Once you learn how to cook the Perfect Cast Iron Steak at home, your steakhouse dinner days will be over! A simple marinade, a hot pan, and a little butter is all you need to turn a boring slab of beef into a gourmet meal.
If you ask my hubby, there’s no quicker way to the heart than a delicious steak dinner.
I tend to agree, especially if there are crab cakes involved in that dinner somewhere.
Many evenings over the last decade have found us at Texas Roadhouse or Longhorn, playfully arguing over who’s steak tasted better.
Nowadays, we just prefer agreeing that our way of cooking steak is the best way, and right from our own dining room.
This page includes step by step instructions, as well as tips and notes. If you’d like to skip all that, feel free to scroll down to the full, printable recipe card at the bottom of the post.
I’m not going to say that cooking steak in a cast iron skillet is the be-all-and-end-all of beef recipes.
I will say that there’s nothing quite like a ribeye steak, seared and smothered in butter and sauteed mushrooms.
Utterly mouthwatering, my friends.
And, not to mention, a completely romantic meal to make for a special someone who also shares your love of tasty beef.
Is It Healthy To Cook In Cast Iron?
It is absolutely safe and healthy to cook in cast iron skillets! Iron is an essential mineral to humans, and iron deficiency is common all over the world.
Every time you cook in your cast iron skillet, a little of the iron leaches into your food – increasing your mineral intake just by eating normal food!
How to make a tough steak tender
There are multiple ways to tenderize a steak – everything from physically tenderizing it with a mallet to giving it a salt rub.
My favorite – and the most flavorful way – is to mix up a simple steak marinade like this one, which contains:
- Low sodium soy sauce
- Olive oil – or avocado or grapeseed oil
- Balsamic vinegar – you can also use red or white wine vinegar if you’d prefer
- Worcestershire sauce
- Fresh and dried herbs – any herbs work well in this marinade! We used dried basil and fresh rosemary, but feel free to toss in your favorite combo
- Black pepper – we’ve also fallen for white pepper, so try it if you’ve got it!
- Honey – just for a bit of sweetness to balance out the acid
- Garlic – freshly minced!
How long to marinate steak
Beef usually needs at least two hours to adequately tenderize and soak up the flavors of the marinade. However in many cases, the longer you marinate, the better the flavor and texture of the steak will be.
This depends on what cut of beef you are marinating, of course. The tougher the meat is, the longer you should marinate it.
I usually let my steaks marinate overnight at least, and sometimes up to 24 hours, depending on what I put in the marinade. If you add an acid like citrus juice or vinegar, don’t marinate your steak for more than 6 hours, otherwise the proteins in the meat will start to break down and yield mushy results.
The ribeye steaks I used in this recipe only marinated for 2 hours. Ribeyes are a more tender cut, and marinating isn’t necessary – we just love the flavor! You can also simply sprinkle some generous salt, pepper, and garlic powder on your steaks and go to town.
How to cook steak in a cast iron skillet
- First, be sure to remove the steaks from the refrigerator and marinade 1-1 ½ hours before cooking. For optimal tenderness, they should be at near room temperature prior to searing.
- When you’re ready to cook, place a large 12-inch cast iron skillet on the stove over high medium-heat. Allow the skillet to heat up for 3-4 minutes so it’s hot to the touch. Meanwhile, remove the steaks from the marinade and pat them dry. Alternatively, you can simply season plain steaks with salt and pepper.
- Next, add butter and oil. Melt and swirl it together for another 2-3 minutes until it is shimmering and sizzling.
- Carefully place the steaks in the skillet. Cook them for 2 minutes, then flip and repeat on the other side.
- Reduce the heat to medium-low. Continue flipping the steaks every 2 minutes for a total of 8-12 minutes, until it reaches your desired doneness. Test the temp using a meat thermometer.
- Rare is a cool 125 degrees F
- Medium Rare is 130-135 degrees F
- Medium to Medium Well is between 145-150 degrees
- Remove the steaks from the skillet and place them on a cutting board. Cover them loosely with foil and allow them to rest for 5-10 minutes before serving. Top with butter and garnish with fresh herbs, if desired.
MORE CAST IRON RECIPES!
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Perfect Cast Iron Steak
Ingredients
- 1½ pound steaks Ribeye or New York Strip
- 2 tablespoons unsalted butter plus more for topping
- 1 tablespoon olive oil
- Fresh rosemary for garnish (optional)
Steak Marinade:
- ¼ cup low sodium soy sauce
- ¼ cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dried basil
- 1 teaspoon fresh rosemary finely chopped
- 1 teaspoon black pepper
- ½ teaspoon honey
- 3 cloves garlic minced
Instructions
- In a small bowl, whisk together marinade ingredients. Add steaks to a resealable zip lock bag or large bowl and pour the marinade on top. Marinate in refrigerator for at least 2 hours, or up to 24 hours.
- Remove the steaks from the fridge and marinade 1 ½-2 hours before cooking, allowing them to come to room temperature on a cutting board.
- Set a large 12-inch cast iron skillet over high medium-heat, allowing it to heat up for 3-4 minutes. Add the butter and oil and heat another 2-3 minutes until shimmering and sizzling.
- Carefully set the steaks in the skillet. Cook for 2 minutes and then flip and repeat on the other side. Reduce the heat to medium-low. Continue flipping the steaks every 2 minutes for a total of 8-12 minutes, until it reaches your desired doneness.
- Remove the steaks from the skillet and place them on a cutting board. Cover loosely with foil and allow to rest 10 minutes before serving. Top with butter and garnish with fresh rosemary if desired.
Mateo Pedersen says
This was so good! My mistake was that I did not make enough! I can’t wait to make this again on father’s day to surprise my father-in-law.
Teisha says
This was delicious! I made this tonight and followed the recipe completely! The marinade was so good, my boyfriend loved it. I will definitely be making this again! Thank you!
HOLLY COPE says
This is the BEST steak that i’ve EVER made!! I used thyme instead since I didn’t have rosemary and I used alitte brown sugar since I didn’t have honey. And it was PERFECT!! My husband said it was the best steak he’s ever eaten!! I cant wait to make it again!!
Pickles says
Can I ask how you did the mushrooms in that first picture? It looks like the perfect edition to this!! I’m very excited to make this recipe
Raymond Zimmerman says
could i use redwine vinegar instead?
and to answer pickles sauté the mushrooms first for a bit get all the water out of them. generally you saute mushrooms in oil and butter as well.
Raymond Zimmerman says
could i use redwine vinegar instead?
Debbie says
He loved it!!
Melanie Maxwell says
This is the only way I make steak now because it is SO GOOD. I’ve probably made it 10 times and it is crazy good. I share this recipe with everyone at the mention of “steak”. It really is the best steak recipe ever.
Maddy says
Made with Sirloin tip steaks, they were great. Marinaded about 8 hours, very flavorful. Added mushrooms to the skillet while the steaks were resting, outstanding combo.