Tips-y Tuesdays: Steak in a Cast Iron Skillet

After watching an America’s Test Kitchen episode of cooking with a cast iron skillet, I decided to give it another try for cooking steak. Now, I have done one method of starting on the stove and finishing in the oven, but this method is supposed to be really good for your steak and not involve the oven. (My main issue with finishing in the oven is it can sometimes get smoky).

I have now made this recipe with both high quality prime steak and just average pieces of steak. Both times it turned out great and this is my new go-to method. For the herbed butter, the first time I made it as is but the second time I cooked the shallots and garlic first before adding to the butter, and my family preferred that way.

Cooking the steaks with this method made for a great crust on the steak, but still allowed us to cook the meat past rare (hard to do). The butter melts into the steak as it rests and it smells amazing as you open the foil.

Directions for Cast Iron Skillet Steaks with Herbed Butter

Adapted from America’s Test Kitchen

  • Boneless steak, about 1.5 inches thick, trimmed (for the butter amount below, about 2 pounds worth)
  • Salt
  • Pepper
  • 4 Tablespoons unsalted butter, softened
  • 2 Tablespoons minced shallots
  • 1 Tablespoon minced garlic
  • 1 Tablespoon minced fresh parsley
  • 1 Tablespoon minced fresh chives
  • Oil

Place your 9-12 inch cast-iron skillet in the oven and heat the oven to 500 degrees. While it preheats, it will preheat the skillet. Meanwhile, season the steaks with salt and let them sit at room temperature.

Stir together the butter, some pepper, shallot, garlic, parsley, and chives (can cook the shallot and garlic first) in a bowl.

When the oven is at 500 degrees, pat the steaks dry with a paper towel and season with pepper. Remove the skillet from the oven and turn off the oven (don’t forget to use potholders). Place the skillet over medium-high heat on the stove. Add oil and heat until just smoking. Cook the steaks for 2 minutes on the first side, then flip them and reduce the heat to medium-low.

Cook for another 2 minutes, and then continue flipping every 2 minutes. The steaks will be browned, and you can check the temperature after doing this for 6-10 minutes.

For medium-rare, you want the temperature to be 120-125 degrees F. Place the steaks on a carving board/plate, place dollops of the herbed butter on top of the steaks, then tent with foil and let rest for 5-10 minutes.

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