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Two cooked steaks in a cast iron skillet with melting herb garlic butter on top, garnished with sprigs of rosemary and roasted garlic cloves.
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Cast Iron Steak Recipe with Garlic Butter

This is the only steak recipe you'll ever need. Steakhouse-level results with a foolproof cast iron method that creates an incredible crust every time. The garlic herb butter takes it completely over the top - people will think you went to culinary school.
Prep Time5 minutes
Cook Time15 minutes
Resting Time5 minutes
Total Time25 minutes
Course: Main Course
Cuisine: French
Servings: 4 servings
Calories: 352kcal
Author: Kita Roberts

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.
    A glass bowl containing a creamy, herbed mixture with a fork resting inside, set on a wooden surface.
  • 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.
    A log of herb butter wrapped in plastic wrap rests on a small wooden cutting board placed on a dark wooden surface.
  • 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.
    A raw, marbled steak topped with coarse salt sits on a metal wire rack over a grid-patterned surface.
  • 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.
    Two raw strip steaks are placed side by side in a black cast iron skillet on a wooden surface.
  • 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.
    Two cooked steaks in a skillet, topped with herbed garlic butter, surrounded by sprigs of rosemary and garlic cloves.

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

Serving: 1serving | Calories: 352kcal | Carbohydrates: 1g | Protein: 23g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 99mg | Sodium: 642mg | Potassium: 326mg | Fiber: 0.2g | Sugar: 0.05g | Vitamin A: 408IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 2mg