How to Cook Steak in a Cast-Iron Skillet
Master the classic pan-sear and butter-basting method to cook a thick steak with a deeply caramelized, savory crust and a juicy, tender medium-rare center.
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🧰 Required Tools & Equipment
- ✓ 10-12 inch cast-iron skillet
- ✓ Digital instant-read meat thermometer
- ✓ Heavy-duty locking tongs
- ✓ Large metal spoon
- ✓ Paper towels
- ✓ Carving board with juice groove
- ✓ Sharp chef's knife
📦 Materials & Supplies
- ✓ 1.5-inch thick ribeye or NY strip steak
- ✓ 1.5 tsp coarse kosher salt
- ✓ 1 tsp freshly cracked black pepper
- ✓ 1.5 tbsp high-smoke-point oil (avocado or canola)
- ✓ 3 tbsp unsalted butter
- ✓ 3 sprigs fresh thyme or rosemary
- ✓ 3 cloves garlic (lightly crushed, skin on)
⚠️ Safety Checkpoints & Warnings
- • Ensure the steak surface is completely dry to prevent violent oil splattering when placed in the hot pan.
- • Always use heat-resistant oven mitts when handling a cast-iron skillet handle on high heat.
- • Turn the stove exhaust fan on high before searing to manage heavy smoke generation.
📋 Step-by-Step Guide (6 Steps)
Temper and Dry the Meat
Remove the steak from the refrigerator 30 to 40 minutes before cooking to take the chill off the core. Pat every surface thoroughly dry using paper towels until no residual moisture remains. Season all sides generously with coarse kosher salt and freshly cracked black pepper, pressing the seasoning gently into the muscle fibers.
- • Surface appears matte and dry rather than slick or wet
- • Even coating of salt and pepper visible across all sides and edges
- • Salting a wet steak, which steams the meat instead of searing
- • Cooking meat straight from the fridge, leading to an overcooked crust and cold center
Preheat the Cast-Iron Skillet
Place your cast-iron skillet over medium-high heat and let it preheat dry for 4 to 5 minutes until extremely hot. Add 1.5 tablespoons of high-smoke-point oil and swirl to coat the bottom evenly. Wait until the oil shimmers and just begins to release faint wisps of smoke before adding the meat.
- • Skillet gives off visible heat waves
- • Oil thins out and begins to lightly smoke
- • Using extra virgin olive oil or butter to start the sear, both of which burn at low temperatures
- • Adding the meat before the pan reaches searing temperature
Develop the Initial Crust
Using tongs, lay the steak gently into the pan away from your body to prevent hot oil from splashing toward you. Sear undisturbed for 2 to 2.5 minutes until a deep golden-brown crust forms on the bottom. Use tongs to lift and sear the fat cap edge for 45 to 60 seconds to render out excess fat.
- • Steak releases easily from the pan bottom without tearing
- • Deep mahogany-brown crust is established on the bottom surface
- • Moving or flipping the meat too early before the Maillard crust can set
- • Pressing down hard on the steak with a spatula, squeezing out internal juices
Flip and Butter Baste (Arrosé)
Flip the steak over to the second side and immediately drop the heat to medium. Add the unsalted butter, crushed garlic cloves, and fresh herb sprigs into the pan adjacent to the meat. Tilt the skillet slightly toward you and use a large spoon to rapidly and continuously ladle the foaming, aromatic butter over the top of the steak for 1.5 to 2 minutes.
- • Butter foams rapidly with an aromatic, nutty fragrance
- • Glossy, golden glaze coats the entire top surface of the steak
- • Keeping the heat on high during basting, which scorches the butter solids and turns them bitter
- • Crowding the pan with too many cold aromatics at once
Check Internal Temperature
Insert the probe of a digital instant-read thermometer horizontally into the thickest part of the steak, avoiding any large pockets of pure fat or bone. Remove the steak from the heat when it reads 5 degrees below your target doneness: 120°F for rare, 130°F for medium-rare, or 140°F for medium. Transfer the steak immediately onto a cutting board.
- • Digital thermometer reaches 130°F for ideal medium-rare
- • Firmness matches the base of your thumb when thumb and middle finger touch
- • Relying purely on cooking time or color rather than a calibrated thermometer
- • Leaving the steak in the hot skillet to rest, which causes extreme overcooking
Rest, Slice, and Serve
Allow the steak to rest on the carving board undisturbed for 7 to 10 minutes so internal juices redistribute evenly back into the center fibers. Pour any pan drippings remaining in the skillet over the resting steak. Slice across the grain into 1/2-inch thick slices using a sharp chef's knife and finish with a sprinkle of flaky sea salt.
- • Internal temperature rises 4 to 5 degrees during the rest period (carryover cooking)
- • Minimal juice loss occurs onto the board when sliced
- • Slicing immediately after removing from the pan, causing all internal moisture to drain away
- • Cutting parallel to the muscle grain, which produces tough and chewy bites
Credit: inspired by an original tutorial by di.whitestar — watch the original on YouTube.
Don’t have everything?
- No Cast-iron skillet? Heavy-bottomed stainless steel or carbon steel pan
- No Fresh thyme and rosemary sprigs? Fresh parsley stems or lightly crushed whole dried herbs
- No Digital instant-read thermometer? Finger touch test (compare center firmness to the fleshy base of your thumb)