Secret to the best Cast Iron Pan-Seared Steak Recipe in 3 Steps
Want a perfect crust? Our Cast Iron Pan-Seared Steak Recipe gets you a juicy, butter-basted steak every time. Learn this simple method.
Ingredients
- 2 boneless ribeye or New York strip steaks (1.5-inch thick, about 12 oz each) brought to room temperature
- 1 tbsp Kosher salt or to taste
- 1 tbsp coarsely ground black pepper
- 1 tbsp avocado or canola oil or other high-smoke-point oil
- 3 tbsp unsalted butter
- 4 cloves garlic smashed
- 3 sprigs fresh thyme or rosemary
Instructions
- STEP 1: PREPARE THE STEAK. Remove steaks from the refrigerator and pat them completely dry with paper towels. A dry surface is crucial for a perfect crust. Season very generously on all sides, including the edges, with kosher salt and coarse black pepper. Press the seasoning into the meat. Let the steaks rest at room temperature for at least 30 minutes and up to an hour.
- STEP 2: SEAR FOR THE CRUST. Place a 12-inch cast-iron skillet over high heat and let it get screaming hot; you should see wisps of smoke. Add the high-smoke-point oil. Carefully lay the steaks in the pan, away from you. Sear for 2-4 minutes per side, without moving them, until a deep, dark brown crust forms. Use tongs to sear the fat cap and edges for about 30 seconds per side.
- STEP 3: BUTTER-BASTE TO PERFECTION. Reduce the heat to medium. Add the butter, smashed garlic cloves, and fresh thyme or rosemary sprigs to the skillet. Once the butter is melted and foaming, tilt the pan towards you and use a large spoon to continuously bathe the steaks in the fragrant, bubbling butter for 1-2 minutes. Use an instant-read thermometer to check for doneness (130-135°F for medium-rare). Remove the steaks from the skillet and transfer them to a cutting board. Let the steaks rest for 10 minutes before slicing against the grain to serve.
Notes
Chef's Tips:
- Do not skip the room temperature rest! A cold steak will cook unevenly.
- An instant-read thermometer is your best friend for hitting the perfect temperature. Don't guess!
- Resting the steak after cooking is non-negotiable. It allows the juices to redistribute, ensuring every bite is moist and flavorful.
Storage: Store leftover steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to avoid overcooking.
- Do not skip the room temperature rest! A cold steak will cook unevenly.
- An instant-read thermometer is your best friend for hitting the perfect temperature. Don't guess!
- Resting the steak after cooking is non-negotiable. It allows the juices to redistribute, ensuring every bite is moist and flavorful.
Storage: Store leftover steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to avoid overcooking.
