Cast Iron Skillet Steak
Updated Feb 03, 2026
Cook the best steak every single time in your cast iron skillet. Cooked with garlic, butter, and fresh herbs, perfect med-rare in 8 minutes!
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Cast Iron Skillet Steak is my fav stovetop method!
Grilling will always be my first choice for steak, but when that’s not an option, cast iron is next in line. It’s the method I trust to get a good sear and still keep the inside juicy without overcomplicating things. This cast iron steak recipe is all about heat, timing, and not messing with the steak once it hits the pan. A hot skillet, a simple seasoning, and a butter baste with garlic and herbs do all the work. I like that it feels controlled in a way grilling sometimes isn’t, especially when I’m cooking indoors. This cast iron steak is my go-to when I want steakhouse results without stepping outside or firing up anything extra.
Happy Cooking!
– Yumna
Cast Iron Skillet Steak Ingredients
- Steak: I like to use Ribeye or New York Strip steaks in cast iron. For best results, they should be about 1 to 1 ½ inches in thickness.
- Oil: I like to use avocado oil when cooking steak in a cast-iron skillet, but other high-heat oils work well, too.
- Salt and pepper: To season the steaks.
- Butter: Once the steaks are seared, butter is added to the skillet, and it adds a delicious richness and helps to brown the beef.
- Fresh herbs: Add in some fresh sprigs of rosemary or thyme for added flavor.
- Garlic: Smash the garlic cloves before adding to the skillet. This helps the flavor come out quickly.
How to Make Cast Iron Skillet Steak
Cast Iron Skillet Steak Recipe
Video
Ingredients
- 2 (12-ounce) Ribeye or New York Strip steaks about 1- 1 ½ in thickness
- 1 tablespoon avocado oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons unsalted butter
- 2 sprigs fresh rosemary or thyme
- 2-4 garlic cloves smashed
Instructions
- Allow the steaks to come to room temperature for 30 minutes. Then pat them dry with a paper towel and season with salt and pepper.
- Heat avocado oil in a cast iron skillet over medium-high heat until it’s shimmering.
- Place the steaks in the skillet and cook for 4 minutes on one side without touching. Use tongs to flip the steaks and cook for 4 more minutes on the other side.
- Reduce heat to medium-low, add butter, garlic and rosemary or thyme sprigs. Once the butter melts, tilt the skillet and spoon the butter over the steaks repeatedly until the steaks reach desired doneness, keeping in mind that the temperature will continue to rise about 5 degrees after you remove from heat and the steaks rest.
- Transfer the steaks to a plate or cutting board, and allow them to rest for 5 minutes before slicing or serving. Serve with the melted butter, garlic and rosemary from the skillet.
Equipment
Notes
- My Top Tips: Make sure the steak comes to room temperature before cooking. This will take about 20-30 minutes and allows the steak to cook evenly on the inside and outside.
- Storage: Let the steak cool completely, then store it in an airtight container. It will keep in the fridge for up to 3 days. Reheat gently in a skillet over low heat or enjoy cold, sliced over a steak salad.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Cook the steak on its sides if it’s a thick piece. This helps to render the white fat that can be on the edge of some steak cuts and sears the edges for more flavor.
- Make sure that the oil is hot before adding the steaks to the skillet. It should be shimmering when you add them in. If the oil is not hot enough, the steaks won’t sear properly.
- Allow the steaks to rest after cooking. Remove them from the skillet and loosley cover them with foil for at least 5 minutes. This will allow the fats to redistribute so that you have an extra juice steak.
Serving Ideas
- Side salads: Zucchini Salad, Simple Green Salad, Classic Caesar Salad
- Starches: Baked Potato Wedges, Baked Potato, Greek Yogurt Mashed Potatoes
- Veggies: Roasted Vegetables, Sauteed Broccoli, Air Fryer Cauliflower
FAQs
For the best results, use an instant read thermometer to check when your steaks are cooked to your liking. As the steaks rest, they will continue to rise in temperature.
