If you’re serious about great steak, this cast-iron method should be in your back pocket. Next time you want that steakhouse crust without leaving the house, grab your skillet and make it happen.
Most people mess up steak because they overcomplicate it. This cast-iron method strips away all the nonsense and gives you exactly what you want – a perfect golden crust and juicy interior every single time.
Here’s what makes this foolproof: Cast iron gets blazing hot and stays that way, giving you an insane crust that locks in all the juices. The garlic herb butter isn’t just fancy restaurant jargon – it actually bastes the steak while cooking, adding a rich umami flavor and aromatics that penetrate the meat as it finishes cooking.
We’ve been cooking steaks this way for years – it’s become our go-to rescue method when friends call in a panic about dinner parties, and it works on everything from strip steaks to ribeyes – no grill required, no guesswork involved.
🔪 Ingredients for Cast-Iron Steaks with Garlic Butter
For the Garlic Herb Butter
- Unsalted butter
- Garlic cloves
- Chopped fresh herbs (thyme, rosemary, parsley)
- Pinch of kosher salt
For the Cast Iron Steaks
- 2 New York strip steaks (about 1” thick)
- Kosher salt
- Avocado oil (or other neutral oil)
- Garlic cloves
- Fresh rosemary and thyme
- Garlic herb butter
- Freshly ground black pepper
Equipment
- Cast iron skillet (Lodge or Le Creuset recommended)
- Instant-read thermometer
- Tongs
- Wire rack + baking sheet
- Rimmed cutting board
📝 Step-by-Step: How to Cook Steak in a Cast Iron Skillet
- Make Garlic Herb Butter
- In a small bowl, mix softened butter, garlic, herbs, and a pinch of salt with a fork or pulse in a food processor.
- Transfer onto plastic wrap, roll into a log, and chill for at least 1 hour (up to 4 days).
- Prep the Steaks
- Pat steaks dry with paper towels.
- Season generously with salt and place on a wire rack over a baking sheet in the fridge overnight (or at least 1 hour).
- Bring to Room Temp
- Remove from the fridge 30–45 minutes before cooking.
- Sear the Steaks
- Heat the cast-iron skillet over medium-high heat until very hot. Add oil and swirl.
- Place steaks in the skillet — you should hear a sizzle.
- Cook undisturbed for 2 minutes until a golden crust forms.
- Flip & Baste
- Flip steaks. Add 2 tbsp garlic herb butter, smashed garlic, and herb sprigs to the pan.
- Tilt the pan and spoon melted butter over the steaks for 2 minutes.
- Check Temperature
- For medium-rare, cook until 125°F on an instant-read thermometer.
- If steaks are thicker than 1”, transfer the skillet to a 400°F oven to finish cooking.
- Rest & Serve
- Transfer steaks to a cutting board. Top with a dollop of garlic herb butter. Rest 5 minutes.
- Slice against the grain, drizzle with pan drippings, and serve.
🔄 Substitutions & Variations
- Different Cuts: Ribeye, filet mignon, or sirloin all work beautifully.
- Herb Butter Swap: Try chives, tarragon, or even a pinch of chili flakes for heat.
- Oil Options: Avocado oil works best, but grapeseed or canola oil is fine.
💡 Meat Nerd Tips
- Why Cast Iron? Holds heat better than stainless, giving you that coveted steakhouse crust.
- The Sizzle Test: If it doesn’t sizzle on contact, the pan isn’t hot enough.
- Browning Science: That golden crust is the Maillard reaction that caramelizes proteins, giving you max flavor.
- Dry = Crust: Pat steaks dry before seasoning to ensure the best sear on the entire steak.
- Salt Early: Season overnight for a deeper flavor and a natural dry brine.
- Butter Baste: Tilt the skillet to spoon butter back over the steak for richness.
- Use a Thermometer: Pull at 125°F for medium-rare, 135°F for medium. See our chart for the perfect steak temp for your taste.
- Resting Matters: Let steaks rest so juices redistribute for tender, juicy slices.
- Cast-Iron Care: Good cast iron pan will last lifetimes – learn how to season it to keep it non-stick and how to clean it for the best results when cooking.
Serving Suggestions
- Serve with roasted potatoes, creamed spinach, or a crisp wedge salad.
- Pair with bold reds like Cabernet Sauvignon or Malbec.
