How to Make Cast Iron Steaks
There’s nothing quite like sinking your teeth into a juicy piece of home cooked and seasoned steak. 
If you’ve always shied away from cooking your own steak because you’ve not been quite sure how to go about it, today’s your day! Head off to your local butcher, take out your cast iron skillet and make some tender and flavor-packed steak that your family will love you for!
Serve these amazing steaks with a delicious side dish of your favorite vegetables, pasta or homemade dinner rolls. Are you ready to get cooking? It’s much easier than you think and so worth it. Learn How To Make Cast Iron Steaks below.
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Delicious Sides To Serve With Steak
How to Make Cast Iron Steaks
- Prepare the steaks with salt and pepper on both sides. Allow the steaks to come to room temperature.
- Heat the cast iron skillet until hot over medium-high heat.
- Add the olive oil to the skillet and the steaks.
- Cook for 3 to 5 minutes on one side without moving. Then, flip the steak for 2 minutes. Position the steak on the side to sear the sides of the steak
- After searing the steak, add the butter, garlic, rosemary, and thyme to the skillet. As the butter melts, spoon the butter over the steak. Continue cooking for 2 to 3 minutes or until you reach the desired doneness.
- Remove the steak from the heat and allow it to rest for 5 minutes before slicing.
HOW DO I GET MY STEAK COOKED TO MY PREFERENCE?
- We all have our preferences when it comes to how well steak is done. While some enjoy rare to medium-rare, others can’t bear the thought of cutting open a steak and seeing a display of pink meat and juice!
- To know how cooked your steak is during the cooking process, I strongly suggest that you make use of an instant read thermometer and go by these temperatures to match up with your preference:
- For rare steak – 125 degrees F in the centre of the steak
- For medium rare steak – 135 degrees F
- For medium steak – 145 degrees F
- For medium well steak – 150 degrees F
- For well done steak – 160 degrees F
WHAT SHOULD I CONSIDER WHEN BUYING STEAK?
- While this recipe calls for New York strip steaks, you can also purchase Ribeye.
- Regardless of which steak you use, always make sure that the meat selected is of a good quality i.e. prime or choice cuts.
- I’ve opted for boneless steak and recommend that you do the same. Steak with bones requires a longer cooking time and I don’t necessarily believe that the bone adds much extra flavor in this instance.
TIPS FOR MAKING THE BEST CAST IRON STEAK
- A cast iron skillet is your best cooking tool for this recipe. It retains heat well, browns the meat beautifully and promotes even cooking.
- It’s important to allow your skillet to preheat so that you can get the desired searing on your steaks. This preheating time will differ depending on the type of stove you are operating. For instance, a gas stove usually takes around 3 minutes while an electric stove will take 8-10 minutes to preheat. If in doubt, just make sure that your oil is near to smoking prior to adding your steak for searing purposes.
- You only add your butter towards the end as it has a low smoke point, meaning that it can burn easily and will transfer that burnt taste to your meat which is not desired.
- I recommend that you use an instant read thermometer to assess whether your steak has cooked to your preference or not.
- To prevent steak juices from running around your plate once served, allow your steak to rest for 5 minutes after cooking without cutting it. This allows the steak juices to settle inside the meat.
How to Make Cast Iron Steaks
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Ingredients
- 2 to 3 boneless New York strip steaks 3/4 to 1 inch thick (about 2 ½ pounds total)
- 2 tablespoons olive oil
- 3 tablespoons butter
- Salt and black pepper to taste
- 1 sprig fresh rosemary
- 1 bunch fresh thyme
- 2 to 3 cloves garlic peeled and smashed
Instructions
- Prepare the steaks with salt and pepper on both sides. Allow the steaks to come to room temperature.
- Heat the cast iron skillet until hot over medium-high heat.
- Add the olive oil to the skillet and the steaks.
- Cook for 3 to 5 minutes on one side without moving. Then, flip the steak for 2 minutes. Position the steak on the side to sear the sides of the steak
- After searing the steak, add the butter, garlic, rosemary, and thyme to the skillet. As the butter melts, spoon the butter over the steak. Continue cooking for 2 to 3 minutes or until you reach the desired doneness.
- Remove the steak from the heat and allow it to rest for 5 minutes before slicing.
Notes
- Allow 30 minutes to bring your steaks to room temp before cooking.
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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When did you put the steak in the oven?
Hi Bill. I see where the confusion was. The term “oven” was used instead of stove. You only cook these stove top, and remove them from the heat once you achieve the internal temp you desire. That has been corrected in the recipe.