Medium rare: Take the steaks out when they hit 130F to rise to 135F
Medium well: Take the steaks out when they hit 145F to rise to 150F
Well done: Take the steaks out when they hit 155F to rise to 160F
For this recipe, a cut that is around 1 to 1 ½ inches in thickness works best. Thicker cut steaks would need to be seared in the skillet and then finished off in the oven to cook through. Thinner steaks like skirt can be used and would require less cooking time.
Comments
Yum!
So glad you liked it, Craig!
Made this, better than restaurant quality! Thank you so much!
Amazing!! I’m so happy to hear that!
I come back to this recipe every single time I make steak! Such a good method. Very important part in the tips section to let your steak rest for a few minutes before serving.
So happy you love the recipe and find my tips section helpful!! Thank you, Rebekah!
I made this and it was yummy 😛
Yay! So happy you liked it!!
I’m gonna try this later
I hope you enjoy it!!
The recipe ingredients mention oil yet you don’t even mention it in the instructions at all. Then you don’t even include approx cooking times based on a few different cut sizes? This recipe needs a lot more details
Hi there! If you look at the recipe card (at the bottom of the post, above the comments), the oil is mentioned in step 2 of the instructions: “Heat avocado oil in a cast iron skillet over medium-high heat until it’s shimmering.”
This recipe is specifically for 2 Ribeye or New York Strip steaks (about 1- 1 ½ in thickness), as listed in the ingredients. A steak this size will cook for 4 minutes on each side. Hope that helps!
AMAZING!! Super easy to do and came out perfectly. It was my first time cooking steak. I did it for a date night and my boyfriend said it was one of the best steaks he’s ever had.
Aww, that’s awesome!! So happy the recipe helped and that your boyfriend loved the steak!
Exquisite! Absolutely blown away. I will never cook a steak any other way. I can’t thank you enough!
Yay! That’s amazing, so happy you liked it!!
Turned out 😃 great! I also sprinkled some Montreal steak seasoning on it and used Sweet and salty butter instead of unsalted butter.
Yum, your tweaks sound so good!! So happy you enjoyed the recipe, thank you for sharing!
On medium-high it burned, even on medium. I think I would half the cooking time up front to 2 minutes, then finish a little longer at a lower temperature or else the herbs are over-cooked. It was dry after cooking that long.
So sorry it didn’t work out well for you, Joel. I really appreciate the feedback though, thank you!
Yeah, just happened to me. Wish I had read the comments before I started cooking. 2 minutes each side for a better finish. I like my steak medium-rare. This was pretty well done and I should’ve seen it sooner but trusted the process too much lol. Still a great recipe, just less time and heat on the stove.
One of the best steak recipes I had. A little too well done for me, but even at that it was superior. Will know to adjust next time.
Great recipe.
Thanks so much!
This recipe is a keeper! I live in a condo where I cannot have a grill and this is better than grilled! Followed exactly and it was perfect!
So glad you enjoyed it!
I defrosted a sirloin steak for tonight. Can I use your recipe for this cut?
Yes, that should work well!
This was so easy & turned out fantastic ! This cast iron skillet way is perfect for 1 or 2 steaks & great for those who don’t or can’t use the BBQ . I will make it again for sure !
So happy you enjoyed it, thanks for your feedback!
This turned out great. We like medium doneness. I took from the heat around 140 F and rested a few minutes. Perfect. Followed your recipe exactly as described. Will definitely make again. Thank you!
Awesome! This makes me so happy to hear.
Any suggestions for seasoning if you don’t have the fresh herbs?
You could use dry herbs instead, but just note a little will go along way when using dried.
This was my 1st time using my cast iron pan to cook steak. It was so delicious that I even licked the plate clean, lol. So delicious!
Thank-you!
Yay! So happy to hear that, you’re so welcome!
Excellent, i’ve never cooked steak like this before its robust and flavorful
So glad you liked it, Mckenzie!
I absolutely love my cast iron skillet. That thing is a beast and cleans up easily. Definitely making this steak recipe tonight. Saved a AAA steak for this.
This was so easy and delicious! What serving size is the nutritional information based upon? 1 steak or 2?
Thanks so much! It’s an estimate for 1 steak.
