Cast Iron Steak

5 from 1 vote

The ultimate guide to the perfect medium rare steak, this Cast Iron Steak recipe is the best easy restaurant-quality steak made with basic ingredients in 25 minutes or less!

Course Main Course, Main Dish

Cuisine Beef, Celebration, Dinner, Easy, Lunch, Meal Prep, Occasion, Restaurant-Style, Steakhouse

Keyword Cast Iron Skillet Steak, Cast Iron Steak, Easy Steak Recipe, Juicy Steak, Steak

Prep Time 5

Cook Time 10

Resting Time 10

Total Time 25

Servings servings

Calories 329kcal

Author Chrissie

Equipment

cast iron skillet
Tongs
Instant Read Thermometer
measuring spoons

Ingredients

3 steaks 10-11 ounces (approximately 300 grams) each uncooked, we recommend ribeye or sirloin
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons avocado oil or use canola or sunflower oil
3 tablespoons butter
3-5 cloves garlic
fresh thyme or rosemary optional
flaky sea salt optional

US Customary - Metric

Instructions

Start with your steaks at room temperature for the best end result. This means you'll have to pull them out of the fridge about 30 minutes before cooking.
Pat your steaks dry and season generously on all sides with salt and pepper.
Heat up a large cast iron skillet over medium-high to high heat.
Add the oil to the skillet.
When the oil shimmers but before it starts to smoke, add the steaks.
Let them sizzle for about one to two minutes then flip. Continue flip every minute or two to get a nice sear on all sides.
Test the internal temperature after flipping twice. When your steaks reach at internal temperature of about 40 degrees Celsius (100 degrees Fahrenheit ) add the butter, garlic and herbs, tilting the pan a bit as the butter melts and basting the steaks with the butter using a spoon.
For medium rare: when the internal temperature of your steak is 54 degrees Celsius (129 degrees Fahrenheit) they’re done. You can even remove them from the heat when they're almost to this temperature. The internal temperature will continue to increase slightly as they rest.
Remove them to a plate and rest them for at least 5-10 minutes before serving or slicing.
Serve with a pat of garlic butter on top with your favourite side dishes.

Notes

Storage instructions

You can store these steaks after cooking in the fridge in an airtight container for up to 3 days.

Reheating Instructions

Reheat leftovers in a skillet on the stove over medium heat with a splash of water until heated through, in the microwave, or on a sheet pan in the oven at high temperature as to not overcook them. You can also re-heat in the air fryer, just until warm.

Make-Ahead Instructions

For extra flavour and more tender steaks, rub the salt and pepper on the steaks the night before and let the steaks dry out in the fridge on a plate, uncovered. As you prepare to cook them the next day, remove the steaks from the fridge and allow them to come to room temperature before grilling.

Measuring and Portion Size Information

When cooking steak it's important to remember that the weight of a steak when it's cooked is about 75% or so of its uncooked weight. So, a 10-ounce steak uncooked becomes a 7-ounce steak cooked (approximately).

Nutrition