How do I make my steak really juicy?

As I said, the best way to get sizzling steaks on the outside and juicy, buttery steak on the inside is to first sear the steaks over a hot, high flame, then move the steaks over to a cooler, unlit portion of the grill to finish cooking via indirect heat .

What is the secret to the perfect steak?

Rest the meat That's why resting meat for 5-10 minutes is the secret for preparing a juicy and tender steak. This resting time allows the muscles to relax and release their juices evenly into the meat. To keep the steak warm while resting, loosely cover it with aluminum foil.

How often should you flip a steak in a cast iron skillet?

But the reality is that flipping a steak repeatedly during cooking— as often as every 30 seconds or so—will produce a crust that is just as good (provided you start with meat with a good, dry surface, as you always should), give you a more evenly cooked interior, and cook in about 30% less time to boot!

Do you use butter or oil when cooking a steak in a cast iron skillet?

To reduce the amount of smoke, start with oil, rather than butter . We recommend around 1/2 cup for a 12-inch skillet. A few minutes before you finish cooking your steak, add butter and aromatics.

How do restaurants make their steaks so tender?

Most fine restaurants age their beef to intensify the flavor and improve the tenderness of the cut. Aging is done by letting the meat sit (in very controlled conditions) for several days or weeks.

Why is my steak tough but juicy?

Typically, leaner cuts like the flank or skirt can be chewy if not prepared correctly . Cooking Method: Overcooking can cause the steak to lose its moisture, making it dry and chewy. Conversely, undercooking can make certain cuts feel tough. Aging Process: Steaks that are not properly aged can be less tender.

How do restaurants cook steak so fast?

Originally Answered: How do restaurants cook steak so fast? It only takes 4–5 minutes to get a perfect medium-rare steak in a very hot broiler or grill . It then sits in the warmer for 4–5 minutes while the rest of the food gets ready. So 10 minutes after the order goes in, the plate is served.

How to make a perfectly seasoned steak?

How do you prepare and season steak? The best way to season steak is to add a generous amount of salt to both sides about 45 minutes before cooking . Then, just before cooking, add your other spices, like black pepper and garlic powder, ensuring that you cover both sides of the steak.

Is it better to sear steak with butter or olive oil?

Much to our surprise steak cooked with olive oil brought out the natural flavors of meat and helped maintain a desirable texture much better than butter.

How do you get the best sear on a cast iron steak?

Heat olive oil in a cast-iron skillet over high heat. Cook steaks in the hot skillet until lightly browned on the bottom, 2 1/2 minutes. Flip and cook until browned on the other side and red in the center, about 2 minutes more.

How long to cook steak on each side?

As a rule of thumb (for a steak 22mm thick) – cook 2 minutes each side for rare, 3-4 mins each side for medium-rare and 4-6 mins each side for medium . For well done, cook for 2-4 minutes each side, then turn the heat down and cook for another 4-6 minutes.

Cast Iron Steak Recipe | Tender, Perfectly Juicy Steak In Minutes! (2024)

Home » Recipes » Main Dish » Beef » Cast Iron Steak

By: Ellen Leave a comment

Posted: Jan 4, 2024

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This easy cast iron steak recipe makes the most tender and juicy steaks with a perfect sear. Just warm your skillet and cook up the best steaks of your life in 20 minutes. You won’t find a better way to make steak!

Why You’ll Love This Cast Iron Steak Recipe

Easy: Simpler than heating up the grill, cooking steak in cast iron is a simple and quick process. Your steak will be ready in minutes and you will only have one pan to clean.
Cast Iron: Unlike other kinds of pans, a cast iron pan retains heat consistently at a high temperature. This creates a chemical reaction, called the Maillard reaction, resulting in a well-browned, flavorful crust on your steak.
Juicy: If you follow our steps for using room temperature steak and allowing it to rest after cooking, you will have a perfect tender and juicy steak!

Looking for more ways to make steak? Try our recipes for air fryer steak bites, chicken fried steak and how to cook a skirt steak!

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Recipe Ingredients

Here is a quick look at what you’ll need to cook steak in a cast iron skillet. Scroll to the recipe card at the bottom of the post for exact amounts.

Steak: We used a New York Strip, but this method works with any cut. Choose a thick steak that is at least 1-inch thick, with 1.5-inch thick being the goal. A thin steak will cook too quickly and become tough. Steaks thicker than 1.5-inch may need to be finished in the oven. (Directions below in tips section.)
Steak Seasoning: Try our homemade steak seasoning, or this Montreal steak seasoning is our favorite store-bought version.
Avocado Oil: If you use a different oil, ensure it has a high smoke point. Do not use olive oil as it will burn!
Butter: You can use regular butter, or go for more flavor with garlic herb butter!
Worcestershire Sauce

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How to Cook a Steak in a Cast Iron Skillet

Are you ready to make a tender, juicy, perfectly cooked steak? Scroll to the recipe card at bottom of the post for full detailed instructions.

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Season the steak. Then let it come to room temperature.
Heat oil a cast iron skillet over high heat. Gently place the steaks in the oil. Move them around a bit so they don’t stick in the hot pan.
Sear steak on each side for 2 minutes. Continue cooking until your steak reaches your desired level of doneness. Then add the Worcestershire sauce and the butter.
Let the steaks rest. Remove the steaks from the skillet and loosely cover with foil to rest for at least 5 minutes.
Serve. Drizzle any leftover sauce from the skillet onto the steaks when serving.

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At What Temperature is Steak Done?

