main-dishes

Cast Iron Skillet Steak

This RizzieFarms classic delivers a perfectly seared steak every time using a blazing-hot cast iron skillet, garlic, butter, and fresh herbs. The high heat creates a gorgeous crust while the basting butter infuses the meat with rich flavor. Whether using ribeye or strip steaks, this method yields a tender, juicy, restaurant-quality result — ideal for date nights, special dinners, or any evening when comfort and excellence are on the menu.

Servings: 2 servings
Total Time: 50 min
Pan: 1 medium cast iron skillet

Ingredients

Steak
  • 2 ribeye or New York strip steaks (1 to 1½ inches thick)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons butter
  • 2–4 garlic cloves, smashed
  • 2 sprigs fresh rosemary or thyme
Cast Iron Skillet Steak

Instructions

  1. Prepare the steaks Let **2 steaks** sit at room temperature for **30 minutes**. Pat dry with paper towels, then season both sides with **1/2 teaspoon salt** and **1/4 teaspoon black pepper**.
  2. Heat the skillet Heat **1 tablespoon olive oil** in a cast iron skillet over medium-high heat until shimmering.
  3. Sear the steaks Place the steaks in the skillet and cook for **4 minutes** without moving them. Flip with tongs and cook another **4 minutes** on the opposite side.
  4. Butter baste Reduce heat to medium-low. Add **2 tablespoons butter**, **garlic cloves**, and **fresh rosemary or thyme**. As the butter melts, tilt the skillet and spoon melted butter over the steaks repeatedly until desired doneness is reached.
  5. Rest and serve Transfer the steaks to a plate and let rest for **5 minutes** before slicing. This allows internal juices to redistribute.

Notes

  • Steaks continue to rise in temperature by about 5°F as they rest after searing.
  • For medium-rare, aim for an internal temperature of 130–135°F before resting.
  • Ribeye gives richer flavor; strip steak gives a leaner, firmer texture.

Tags

steak cast iron beef skillet main dish