overhead shot of cast iron steak.

Video

Notes

  • Pat steaks very dry before seasoning. Moisture prevents a good sear.
  • Let steaks sit at room temperature for 30 minutes before cooking for more even results.
  • Preheat the cast iron skillet for a full 5 minutes. It should be very hot before the steak goes in.
  • Use vegetable or avocado oil (not olive oil) for high-heat searing.
  • Don't move the steak for the first 4 minutes. Let the crust develop.
  • Pull steaks a few degrees before your target temp. They'll continue cooking as they rest.
  • Internal temps: Rare 125°F, Medium-rare 130-135°F, Medium 140-145°F.
  • Rest for 5 minutes before slicing to keep the juices in the steak.
  • For thicker steaks (1½+ inches), finish in a 400°F oven after searing.
  • Leftovers keep refrigerated for 3-4 days. Reheat gently in a skillet for best texture.

Nutrition

Serving: 1steak | Calories: 796kcal | Carbohydrates: 0.01g | Protein: 58g | Fat: 61g | Saturated Fat: 25g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 257mg | Sodium: 237mg | Potassium: 891mg | Sugar: 0.01g | Vitamin A: 350IU | Calcium: 69mg | Iron: 4mg