By Sabine Venier
Published Jun 6, 2025
When I first started out, cooking steak in a cast iron pan seemed so intimidating. Well, I’m here to tell you that it’s sooo much easier than I ever imagined. I don’t know what I was so worried about! Cast iron steak is tender, juicy, and has the perfect crispy crust. It takes just 15 minutes, and it’s as good (if not better) than anything you could get at a steakhouse. I’ll teach you all the best tips and tricks for a perfectly cooked steak every time!
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Easy Cast Iron Steak
Steak doesn’t have to be a food you only enjoy when you go out. I used to think that way, and now I just feel silly. Honestly, it’s even easier to make than chicken. I kept my thermometer on me the first few times I tested this recipe, but now I feel like I could make this cast iron steak in my sleep—it’s that easy!
Tips for Beginners
- The best steaks for searing in a cast iron pan are thick-cut (about 1½-2 inches thick). Thicker steaks develop a nice crust while remaining tender inside.
- Bring your steaks to room temperature for about 30 minutes before beginning. This will help them to cook more evenly.
- I love the simplicity of fresh thyme and garlic as the main flavors for this cast iron skillet steak, but you could use other fresh herbs if you prefer. Rosemary, sage, oregano, or tarragon are all great choices.
Ingredients1x2x3x
- ▢ 1 thick-cut boneless ribeye steak* about 1 pound
- ▢ Kosher salt and freshly ground black pepper to taste
- ▢ 3 tablespoons vegetable oil
- ▢ 3 tablespoons unsalted butter (⅜ stick)
- ▢ 4 cloves garlic smashed
- ▢ 3 sprigs fresh thyme**
Instructions
- Pat the ribeye steak dry with paper towels. This helps ensure a good sear. Then generously season the steak on all sides with salt and freshly ground black pepper. Don’t be shy with the seasoning; it enhances the flavor. 1 thick-cut boneless ribeye steak*, Kosher salt and freshly ground black pepper
- Place your cast iron pan on the stovetop and add the oil. Heat it over high heat until it starts to smoke slightly. This ensures a hot surface for a perfect sear. 3 tablespoons vegetable oil
- Carefully add the seasoned ribeye steak to the hot pan and make sure it makes good contact with the hot pan. Cook for 2 minutes on one side without moving it.
- Flip the steak and cook for another 2 minutes on the other side.
- After searing both sides, sear each edge of the steak for about 1 minute to develop a beautiful crust all around.
- Reduce the heat to medium-low and add the unsalted butter, smashed garlic cloves, and thyme sprigs to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the steak continuously with the melted butter. Cook for about 3-4 minutes. Flip the steak every 20 seconds during this process. Basting and flipping help ensure even cooking and flavor infusion. 3 tablespoons unsalted butter, 4 cloves garlic, 3 sprigs fresh thyme**
- Use an instant-read thermometer to monitor the internal temperature of the steak. Remove it from the pan when it reaches about 15°F below your desired doneness because the steak will continue to cook as it rests.
- Transfer the cooked ribeye steak to a cutting board and let it rest for about 5 minutes. This resting period allows the juices to redistribute within the meat.
- After resting, slice the ribeye steak against the grain into your preferred thickness. Serve immediately and enjoy!
Equipment
- Cast Iron Skillet
- Instant Read Meat Thermometer
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Cook a Steak in a Cast Iron Skillet Step by Step
Season the Steak: Pat a 1-pound thick-cut boneless ribeye steak dry with paper towels. This helps ensure a good sear. Then generously season the steak on all sides with salt and freshly ground black pepper. Don’t be shy with the seasoning; it enhances the flavor.
Heat the Oil: Place your cast iron pan on the stovetop and add 3 tablespoons of vegetable oil. Heat it over high heat until it starts to smoke slightly. This ensures a hot surface for a perfect sear.
Sear the Steak: Carefully add the seasoned ribeye steak to the hot pan and make sure it makes good contact with the hot pan. Cook for 2 minutes on one side without moving it.
Flip the Steak: Flip the steak and cook for another 2 minutes on the other side.
Sear the Edges: After searing both sides, sear each edge of the steak for about 1 minute to develop a beautiful crust all around.
Baste the Steak: Reduce the heat to medium-low and add 3 tablespoons of unsalted butter, 4 smashed garlic cloves, and 3 thyme sprigs to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the steak continuously with the melted butter. Cook for about 3-4 minutes. Flip the steak every 20 seconds during this process. Basting and flipping help ensure even cooking and flavor infusion.
Rest the Steak: Use an instant-read thermometer to monitor the internal temperature of the steak. Remove it from the pan when it reaches about 15°F below your desired doneness because the steak will continue to cook as it rests. Transfer the cooked ribeye steak to a cutting board and let it rest for about 5 minutes. This resting period allows the juices to redistribute within the meat. After resting, slice the ribeye steak against the grain into your preferred thickness. Serve immediately and enjoy!
How to Store and Reheat
Store leftover cast iron steak in an airtight container in the refrigerator for up to 4 days. I think it’s best enjoyed cold the next day, but you can reheat it in a skillet until the internal temperature of your steak reaches 120°F, or in the microwave on 50% power until warmed through.
Freeze cast iron steak in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before enjoying.
Serving Suggestions
Classic sides like fries or sautéed vegetables make great companions to a perfectly cooked ribeye steak. For a fun finger food, add our corn fritters . Start the meal with a crisp chopped salad to feel like you’re truly at a steakhouse.
more steak recipes to try
Steak and Potatoes
Chicken Fried Steak with Gravy
Baked Steak and Eggs Tacos (Breakfast Tacos Recipe)
Surf and Turf (Steak and Lobster)
Cast Iron Steak Recipe
Equipment
- Cast Iron Skillet
- Instant Read Meat Thermometer
Ingredients
- 1 thick-cut boneless ribeye steak* about 1 pound
- Kosher salt and freshly ground black pepper to taste
- 3 tablespoons vegetable oil
- 3 tablespoons unsalted butter (⅜ stick)
- 4 cloves garlic smashed
- 3 sprigs fresh thyme**
Instructions
- Pat the ribeye steak dry with paper towels. This helps ensure a good sear. Then generously season the steak on all sides with salt and freshly ground black pepper. Don’t be shy with the seasoning; it enhances the flavor. 1 thick-cut boneless ribeye steak*, Kosher salt and freshly ground black pepper
- Place your cast iron pan on the stovetop and add the oil. Heat it over high heat until it starts to smoke slightly. This ensures a hot surface for a perfect sear. 3 tablespoons vegetable oil
- Carefully add the seasoned ribeye steak to the hot pan and make sure it makes good contact with the hot pan. Cook for 2 minutes on one side without moving it.
- Flip the steak and cook for another 2 minutes on the other side.
- After searing both sides, sear each edge of the steak for about 1 minute to develop a beautiful crust all around.
- Reduce the heat to medium-low and add the unsalted butter, smashed garlic cloves, and thyme sprigs to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the steak continuously with the melted butter. Cook for about 3-4 minutes. Flip the steak every 20 seconds during this process. Basting and flipping help ensure even cooking and flavor infusion. 3 tablespoons unsalted butter, 4 cloves garlic, 3 sprigs fresh thyme**
- Use an instant-read thermometer to monitor the internal temperature of the steak. Remove it from the pan when it reaches about 15°F below your desired doneness because the steak will continue to cook as it rests.
- Transfer the cooked ribeye steak to a cutting board and let it rest for about 5 minutes. This resting period allows the juices to redistribute within the meat.
- After resting, slice the ribeye steak against the grain into your preferred thickness. Serve immediately and enjoy!
Notes
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
