One of the awesome things about making cast iron skillet steak is that you just need a couple of simple ingredients:

• Steak, of course! More info on choosing the right steak below.
• Seasoning – I like keeping things simple, using just kosher salt & freshly ground black pepper.
• Oil – It’s crucial to use an oil with a high smoke point since the goal is to maintain consistent high heat as you sear the steak. I like using avocado oil or grapeseed oil, but any neutral vegetable oil should work just fine.
• Flavor-boosters – Namely fresh herbs, garlic, & butter, which are added at the very end to create rich flavor.

Choosing the right steak: The pan-sear method used in this recipe will work well with a variety of different steaks, so you have some freedom here to choose the steaks you’ll love most. A couple of things to keep in mind:

• Quality: The steak is the star of the show here, so now’s the time buy the highest quality you can find. Whenever I’m prepping for steak night, I head to my favorite local butcher shop & ask what’s looking good that particular day. Trust the experts, they won’t lead you astray!
• Cut: At our house, we gravitate towards ribeye (for its flavor & marbling) & New York strip (for its tenderness), but this recipe will work great with T-bones, porterhouse steaks, filet mignon or even a nice sirloin.
• Thickness: It’s important that your steak be nice & thick, about 1 1/2 – 2 inches, to ensure that it doesn’t overcook as you build the sear. Fair warning, this usually means that the steak is pretty hefty, but you can easily share a 2-inch thick steak between 2 people. (It’s date night, after all!)

This is a trick I first learned from Alton Brown wayyy back in the day, & it couldn’t be easier:

• First, generously season the entire surface of your steak with kosher salt. A good rule of thumb is 1 teaspoon per pound.
• Next, loosely wrap the steak with paper towel & place it atop a rack fitted in a rimmed baking sheet.
• Set it in the coldest are of your fridge for at least 2 hours, or up to 2 days.

Why it works ⇢ The salt draws out some of the steak’s natural water content, which will either be absorbed by the paper towel or drip down onto the baking sheet below. Since moisture is the natural enemy of a good hard sear, drawing the water out makes it easier to create a beautiful crust on your steak. Additionally, it concentrates the natural flavor of the meat, making for an even tastier steak. Double win!

First, preheat the skillet:

Place a 12-inch cast iron skillet over high heat. Preheat for a good 5-7 minutes, until the cast iron is very hot. Why it works ⇢ As discussed above, a hot surface is crucial in building a gloriously thick & crusty sear. Because cast iron is so heavyweight, it takes a bit of time to preheat. A good 5-minute preheat make both the surface & the core of the skillet roaring hot, ensuring it maintains its temperature once the steak is placed in it. Note: For these reasons, it’s important to use a good, well-constructed cast iron skillet. This one (pictured) is my favorite.

Sear with the frequent-turning method:

Place the steak on one side of the skillet & cook for 30 seconds. Carefully flip the steak to the opposite side of the skillet & cooking for 30 seconds more. Continue flipping the steak to the opposite side of the skillet in 30 second increments.

Why it works ⇢ By frequently turning, you have better control over the temperature of the steak’s surface, preventing it from getting too hot or too cold between flips. This results in a more even & gradual cook, & also builds a delicious crust on the surface of the steak with each turn.

A helpful analogy is to think of frequent turning in terms of sunbathing. If you sunbathe for an hour, you’ll get a more even & golden tan if you turn every 10 minutes. If you only turn once 30 minutes through, you’ll probably end up with a gnarly sunburn.

Finish with a baste:

After you give the steak its last flip, reduce the heat to medium-low. Carefully add butter, garlic, & fresh herbs to the skillet. Tilt the skillet toward you & use a large spoon to continuously baste the butter over the steak. Why it works ⇢ Firstly, basting infuses the flavor of the browned butter, herbs, & garlic into the steak (which, up until this point, has just been very simply seasoned). Secondly, it allows you to spot treat any areas of the steak that might still be a little pale since the hot butter will quickly brown them up.

A quick guide to steak doneness temperatures:

• Rare (red & cool center): Cook to an internal temperature of 105-110 degrees F. The steak’s carry-over heat will cause the internal temperature to rise to a final internal temperature of 120-125 degrees F. Approximately 4 minutes total cooking time.
• Medium-rare (red & warm center): Cook to an internal temperature of 115-120 degrees F. The steak’s carry-over heat will cause the internal temperature to rise to a final internal temperature of 130-135 degrees F. Approximately 5 minutes total cooking time.
• Medium (pink & warm center): Cook to an internal temperature of 125-130 degrees F. The steak’s carry-over heat will cause the internal temperature to rise to a final internal temperature of 140-145 degrees F. Approximately 6 minutes total cooking time.
• Medium-well (slightly pink center): Cook to an internal temperature of 135-140 degrees F. The steak’s carry-over heat will cause the internal temperature to rise to a final internal temperature of 140-145 degrees F. Approximately 7 minutes total cooking time.
• Well-done (cooked through with little to no pink): Cook to an internal temperature of 145-150 degrees F. The steak’s carry-over heat will cause the internal temperature to rise to a final internal temperature of 150+ degrees F. Approximately 8 minutes total cooking time.

Tips for carving steak:

If you cooked bone-in steak, first slice the steak away from the bone. Next, take a good look at the steak to judge which direction the grain* is running, & slice against the grain into 1/4-inch thick strips.

*To identify which direction the grain runs, look for the parallel lines of muscle fiber that run throughout the steak. To cut against the grain, slice the steak perpendicular to the parallel lines. If needed, check out this post, which has helpful visuals & offers further explanation.

Serving suggestions:

Once sliced, serve immediately. I like to top steak with a generous sprinkling of flaky, crunchy Maldon salt & a good drizzle of the browned butter from the pan, though you could use any sauce you love (like truffle oil or chimichurri). Plate it up with your favorite side dishes – here’s some inspiration:

• Mashed potatoes! If you ask me, a nice, juicy steak practically begs to be served next to a generous pile of creamy potatoes. This Roasted Garlic Buttermilk Mashed Potatoes recipe is forever our fave!
• Roasted veggies – Maple-Mustard Roasted Brussels Sprouts are always a hit. Or, roast up some cauliflower, haricots verts, or asparagus & hit it with a quick squeeze of fresh lemon juice – so simple, so good!
• Greens – Keep things classic with a good ol’ wedge salad, or whip up a quick batch of PWWB’s All-Purpose Vinaigrette & toss together a simple salad with your favorite greens.
• Other impressive side dishes: If you’re really aiming to impress, try this Cheesy Butternut Gratin, this Creamy Porcini Mushroom Risotto or this festive No-Stir Risotto.