I’ve made this recipe numerous times. My boyfriend loves it. I also season my steak with garlic powder, onion powder, dried rosemary and Montreal Steak Seasoning. Gives it a little extra crunch.
So happy to hear that!
My husband LOVED this recipe. So did I. 😋 this was my first time cooking New York steak, so the only thing I wish you would have added on the recipe is the temperatures for how to cook the meat
Hi Esther, in the FAQs I do include the temperatures for preferred level of doneness. So glad you and your husband enjoyed!
Awesome! I’m sorry I missed that, thank you!
You’re so welcome, no problem at all.
steak perfection if you follow this simple recipe, thank you! quick, easy, juicy, superb crust and flavor. just make sure you have highest quality meat, know your cast iron/watch the temp, avocado oil and butter are your friends! mmmmwahhh!
Thank you so much!
Oh my goodness these were fabulous! I would have loved to had taken a picture. But it was a very fast meal and we were starving 🤣 so good, I would recommend this to anyone who likes using cast iron.
Thank you so much, Donna! So glad to hear that you liked the cast iron steak!
Will be trying this recipe soon! One question, is marinating the steaks before hand not needed? I assume just the salt and pepper after dabbing is the only before hand seasoning??
I can’t wait to try this!
Hi Tori, great question! No, you do not have to marinate the steaks, although you can if you want to! I like simple for steak, personally. Hope you enjoy!
This method is absolutely & ridiculously insane!
Thanks, Lee!
Made this recipe tonite! First time using my cast iron pan and was very happy with the results. Wasn’t sure whether to grill outdoors, use my air fryer or try the cast iron method. The cast iron pan won! Have used it lately more frequently & have been pleased! Thanks!!
You’re welcome! So glad it turned out great. Cast iron is my go-to for cooking steak indoors, for sure. Air fryer steak is a close second. You’ll have to try the air fryer and let me know which was your favorite method!
This was amazing!!!
We added red wine to the sauce (butter, garlic Rosemary) and deglazed the pan and added the steaks back. Delicious!!! Thank you for this great recipe!!
Thank you!! That sounds delicious. Happy to have shared the recipe!
Finally tried cooking in the cast iron and we will never go back to grilling! Absolutely delicious. Restaurant quality crispy outside but so juicy inside, and couldn’t have been easier . Used a ribeye cut and did not need but a minute after searing to get medium rare we prefer.
I love that! That is such a compliment. Yay!
Thank you! This was a perfect recipe. I cut the seer time and put the steaks in the oven in the cast iron for 19 minutes as we like them more done. They were still pink and juicy.
Great flavor, subtle, savory with a touch of herb. Thank you for sharing!
You are so welcome! That is perfect. Yay!!
This was the first time I’ve ever used cast iron. Your recipe was so easy to follow and my ribeyes were delicious. I think this is the way I will make my steaks from now on. I now have the confidence to try other cast iron recipes.
I am so glad you found this easy to make! Hope you continue to enjoy!
Thank you for this recipe!!
You’re so welcome!
This is THE BEST steak recipe hands down. I love, love, love it. I added onions and mushrooms to the mix after the steaks are doe, saute and…chef kiss.
Thank you so much! I am so happy to hear it!
I have always grilled our steaks! This method is so much better. It’s the butter, garlic, and herbs that make the difference. I followed this recipe to the letter. Thank you.
I’m so glad you tried this method and enjoyed! You’re so welcome!!
made the best steak of my life following this recipe. thank you!
Yay!! You’re so welcome!
The Ads block the text when trying to print this.
How did you go about printing the recipe? If you scroll to the recipe card, there’s a printer icon. When you click on it, I have it formatted in a way to print on 1-2 pages maximum with no images, no large font or anything that takes up too much ink. Can you try that? It should work fine.
Ok you don’t show us the step by step instructions on your meals
The full recipe can be found in the recipe card at the bottom. Hope that helps!
This is the absolute best way to cook a good steak. Fresh sprigs of rosemary and thyme are important. This is better than grilling them on a gas grill, and it’s quicker.
Thank you!!