How to Cook Steak in a Cast Iron Skillet

Have you ever wondered how restaurants make such delicious steaks? Well, it’s not as hard as you think! This recipe guide will teach you how to cook steak in a cast iron skillet using your grill or oven. It’s a simple technique that produces a perfectly cooked steak every time.  

Have you ever wondered why the steaks from fine-dining restaurants taste so good? They use several tricks to get their steaks seared hot and fast. It allows them to achieve that perfect medium rare internal temperature and still have a thick, caramelized crusty surface. Some restaurants use very expensive broilers, and others use the method described in this steak cooking guide. The secret to the perfect steak is a combination of flavor and intense contact heat. A heavy cast iron skillet is one of the best ways to achieve high heat. So, save yourself from those luxury restaurant prices and learn to cook steak in a cast-iron skillet.

What you need to make a cast-iron skillet steak:

• A good steak : Ribeye or New York strip recommended
• A heavy cast iron skillet
• A grill with side burner (or an oven and stove top burner)
• Butter
• High-temperature oil, like avocado oil
• Salt and pepper
• A pair of long-handled tongs
• A warm plate or cutting board
• A large sheet of aluminum foil
• Two heavy cotton kitchen towels and a heavy oven mitt or high-temperature grilling gloves
• An instant-read digital thermometer

For the Sauce:

• 3/4 cup red wine (Pinot Noir, or Cabernet Sauvignon)
• 2 medium shallots, chopped
• 1 clove garlic, minced
• 2 tablespoons Dijon Mustard
• 1 tablespoon fresh thyme
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Talk to your butcher to find the best steak choices. I prefer a rib-eye steak for this method, either boneless or bone-in. Strip steaks, fillets, or T-Bone steaks are great too. However, bones can reduce contact with the pan, so consider that when purchasing your steak. Look for a ‘prime’ grade steak to get the best possible results. For a more budget-friendly option, use a ‘choice’ cut.

CAUTION: Cooking a steak in a cast iron skillet requires extreme temperatures. Standard oven mitts will not be sufficient. Use high-temperature grilling gloves and a thick towel when handling cast iron at high temperatures.

Step One – Oiling the Steak

Start by inspecting the steak. Snip away any excess or loose pieces of fat or meat. If the steak has a thick ribbon of fat running along the side, make cuts through the fat. Fat contracts quickly when cooking and can cause the steak to bend or lose shape.
Lightly coat the steak with oil. Use a high-temperature oil like Avocado, light Olive Oil, or Canola. Brush the oil over the entire surface of the steak. Doing so will improve contact with the cast iron pan.

Step Two – Seasoning the Steak

Once the steak is trimmed and oiled, it needs to be seasoned. It doesn’t require a lot, but salt is a definite must. Use coarse salt to maximize the flavor and lightly sprinkle it over both sides of the steak.
Black pepper is also a great addition. Apply as much as desired. Again, it shouldn’t be a heavy dose, but an even sprinkling enhances the flavor.
Some restaurants add crushed herbs to their steaks. Because this is going to hit high temperatures, it should be dried. Thyme, rosemary, or basil will work perfectly. Use anywhere from 1/2-1 teaspoon for two steaks.
Season the steak before preparing everything and let it sit at room temperature for 15 and 30 minutes before cooking. Doing this will help increase the steak’s temperature and allow the salt to penetrate the surface, creating the initial stages of the steak’s crust.

Step Three – Preheat the Grill (or Oven)

The secret of the perfect restaurant steak is the heat. That means getting the cast iron skillet as hot as possible. I’ve said before, and I will say again, your normal oven mitt won’t do. At the very least, use a thick and completely dry kitchen towel with the oven mitt or high-temperature grilling gloves to handle the cast iron.
Use this method on the stovetop, oven, or outdoor grill. If the grill has a side burner, use that for the initial cooking phase. Light the grill (or oven) and preheat to 500 degrees F. If you don’t have a side burner, place the cast iron skillet on the burner or inside the grill. Ideally, the skillet should be preheated to a temperature as high as 700 degrees F. It’s time to begin once that is achieved and the skillet is heated.
There is going to be a good deal of smoke created in making this steak. Smoke alarms may go off. Be prepared. Prepare everything, including the sauce ingredients, before putting the steak in the pan. The process will only take about 10 minutes from here, depending on how well you like your steak cooked.

