There’s something deeply satisfying about cooking steak in a cast iron skillet. Maybe it’s the sizzle when the meat hits that hot pan, maybe it’s the smell of butter mingling with garlic and herbs, or maybe it’s just the fact that you know dinner is going to feel like a treat.
I remember when my husband and I used to go out for steakhouse dinners and spend way too much debating which steak tasted better. These days, we both agree that nothing beats a perfectly seared ribeye right from our own skillet. It’s cozy, romantic, and honestly just as good — if not better — than what we used to order at restaurants.
Ingredients That Build Flavor
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Steak – Ribeye is my favorite because it’s naturally tender and marbled with fat, but strip, sirloin, or filet also work.
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Marinade – A mix of soy sauce, balsamic vinegar, Worcestershire, herbs, honey, and garlic brings both flavor and tenderness. If you’re short on time, a simple salt, pepper, and garlic powder rub does the trick.
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Butter and Oil – The combination helps create a golden crust and adds richness to the pan sauce.
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Fresh Herbs – Rosemary and thyme work beautifully when tossed in at the end.
My Go-To Marinade Tips
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Timing Matters – Tender cuts like ribeye don’t need long, just 2–4 hours for flavor. Tougher cuts benefit from overnight marinating.
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Be Careful With Acid – If your marinade has vinegar or citrus, don’t let the steak sit for more than 6 hours. Too much acid will make the texture mushy.
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Room Temp Before Cooking – Always let marinated steaks rest out of the fridge for at least an hour before searing so they cook evenly.
How to Cook Steak in Cast Iron
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Heat the Pan – Place a 12-inch cast iron skillet over medium-high heat and let it preheat for about 3–4 minutes. A hot skillet is the secret to a great sear.
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Prep the Steak – Remove from marinade (or season simply), and pat completely dry. Moisture prevents browning.
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Add Butter and Oil – Once shimmering, add the steaks. Cook for 2 minutes, flip, and repeat.
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Finish Cooking – Lower the heat slightly and flip every 2 minutes until the internal temperature is where you like it:
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Rare: 125°F
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Medium-Rare: 130–135°F
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Medium: 140–145°F
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Medium-Well: 150°F
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Rest Before Serving – Transfer to a cutting board, tent with foil, and let the steak rest for 5–10 minutes. This keeps all those juices inside.
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Serve – Top with a pat of butter and fresh herbs, and slice against the grain.
Tips From My Kitchen
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Always dry the steak before searing — it makes all the difference for that crust.
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Don’t overcrowd the skillet. Cook two steaks at a time so they sear properly.
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Use a meat thermometer until you get comfortable judging doneness by touch.
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For extra flavor, spoon the melted butter and herbs over the steak as it finishes cooking (basting).
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Cast iron retains heat really well, so resist the urge to crank the stove too high — medium-high is usually plenty.
Serving Suggestions
For me, a steak dinner calls for simple but hearty sides. Some of my favorites are:
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A baked potato loaded with sour cream and chives
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Garlic butter mushrooms (you can make them right in the same skillet)
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Creamed spinach or roasted asparagus
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A fresh green salad with a tangy vinaigrette to balance the richness
And if I’m really recreating the steakhouse vibe at home, I’ll add warm rolls or even homemade steak fries.
Make Ahead and Storage
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Marinade Ahead – Mix and marinate steaks in the morning or the night before for max flavor.
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Fridge Storage – Leftover steak keeps for 2–3 days in the fridge. Slice thinly and reheat gently, or serve cold over salad.
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Freezer Option – You can freeze cooked steak, but it’s best enjoyed fresh.
FAQs
Do I have to marinate ribeye?
Not at all. Ribeye is tender enough without a marinade. A simple salt, pepper, and garlic seasoning works beautifully.
Why cast iron?
Cast iron holds heat better than most pans, which means a consistent sear and even cooking.
Can I use other cuts of beef?
Yes. Strip steak, sirloin, or filet mignon all cook well in cast iron. Just adjust marinating time based on tenderness.
How do I know when the pan is hot enough?
Flick a drop of water in the pan. If it sizzles and evaporates immediately, you’re good to go.
What’s the best oil for searing steak?
I usually use olive oil, but avocado or grapeseed oil are excellent since they have higher smoke points.
Cast Iron Steak
Once you master Cast Iron Steak at home, you may never crave a steakhouse dinner again.
Ingredients
- 1½ pounds steak (Ribeye or New York Strip)
- 2 tablespoons unsalted butter, plus more for topping
- 1 tablespoon olive oil
- fresh rosemary sprigs, for garnish (optional)
Marinade
- ¼ cup low-sodium soy sauce
- ¼ cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dried basil
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon black pepper
- ½ teaspoon honey
- 3 cloves garlic, minced
Instructions
- Whisk together the marinade ingredients in a small bowl. Place the steaks in a resealable bag or shallow dish and pour the marinade over them. Refrigerate for at least 2 hours, or up to 24 hours.
- Remove the steaks from the marinade about 1½–2 hours before cooking so they can rest at room temperature.
- Set a large cast iron skillet over medium-high heat and let it warm for 3–4 minutes. Add butter and olive oil, heating until the mixture shimmers and sizzles.
- Lay the steaks in the hot skillet and sear for 2 minutes per side. Lower the heat to medium-low and continue flipping every 2 minutes until the steaks reach your preferred doneness, usually about 8–12 minutes total.
- Transfer the steaks to a cutting board, cover loosely with foil, and let them rest for 10 minutes. Top with a pat of butter and garnish with rosemary before serving.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 702Total Fat 54gSaturated Fat 18gTrans Fat 0gUnsaturated Fat 30gCholesterol 180mgSodium 708mgCarbohydrates 5gFiber 1gSugar 2gProtein 46g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Cooking steak in a cast iron skillet is one of those kitchen skills that makes you feel confident every time. With just a few pantry ingredients and a hot pan, you can make a steak that rivals any restaurant. It’s the kind of meal that works just as well for a quick weeknight dinner as it does for a special occasion at home. And trust me — once you’ve made steak this way, you’ll think twice before ordering one out again.
