Sizzling Cast Iron Skillet Steak: Juicy, Tender, and Flavorful

Ingredients

• 2 (1-inch thick, approximately 340 g each)boneless ribeye steaks
• 15 gkosher salt
• 5 gfreshly ground black pepper
• 30–45 mlvegetable oil
• 28 gunsalted butter
• 2–3 clovesgarlic, smashed
• al gustofresh herbs, such as rosemary or thyme, for garnish

Instructions

1. 1

   Season the steaks

   Take the steaks out of the refrigerator and leave them for 30 minutes to come towards room temperature. Season both sides with the salt and pepper.

2. 2

   Heat the skillet

   Set a cast iron skillet over medium-high heat for about 5 minutes, until very hot.

3. 3

   Add the steaks

   Pour the vegetable oil into the skillet and tilt it to coat the base. Carefully place the steaks in the pan.

4. 4

   Sear the first side

   Cook the steaks without moving them for 4–5 minutes, until a golden-brown crust forms.

5. 5

   Turn and sear

   Turn the steaks with tongs and cook for another 3–5 minutes, aiming for 54°C (130°F) for medium-rare.

6. 6

   Baste with butter

   Add the butter, garlic and herbs to the skillet. Tilt the pan and spoon the melted butter over the steaks for a further minute.

7. 7

   Rest the steaks

   Remove the steaks from the skillet and leave them to rest for 5–10 minutes.

8. 8

   Slice and serve

   Slice the steaks and serve with freshly chopped herbs as a garnish.

What is skillet steak?

Skillet steak is steak cooked directly in a hot frying pan rather than on a barbecue or under a grill. The method is popular in American home cooking, where a cast iron pan is prized for searing meat.

This version uses ribeye, a well-marbled cut, and finishes the steaks with butter, garlic and fresh herbs. The combination gives the outside a browned crust while keeping the inside tender when cooked to your preferred doneness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 600 calories, 50g protein, 0g carbs, 44g fat.

The ribeye and butter provide most of this dish’s fat and protein, while the recipe contains virtually no carbohydrate from its listed ingredients. Pair a steak with vegetables or salad, and add a potato or another starchy side if you want carbohydrates on the plate.

Choosing the steak and seasoning

Ribeye: its marbling contributes richness and helps keep the meat succulent as it cooks. Choose steaks of similar thickness so they sear at a similar rate.

Seasoning: salt and pepper are applied before the steaks go into the pan. The recipe calls for kosher salt and freshly ground black pepper, so season both sides evenly.

Getting a good sear

Hot pan: give the cast iron skillet about 5 minutes over medium-high heat before adding the oil. A properly heated pan helps the meat brown rather than simply warm through.

Undisturbed cooking: leave the steaks alone for the first 4–5 minutes. Moving them too soon can interrupt the formation of the golden-brown crust.

Using the butter, garlic and herbs

Butter baste: add the butter after turning the steaks, along with the smashed garlic and herbs. Tilt the skillet and spoon the melted butter over the meat for the final minute.

Fresh herbs: rosemary or thyme can flavour the basting butter, and chopped herbs can also be scattered over the steak when serving. Keep an eye on the garlic as it cooks in the hot pan.

Checking doneness and resting

Medium-rare: the method aims for 54°C (130°F), with the second side cooking for 3–5 minutes. The exact time can vary, so use the temperature as the guide if you have a meat thermometer.

Resting: leave the steaks for 5–10 minutes after taking them out of the skillet. This gives you time to prepare the serving plate before slicing.

Serving the steak

Slice the rested steaks and finish with freshly chopped herbs. Their rich, savoury flavour pairs well with a crisp green salad or vegetables, with potatoes or bread if you want a more substantial meal.

Recipe notes & tips

• Let the steaks sit out for the full 30 minutes before cooking.
• Heat the skillet for about 5 minutes before adding the oil.
• Tilt the pan carefully when coating it with oil and basting with butter.
• Use tongs to turn the steaks rather than piercing them.
• Rest the steaks for at least 5 minutes before slicing.
• Chop the garnish herbs just before serving for a fresh finish.

Variations

• Try thyme: use fresh thyme in the skillet in place of rosemary.
• Use rosemary: add rosemary sprigs with the butter and garlic.
• Add a pepper finish: grind a little extra black pepper over the sliced steak.
• Serve with greens: add a green salad or cooked vegetables alongside.
• Make it heartier: serve with potatoes or bread to round out the meal.

Common mistakes to avoid

• Crowding the skillet: cook only the two steaks in the pan as directed so they have room to sear.
• Moving the steaks too soon: leave them undisturbed for 4–5 minutes to form a browned crust.
• Using a cool pan: heat the cast iron skillet for about 5 minutes before adding the steaks.
• Overcooking by time alone: use 54°C (130°F) as the target for medium-rare.
• Skipping the rest: leave the steaks for 5–10 minutes before slicing.
• Burning the garlic: add it with the butter near the end and baste for only a minute.

How to store

Refrigerate leftover steak in a covered container and use within 3–4 days. Reheat gently in a pan over low heat, turning as needed, or serve cold in slices.

Frequently asked questions