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Juicy Cast Iron Steak Recipe Easy Foolproof Medium-Rare Perfection

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A foolproof recipe for perfectly juicy, medium-rare steak cooked in a cast iron skillet using simple ingredients and a butter-basting technique.

Ingredients

Scale
  • 1 steak (1 to 1.5 inches thick; ribeye, New York strip, or filet mignon preferred)
  • Coarse sea salt or kosher salt, to season generously
  • Freshly ground black pepper, to season
  • 1 tablespoon high smoke point oil (avocado oil or grapeseed oil)
  • 2 tablespoons unsalted butter
  • 2 fresh garlic cloves, smashed
  • Fresh thyme or rosemary sprigs (optional)

Instructions

  1. Bring the steak to room temperature (about 30 minutes) and pat it dry thoroughly with paper towels.
  2. Season both sides generously with coarse salt and freshly ground black pepper.
  3. Preheat your cast iron skillet over medium-high heat for about 5 minutes until smoking hot but not flaming.
  4. Add 1 tablespoon of avocado oil and swirl to coat the pan evenly.
  5. Place the steak in the hot pan; it should sizzle loudly. Do not move it and let it develop a crust for 3-4 minutes.
  6. Flip the steak using tongs and cook for another 3 minutes.
  7. Reduce heat to medium and add butter, smashed garlic cloves, and a few sprigs of thyme or rosemary.
  8. Tilt the pan slightly and baste the steak repeatedly with the melted butter for 1-2 minutes.
  9. Check the internal temperature with an instant-read thermometer; aim for 130-135°F (54-57°C) for medium-rare.
  10. Remove the steak from the pan and let it rest on a plate for 5-10 minutes to redistribute juices.

Notes

For steaks thicker than 1.5 inches, after searing both sides, finish cooking in a preheated 400°F (200°C) oven for 3-5 minutes. Avoid overcrowding the pan to maintain high heat and a good crust. Use high smoke point oils like avocado or grapeseed oil to prevent burning. Rest steak 5-10 minutes before slicing to keep it juicy.

Nutrition

Keywords: cast iron steak, medium-rare steak, juicy steak, easy steak recipe, butter basted steak, ribeye, New York strip, filet mignon

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