How to Make the Perfect Cast Iron Skillet Steak with Herb Butter
American · Medium · 22 min · 2 servings
A restaurant-quality ribeye steak seared to a perfect crust in a ripping hot cast iron skillet and finished with fragrant herb butter. This method creates a deep, caramelized crust that locks in all the juices for an incredibly flavorful result.
Why this recipe works
This Cast Iron Skillet Steak with Herb Butter recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 22 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 620 calories with 48g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 2 pieces ribeye steaks 1 inch thick
- 3 tablespoons unsalted butter
- 4 cloves garlic smashed
- 4 sprigs fresh thyme
- 2 tablespoons avocado oil
- 1.5 teaspoons coarse kosher salt
Step by step instructions
Step 1: Dry and Season Steaks
Pat the ribeye steaks completely dry with paper towels and season generously on all sides with kosher salt and black pepper. Allow the steaks to rest at room temperature for at least 30 minutes before cooking to promote even cooking throughout.
Step 2: Preheat the Skillet
Place the cast iron skillet over high heat for 3 to 5 minutes until it is smoking hot. Add the avocado oil and swirl to coat the pan, then carefully place the steaks in the skillet without moving them.
Step 3: Sear the Steaks
Sear the steaks for 3 to 4 minutes per side without moving them to develop a deep, dark crust. Use tongs to sear the edges of the steak by holding them upright in the skillet for about 30 seconds each.
Step 4: Baste with Herb Butter
Reduce the heat to medium and add the butter, garlic, and thyme to the skillet. As the butter melts and foams, tilt the pan and continuously spoon the hot butter over the steaks for 2 minutes, then remove and rest for 5 minutes before serving.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- ribeye steaks → New York strip steaks, which offer a slightly leaner cut with equally great flavor
- fresh thyme → fresh rosemary sprigs for a more piney and robust herbal aroma
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not drying the steaks before searing, which creates steam instead of a crust and results in a gray boiled texture
- Moving the steak too frequently during searing, which prevents the Maillard reaction from forming a proper crust
Nutrition facts
Per serving: 620 calories, 48g protein, 1g carbs, 46g fat, 0g fiber.
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