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Cast Iron Skillet Steak


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Cast Iron Skillet Steak 0 Picture


  • Steak
  • Butter
  • Salt


Adapted from


Step 1

Choose your cut
This is a 16-ounce prime ribeye steak, cut ½-inch thick. You want to choose the freshest, best quality beef you can find. Marbling means it's fatty and full of flavor, so white stuff is good. Let your steak come to room temperature. This will ensure it cooks through evenly.

Render fat
Heat a cast-iron skillet over medium heat. Place the steak upright on its fatty edge to render fat into the pan. You may have to use tongs to hold it in place.

Brown the edges
Rotate the steak in various positions to get a uniform, browned crust. There should be enough rendered fat to cover the bottom of the pan after 5-10 minutes. If there’s more, drain out the excess fat.

Brown the flat side
Lay the steak on one of its flat sides and cook for 5 minutes.

Flip and brown some more
Ditto for the other side, 5 minutes.

Remove the steak
Turn off heat and transfer steak to a plate.

Discard fat
Carefully pour the rendered fat into a small dish and discard.

Add butter and garlic
Return steak to the pan and add 3 tablespoons of unsalted butter and 2 cloves of garlic, peeled and smashed.

Salt it up
Don't be shy, make it snow, baby!

Baste it
Using a spoon, constantly baste the steak with melted butter, for 7 minutes.

Flip and finish cooking​
Flip the steak, sprinkle more salt on it, and cook for 7 more minutes.

Rest it
Transfer the steak to a plate and rest it in a warm spot for 15 minutes (you can stick it in the oven at 150℉).

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