Steak Recipe Cast Iron
The secret to cooking restaurant-quality steaks at home? A cast iron skillet! This Herb Butter Basted Cast Iron Steak recipe is made with simple ingredients & uses a very straight-forward technique. You'll learn how to use a cast iron skillet to cook the perfect steak every time – juicy & melt-in-your-mouth tender with a beautifully browned & crusty sear, & finished with a rich, flavorful herby garlic butter baste. Once you master it, it'll be your go-to stovetop steak method!
One of my most favorite traditions that Chris & I have established for our life together is celebrating special occasions & significant moments with a special meal. The one special occasion meal we always come back to is steak dinner. It’s probably in part due to nostalgia, as several of our first dates were at different steak houses throughout the Milwaukee area, but I also think there’s something inherently special about a beautiful steak dinner.
Over the years I’ve learned that it’s pretty darn easy to make a beautiful steak dinner at home. That’s exactly what we’re doing today. Now, I’m the first to admit that cooking nice steaks at home can be kind of intimidating. But honestly? It couldn’t be simpler once you get the hang of it. The secret? A trusty ol’ cast iron skillet!
Cast Iron Skillet Steak {juicy Easy Recipe}
This Herb Butter Basted Cast Iron Skillet Steak is a recipe I’ve been tinkering with for years. It leans on a really straight-forward pan-sear to result in what I think is the perfect steak – one that is juicy & melt-in-your-mouth tender with a gloriously crusty hard sear & has tremendous rich flavor thanks to an herb & garlic butter baste.
Absolutely perfect, every single time. ♡ Read on to learn more about this Cast Iron Skillet Steak, orjump straight to the recipe& get cookin’!
The secret to cooking restaurant-quality steaks at home? A trusty ol’ cast iron skillet! While it may seem bold to state that cast iron steak is
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Much better than grilled steak, I stand behind it 100%! Here’s why ⇢ There’s no disputing that a grill absolutely imparts steak with wonderful smoky flavor. However, the beautifully golden & crusty sear you expect on a steakhouse steak is created when the steak comes into direct contact with an extremely hot surface (thanks to the Maillard reaction!). That’s a job for which cast iron is built.
A good cast iron skillet will retain its heat well & evenly. When you place a steak in a very hot cast iron skillet, its entire surface takes on a beautifully caramelized sear. When you grill a steak, the only part of the steak that takes on the sear is the little bit that comes into direct contact with the grill grates.
Choosing the right steak: The pan-sear method used in this recipe will work well with a variety of different steaks, so you have some freedom here to choose the steaks you’ll love most. A couple of things to keep in mind:
Skillet Steak And Potatoes
The first thing I do when I bring my steak dinner steaks home is give them a little faux dry age treatment. (Note, there’s a heavy emphasis on
Why it works ⇢ The salt draws out some of the steak’s natural water content, which will either be absorbed by the paper towel or drip down onto the baking sheet below. Since moisture is the natural enemy of a good hard sear, drawing the water out makes it easier to create a beautiful crust on your steak. Additionally, it concentrates the natural flavor of the meat, making for an even tastier steak. Double win!
Once you get the hang of it, a cast iron skillet will be your go-to method for cooking steak at home. It’s incredibly easy, consisting of 3 key steps: preheating the skillet, searing the steak, & finishing with a baste.
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Place a 12-inch cast iron skillet over high heat. Preheat for a good 5-7 minutes, until the cast iron is very hot. Why it works ⇢ As discussed above, a hot surface is crucial in building a gloriously thick & crusty sear. Because cast iron is so heavyweight, it takes a bit of time to preheat. A good 5-minute preheat make both the surface & the core of the skillet roaring hot, ensuring it maintains its temperature once the steak is placed in it. Note: For these reasons, it’s important to use a good, well-constructed cast iron skillet. This one (pictured) is my favorite.
Place the steak on one side of the skillet & cook for 30 seconds. Carefully flip the steak to the opposite side of the skillet & cooking for 30 seconds more. Continue flipping the steak to the opposite side of the skillet in 30 second increments.
Why it works ⇢ By frequently turning, you have better control over the temperature of the steak’s surface, preventing it from getting too hot or too cold between flips. This results in a more even & gradual cook, & also builds a delicious crust on the surface of the steak with each turn.
Cast Iron Skillet Recipe: Mediterranean Tri Tip Steak
A helpful analogy is to think of frequent turning in terms of sunbathing. If you sunbathe for an hour, you’ll get a more even & golden tan if you turn every 10 minutes. If you only turn once 30 minutes through, you’ll probably end up with a gnarly sunburn.
After you give the steak its last flip, reduce the heat to medium-low. Carefully add butter, garlic, & fresh herbs to the skillet. Tilt the skillet toward you & use a large spoon to continuously baste the butter over the steak. Why it works ⇢ Firstly, basting infuses the flavor of the browned butter, herbs, & garlic into the steak (which, up until this point, has just been very simply seasoned). Secondly, it allows you to spot treat any areas of the steak that might still be a little pale since the hot butter will quickly brown them up.
The cook time for cast iron skillet steak varies greatly based on the temperature of your skillet, the thickness of your steak, & your desired level of doneness.
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Nothing’s worse than spending a lot of money on a nice steak & accidentally overcooking it! Eliminate all of the guesswork by using an instant-read thermometer to measure the internal temperature of the steak. (Note: the steak’s carry-over heat will cause its internal temperature to increase by 10-15 degrees as it rests. Pull the steak from the heat well before it reaches your desired temperature!)
If you cooked bone-in steak, first slice the steak away from the bone. Next, take a good look at the steak to judge which direction the grain* is running, & slice against the grain into 1/4-inch thick strips.
*To identify which direction the grain runs, look for the parallel lines of muscle fiber that run throughout the steak. To cut against the grain, slice the steak perpendicular to the parallel lines. If needed, check out this post, which has helpful visuals & offers further explanation.
How To Cook Steak On The Stovetop (simple 3 Step Recipe)
Once sliced, serve immediately. I like to top steak with a generous sprinkling of flaky, crunchy Maldon salt & a good drizzle of the browned butter from the pan, though you could use any sauce you love (like truffle oil or chimichurri). Plate it up with your favorite side dishes – here’s some inspiration:
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The secret to cooking restaurant-quality steaks at home? A cast iron skillet! This Herb Butter Basted Cast Iron Steak recipe will teach you how to use a cast iron skillet to cook the perfect steak every time – juicy & melt-in-your-mouth tender with a beautifully browned & crusty sear, & finished with a rich, flavorful herby garlic butter baste. A go-to stovetop steak method!
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I am the recipe developer & food photographer behind Plays Well With Butter. If there's one thing you should know about me it's that I’m majorly head-over-heels in love with food, & I'm on a mission to make weeknight cooking effortless & flavor-filled for other food lovers. Here on PWWB you'll find trusted, kitchen-tested recipes that deliver craveable flavors for any night of the week. I'm so glad you're here - deliciousness is in store!Learn how to make a cast iron skillet steak that’s just as good, if not better, than your favorite restaurant. Made with just five ingredients, you’ll end up with perfectly cooked steak every single time!
I love steak, plain and simple. So I’m always looking for new-and-improved ways of making it. Lately,
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