We recommend using an instant read thermometer to check the internal temperature of your steak for doneness. This ensures you do not under or overcook your steak. Here are the approximate cooking times and temperatures:

9 to 12 minutes = rare 120°F to 130°F
11 to 13 minutes = medium rare 130°F to 140°F
13 to 16 minutes = medium 140°F to 145°F
15 to 19 minutes = medium well 145°F to 155°F

Tips for Success

These three important tips will ensure your steak turns out perfectly!

Room Temperature: Letting your steak come to room temperature before cooking is very important. Room temperature steaks will cook in less time, giving the meat less time to lose moisture while cooking, making it juicier. Additionally, a cold steak will contract more when you put it on the grill, pushing more of the juices out.
Rest: After your steaks have finished cooking, wrapped them in foil and let them rest for 5 to 10 minutes. As the steak rests, the muscle fibers that have constricted during cooking can relax. This allows the juices to redistribute throughout the steak, ensuring each bite is tender and juicy.
Finish In Oven: If your steak is thicker than 1 1/2 inches, you will likely need to finish them in the oven. Preheat your oven to 425°F before you start cooking. After searing the steaks on each side, transfer them in the cast iron skillet into the oven. Cook until they reach your desired temperature.

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What To Serve With Cast Iron Steak

Looking for some side dishes to serve with your cast iron skillet steak? Here are some of our favorites:

Potatoes: The phrase “steak and potatoes” is a cultural norm for a reason! We recommend roasted sweet potatoes, garlic mashed potatoes or these roasted baby potatoes. This twice baked potato casserole is a great fancier option!
Veggies: We love this classic roasted broccoli, these southern style green beans with bacon or these easy bacon Brussel sprouts.
Salad: A shaved brussels sprouts salad or refreshing cucumber tomato salad would also be delicious!
Bread: A side of homemade garlic bread or beer bread are great with a steak.

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How to Store and Reheat Leftovers

Fridge: Let your steak cool to room temperature, then transfer it to an airtight container and store in the fridge for up to 4 days.
Freezer: Place cooled steak in an airtight, freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Warm steak in microwave for about 1 minute, until heated through. For best results, reheat in an air fryer at 325°F for 2 to 3 minutes, until warmed through.

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More Easy Beef Dinner Ideas

Crockpot Beef Stew
Skirt Steak Marinade
Air Fryer London Broil
Beef Tips and Gravy
Salisbury Steak
Smothered Cube Steak

Cast Iron Steak

This easycast iron steak recipemakes the most tender and juicy steaks with a perfect sear in 20 minutes. You won’t find a better way to make steak!

Prep Time2 minutes minutes

Cook Time15 minutes minutes

Rest Time5 minutes minutes

Total Time22 minutes minutes

Ingredients

2 boneless New York Strip Steaks, at least 1” thick
2 tablespoons homemade steak seasoning
2 tablespoons avocado oil
2 tablespoons butter, or garlic herb butter
1 tablespoon Worcestershire sauce

Instructions

Evenly season both sides of the steaks. Set on the counter for 20 to 30 minutes, or until room temperature. (This step is optional, but important if you want your steak to cook evenly and be extra tender!)
Heat a cast iron skillet over medium-high heat for at least 2 minutes. Once skillet is very hot, add oil. Test oil to make sure it is hot. (You can test the oil by dropping one drop of water into the oil. If it sizzles, the oil is hot.)
Using tongs, carefully place the steaks into the hot oil, gently move the steaks a tiny bit so they do not stick.
Sear steaks on each side for 2 minutes. Then turn the heat down to medium and continue to cook on each side for 6 minutes more or until the steak reaches the temperature you like. (See notes below for cooking times and steak temperatures.)
Once steak reaches desired doneness, add the Worcestershire sauce to the top of the steaks and then the butter. Let the butter melt and coat the steaks in it.
Remove the steaks from the skillet and loosely cover with foil. Allow steaks to rest for 5 to 10 minutes before serving. Drizzle any leftover sauce from the skillet onto the steaks when serving.

Notes

Steak Temperature: We highly recommend using an instant read thermometer to check your steak for doneness. This ensures you do not under or overcook your steak.

9 to 12 minutes = rare 120°F to 130°F
11 to 13 minutes = medium rare 130°F to 140°F
13 to 16 minutes = medium 140°F to 145°F
15 to 19 minutes = medium well 145°F to 155°F

Room Temperature: Letting your steak come to room temperature before cooking is very important. Room temperature steaks will cook in less time, giving the meat less time to lose moisture while cooking, making it juicier. Additionally, a cold steak will contract more when you put it on the grill, pushing more of the juices out.

Rest: After your steaks have finished cooking, wrapped them in foil and let them rest for 5 to 10 minutes. As the steak rests, the muscle fibers that have constricted during cooking can relax. This allows the juices to redistribute throughout the steak, ensuring each bite is tender and juicy.

Finish In Oven: If your steak is thicker than 1 1/2 inches, you will likely need to finish them in the oven. Preheat your oven to 425°F before you start cooking. After searing the steaks on each side, transfer them in the cast iron skillet into the oven. Cook until they reach your desired temperature.

Store: Let your steak cool to room temperature, then transfer it to an airtight container and store in the fridge for up to 4 days.

Freeze: Place cooled steak in an airtight, freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheat: Warm steak in microwave for about 1 minute, until heated through. For best results, reheat in an air fryer at 325°F for 2 to 3 minutes, until warmed through.

Nutrition

Serving: 1 steak, Calories: 642kcal, Carbohydrates: 4g, Protein: 44g, Fat: 50g, Saturated Fat: 18g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 22g, Trans Fat: 1g, Cholesterol: 180mg, Sodium: 369mg, Potassium: 800mg, Fiber: 0.5g, Sugar: 1g, Vitamin A: 462IU, Vitamin C: 2mg, Calcium: 66mg, Iron: 7mg

Cuisine: American

Category: Main Course