Cast Iron Skillet Steak
With this easy and foolproof method, you will produce a perfectly cooked Cast Iron Skillet Steak each and every time, now matter what temperature you like your steaks cooked to.
I love a good steak. A steak cooked medium rare, a baked potato, and a salad is one of my favorite meals.
Today, I’m going to show you how I make a perfect steak in my cast iron skillet each and every time.
What kind of steak is the best cut to use?
That’s all a personal preference as to what you like. Some folks like NY Strip, some folks like ribeye, some sirloin, some filet, etc.
My favorite cut of steak is a NY Strip. Ok, I take that back. My absolute favorite cut is a filet mignon, but those can be expensive. A nice NY Strip ends up being a very close second. I’m not a huge fan of ribeye though for some reason. I mean, if someone serves it to me – I’m sure not gonna turn it down. But if I am ordering steak in a restaurant or if I’m cooking it at home, I never make ribeyes. NY Strip, Sirloin, and the occasional filet mignon are the cuts I tend to lean towards. But you do you! Use your favorite cut in this recipe – just make sure it’s the right thickness as it needs to be for this recipe to work right.
So, I told you my favorite cut of steak… Now, my favorite way to cook a steak is in a cast iron skillet. There really is nothing better to me. I’m a meat crust lover. And the crust that forms on these cast iron steaks is like none other. It forms a fabulous crust, while keeping a tender inside, from all of the surface to surface contact the steak has with the skillet.
How do I make a Foolproof Cast Iron Steak?
It’s really so easy. I actually learned this method from good ol’ Rachael Ray – either on her cooking show or her daytime show. It’s been a while, so I can’t really remember which. But, it works – is absolutely foolproof, and perfect every single time.
To make this steak, you will need very basic ingredients.
- your favorite cut of steak – 1 to 11/4 inches thick (I prefer a NY Strip, but you use whatever your favorite cut is your favorite)
- salt OR garlic salt
- a cast iron skillet
That’s it. Nothing fancy at all because you don’t really need anything else added to a good steak – just a little salt (or garlic salt) and pepper is all you need. The secret in this recipe is all in the method.
First, season the steaks liberally with salt and pepper. Allow them sit on the countertop and come to room temperature. This is very important.
Next, heat the cast iron skillet on high heat until it’s literally smoking hot. You should turn the vent hood on high for this & open any windows because it’s gonna get smoky 😉
Once the skillet has become really smoking hot, it’s time to add the steaks.
How long do I cook the steaks?
For a perfect medium rare steak each & every time (my personal favorite way to eat a steak), cook it for exactly 7 minutes on each side. Then, let the steaks rest for 10 minutes for the juices too redistribute before cutting into them.
If medium rare is too rare for you, don’t worry… this method will work for that too! Just follow my handy dandy cooking guide below. The skillet is smoking hot and on medium/high to high heat for each of these.
- (My favorite) Medium-rare – 7 minutes on each side
- Medium – 7 and a half minutes on each side
- Med-well – 8 minutes on each side
- Well done – 9 minutes on each side
Scroll down for the printable recipe – and make sure you watch my cooking tutorial below too.
Foolproof Cast Iron Steaks
- Cast Iron Skillet
- 1 to 1-1/4 inch thick steaks
- salt or garlic salt to taste
- pepper to taste
- Season the steaks with salt and pepper. Set them on the countertop and allow them to come to room temperature.
- Preheat the skillet on medium high to high heat until it is smoking hot. Once it is smoking hot, add the steaks.
- Medium rare - 7 minutes on each sideMedium - 7 and a half minutes on each sideMedium well - 8 minutes on each sideWell done - 9 minutes on each side
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