- Spoon extra garlic herb butter over roasted veggies for an easy side dish upgrade.
Leftovers & Storage
- Butter: Garlic herb butter keeps 4 days in the fridge or 3 months in the freezer.
- Steak: Leftover steak can be stored in an airtight container for 3 days in the refrigerator. Slice cold for sandwiches or salads — reheating risks overcooking.
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Cast Iron Steak Recipe with Garlic Butter
Recommended Equipment
- Cast iron skillet (Lodge or Le Creuset recommended)
- Instant-read thermometer
- tongs
- Wire rack + baking sheet
- Rimmed cutting board
Ingredients
For the Garlic Herb butter
- 4 tbsp unsalted butter softened
- 2-3 garlic cloves finely minced
- 1 tbsp chopped fresh herbs thyme, rosemary, parsley
- Pinch of kosher salt
For the cast-iron steaks
- 2 steaks we recommend New York Strip steaks, ribeyes, sirloin, or filet mignon steaks
- 1 tsp kosher salt
- 1 tsp avocado oil or your favorite neutral cooking oil
- 3 garlic cloves
- 2 sprigs fresh rosemary and thyme
- Garlic herb butter
- Freshly ground black pepper
Instructions
Make the Garlic Herb Butter
- Combine the softened butter, minced garlic, a pinch of salt, and fresh herbs in a bowl, and use the tines of a fork to mix everything together.
- Alternatively, add all ingredients to a small food processor and pulse until combined.
- Arrange a sheet of plastic wrap on the counter and scrape the garlic herb butter into the center. Using your hands, roll the plastic wrap around the butter to form a roll and seal.
- Chill in the refrigerator 1 hour before using or up to 4 days.
Prep the steaks:
- Remove your steaks from the package and pat them dry with a paper towel.
- Season both sides liberally with salt and rest them on a wire rack over a baking sheet in the fridge overnight.
Cook the steaks:
- Before cooking, let the steaks sit at room temperature for 30 to 45 minutes.
- Preheat a large cast-iron skillet over medium-high heat and add the oil.
- Swirl to coat, and allow the oil to preheat until it begins to shimmer.
- Gently add your steak to the pan; you should hear a sizzle the moment the steak touches the cast iron.
- Let it sit for 2 minutes without moving it, until a golden-brown crust forms.
- Flip the steaks and add two tablespoons of the garlic herb butter, along with the garlic cloves and fresh herb sprigs, to the pan.
- Cook for 2 minutes longer, basting the steaks with the melted butter, until the steaks reach 125°F with an instant-read thermometer, or cook for a longer time until the steaks reach your desired internal temperature.
Rest and Serve
- Immediately transfer the steaks to a rimmed cutting board and top each steak with a dollop of garlic herb butter to melt over it as it rests.
- When rested for 5 minutes, slice into thin strips against the grain and serve immediately, with the drippings drizzled back over the top.
Notes
- Pat steaks dry before seasoning for a proper crust.
- Salt early (overnight if possible) for a deeper flavor.
- Sizzle test: If it doesn’t sizzle on contact, the pan isn’t hot enough.
- Butter baste toward the end for a rich, herby flavor.
- Use a thermometer: 125°F for medium-rare, 135°F for medium.
- Rest before slicing so juices redistribute.
- Bonus: Don’t toss the browned bits in the pan; deglaze with wine or broth to make an epic pan sauce and double your dinner win.
Nutrition
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FAQs
About 2–3 minutes per side for a 1-inch steak at medium-high heat, plus oven time for thicker cuts.
Butter isn’t required for searing, but adding garlic herb butter at the end creates flavor and richness.
High-smoke-point oils like avocado, grapeseed, or canola oil are ideal. Avoid olive oil — it burns at high temps.
Use an instant-read thermometer: 125°F for medium-rare, 135°F for medium, 145°F for medium-well.
Yes, but the results are mixed, and sometimes fail. For the best crust and tenderness, thaw steaks overnight in the fridge first
The best method is to preheat your skillet until it’s smoking hot, sear the steak for 2 minutes per side, then baste with butter, garlic, and herbs. Finish in the oven if the steak is thicker than 1 inch.
A cast-iron skillet steak gives you a consistent, edge-to-edge sear because cast iron retains heat so well. Grilling adds smoke flavor, but for crusty edges and precise doneness, cast iron is king.
