Cast-Iron Skillet Steak

By Taylor Ann SpencerPublished: Jan 28, 2022

Approved by the Delish Test Kitchen

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sliced boneless steak garnished with garlic and thyme in a black cast iron pan

Erik Bernstein

Yields:

1 serving(s)

Prep Time:

10 mins

Total Time:

15 mins

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Think you have to go to a fancy restaurant to eat a really great steak? Nah. You can cook a restaurant-quality steak in 15 minutes (sometimes even less) at home. The key: making sure your skillet is super hot, and your steak super dry and well-seasoned before the searing starts. You may have heard you have to let your steak “come to room temperature” before cooking to make sure it cooks evenly. But with a steak of this size, we’ve found it makes no difference (aside from wasting time). As long as you sear it on both sides and let it rest a few minutes after cooking, you should be just fine.

Want to do more with your restaurant-quality steak? Check out our list of weeknight steak dinners for inspiration.

Made this? Let us know how it went in the comments below.

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Ingredients

Directions

1. Step 1Pat steak dry on both sides and season aggressively with salt and pepper, using at least ¼ to ½ teaspoon salt per side.
2. Step 2In a cast-iron skillet, heat vegetable oil over medium-high heat until it shimmers. Lay steak in, and lower the heat to medium. Cook, undisturbed, until a deep golden brown crust forms on the bottom, about 2 minutes. (You can lift the edge of the steak to check the color if needed.)
3. Step 3Flip the steak and immediately add butter to the side of the skillet nearest you. Add garlic and thyme to the skillet on the far side. Grasping the handle with an oven mitt, tilt the skillet toward you on a 30-degree angle and spoon the melting butter over the garlic and thyme, and over the steak. Continue to baste the steak with the butter until the steak is glistening and the internal temperature reaches 125° (for medium-rare). Transfer to a plate and let it rest for at least 5 minutes before slicing and serving.