Description
Get a perfectly seared, juicy steak without the hassle of a grill! This easy method of cooking steak in a cast iron skillet followed by a quick finish in the oven ensures a flawless steak every time. The outside is golden and crisp, while the inside stays tender and juicy, making it perfect for steak lovers.
Ingredients
- Ribeye steak, strip steak, or your preferred cut of steak: 1 (about 1-inch thick)
- Olive oil: 1 tbsp
- Salt: 1 tsp (to taste)
- Black pepper: 1 tsp (to taste)
- Butter: 2 tbsp
- Fresh thyme or rosemary: 2-3 sprigs (optional)
- Garlic cloves: 2, smashed (optional)
Instructions
- Preheat and Prep the Steak
Bring your steak to room temperature for even cooking. Pat it dry with paper towels to remove excess moisture. Season both sides generously with salt and pepper. - Heat Your Cast Iron Skillet
Place your cast iron skillet over medium-high heat. Heat it until it’s smoking hot. Add 1 tablespoon of olive oil, enough to coat the bottom of the skillet. - Sear the Steak
Place the steak in the hot skillet, ensuring it’s not crowded. Sear for 3-4 minutes on each side until a rich, golden crust forms. - Add Butter, Herbs, and Garlic
Once both sides are seared, lower the heat. Add butter, fresh thyme or rosemary, and smashed garlic cloves to the skillet. Spoon the melted butter over the steak to enhance the flavor. - Transfer to the Oven
Transfer the skillet to a preheated oven at 400°F (200°C). Roast the steak for 4-8 minutes based on your preferred doneness: - Rare: 4 minutes
- Medium-rare: 5-6 minutes
- Medium: 7-8 minutes
- Rest the Steak
Remove the steak from the oven and let it rest on a cutting board for 5-10 minutes. This allows the juices to redistribute. - Slice and Serve
Slice the steak against the grain and serve with your favorite sides.
Notes
- Dry the Steak Well: Moisture on the surface of the steak can prevent a good sear. Pat it dry with paper towels.
- Use a Meat Thermometer: For precise doneness, use a meat thermometer. Aim for:
- 130°F (54°C) for medium-rare
- 140°F (60°C) for medium
- 160°F (71°C) for well-done
- Resting is Key: Allow the steak to rest before cutting to ensure it’s juicy and tender.
Nutrition
- Serving Size: 1 steak
- Calories: 450
- Sugar: 0g
- Sodium: 650mg
- Fat: 35g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 110mg