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Cast Iron Steak
Juicy cast iron steak with garlic-herb butter and a deep stovetop sear for steakhouse flavor at home.
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Servings: 2
Calories: 941kcal
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Ingredients
- 2 (12-ounce) ribeye steaks 1 to 1½ inches thick
- 1 tablespoon beef tallow or avocado oil
- 1 tablespoon avocado oil or other neutral oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons salted butter
- 2 sprigs fresh rosemary
- 4 cloves garlic smashed
Instructions
Preparation
- Remove steaks from the refrigerator and allow them to sit at room temperature for 30 minutes.2 (12-ounce) ribeye steaks
- Pat steaks dry thoroughly with paper towels.
- Rub steaks on all sides with 1 tablespoon neutral-flavored oil.1 tablespoon avocado oil
- Season all sides evenly with kosher salt and black pepper.½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper
Preheating the Skillet
- Place a dry cast iron skillet over medium-high heat.
- Preheat for 5–7 minutes before adding any fat.
Searing the Steaks
- Add beef tallow or avocado oil to the hot skillet and heat until shimmering.1 tablespoon beef tallow
- Place steaks in the skillet and cook undisturbed for about 4 minutes.
- Turn steaks using tongs and cook the second side for about 4 minutes.
Basting and Finishing
- Reduce heat to medium-low.
- Add butter, rosemary sprigs, and smashed garlic cloves to the skillet.2 tablespoons salted butter, 2 sprigs fresh rosemary, 4 cloves garlic
- When the butter is melted, tilt the skillet slightly and spoon the melted butter over the steaks continuously.
- Continue basting until steaks reach the desired internal temperature, allowing for approximately a 5°F temperature rise during resting.
Resting and Serving
- Transfer steaks to a plate or cutting board.
- Tent loosely with foil and rest for 5 minutes before slicing or serving.
- Spoon the melted butter, garlic, and rosemary from the skillet over the steaks when serving.
Notes
Substitutions
• Avocado oil, vegetable oil, or clarified butter may replace beef tallow.
• Fresh thyme may be used instead of rosemary.
• Unsalted butter can be used; adjust salt to taste. Pan Readiness
• The skillet is ready when it begins to smoke slightly or when a drop of water dances across the surface. Personal Preference
• Beef tallow is my personal preference over oil for steaks because of the savory, rich flavor it adds. Other Steak Cuts That Work Well
• New York strip
• Top sirloin
• T-bone
• Porterhouse
• Filet mignon
• Flat iron Serving Suggestions and Pairings
• Serve with my Duck Fat Oven Roasted Potatoes, sautéed mushrooms, or my Wedge Salad.
• Pair with steamed vegetables, garlic mashed potatoes, or crusty bread. Storage and Freezing
• Store cooked steaks in an airtight container in the refrigerator for up to 3 days.
• Reheat gently in a skillet over low heat or in a 275°F oven until warmed through.
• Freeze cooked steaks tightly wrapped for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Avocado oil, vegetable oil, or clarified butter may replace beef tallow.
• Fresh thyme may be used instead of rosemary.
• Unsalted butter can be used; adjust salt to taste. Pan Readiness
• The skillet is ready when it begins to smoke slightly or when a drop of water dances across the surface. Personal Preference
• Beef tallow is my personal preference over oil for steaks because of the savory, rich flavor it adds. Other Steak Cuts That Work Well
• New York strip
• Top sirloin
• T-bone
• Porterhouse
• Filet mignon
• Flat iron Serving Suggestions and Pairings
• Serve with my Duck Fat Oven Roasted Potatoes, sautéed mushrooms, or my Wedge Salad.
• Pair with steamed vegetables, garlic mashed potatoes, or crusty bread. Storage and Freezing
• Store cooked steaks in an airtight container in the refrigerator for up to 3 days.
• Reheat gently in a skillet over low heat or in a 275°F oven until warmed through.
• Freeze cooked steaks tightly wrapped for up to 2 months. Thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 1 steak | Calories: 941kcal | Carbohydrates: 2g | Protein: 69g | Fat: 74g | Saturated Fat: 30g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 36g | Trans Fat: 0.5g | Cholesterol: 238mg | Sodium: 849mg | Potassium: 943mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 406IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 6mg
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.