main-dishes

Cast Iron Skillet Steak

This RizzieFarms classic delivers a perfectly seared steak every time using a blazing-hot cast iron skillet, garlic, butter, and fresh herbs. The high heat creates a gorgeous crust while the basting butter infuses the meat with rich flavor. Whether using ribeye or strip steaks, this method yields a tender, juicy, restaurant-quality result — ideal for date nights, special dinners, or any evening when comfort and excellence are on the menu.

Servings: 2 servings
Total Time: 50 min
Pan: 1 medium cast iron skillet

Ingredients

Steak
  • 2 ribeye or New York strip steaks (1 to 1½ inches thick)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons butter
  • 2–4 garlic cloves, smashed
  • 2 sprigs fresh rosemary or thyme
Cast Iron Skillet Steak

Instructions

  1. Prepare the steaks Let 2 steaks sit at room temperature for 30 minutes. Pat dry with paper towels, then season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  2. Heat the skillet Heat 1 tablespoon olive oil in a cast iron skillet over medium-high heat until shimmering.
  3. Sear the steaks Place the steaks in the skillet and cook for 4 minutes without moving them. Flip with tongs and cook another 4 minutes on the opposite side.
  4. Butter baste Reduce heat to medium-low. Add 2 tablespoons butter, garlic cloves, and fresh rosemary or thyme. As the butter melts, tilt the skillet and spoon melted butter over the steaks repeatedly until desired doneness is reached.
  5. Rest and serve Transfer the steaks to a plate and let rest for 5 minutes before slicing. This allows internal juices to redistribute.

Notes

  • Steaks continue to rise in temperature by about 5°F as they rest after searing.
  • For medium-rare, aim for an internal temperature of 130–135°F before resting.
  • Ribeye gives richer flavor; strip steak gives a leaner, firmer texture.

Tags

steak cast iron beef skillet main dish