Cooking a steak in a cast-iron skillet is a classic method that delivers a perfectly seared, juicy, and flavorful result. The cast iron’s ability to retain heat ensures a beautiful crust on the outside of the steak while keeping the inside tender and moist. This simple yet effective technique allows you to cook a restaurant-quality steak in the comfort of your own kitchen. With just a few ingredients, you can enhance the natural flavors of the steak, creating a delicious meal that’s perfect for any occasion. Serve it with your favorite sides, like garlic mashed potatoes or roasted vegetables, for a satisfying and elegant dinner.
Ingredients
- 1 to 1 1/2 pounds ribeye or New York strip steak, about 1 1/2 inches thick
- Salt and freshly ground black pepper, to taste
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, smashed
- 2 sprigs fresh thyme or rosemary
Instructions
- Prepare the Steak: Remove the steak from the refrigerator and let it sit at room temperature for 30 minutes before cooking. Pat the steak dry with paper towels to remove any moisture, then season generously with salt and pepper on both sides.
- Heat the Skillet: Place a cast-iron skillet over high heat and allow it to heat up for about 5 minutes until it is very hot. You should see a light smoke coming from the skillet when it’s ready.
- Sear the Steak: Add the vegetable oil to the skillet and swirl it around to coat the bottom. Carefully place the steak in the skillet and let it sear without moving it for about 3-4 minutes, or until a deep brown crust forms.
- Flip and Add Butter: Flip the steak using tongs and reduce the heat to medium. Add the butter, garlic, and thyme or rosemary to the skillet. Tilt the skillet slightly and use a spoon to baste the steak with the melted butter and aromatics for another 3-4 minutes.
- Check the Temperature: Insert a meat thermometer into the thickest part of the steak. For medium-rare, aim for an internal temperature of 130°F (54°C). For medium, aim for 140°F (60°C). Adjust cooking time as needed based on your desired doneness.
- Rest the Steak: Remove the steak from the skillet and place it on a cutting board. Tent it loosely with foil and let it rest for 5-10 minutes to allow the juices to redistribute.
- Serve: Slice the steak against the grain and serve with the pan juices and your choice of sides.
Enjoy the rich flavor and tender texture of this Cast-Iron Skillet Steak, cooked to perfection with a beautiful sear and enhanced by aromatic herbs and garlic.
