How To Cook Steak in Cast Iron

Here’s the perfect method of how to cook steak in a cast iron pan, with an incredible sear on the outside and really juicy and tender on the inside.

If you don’t have a grill or don’t want to cook outside, you can still get a steakhouse worthy steak by cooking it in your cast iron pan. I love that you can get a fantastic sear in cast iron. It heat up so well and with that blazing heat, you’ll have a gorgeous steak with just a few simple steps.

A great steak starts with buying the right kind of meat, that’s thick enough to get a good sear. If you get a steak that is too thin, by the time you get a sear, it will be way too overcooked in the center and will be tough. Then, as long as you cook it to the correct temperature, you can get great results on the grill, in the oven and definitely on the stovetop too.

If you’d like to know more about cooking in cast iron, how to season it, clean it and more, check out more information in this post, all about cast iron pans.

Ingredients:

• steaks
  • Our favorite steaks (pictured below) are the NY strip steaks. You can also use ribeye steaks, Porterhouse steaks or filet mignon.
• salt, ground pepper
• oil, for pan frying
• optional, Flavored Butter
  • to put on top of the steaks when serving

Choosing the Best Steaks To Cook

There are 3 things to look for when choosing steaks.

1. The right cut of meat.
   • The best cuts are the ones that will really tender on the inside when cooked just long enough to get a sear on the outside. Strip steak, ribeye, porterhouse, T-bone, Delmonicos, filet mignon are all great options.
   • Some cuts of meat are meant to be cooked low and slow and need lots of time for the connective tissue to break down and become tender. Do not buy chuck, brisket or round for this recipe.
2. Find steaks that have lots of “marbling” all over the steak. You should see lots of white lines across the surface of the steaks. They will melt as the steaks cook and make it really juicy and flavorful. The more marbling, the more tender the steak.
3. Thickness.
   • It’s also important to get steaks that are thicker, about 1 1/2 – 2 inches thick. If they are too thin, they will also overcook easily in the center by the time you get a sear on the outside. Bone in steak is usually juicier also.

Cast Iron Pan

I use the Lodge 10 inch cast iron pan* for this recipe. It’s amazing and only gets better the longer I use it.

*affiliate link

How To Cook Steak in Cast Iron

1. Pat the steaks dry on all sides with a paper towel.
   • The more moisture that is on the surface, the harder it is to get a good sear.
2. Season generously on all sides with salt and pepper.
3. Heat the oil in the cast iron pan until very hot and shimmering.
4. Place the steak in the hot pan and cook, on medium high heat, until it gets a really good sear. (3-4 minutes per side)
   • Flip the steak over and repeat on the other side. Don’t fiddle around with the steak, leave it alone. The less you interrupt the process, the faster and more even the sear on the steak.
5. Use an instant read thermometer* to get the perfect temperature for the steak.
   • The steak will continue to cook and the temperature will still rise a few degrees when you take it off the stove, so keep that in mind. 
   • Rare: 115-120 F (It will be 125 F when you serve it), Medium-Rare: 120-125 F (130 F when served), Medium: 130-135 F (140 F when served), Medium-Well: 140-145 F (150 F when served), Well Done: 150-155 F (160 F when served).
6. Remove the steak from the pan and rest for 5-10 minutes before serving.
7. To serve the steak:
   • You can serve the steaks whole or slice before serving. Cut the steak against the grain for the most tender bites.
   • Steak topped with flavored butter is AMAZING. You can make the flavored butter ahead of time, so that’s really convenient.

Helpful Tips and Frequently Asked Questions

What to Serve With Steaks

• Garlic Green Beans
• Bacon, Onion and Chive Mashed Potatoes
• Roasted Brussels Sprouts
• Tomato Avocado Salad

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