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Foolproof Cast Iron Skillet Steak Recipe for Perfect Juiciness Every Time

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This recipe delivers a juicy, tender steak with a satisfying crust using a simple cast iron skillet method. Perfect for steak lovers seeking consistent results without fuss.

Ingredients

Scale
  • 1 thick-cut ribeye or New York strip steak (1 to 1.5 inches thick, 12–16 oz / 340–450 g)
  • Kosher salt or sea salt (coarse grind recommended)
  • Freshly ground black pepper
  • 1–2 tablespoons avocado oil or grapeseed oil
  • 2 tablespoons unsalted butter
  • 2 sprigs thyme and/or rosemary (optional)
  • 2 garlic cloves, crushed (optional)

Instructions

  1. Remove steak from fridge 30-45 minutes before cooking to bring to room temperature. Pat dry thoroughly with paper towels.
  2. Season both sides generously with kosher salt and freshly ground black pepper. If possible, season at least 40 minutes ahead or overnight uncovered in the fridge.
  3. Preheat cast iron skillet over medium-high heat until smoking hot, about 5 minutes.
  4. Add 1-2 tablespoons of avocado oil to the pan and swirl to coat. The oil should shimmer but not smoke excessively.
  5. Place steak carefully in the pan and sear without moving for 2-3 minutes until a deep golden-brown crust forms.
  6. Flip steak using tongs and sear the other side for 2-3 minutes.
  7. Reduce heat to medium-low. Add 2 tablespoons unsalted butter, crushed garlic cloves, and herb sprigs to the skillet.
  8. Tilt skillet and baste steak continuously with melted butter and aromatics for 1-2 minutes.
  9. Check doneness with an instant-read thermometer: Rare 120-125°F, Medium rare 130-135°F, Medium 140-145°F.
  10. Transfer steak to a warm plate, tent loosely with foil, and rest for 5-10 minutes before serving.

Notes

Pat steak dry before seasoning to ensure a good crust. Do not overcrowd the pan; cook one steak at a time. Use tongs to flip to avoid piercing the meat. Rest steak after cooking to redistribute juices. Butter basting adds richness and moisture. For thicker cuts, finish in a 400°F oven for 4-6 minutes after searing. For dairy-free, substitute butter with ghee or neutral oil.

Nutrition

Keywords: cast iron skillet steak, juicy steak, ribeye steak, New York strip, easy steak recipe, skillet steak, steak dinner, pan-seared steak

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