The Perfect Cast Iron Steak Recipe: A Crispy, Juicy Delight

There’s nothing quite like a perfectly seared cast iron steak—crispy on the outside, tender and juicy on the inside. Cooking steak in a cast iron skillet allows for an even sear, locks in flavors, and creates a restaurant-quality meal right in your kitchen. Whether you’re using ribeye, filet mignon, New York strip, or sirloin, this simple but effective method will give you the best steak every time.

Ingredients

For the Steak:

• 1 thick-cut steak (ribeye, filet mignon, or New York strip – about 1 to 1.5 inches thick)
• 1 tablespoon olive oil (or high-heat oil like avocado oil)
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder (optional)

For Basting (Optional but Highly Recommended):

• 2 tablespoons butter
• 2 cloves garlic, smashed
• 2 sprigs fresh rosemary or thyme

Instructions

Step 1: Prepare the Steak

1. Let the steak come to room temperature for at least 30 minutes before cooking. This ensures even cooking.
2. Pat the steak dry with paper towels to remove excess moisture (this helps with a great sear).
3. Season generously on both sides with salt, pepper, and garlic powder.

Step 2: Heat the Cast Iron Skillet

1. Place your cast iron skillet on the stove over high heat.
2. Let it heat up for about 5 minutes until it’s smoking hot.
3. Add 1 tablespoon of oil and swirl to coat the bottom.

Step 3: Sear the Steak

1. Carefully place the steak in the hot skillet. Do not move it for at least 2 minutes—this allows a proper crust to form.
2. Sear for 2–3 minutes per side for a medium-rare steak.
3. If your steak is thick, use tongs to sear the edges for about 30 seconds each.

Step 4: Baste with Butter (Optional but Delicious!)

1. Reduce heat to medium-low.
2. Add butter, garlic, and rosemary (or thyme) to the skillet.
3. Tilt the pan slightly and use a spoon to baste the steak with melted butter for about 1 minute.

Step 5: Rest the Steak

1. Remove the steak from the skillet and place it on a plate or cutting board.
2. Let it rest for 5–10 minutes before slicing—this helps the juices redistribute for a juicier bite.

Cooking Time & Doneness Guide

Steak Doneness	Internal Temperature	Sear Time Per Side
Rare	120-125°F (49-52°C)	1-2 minutes
Medium-Rare	130-135°F (54-57°C)	2-3 minutes
Medium	140-145°F (60-63°C)	3-4 minutes
Medium-Well	150-155°F (65-68°C)	4-5 minutes
Well-Done	160°F+ (71°C+)	5-6 minutes

Serving Suggestions

• Serve your steak with garlic mashed potatoes, roasted vegetables, or a fresh salad.
• Pair with a red wine like Cabernet Sauvignon or Malbec.

Tips for Success

✅ Use a thick steak for better control over doneness.
✅ Don’t overcrowd the pan—cook one steak at a time for the best sear.
✅ Let the steak rest before slicing to keep it juicy.