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Cast iron skillet steak, a seared T-bone with spinach and mushrooms in the pan
Chef Emma

Cast Iron Skillet Steak with Garlic Butter

Dry-brined boneless steaks seared in a very hot cast iron skillet, then basted with butter, garlic and thyme and rested before slicing.
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Prep Time 10 minutes
Cook Time 10 minutes
Dry brine (optional) 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless steaks about 12 oz / 340 g each, 1 to 1 1/2 inches thick (ribeye, strip or top sirloin)
  • 2 tsp Diamond Crystal kosher salt or 1 tsp table salt
  • black pepper freshly ground, to taste
  • 1 tbsp high smoke point oil
  • 3 tbsp unsalted butter
  • 3 cloves garlic smashed
  • 3-4 sprigs fresh thyme or rosemary
  • flaky salt optional

Equipment

  • 12-inch cast-iron skillet
  • Tongs and a large spoon
  • Instant-read thermometer

Method
 

  1. Pat the steaks dry and salt all over. Refrigerate uncovered on a rack 45 minutes to overnight, or cook right away.
  2. Pat dry again and season with pepper. Heat the cast iron skillet over medium-high heat 4 to 5 minutes, then add the oil.
  3. Sear the steaks without moving 2 to 3 minutes, flip and sear 2 minutes more. Sear the fat edge 30 to 60 seconds.
  4. Lower to medium, add the butter, garlic and herbs, and baste the steaks with the foaming butter 1 to 2 minutes.
  5. Remove about 5°F before your target temperature (125°F to 130°F for medium-rare; USDA recommends 145°F with a 3-minute rest).
  6. Rest 5 to 10 minutes, slice across the grain and finish with flaky salt.

Notes

Thicker than 1 1/2 inches: sear, then finish in a 400°F oven 4 to 8 minutes. Refrigerate leftovers up to 3 to 4 days. Calories are an estimate per serving from USDA FoodData Central values for strip steak.