How to Make Cast-Iron Steak?

This isn’t steak from a steakhouse; it’s steak from your kitchen, perfect for midweek meals. The instructions are simple: buy boneless cuts (they cook uniformly), thinner steaks (they cook through on top of the stove), dry them thoroughly (to maximize crust), then salt and sear them in a scorching skillet, ideally cast-iron.

The recipe here is a drastic departure from standard steak wisdom, which advises are salting the meat ahead of time, putting it on the flame, and then leaving it alone. Instead, season the pan (not the meat) with salt and flip the steak frequently. This meat, salt, heat, and cast-iron combination do not require grilling, rubbing, or curing to produce a super-crusty, juicy steak.

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It’s critical to keep an eye on the temperature of your steak on the grill when you’re grilling it on a hot pan. Grills contain hot and cold zones, and it’s critical to cook your steak in the hot spot to prevent it from burning. The temperature should be around 450 degrees Fahrenheit. Allow the steak to finish cooking on its own rather than turning it during the cooking time. When flipping the steak, avoid using tongs because this may cause it to cook too quickly, resulting in a tough steak.

The final piece of Cast-Iron Butter is used to make steak, which aids in achieving the desired char on a piece of meat. If you don’t want to use butter, beef fat is another alternative. Seasoning steak is simple, and the results will be worth it! You can also use fresh herbs to season your steak, and your steak will look better with a bit of butter! However, it is entirely up to you which approach you like.

How to Make Cast-Iron Steak?

Make sure the meat is at room temperature before serving. This will take about 20-30 minutes, and ensure that the steak cooks evenly on both sides. To press down on the steaks in the skillet, use tongs. While you don’t want to touch or move the steaks too much, this technique will ensure that the bottom surface of the steak gets a uniform sear on the skillet. If the steak is thick, cook it on its side.

This helps to render any white fat that may be present on the edges of some steak cuts and sear the edges for added flavor. Before putting the steaks in the skillet, make sure the oil is hot. When you add them in, they should sparkle. The steaks will not sear appropriately if the oil is not hot enough. Allow the steaks to rest once they’ve been cooked. Cover them with foil for at least 5 minutes after removing them from the skillet. This allows the fats to redistribute, resulting in a more juicy steak.

When the steaks are done, what temperature should they be? Use an instant-read thermometer to check when your steaks are done to your preference for the best results. The temperature of the steaks will continue to rise as the rest. Extremely rare: Remove the steaks from the oven when they reach 130 degrees Fahrenheit (135 degrees Fahrenheit). Well, medium:


  • Two thick-cut ribeyes or New York strip steaks (about 1- 12 inches)
  • 1 tbsp avocado butter
  • a quarter teaspoon of salt
  • a quarter teaspoon of black pepper
  • Two tblsp butter (unsalted)
  • Two fresh rosemary or thyme sprigs
  • crushed garlic cloves (2-4)


  1. Allow 30 minutes for the steaks to come to room temperature. Then, blot them dry and season with salt and pepper using a paper towel.
  2. Heat the avocado oil over medium-high heat in a cast-iron skillet until it shimmers.
  3. Cook for 4 minutes on one side without touching the steaks in the skillet. Flip the steaks with tongs and cook for another 4 minutes on the other side.
  4. Reduce to medium-low heat and stir in the butter, garlic, and rosemary or thyme sprigs. Once the butter has melted, tilt the skillet and spoon the butter over the steaks until they are done to your liking, keeping in mind.
  5. The temperature will rise by about 5 degrees after you take the steaks from the fire and let them rest.
  6. Allow 5 minutes of resting time before slicing or serving the steaks on a plate or cutting board. Serve with the skillet’s melted butter, garlic, and rosemary.

How Long Does a Cast-Iron Steak Take to Cook?

