Description
Master the art of cooking the perfect cast iron pan-seared steak with a golden crust on the outside and a tender, juicy inside.
Ingredients
Scale
- 1 (about 1-inch thick) cut of steak (ribeye steak, strip steak, or your preferred cut)
- 1 tbsp Olive oil
- 1 tsp Salt (to taste)
- 1 tsp Black pepper (to taste)
- 2 tbsp Butter
- 2–3 sprigs Fresh thyme or rosemary (optional)
- 2 Garlic cloves (smashed, optional)
Instructions
- Bring your steak to room temperature for even cooking. Pat it dry with paper towels to remove excess moisture. Season both sides generously with salt and pepper.
- Place your cast iron skillet over medium-high heat until it’s smoking hot. Add 1 tablespoon of olive oil to coat the bottom of the skillet.
- Place the steak in the hot skillet, ensuring it’s not crowded. Sear for 3-4 minutes on each side until a rich, golden crust forms.
- Once both sides are seared, lower the heat. Add butter, fresh thyme or rosemary, and smashed garlic cloves to the skillet. Spoon the melted butter over the steak to enhance the flavor.
- Transfer the skillet to a preheated oven at 400°F (200°C). Roast the steak for 4-8 minutes based on your preferred doneness: Rare: 4 minutes, Medium-rare: 5-6 minutes, Medium: 7-8 minutes.
- Remove the steak from the oven and let it rest on a cutting board for 5-10 minutes to allow the juices to redistribute.
- Slice the steak against the grain and serve with your favorite sides.
Notes
For extra flavor, consider finishing the steak on the stovetop for a minute after oven-roasting. Proper resting is essential for juicy results.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-searing and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 0g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 100mg
Keywords: steak, cast iron, pan-seared, oven-finished, ribeye, strip steak, cooking tips