Steak In Cast Iron Skillet And Oven

Chef Julia

Master the perfect steak in cast iron skillet and oven—juicy, crispy, and restaurant-quality. Easy steps for a sizzling feast at home!

Prep Time 10

Cook Time 15

Total Time 25

Course Main Dish

Cuisine American

Servings 2

Calories 650 kcal

1 thick-cut steak about 1.5–2 inches thick: Ribeye, New York strip, or filet mignon work beautifully.
1 –2 tablespoons high smoke point oil: Avocado oil or grapeseed oil are perfect for achieving that perfect sear without burning.
1 –2 teaspoons kosher salt: For seasoning—don’t be shy; salt is key to enhancing the steak’s natural flavor.
1 teaspoon freshly ground black pepper: Adds a subtle kick and complements the richness of the steak.
2 –3 tablespoons unsalted butter: For basting which adds richness and depth of flavor.
3 –4 garlic cloves lightly smashed: Infuses the steak with aromatic goodness.
2 –3 sprigs of fresh herbs: Rosemary or thyme work wonders for adding a fragrant earthy note.

Thick-cut steak: A thicker cut ensures a juicy interior and gives you more control over the doneness.
High smoke point oil: Essential for searing at high temperatures without creating smoke or burnt flavors.
Butter garlic, and herbs: These aren’t just extras—they’re the secret to elevating your steak with layers of flavor.

Preheat your oven to 400°F (200°C).
While the oven heats, place your cast iron skillet on the stovetop over medium-high heat. Let it get nice and hot—this is crucial for achieving that perfect sear.

Pat your steak dry with paper towels. Moisture is the enemy of a good sear!
Generously season both sides of the steak with kosher salt and freshly ground black pepper. Don’t be shy—this is your chance to build flavor.

Add 1–2 tablespoons of high smoke point oil (like avocado or grapeseed oil) to the hot skillet.
Carefully place the steak in the skillet. You should hear that satisfying sizzle—this is where the magic begins!
Sear the steak for 2–3 minutes per side, or until a golden-brown crust forms. Use tongs to flip it gently.

Reduce the heat to medium and add 2–3 tablespoons of unsalted butter, 3–4 smashed garlic cloves, and 2–3 sprigs of fresh herbs (rosemary or thyme) to the skillet.
Tilt the skillet slightly and use a spoon to baste the steak with the melted butter mixture. This step infuses the steak with incredible flavor.

Transfer the skillet to the preheated oven.
Cook the steak for 5–10 minutes, depending on your desired doneness. Use a meat thermometer to check the internal temperature:
Rare: 120–125°F (49–52°C)
Medium-rare: 130–135°F (54–57°C)
Medium: 140–145°F (60–63°C)

Remove the skillet from the oven and transfer the steak to a cutting board.
Let it rest for 5–10 minutes. This allows the juices to redistribute, ensuring every bite is tender and flavorful.

Nutrition Information (Per Serving)

Nutritional values are approximate and may vary based on specific ingredients used.

Keyword Steak in Cast Iron Skillet and Oven