Cast Iron Steak

Close up of a cooked steak in cast iron skillet topped with herbs.

5 from 4 votes

Yield: 2 servings

This easy cast iron steak recipe makes the most tender and juicy steaks with a perfect sear in 20 minutes. You won’t find a better way to make steak!

Prep Time2

Cook Time15

Rest Time5

Total Time22

Ingredients

▢ 2 boneless New York Strip Steaks, at least 1” thick
▢ 2 tablespoons homemade steak seasoning
▢ 2 tablespoons avocado oil
▢ 2 tablespoons butter, or garlic herb butter
▢ 1 tablespoon Worcestershire sauce

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Instructions

Evenly season both sides of the steaks. Set on the counter for 20 to 30 minutes, or until room temperature. (This step is optional, but important if you want your steak to cook evenly and be extra tender!)
Heat a cast iron skillet over medium-high heat for at least 2 minutes. Once skillet is very hot, add oil. Test oil to make sure it is hot. (You can test the oil by dropping one drop of water into the oil. If it sizzles, the oil is hot.)
Using tongs, carefully place the steaks into the hot oil, gently move the steaks a tiny bit so they do not stick.
Sear steaks on each side for 2 minutes. Then turn the heat down to medium and continue to cook on each side for 6 minutes more or until the steak reaches the temperature you like. (See notes below for cooking times and steak temperatures.)
Once steak reaches desired doneness, add the Worcestershire sauce to the top of the steaks and then the butter. Let the butter melt and coat the steaks in it.
Remove the steaks from the skillet and loosely cover with foil. Allow steaks to rest for 5 to 10 minutes before serving. Drizzle any leftover sauce from the skillet onto the steaks when serving.

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Notes

Steak Temperature: We highly recommend using an instant read thermometer to check your steak for doneness. This ensures you do not under or overcook your steak.

9 to 12 minutes = rare 120°F to 130°F
11 to 13 minutes = medium rare 130°F to 140°F
13 to 16 minutes = medium 140°F to 145°F
15 to 19 minutes = medium well 145°F to 155°F

Room Temperature: Letting your steak come to room temperature before cooking is very important. Room temperature steaks will cook in less time, giving the meat less time to lose moisture while cooking, making it juicier. Additionally, a cold steak will contract more when you put it on the grill, pushing more of the juices out.

Rest: After your steaks have finished cooking, wrapped them in foil and let them rest for 5 to 10 minutes. As the steak rests, the muscle fibers that have constricted during cooking can relax. This allows the juices to redistribute throughout the steak, ensuring each bite is tender and juicy.

Finish In Oven: If your steak is thicker than 1 1/2 inches, you will likely need to finish them in the oven. Preheat your oven to 425°F before you start cooking. After searing the steaks on each side, transfer them in the cast iron skillet into the oven. Cook until they reach your desired temperature.

Store: Let your steak cool to room temperature, then transfer it to an airtight container and store in the fridge for up to 4 days.

Freeze: Place cooled steak in an airtight, freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheat: Warm steak in microwave for about 1 minute, until heated through. For best results, reheat in an air fryer at 325°F for 2 to 3 minutes, until warmed through.

Nutrition

Serving: 1 steak, Calories: 642kcal, Carbohydrates: 4g, Protein: 44g, Fat: 50g, Saturated Fat: 18g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 22g, Trans Fat: 1g, Cholesterol: 180mg, Sodium: 369mg, Potassium: 800mg, Fiber: 0.5g, Sugar: 1g, Vitamin A: 462IU, Vitamin C: 2mg, Calcium: 66mg, Iron: 7mg