Cast Iron Steak Recipe: How to Cook the Perfect Steak at Home

There’s nothing quite like a steak with a gorgeous crust and a juicy, tender center. While backyard grills get plenty of love, the truth is you can make an incredible steak right on your stovetop. The secret is simple: use a cast iron skillet. Cooking steak in a cast iron pan gives you that sizzling restaurant sear, deep flavor and full control over the doneness.

If you’ve ever struggled with dry or unevenly cooked steak, this cast iron method changes everything. It’s quick, easy and requires only a few ingredients and tools. Once you learn this technique, you’ll never rush to an expensive steakhouse again.

Why Use a Cast Iron Skillet?

Cast iron pans hold heat better than almost any other cookware. That heat retention is what gives you the powerful sear that locks in juices and builds a flavorful crust. Unlike flimsy pans, a heavy cast iron skillet keeps the temperature steady when the steak hits the surface, which means you get a consistent char and perfect results every time.

Best Cuts for Cast Iron Steak

You can use this method for nearly any cut, but these cuts work especially well:

• Ribeye: rich marbling, juicy and forgiving
• New York Strip: good balance of lean meat and fat
• Filet Mignon: tender and buttery, though less flavorful fat-wise
• T-bone or Porterhouse: perfect for sharing, with both strip and tenderloin in one

Always look for steaks at least 1 to 1½ inches thick for the best texture and sear.

Ingredients for Cast Iron Steak

You don’t need much to make an unforgettable steak:

• 1 good-quality steak, about 1 to 1½ inches thick
• Kosher salt and freshly cracked black pepper
• 1 to 2 tablespoons high-heat oil (like canola, vegetable or avocado)
• 2 tablespoons unsalted butter
• 2 to 3 garlic cloves, smashed
• Fresh herbs like thyme or rosemary (optional)

How to Cook Steak in a Cast Iron Skillet

Step 1: Bring Steak to Room Temperature

Take your steak out of the fridge about 30 minutes before cooking. This helps it cook evenly from edge to center.

Step 2: Season Generously

Pat the steak dry with paper towels to remove moisture that could steam the surface. Season both sides generously with kosher salt and plenty of freshly cracked black pepper. Don’t be shy—some seasoning falls off during cooking.

Step 3: Heat the Cast Iron

Place your cast iron skillet on the stove over medium-high to high heat. Let it heat for at least 5 minutes. It should be hot enough that a drop of water sizzles and evaporates on contact.

Add the oil and swirl to coat the bottom. The oil should shimmer but not smoke heavily.

Step 4: Sear the Steak

Place the steak in the skillet carefully. It should sizzle immediately. Let it sear undisturbed for about 2 to 3 minutes, then flip and sear the other side for another 2 to 3 minutes.

This creates that deep, caramelized crust.

Step 5: Baste for Extra Flavor

Reduce the heat to medium-low. Add the butter, smashed garlic cloves and fresh herbs to the skillet. Tilt the pan slightly and use a spoon to baste the melted butter over the steak repeatedly for another 1 to 2 minutes.

This infuses the steak with rich, aromatic flavor.

Step 6: Check Doneness

Use a meat thermometer to check the internal temperature:

• Rare: 120–125°F
• Medium Rare: 130–135°F
• Medium: 140–145°F

Remember, the steak keeps cooking a bit as it rests.

Step 7: Let It Rest

Transfer the steak to a plate and loosely cover with foil. Let it rest for at least 5 minutes. This step is essential—resting allows the juices to redistribute, so your steak stays juicy.

Tips for the Best Cast Iron Steak

• Don’t overcrowd the skillet. If cooking more than one steak, work in batches.
• Use oil with a high smoke point. Olive oil can burn quickly at high heat.
• Open a window or turn on a fan. A good sear means some smoke.
• Always use tongs to handle the steak for better control.

Easy Steak Pairings

Your steak is the star, so keep sides simple and tasty:

• Garlic mashed potatoes or roasted baby potatoes
• A crisp Caesar or arugula salad
• Sautéed mushrooms with garlic and butter
• Grilled asparagus or green beans

How to Store Leftovers

If you have leftover steak, store it in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or slice it thin for steak sandwiches or salads.

Why This Method Works

Searing in cast iron locks in flavor fast while giving you a rich crust you just can’t get in a nonstick pan. Basting with butter and aromatics layers in flavor without overpowering the beef’s natural taste.

It’s simple, foolproof and the best way to make an impressive steak dinner at home.

Final Bite

A perfectly cooked steak doesn’t need a steakhouse—it just needs your cast iron skillet and a little know-how. With this method, you’ll get that golden crust, tender bite and restaurant-quality flavor every time.

Next time you’re craving steak night, skip the reservation, grab your favorite cut and let your cast iron do the work. Once you master this sear-and-baste approach, you’ll see why a good cast iron skillet is every steak lover’s best friend.