Cast Iron Steak

Learn how to make a cast iron skillet steak that’s just as good, if not better, than your favorite restaurant. Made with just five ingredients, you’ll end up with perfectly cooked steak every single time!

If you love quick and satisfying beef recipes like we do, try my picanha steak, ranch steak, or filet mignon next.

Table of Contents

1. Why I love this recipe
2. Key Ingredients
3. How to cook steak in a cast iron skillet
4. Arman’s recipe tips
5. Frequently asked questions
6. More cast iron recipes
7. Cast Iron Skillet Steak (Recipe Card)

I love steak, plain and simple, so I’m always looking for new ways to invent the wheel. Lately, we’ve been loving air fryer steak (yes, that’s a thing). And I figured since I’m always using my cast iron, why not use it for making steak?

Why I love this recipe

• Ready in 10 minutes. Like my pan-seared steak, there’s no marinating or preheating in the oven. Just sear the steak, cook it how you like it, and serve. 
• Versatile. I kept the seasonings simple on purpose, so you can modify them depending on what you’re craving. 
• The perfect crust. 99% of the reason I use cast iron is for that crispy exterior.
• Simple, yet impressive. When I need a dish to impress (or to feed a hungry crowd), I make this cast iron skillet steak recipe. 

Key Ingredients

• Steak. I prefer a thick-cut steak, like ribeye steaks or New York strip steaks, as they can withstand the high heat of the skillet and get a gorgeous crust. Avoid lean cuts like flank steak or skirt steak, as they are prone to drying out.
• Butter. I prefer unsalted butter for searing the steaks since we can always add more salt later.
• Olive oil. For rubbing on the steaks before searing. You can use any cooking oil with a high smoke point (like canola oil or avocado oil), but don’t swap it for extra virgin olive oil since it has a much lower smoke point. 
• Kosher salt and black pepper. For seasoning the steaks. 

How to cook steak in a cast iron skillet

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 3- Rest. Let the steaks rest briefly before slicing and serving with a spoonful of pan juices. 

Arman’s recipe tips

• Pat dry the steaks. My #1 tip when cooking steaks with minimal seasonings. Pat them dry so there is no moisture. This, in turn, will yield a gorgeous crust that holds all the spices.
• Use a meat thermometer. I prefer my steaks medium or medium-rare, as I find this lets you taste the steaks’ natural flavor. Adjust the cooking time based on your preferred level of doneness using an instant-read thermometer.
• Preheat the cast iron. In order to prevent the steaks from sticking, you want to add the steaks to an already hot pan. 
• Cook the steak on its side. If you have an especially thick cut of steak, hold it in place for several minutes on each side so it cooks evenly.
• Don’t skip that rest time! I know it’s tempting to dig in right away, but trust me, you want the steaks to rest for several minutes so the juices have time to redistribute. 
• Slice against the grain. This helps break through the meat fibers, guaranteeing a tender steak.

Frequently asked questions

More cast iron recipes

• Cast iron chicken thighs
• Cast iron salmon
• Cast iron pizza
• Cast iron chicken breast

Originally published April 2023, updated and republished February 2025