Cast Iron Steak


5 from 25 votes
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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!

cast iron steak.

I love steak, plain and simple. So I’m always looking for new-and-improved ways of making it. Lately, I’ve been loving air fryer steak and sous vide steak. And I figured since I’ve had luck with my cast iron recipes, why not use it for making steak? 

Table of Contents
  1. Why this recipe works
  2. Ingredients needed
  3. How to cook steak in a cast iron skillet
  4. Steak cooking times
  5. Recipe tips and variations
  6. Storage instructions
  7. Frequently asked questions
  8. More delicious steak recipes to try
  9. Cast Iron Skillet Steak (Recipe Card)

Why this recipe works

This cast iron skillet steak recipe is foolproof and great if you’re on a time crunch with no grilling needed. Just like my cast iron chicken breasts or cast iron salmon, It takes no more than 15 minutes to make! Whether you’re new to cooking steak or do it all the time, this yields the most perfectly cooked meat.

  • It’s fast! Like pan seared steak, there’s no marinating or preheating required. Just pan-fry the steak, let it rest, and serve!
  • It’s versatile. Like hanger steak or ribeye steak, you can use any combination of seasonings that you want. There are no rules. 
  • It pairs well with everything. Seared steak pairs beautifully with everything from mashed potatoes to sautéed asparagus and honeynut squash, making it a great, fuss-free weeknight dinner.
  • You get a nice crust. The benefits of using cast iron are that you get a crisp exterior while properly cooking the interior. 
cooking steak in cast iron.

Ingredients needed

The ingredient list for this cast iron steak recipe is simple since it’s the preparation of the steak that shines. Here’s what you’ll need:

  • Steak. A thick-cut steak such as a ribeye or New York strip is best for cooking in a cast iron skillet because it can withstand the high heat of the skillet and develop a gorgeous crust, while remaining juicy and tender in the middle. Avoid lean cuts like flank steak or skirt steak, as they are prone to drying out.
  • Butter. Preferably unsalted butter for searing the steaks.
  • Olive oil. For rubbing on the steaks prior to searing. Don’t swap it for extra virgin olive oil, as this has a lower smoke point. 
  • Kosher salt and black pepper. For seasoning the steaks. 

Find the printable recipe with measurements below.

How to cook steak in a cast iron skillet

Cast iron cooking one of the easiest and quickest cooking methods for steak. Plan on allowing 20 minutes to bring the steaks to room temperature. 

Step 1- Season the steaks. Bring the steaks to room temperature, then rub the olive oil all over the steaks using either a silicone basting brush or your hands. Then, generously season the steaks with salt and black pepper. 

seasoned steaks.

Step 2- Cook the steaks. Place your cast iron skillet on the stovetop, set to medium-high heat, and add the butter. Once the butter has fully melted, add the steaks and cook them for 4-5 minutes per side or until they reach your desired level of doneness. 

steak in cast iron.

Step 3- Let the steaks rest, then slice and serve. Let the beef rest for 5 minutes before slicing and serving. Then, serve the steaks with a drizzle of the pan juices. 

steak cooked in cast iron.

Steak cooking times

Cast iron skillet-cooked steaks taste best when cooked medium or medium-rare. This allows you to really taste the natural flavor of the steaks.

Depending on your preferred level of doneness, you’ll want to look for an internal temperature, which you can check using an instant-read thermometer.

  • Rare– 120ºF
  • Medium rare– 130ºF
  • Medium– 135ºF
  • Medium-well done– 140ºF
  • Well done– 150ºF

Remember that the steaks will continue to cook with residual heat as they rest, so remove them from the heat when they are just a couple of degrees below your preferred temperature. 

Recipe tips and variations

  • 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.
  • Don’t skip the resting. Like with bavette steak, this essential step helps to lock in the juices and keep the steak moist and tender. 
  • Preheat the cast iron. For several minutes before adding the steaks to help make sure they cook quickly and evenly. 
  • Use a high smoke point oil. Oils such as canola or avocado oil have high smoke points, which prevents them from burning the steak.
  • Add fresh herbs. Rosemary, sage, parsley, and thyme are some of the best herbs to pair with steak. Cook the fresh herbs in melted butter in the cast iron for 1-2 minutes after you remove the steaks. 
  • Make a compound butter. Combine butter with salt, fresh herbs, and garlic. Store in an airtight container and add a spoonful to the cooked steak before serving.

Storage instructions

To store: The leftovers can be stored in an airtight container in the refrigerator for up to 3 days. 

To reheat: The best way to reheat leftover steak is in the oven. Set it to 275ºF and reheat until the internal temperature of the steak is 130ºF degrees. 

To freeze: Freeze the cooked and cooled steak in a sealed container or ziplock bag and eat within 6 months. 

Leftover ideas

Cooked and cooled steak makes fabulous leftovers! Add them to a torta, steak quesadilla, or over a steak salad.

cast iron skillet steak.

Frequently asked questions

How long do you cook steak in a cast iron pan?

The exact temperature for cooking steak will depend on the thickness of the steak, the heat applied, and your preferred level of doneness. Generally, it’s safe to say 4-5 minutes per side on a skillet set to medium-high heat is best for getting a medium-rare steak.

How do I know when my steak is cooked?

You’ll know your steak is cooked when it shows an internal temperature of at least 120°F for rare and up to 150°F for a well-done steak. 

Why can’t I get a good sear on my steak in cast iron?

Your steak might not be getting properly seared if it’s too cold or if it’s moist. To fix this, let the steak come to room temperature and pat it dry before adding the oil and seasoning.

More delicious steak recipes to try

  • Arrachera– Mexican-style skirt steak with the most amazing spice coating.
  • Denver steak– Affordable, easy to find, and always juicy.
  • New York strip steak– I make this for special occasions.
  • Round steak– Not just for roasting, this steak is super flavorful.
cast iron steak recipe.

Cast Iron Skillet Steak

5 from 25 votes
Get a restaurant-quality steak at home with our cast iron skillet steak recipe. Learn how to season, cook and serve the perfect juicy steak in just a few easy steps.
Servings: 2 servings
Prep: 1 minute
Cook: 10 minutes
Total: 11 minutes


  • 2 ribeye steaks boneless
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


  • Bring to steak to room temperature. Rub olive oil all over the steaks, followed by salt and pepper.
  • Add butter to a non-stick skillet and place over medium-high heat. Once sizzling, add the steaks and cook for 4-5 minutes per side or until the desired doneness.  
  • Let the steak rest for 5 minutes before slicing and serving. Drizzle with pan juices. 


TO STORE: The leftovers can be stored in an airtight container in the refrigerator for up to 3 days. 
TO REHEAT: The best way to reheat leftover steak is in the oven. Set it to 275ºF and reheat until the internal temperature of the steak is 130ºF degrees. 
TO FREEZE: Freeze the cooked and cooled steak in a sealed container or ziplock bag and eat within 6 months. 


Serving: 1steakCalories: 275kcalCarbohydrates: 0.3gProtein: 30gFat: 15gSodium: 744mgPotassium: 614mgFiber: 0.1gVitamin A: 212IUCalcium: 20mgIron: 4mg
Course: Main Course
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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