Description
This Cast Iron Skillet Steak delivers a restaurant-quality meal at home with a crisp golden crust and juicy, tender center. Cooked with butter, garlic, rosemary, and thyme, every bite is rich, flavorful, and perfectly satisfying.
Ingredients
- 2 ribeye or New York strip steaks
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons unsalted butter
- 3 garlic cloves, smashed
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
Instructions
- Remove the steaks from the refrigerator about 30 minutes before cooking to bring them to room temperature.
- Pat the steaks dry with paper towels and season both sides with salt and black pepper.
- Heat a cast iron skillet over high heat until very hot.
- Add the olive oil to the skillet and carefully place the steaks into the pan.
- Sear the steaks for 3 to 4 minutes on the first side without moving them.
- Flip the steaks and add the butter, smashed garlic, rosemary, and thyme to the skillet.
- Tilt the skillet slightly and spoon the melted butter mixture over the steaks for another 3 to 4 minutes.
- Cook until the steaks reach your desired level of doneness.
- Transfer the steaks to a plate and let them rest for at least 5 minutes before slicing and serving.
Notes
- Use a meat thermometer for accurate doneness.
- Ribeye and New York strip steaks work especially well for skillet cooking.
- Letting the steaks rest helps keep them juicy and tender.
- Add smoked paprika or crushed red pepper for extra flavor.
- Serve with mashed potatoes, roasted vegetables, or salad for a complete meal.
Nutrition
- Serving Size: 1 steak
- Calories: 520
- Sugar: 0g
- Sodium: 720mg
- Fat: 38g
- Saturated Fat: 16g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 145mg
