1steakRibeye, striploin, or a filet mignon are good choices
½teaspoonsalt
¼teaspoonpepper
1tbsp olive oil
2tablespoonbutter
2garlic cloves
2-3sprigsthyme
Instructions
Preheat your cast iron skillet over medium high heat. The pan should be smoking hot.
Season your steak liberally with salt and pepper.
Add your oil and butter to the pan. Immediately add your steak. Let it sear for 2-3 minutes.
Add the garlic and thyme.
Flip the steak, and sear for another 2-3 minutes. Spoon some of the cooking liquid over the top of the steak for flavor.
Check the temperature of the steak. If it's done, then place it on a cooling rack to rest for 7-10 minutes before serving. If it's not done, put in in the oven at 400°F for another five minutes and check the temperature again.
Slice against the grain and serve.
Video
Notes
USE A MEAT THERMOMETER! Unless you're a professional chef, it's almost impossible to get meat to the right temperature. The thermometer is a game changer. Don't forget to take it off the grill a few degrees cooler from where you want it to end up. The steak will continue cooking during the resting process. Internal Temperature for steaks: Medium-Rare: 130F (final temp of 135-140F)Medium: 145F (final temp of 150F)Medium-Well: 150F (final temp of 155F)Well: 160F (final temp of 165F)
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