Cast Iron Steak Recipe – American Special

A cast iron steak is the ultimate way to achieve a perfectly seared, juicy, and flavorful steak at home. Cooking steak in a cast iron skillet locks in all the juices while creating a beautifully crisp, caramelized crust. This method is quick, simple, and ensures steakhouse-quality results every time. Serve with your favorite sides like mashed potatoes, roasted vegetables, or a fresh salad. Let’s get started!

  • 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:

1

Remove the steak from the fridge 30-40 minutes before cooking to bring it to room temperature for even cooking.

2

Pat the steak dry with paper towels to ensure a perfect sear.

3

Season generously on both sides with salt, black pepper, and garlic powder (if using).

Heat the Cast Iron Skillet:

4

Place a cast iron skillet over high heat and let it heat up for 3-5 minutes until very hot.

5

Add 1 tablespoon olive oil and swirl to coat the pan.

Sear the Steak:

6

Carefully place the steak in the hot skillet and press it down slightly for a good sear.

7

Sear undisturbed for 3-4 minutes until a deep brown crust forms.

8

Flip the steak and sear the other side for another 3-4 minutes (for medium-rare).

Baste for Extra Flavor:

9

Reduce heat to medium-low and add butter, smashed garlic, and rosemary or thyme to the skillet.

10

Tilt the pan and use a spoon to continuously baste the steak with the melted butter for 1-2 minutes.

Rest the Steak & Serve:

11

Transfer the steak to a plate and let it rest for 5-10 minutes to allow the juices to redistribute.

12

Slice against the grain, sprinkle with flaky sea salt, and serve with lemon wedges (if desired).

Cooking Time Guide:

13

Rare: 120-125°F (48-52°C) → 2-3 mins per side

14

Medium-Rare: 130-135°F (54-57°C) → 3-4 mins per side

15

Medium: 140-145°F (60-63°C) → 4-5 mins per side

16

Medium-Well: 150-155°F (65-68°C) → 5-6 mins per side

17

Well Done: 160°F+ (71°C+) → 6+ mins per side

Recipe Notes:

Steak Choice : Ribeye, New York strip, or filet mignon work best for this method.

Skillet Temperature : A very hot cast iron skillet is key to achieving a great crust.

Butter Basting : Adds incredible flavor and richness—don’t skip it!

Resting is Crucial : Cutting the steak too soon will cause the juices to run out, making it dry.