Cast Iron Skillet Steak
Yield: 3 -4 servings
This recipe offers steak that is tender and perfectly seared, with a rich garlic butter finish. It's the best way to cook steak on the stovetop, our family's favorite "not grilled" method!
Ingredients
- 1 top sirloin steak, about 1½ pounds and 1⅛" thick (preferably one that has a bit of a fat cap on its side)
- 2½ teaspoons Morton kosher salt
- 1 teaspoon olive oil
- generous freshly ground black pepper
- 2 tablespoons unsalted butter, cut into 4 pieces
- 2 large cloves garlic, smashed
- 1 teaspoon avocado oil, ONLY NEEDED if your steak does not have a fat cap that renders/melts into the skillet in Step 4. Also see Notes below.
Instructions
- One hour prior to cooking, remove steak from fridge and place on a rimmed pan. Season both sides and entire edge of steak, to include the fat cap, with all of the salt (even using the salt that falls onto the pan). Let rest 1 hour.
- Pat steak dry with a paper towel, then rub olive oil over both sides. Sprinkle a generous amount of freshly ground black pepper over both sides.
- Preheat a 12" cast iron skillet over medium-high heat for 4-5 minutes, or until very hot (and likely smoking).
- Use a long tongs to hold the steak in a vertical position, and rest the fat cap directly on the hot skillet; cook for 2 minutes. (See Notes below if your steak does not have a fat cap.) The fat will start to render — this will make the fat brown/crisp on the edge, plus it will melt and create a thin layer in the bottom of the skillet.
- Now lay the steak flat in the skillet. Cook, undisturbed, for 2½ minutes. (If you have a thinner steak, reduce to 2 minutes.) Then flip the steak and cook, undisturbed, for 2 minutes. This gives a good sear to both sides.
- Flip the steak. Reduce heat to low. Add butter and garlic. Cook for 1 minute while carefully tilting the skillet toward you, so the melted butter pools at the edge of the skillet. Use a large spoon with a long handle to scoop up the butter and pour it over the top of the steak.
- Flip the steak. Cook for 1 minute, while tilting the skillet and spooning the butter again. Now use an instant-read thermometer to test for doneness. For medium-rare doneness, cook the steak to 125°-130°F, which will take about 8 minutes total cooking time. This will have you flipping the steak 1 to 2 more times for 1 minute, tilting the skillet and spooning the butter each time. Just keep checking the temperature each time you flip.
- Once steak reaches 125°-130°F, immediately transfer it to a cutting board (one with a drip groove works great for collecting juices) to rest for about 5 minutes. The temperature will continue to rise as it rests. Medium-rare steak is 130°-135°F. Slice against the grain into ¼"-thick strips. Serve right away.
Notes
- Prep: Be sure to prep ahead by letting the steak rest, seasoned with salt, on the counter for 1 hour. This brings it to room temperature so it cooks quicker and more evenly, and lets the salt absorb deeper for better flavor throughout.
- Sear: For a great sear, it is very important to let the skillet get VERY hot before you start.
- Fat cap: I recommend purchasing a top sirloin with at least some fat cap on it, for extra flavor and texture. If your steak does not have a fat cap, skip Step 4 and add 1 teaspoon of avocado oil to the skillet instead. Once it's shimmering hot, proceed with Step 5.
- Doneness: Focus on the doneness you prefer and not exact timings, as different variables will require more or less cook time. Temperature of steak and skillet, thickness and total weight of steak, amount of fat marbling, exact flipping times, etc — all of this is going to vary. Just keep using your thermometer to check doneness.
Nutrition Information:
Calories: 383kcal Carbohydrates: 1g Protein: 51g Fat: 18g Saturated Fat: 8g Polyunsaturated Fat: 1g Monounsaturated Fat: 7g Trans Fat: 0.3g Cholesterol: 154mg Sodium: 2066mg Potassium: 820mg Fiber: 0.04g Sugar: 0.03g Vitamin A: 233IU Vitamin C: 1mg Calcium: 57mg Iron: 4mg
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.