Print
a cast iron steak recipe to show you how to cook steakhouse quality steaks at home. you only need 5 ingredients, 3 minutes, & 1 great skillet to cook a perfectly medium rare cast iron steak on your stove top - how easy is that?! #playswellwithbutter #castironsteak #easysteakrecipe #steakhousesteakrecipe #castironrecipe

3-minute cast iron steak


Description

a cast iron steak recipe to show you how to cook steakhouse quality steaks at home. you only need 5 ingredients, 3 minutes, & 1 great skillet to cook a perfectly medium rare cast iron steak on your stove top – how easy is that?!


Scale

Ingredients

  • 2 1-inch New York strip or ribeye steaks (about 1 ½ pounds), at room temperature (see Recipe Notes)
  • 2 teaspoons Kosher salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • for serving, as desired: avocado chimichurri

Instructions

  1. Preheat the cast iron: 8-10 minutes before you’d like to cook the steak, place a cast iron steak over high heat.
  2. Season the steak: Using paper towels, pat the steaks completely dry. This is an important step, as it helps the steaks to sear beautifully. Just as your cast iron is coming up to temperature, season the steak generously with the Kosher salt & ground black pepper. I like to do one side, then season the opposite side once steak is in the skillet.
  3. Cook the steaks: The cast iron will be nearly smoking hot at this point. Fair warning – if you have a vent over your stove, you’re going to want to turn it on at this point! ? (See Recipe Notes.) Working quickly, add the olive oil & butter to the skillet, swirling the skillet so the oil coats the bottom. Carefully & quickly, place the steaks in the skillet, seasoned side down. Cook for 90 seconds & do not touch the steaks – this is what helps them develop the beautifully seared crust! Season the uncooked side of the steaks, then flip & cook for 90 seconds more. Remove the steak from the skillet & transfer to a cutting board or a dish. Rest the steaks, tented with foil, for 5-10 minutes.
  4. Serve: Thinly slice the steaks, then serve with some avocado chimichurri spread over top. Enjoy!

Notes

  • A super high-quality cast iron skillet is so important for this recipe. I can’t recommend GRIZZLY’s 12-inch cast iron skillet highly enough. It holds heat extremely well, which is important in creating the great sear you want on a steak. As a bonus, it’s so easy to care for – no seasoning required! Plus, it’s absolutely stunning – so, there’s that!
  • A note on steaks: Whenever you’re making steak at home, & especially for this recipe, buy the highest quality steaks you can find. The steak is really the star of the show here – plus, no matter what, I guarantee you’ll spend less on the steaks (combined!) than you would for 1 steak dinner at a nice restaurant. We love New York strip or ribeye in our house – both have great flavor – & I can find them affordably at Whole Foods.
  • Doneness: The 3-minute cook time noted in this recipe will yield a beautifully medium rare steak for steaks that are 1-inch in thickness. If you’d like your steaks slightly more well done, add another 30 seconds to 1 minute of cooking time per side. If your steaks are closer to 2-inches in thickness (jealous!), add the same additional 30 seconds to 1 minute of cooking time for a medium rare steak.
  • A note on flash points: It’s possible that if your skillet gets too hot, hotter than the flash point of the olive oil you use, the oil may catch flame. I’ve not experienced this in any of the times I’ve made this recipe. The flash point for pure olive oil is about 600 degrees F (source). If you’re concerned about your skillet exceeding this temperature you can heat it for less time (5 minutes), or use a thermometer to measure the temperature of your skillet.