Cast Iron Skillet Steak

Learn how to make cast iron steak using my quick and easy recipe. The cast iron gives it the perfect char while keeping the center succulent and juicy! Watch how I make this in my kitchen in the video below!

Course Main Course

Cuisine American

Cook Time 10

Total Time 10

Servings servings

Calories 275kcal

Author Arman Liew

Ingredients

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

Instructions

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. For rare steaks, aim for 120F, for medium-rare, aim for 130F, for medium, aim for 135F, for medium-well done, aim for 145F and for well done, aim for 165F.
Let the steak rest for 5 minutes before slicing and serving. Drizzle with pan juices.

Video

Notes

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. 120F
Medium rare. 130F
Medium. 135F
Medium-well. 140F
Well done. 150F

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

TO FREEZE: Freeze the cooked and cooled steak in a sealed container or ziplock bag and freeze for up to 6 months.

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

Flavor variations

Fresh herbs. When you melt the butter, add fresh rosemary or fresh thyme to the skillet so it infuses the steak with more flavor.
Garlic. Add freshly minced garlic to the butter.

Nutrition