How Long Does a Cast-Iron Skillet Take to Cook Steak? The steak should be in the pan for less than five minutes, depending on the desired doneness. Preheat a heavy cast-iron skillet over high heat for 5 minutes or until extremely hot. The most excellent sear comes from a heated skillet. Toss in a couple of teaspoons of vegetable oil to the pan (enough to coat the bottom). Place your steaks in the heated skillet right away and sear for 1 minute on each side. Dry both sides of the steak with paper towels before seasoning with salt and pepper on both sides.

Place steaks in a skillet and press down with metal tongs to ensure that the entire bottom surface of the steaks is in direct contact with the skillet. Allow to simmer for 3 minutes or until the bottom is browned. Place the filets in the cast iron skillet and lightly press down on top of them to ensure that the entire bottom of the meat is in contact with the pan. Then, let them sear for about 2-3 minutes without touching the filets. The time to sear your steak will vary based on its thickness.

Is it Necessary to Use Oil when Cooking Cast-Iron Steaks?

And smoking hot refers to how hot something is until it starts to smoke. The pan must also be clean and free of any oil or cooking spray (besides what a decent cast iron skillet comes with). All of the oil you’ll need is already on the steak’s surface. When cooking steak in cast iron skillets, you’ll want to use a high-smoke-point oil. Due to their high smoke values, peanut oil, canola oil, grapeseed oil, and avocado oil are excellent choices for cooking steak.

When cooking steak, oil the steak itself to guarantee a flawless exterior texture and keep it from sticking; place the steak on a platter and brush both sides with oil, rubbing in a little to cover all regions. Cooking oil, not butter, must be used to sear the steak, and butter burns fast and readily, turning black and imparting an unpleasant flavor to the meat. Cooking oil, particularly those having a high smoke point, remains stable at high temperatures.

In a Cast Iron Skillet, How do you Cook a Medium Well Steak?

Cook for 30 seconds before beginning to move the steak, pressing slightly to achieve even contact with the skillet. Continue tossing and flipping for another 1-2 minutes, or until the meat reaches the desired degree of doneness (a thermometer should register 135° for medium-rare, 140° for medium, and 145° for medium-well). Toss the steaks into the pan. Along the side/between the steaks, place garlic cloves and rosemary. Sear the steak for 4 minutes on each side, then turn and sear for 4 minutes for medium (sear for 5 minutes on each side for well done).

Place the steaks on the grill and cook for 4 to 5 minutes, or until golden brown and slightly charred. Turn the steaks over and cook for another 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees Fahrenheit), 5 to 7 minutes for medium (140 degrees Fahrenheit), or 8 to 10 minutes for medium-well (an internal temperature of 160 degrees Fahrenheit) (150 degrees F).

What is the Best Cast Iron Seasoning Oil?

Grapeseed oil is ideal for seasoning cast iron because of its high smoke point and adaptability. Peanut oil and vegetable oil are two similar possibilities. The type of oil you use is also determined by the heat you intend to use and the flavors you prefer. These pans are well-known for their durability and are frequently passed down through the generations.

With proper reseasoning treatment, years of frequent usage can improve the pan’s “seasoning”—its natural nonstick coating. Cast iron skillets, on the other hand, can break. Sear each surface for 2 minutes at 425°F (218°C), then decrease to 375°F (190°C) and cook for the necessary times based on the thickness of your steak and desired doneness.


Depending on its thickness and cut, a frying pan can be used to sear your steak indoors. It’s best to use a heavy pan with a thick bottom since it holds the heat in the steak for longer. Use a cast-iron skillet or a frying pan with a thick bottom for the best results. Make sure the steak is at room temperature and lightly seasoned before cooking. The steak should be cooked for a few minutes on the first side before being basted with the pan juices.

If you don’t have access to a grill, a griddle pan can be used to fry steaks. While it’s ideal for cooking steaks on a grill, you may also do so in the oven. The grill’s heat keeps the meat wet and prevents it from drying out. Even cooking is ensured using a heavy-bottomed skillet. Make sure not to overcrowd the pan when boiling the meat. A good sear can be hampered by overcrowding the pan.