Step Four – Preheating the Skillet

You will need a smoking hot cast iron (or heavy-duty) skillet to make this process work. Smoking hot means smoking hot. It also needs to be clean and without oil (other than what was used to season the cast iron skillet) or cooking spray. All the oil you need is already on the surface of the steak.
Place a single drop of water on the pan to test the heat. The pan is hot enough if it dances for a second before disappearing. Make sure to have ready the steak, a clean plate, a heavy-duty grill mitt, a pat of butter, and a pair of tongs. You won’t have a chance to step away once you start cooking.

Step Five – Starting the Sizzle

Get a large pat of butter. One to two tablespoons will be perfect. It will go on the steak as soon as it is turned, so it must be nearby.
Now place the steak in the pan. Ensure that it is in complete contact with the metal. There will be a lot of popping, sizzling, and smoke; this is normal. Let the steak cook for two minutes. Avoid lifting the steak away from the pan or moving it. Watch the time and wait.

Step Six – Flipping the Cast Iron Skillet Steak

Once the two minutes have elapsed, turn the steak and quickly place it back in the pan. Keep the heat on high. Make certain that the steak is set firmly on the metal. It should continue to sizzle, and there should be a good amount of smoke.

Place a pat of butter on top of the steak, then allow this side to cook for an additional two minutes. The surface of the steak should be a rich, brown color, and there should be signs of caramelization. Take a minute to admire it, but not too long. Have a towel, mitt, or gloves ready. When the two minutes have elapsed, move the pan quickly into the grill (or in the oven) and close it.

For those who like their steak very rare, it is done. It will take a few more minutes (about four to five) to reach medium rare.

Step Seven – Transfer and Temperature Check

With the steak on the grill (or in the oven) have a warm plate ready with the aluminum foil and the other kitchen towel. Also, have the sauce ingredients handy. Have an instant-read thermometer in hand and get ready to check the temperature.

For a medium rare steak, the internal temperature should be around 130 degrees F (55 degrees C) when it comes off the heat. The internal temperature will continue to climb by about 5 degrees F before it is ready to eat. For medium, look for an internal temperature around 140 degrees F.

Open the lid and check the temperature in the center of the thickest part of the steak. When it reaches the desired doneness, remove the steak with a pair of tongs and place on the warmed plate or cutting board. Place the foil over the steak and the other kitchen towel on top of that. Put the steak in a warm place and let it rest while putting together the sauce.

Step Eight – Making the Sauce

The cast iron skillet is still going to be very hot, but this sauce requires a good deal of heat as well. It should only take about two minutes to put it all together and reduced to the thickness of a paste. The skillet can be returned to the burner or left in the hot grill. If you are doing this in the oven, of course, return it to the stove top burner.

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

• 3/4 cup red wine (dry preferred)
• 2 medium shallots, chopped
• 1 clove garlic, minced
• 2 tablespoons Dijon Mustard
• 1 tablespoon fresh thyme
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

• Pour the shallots and garlic into the hot skillet and stir to brown. Add the remaining ingredients.
• WARNING: The wine can cause a flash of flame when it hits the grill. Do not stand directly over the pan when adding the wine to the sauce.
• Stir together all of the ingredient in the cast iron skillet s over high heat, until the sauce thickens.

Step Nine – Serving your Cast Iron Skillet Steak

With the sauce ready, remove the towel and foil from the plate. Place the cast iron steak on a serving dish and cover with the sauce. It is best to be ready to eat right at this point. Enjoy!