How to Cook a Thick-Cut Steak in a Skillet
Master pan-searing and butter-basting a thick-cut steak in cast iron to achieve a crisp mahogany crust and a juicy, perfectly cooked interior.
This guide shows how to cook a thick-cut steak in a skillet in 25-35 minutes. Start with dry and temper the steak; follow the safety notes and step checkpoints below.
Visual step map
See the full sequence before you start, then check off each step as you go.
0 of 7 steps checked
Materials and cost planner
Select the items you plan to buy, adjust any estimated price, and calculate the selected total.
Editable rough U.S. retail estimates. Estimated all listed: $109.00. Prices are planning estimates, not quotes — tax, store, brand, size and quantity will change them.
Time and finish planner
Estimate active working time from the number of steps in this guide.
Recipe serving scaler
Scale one ingredient amount up or down when you change the number of servings.
Scale seasonings, salt and strong spices gradually, then taste before serving.
- Read the tools, materials, safety notes, and steps below for free.
- Tap See 20-second demo if you want to understand it first.
- Tap Start Camera Coach when you want hands-free help, or Voice-only if you do not want to use the camera.
- Allow camera and microphone. Point your phone at the work; the coach watches your progress and tells you the next step.
🧰 Required Tools & Equipment
- ✓ Cast iron skillet (10-12 inch)
- ✓ Instant-read digital meat thermometer
- ✓ Heavy-duty metal tongs
- ✓ Large metal basting spoon
- ✓ Paper towels
- ✓ Carving knife and cutting board
📦 Materials & Supplies
- ✓ 1.5-inch thick steak (Ribeye, New York Strip, or Filet Mignon)
- ✓ 2 tsp coarse kosher salt
- ✓ 1 tsp freshly cracked black pepper
- ✓ 1 tbsp high-smoke-point oil (avocado or canola)
- ✓ 3 tbsp unsalted butter
- ✓ 3 cloves fresh garlic (crushed)
- ✓ 2 sprigs fresh rosemary or thyme
⚠️ Safety Checkpoints & Warnings
- • Never drop meat into hot oil toward yourself; always lay it away from your body to prevent hot grease splashes.
- • Always use a dry silicone handle grip or heavy oven mitt when touching cast iron handles on the stove.
- • Keep children and flammable objects away from the stovetop while cooking at high sear temperatures.
📋 Step-by-Step Guide (7 Steps)
Dry and Temper the Steak
Remove the steak from the refrigerator 20 to 30 minutes before cooking. Press paper towels firmly across the top, bottom, and all edges until the meat surface is completely matte and free of surface moisture.
- • Steak surface looks dry and matte with zero glistening wet sheen
- • Discarded paper towels show absorbed liquid
- • Leaving the meat wet, which causes it to steam rather than sear
- • Leaving steak out at room temperature for over 2 hours
Season Generously
Sprinkle coarse kosher salt and cracked black pepper evenly over all sides, holding your hand roughly 8 inches above the meat for uniform coverage. Press the seasoning gently into the meat with your fingers so it adheres.
- • Even white and black speckling across all flat surfaces and the outer fat cap
- • No bare unseasoned patches or large salt clumps
- • Using fine table salt in the same quantity as kosher salt, making the steak overly salty
- • Neglecting the thick vertical edges and fat strip
Preheat Pan and Heat Oil
Place the cast iron skillet over medium-high heat for 4 to 5 minutes until extremely hot. Pour in 1 tablespoon of high-smoke-point oil and swirl to coat the bottom of the pan evenly.
- • Oil flows across the pan like water with visible shimmering lines
- • Faint, wispy white smoke begins rising from the skillet surface
- • Adding olive oil or butter at this stage, which will burn and produce bitter acrid smoke
- • Placing steak into a lukewarm pan
Sear the First Side and Fat Cap
Using tongs, gently lay the steak into the skillet away from you. Let it sear undisturbed for 2 to 3 minutes, then use tongs to press the side fat strip against the pan bottom for 30 seconds until rendered.
- • Vigorous sizzle and bubbling oil around the meat edges
- • Bottom edge visible from the side turning opaque and browning
- • Poking, pressing, or moving the steak constantly around the pan
- • Crowding two large steaks in a small pan, causing moisture buildup
Flip, Add Aromatics, and Baste
Flip the steak over to the second side. Immediately reduce heat to medium and add butter, crushed garlic cloves, and fresh herbs to the pan. Tilt the skillet slightly and use a large spoon to rapidly ladle the foaming melted butter over the steak continuously for 2 minutes.
- • Top side shows an even, deep golden-mahogany crust
- • Butter is foaming pale-amber around sizzling garlic and bubbling herbs
- • Glossy melted butter running across the top surface continuously
- • Letting the butter turn dark black and burnt
- • Throwing herbs into super-hot oil before reducing the burner heat
Check Internal Temperature
Insert the probe of an instant-read meat thermometer horizontally into the thickest center part of the steak, avoiding bone or large fat deposits. Remove the steak from the pan when it reads 5°F below your target temperature (e.g., pull at 130°F for a 135°F medium-rare).
- • Thermometer probe inserted halfway through side edge into center core
- • Digital readout stabilizes at 120-125°F (rare) or 130-135°F (medium-rare)
- • Pushing probe through to touch the bottom of the hot metal pan
- • Cooking until the final target temp in the pan, resulting in overcooked meat during rest
Rest and Slice Across the Grain
Transfer the steak to a cutting board and let it rest undisturbed for 5 to 8 minutes so juices redistribute. Slice into 1/2-inch thick pieces strictly perpendicular (across) the direction of the visible muscle grain lines.
- • Steak resting without a giant puddle of red juice pooling immediately
- • Slices cut perpendicular to linear muscle striations showing tender, uniform pink center
- • Cutting the steak open immediately after removing from pan, dumping all juices
- • Slicing parallel to muscle fibers, making the steak chewy and tough
Credit: inspired by an original tutorial by The Stay At Home Chef — watch the original on YouTube.
Don’t have everything?
- No Cast iron skillet? Heavy stainless steel pan (do not use non-stick pans at high heat)
- No Avocado oil? Canola oil, vegetable oil, or grapeseed oil
- No Fresh herbs? Garlic butter only (skip dried herbs as they burn instantly in hot oil)