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Table of Contents

  • Benefits of cooking steak in cast iron
  • Choosing the right steak
  • Additional tips
  • Other sides to make with cast iron cookware
  • Recipe for cooking steak in cast iron

Recipe: How to Cook a Steak in a Cast Iron Skillet

Print Recipe

Ingredients

  • 1 (10-12 oz) steak (ribeye, filet, or New York strip)

  • Kosher salt

  • Freshly ground black pepper

  • 1 tablespoon high-smoke-point oil (canola, vegetable, or avocado oil)

  • 2 tablespoons unsalted butter

  • 2 garlic cloves, smashed

  • 2-3 sprigs fresh thyme or rosemary

    Tools

    • No.8 or No.10 Field Cast Iron Skillet
    • Tongs
    • Meat Thermometer (optional but highly recommended)

     

    Resources

    The Field Method for Cast Iron Care

    Instructions

    Steak in a Cast Iron:

    1.

    Preheat Your Skillet

    Place your No.8 or No.10 Field Skillet over medium-high heat and allow it to heat for about 5 minutes. A properly preheated skillet is key to achieving that deep, golden crust. To test if it’s ready, flick a few drops of water onto the surface—if they immediately sizzle and evaporate, you’re good to go.

    2.

    Season the Steak

    While your skillet is heating, pat the steak dry with paper towels. This helps ensure a better sear. Generously season both sides with kosher salt and freshly ground black pepper.

     

    3.

    Sear the Steak

    Add the oil to the hot skillet and swirl to coat the surface. Carefully place the steak in the pan—listen for that satisfying sizzle! Let it cook undisturbed for about 3-4 minutes, until a deep brown crust forms. Flip the steak using tongs and cook for another 3-4 minutes on the other side.

     

    4.

    Baste with Butter & Aromatics

    Reduce heat to medium-low and add the butter, garlic, and thyme or rosemary to the skillet. As the butter melts, tilt the pan slightly and use a spoon to continuously baste the steak with the infused butter. This adds extra richness and flavor while keeping the steak juicy.

    5.

    Check for Doneness

    For perfect doneness, use a meat thermometer:

    • Rare: 120-125°F

    • Medium Rare: 130-135°F

    • Medium: 140-145°F

    • Medium Well: 150-155°F

    • Well Done: 160°F+

    Remember, the steak will continue to cook slightly after you remove it from the pan. 

    6.

    Rest & Serve

    Transfer the steak to a cutting board and let it rest for at least 5 minutes. This allows the juices to redistribute throughout the meat. Slice against the grain and serve immediately, drizzling any remaining butter from the skillet over the top.

     

    Seasoning Rating: Best

    Cooking steak in cast iron is an excellent way to keep your cast iron's seasoning in tip-top shape. Not to mention the steak will be seared to perfection.  

    We recommend cleaning things up right after serving and following the Field Method to keep your cast iron in good shape!

    Seasoning Ratings:

    Best—These dishes are the best options for building resilient seasoning, and surefire choices for getting tricky pans back on track.

    Better—The best way to keep your skillet in great shape is to cook frequently, and cast iron-friendly dishes like these are your bread and butter.

    Safe—These recipes won't strip seasoning away from your pan, but won't really add any, either.

    OK—Be sure to clean up promptly. Recipes with this rating might feature acidic ingredients which can affect seasoning if not washed soon after cooking.