Cast Iron Steak Recipe – American Special
Cooking steak in a cast iron skillet is a surefire way to achieve a perfectly seared, juicy, and flavorful steak at home. This method locks in all the natural juices while creating a beautifully crisp, caramelized crust. Whether you’re using ribeye, New York strip, or filet mignon, the cast iron skillet ensures even heat distribution, resulting in a steakhouse-quality meal every time. Serve with your favorite sides like mashed potatoes, roasted vegetables, or a fresh salad to complete this classic American dish.
- Prep Time10 min
- Cook Time10 min
- Total Time20 min
For the Steak:
- 2 ribeye, New York strip, or filet mignon steaks (1 to 1.5 inches thick)
- 1 tablespoon kosher salt (adjust to taste)
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder (optional)
- 1 tablespoon olive oil
For Basting:
- 2 tablespoons unsalted butter
- 2 cloves garlic, smashed
- 2 sprigs fresh rosemary or thyme
For Serving:
- Flaky sea salt (optional)
- Freshly ground black pepper
- Lemon wedges (optional)
Prepare the Steak:
Remove the steak from the fridge 30-40 minutes before cooking to bring it to room temperature for even cooking.
Pat the steak dry with paper towels to ensure a perfect sear.
Season generously on both sides with salt, black pepper, and garlic powder (if using).
Heat the Cast Iron Skillet:
Place a cast iron skillet over high heat and let it heat up for 3-5 minutes until very hot.
Add 1 tablespoon olive oil and swirl to coat the pan.
Sear the Steak:
Carefully place the steak in the hot skillet and press it down slightly for a good sear.
Sear undisturbed for 3-4 minutes until a deep brown crust forms.
Flip the steak and sear the other side for another 3-4 minutes (for medium-rare).
Baste for Extra Flavor:
Reduce heat to medium-low and add butter, smashed garlic, and rosemary or thyme to the skillet.
Tilt the pan and use a spoon to continuously baste the steak with the melted butter for 1-2 minutes.
Rest the Steak & Serve:
Transfer the steak to a plate and let it rest for 5-10 minutes to allow the juices to redistribute.
Slice against the grain, sprinkle with flaky sea salt, and serve with lemon wedges (if desired).
Cooking Time Guide:
Rare: 120-125°F (48-52°C) → 2-3 mins per side
Medium-Rare: 130-135°F (54-57°C) → 3-4 mins per side
Medium: 140-145°F (60-63°C) → 4-5 mins per side
Medium-Well: 150-155°F (65-68°C) → 5-6 mins per side
Well Done: 160°F+ (71°C+) → 6+ mins per side
Recipe Notes:
Steak Selection: Ribeye, New York strip, or filet mignon are ideal choices for this method.
Room Temperature: Allow the steak to come to room temperature before cooking to ensure even cooking.
Drying the Steak: Pat the steak dry with paper towels to achieve a perfect sear.
Basting: Baste the steak with melted butter, garlic, and herbs for added flavor.
Resting: Let the steak rest after cooking to allow juices to redistribute.
