Cast Iron Steak

Cast iron steaks in a cast iron skillet.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Make restaurant quality Cast Iron Steak at home with simple ingredients that comes out tender and juicy every time.

There’s no beating a delicious steak dinner. Whether you’re looking for a tasty yet fast busy night’s dinner or fancy-feeling, dine-at-home experience, you can’t go wrong a steak in a cast iron skillet. And it all starts with a well seasoned cast iron pan.

Branded image of cooked strip steaks in cast iron garnished with fresh rosemary.

This post has been updated from its original August 19, 2019 publishing with new content, photography, and clarified recipe card.

Learning how to cook a steak in a cast iron skillet is an important rite of passage for the home cook. Cast iron can be intimidating but with a little knowledge, love, and care, that skillet will last a lifetime and yield some of the best food, including steaks, you’ve ever had.

Steak, baked potato, and corn on the cob on a white plate with those items in individual vessels in the background.

Recipe Ingredients and Equipment:

Raw strip steak in a cast iron skillet with corn, potatoes, and green onions in the background.
  • Good quality steak — We used New York strip steak. You’ll want at least 1-2 inch thick steak.
  • High heat cooking oil — We used canola, but avocado oil and sunflower oil are excellent options too. You want to use a high smoke point oil. We do not recommend using olive oil.
  • Salt and pepper — Kosher salt and freshly ground black pepper help develop a nice crust but the table versions are great too.
  • Butter — To control the saltiness, we used unsalted, but you use whatever you have.
  • Seasonings — Garlic and fresh herbs like rosemary, which is what we used.
  • 12″ cast iron skillet — a 10- or 15″ skillet will work as well, but you may have to cook in batches if using a smaller pan.
  • Instant read thermometer — Cooking by temperature is accurate whereas cooking by time is not. This instrument will ensure your steaks (and all meats) come out to your liking every time…or not make you sick by being under cooked (looking at you chicken.)

Step by step directions:

Step 1 — 20-30 minutes before you’re ready to cook, pull the steaks out to come to room temp, this will allow them to cook evenly. Then pat the steaks dry with paper towels and season all sides with salt and pepper. Heat the skillet on medium high heat and add the oil.

Step 2 — Place steaks in the hot cast iron skillet. If you have a smaller skillet, large cut steaks, or several steaks, you’ll need to cook in batches. Cook for 3-4 minutes for thicker steaks and 1-2 minutes for thinner steaks. Remove steak, and reduce to medium heat.

Step 3 — Add butter, garlic, and fresh rosemary into the skillet and give a quick stir.

Step 4 — Return the steaks to the hot skillet and finish cooking. Use a meat thermometer to determine desired doneness. Remove the steaks from the cast iron pan, place them on a plate or baking sheet and cover will foil. Allow the to rest for 5 minutes.

Steak doneness temperatures and tips

  • We can’t stress enough to test for doneness by using a meat thermometer or instant-read thermometer. Any given cooking time is a gauge of when you should check the temp.
  • Avoid touching fat or bone when taking meat temperature.
  • Remove your steaks from the heat when the thermometer reads 5°F lower than desired doneness. The internal temperature will continue to rise while the steaks rest.
    • Rare – cool red center 125°F / 52°C
    • Medium rare – warm red center 135°F / 57°C
    • Medium – warm pink center 145°F / 63°C
    • Medium well – slightly pink center 150°F / 66°C
    • Well – no pink 160°F / 71°C
  • If the steaks are really thick, sear the sides.
  • Use tongs to press the steaks down while cooking to get a perfect seared steak.
  • While cooking baste or spoon the butter and herbs over the steak.

4 cooked New York strip steaks in a cast iron skillet garnished with fresh rosemary.

Recipe FAQs

Do you need to oil a cast iron skillet before cooking steak?

No, you do not need to oil the skillet if it has been properly seasoned. However, we do add oil to the skillet before cooking.

Do I have to use rosemary?

No, you can use whatever herbs you enjoy most. We love using fresh thyme sprigs.

Can I use steak seasoning blend instead of the salt and pepper?

Absolutely. Most blends have salt and pepper in them as well.

Can I use something other than New York strip steaks in this cast iron steak recipe?

You can use whatever cut you prefer; t-bone, filet mignon, ribeyes, and more.

What do I serve with Cast Iron Steak

The perfect steak needs no adornment like Worcestershire sauce or steak sauce, but it could do with a few side dishes.

Potato Side Dishes:

Baked potatoes, Dutch Oven Potatoes, Scalloped Potato Gratin, Loaded Bacon Cheddar Baked Potato Salad (The Complete Savorist), Melting Potatoes (Family Fresh Meals),

Vegetable Side Dishes:

Asparagus and Peas, Cranberry Cashew Broccoli, Honey Glazed Carrots, Steamed Asparagus, Green Beans and Bacon (The Magical Slow Cooker), Milk and Honey Corn on the Cob (The Magical Slow Cooker),

Other Tasty Side Dishes:

Baked Beans and Bacon, Rice Pilaf (The Complete Savorist), Cheddar Cheese Scones (Family Fresh Meals), Crack Mac and Cheese (The Rockstar Mommy)

Branded split image of raw steak in a skillet and cooked and plated with corn and a baked potato.
Cast iron steaks in a cast iron skillet.
Print Recipe
5 from 18 votes

Cast Iron Steak

Make restaurant quality Cast Iron Steak at home with simple ingredients that comes out tender and juicy every time.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main Course
Cuisine: American
Keyword: Cast Iron Steak
Servings: 4 people
Calories: 644kcal
Author: Ned Adams


  • 12" Cast Iron Skillet


  • 3 tbsp canola oil
  • 4 steak
  • 3 tsp kosher salt
  • 1 ½ tsp black pepper ground
  • 3 tbsp unsalted butter
  • 3 garlic cloves or 1 tbsp garlic powder
  • 3 sprigs rosemary fresh


  • In a 12” cast iron pan, heat canola oil on medium high heat.
  • Season each side of the steaks with salt and pepper.
  • Add steaks to skillet and cook for 3-4 minutes.
  • Remove steak, reduce heat to medium and add garlic, butter, and rosemary.
  • Return steaks to skillet and finishing cooking (2-3 minutes).
  • Remove from the skillet, cover with foil, and allow to rest for 5 minutes before serving.


Do I have to use rosemary?
No, you can use whatever herbs you enjoy most. We love using fresh thyme sprigs.
Can I use steak seasoning blend instead of the salt and pepper?
Absolutely. Most blends have salt and pepper in them as well.


Calories: 644kcal | Carbohydrates: 1g | Protein: 46g | Fat: 51g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 1863mg | Potassium: 628mg | Fiber: 1g | Sugar: 1g | Vitamin A: 303IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 4mg

Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Did you try this recipe?Leave me a comment and rating below or Tag @DutchOvenDaddy on Instagram to show us your photos!
19 replies
  1. Dana
    Dana says:

    5 stars
    Nothing beats a good simple steak, and this is just that! I’ve always said a good steak doesn’t need anything more than salt and pepper, BUT I am a total sucker for rosemary and beef together. Something about that combo is just such a cozy win. And butter, well, always. Fantastic recipe!

  2. Vicky
    Vicky says:

    5 stars
    I have not used a cast iron pan for cooking steak, but I need to try it after reading this! I love the idea of a steak with a crispy crust on the outside and a juicy and tender inside.


Trackbacks & Pingbacks

  1. […] There’s no arguing if a burger cooked on a grill over an open flame is delicious or not. It is. But making burgers in a cast iron skillet is a game changer in flavor, just like it is for our steaks. […]

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