A cast-iron steak is all about bold flavor and perfect texture, achieved with minimal ingredients and intense heat. Cooking the steak in a hot cast-iron skillet creates a beautifully caramelized crust while sealing in juices for a tender, restaurant-quality bite. The heavy pan retains heat evenly, making it ideal for achieving consistent doneness from edge to center. Finished with butter, garlic, and fresh herbs, this simple yet satisfying dish delivers rich, savory depth that feels both comforting and indulgent.
Ingredients
- 1 beef New York strip or ribeye steak (1 pound), 1 inch thick
- 3 teaspoons kosher salt, divided
Instructions
- Remove steak from refrigerator and sprinkle with 2 teaspoons salt; let stand 45-60 minutes.
- Preheat a cast-iron skillet over high heat until extremely hot, 4-5 minutes. Sprinkle remaining 1 teaspoon salt in bottom of skillet; pat beef dry with paper towels. Place steak in skillet and cook until easily moved, 1-2 minutes; flip, placing steak in a different section of the skillet. Cook 30 seconds and then begin moving steak, occasionally pressing slightly to ensure even contact with skillet.
- Continue turning and flipping until cooked to desired degree of doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 1-2 minutes.
