This recipe is probably the most expensive thing I’ve ever written about for my blog. I’ve always wondered why steak is such a fancy meal. Is it because the cuts of meat are expensive? Is it because the preparation is intimidating? Personally, I think it’s pretty easy to make. While it is a splurge, making it at home is half the cost of those fancy restaurants. I don’t believe the fancy restaurant is necessary, nor do I think cooking steak needs to be intimidating. This is my go-to steak recipe that’s almost as easy as it is delicious! Steak really is simple and fairly cheap to make (depending on what cut of meat you're buying). So why are we paying upwards of $40 dollars for it at a restaurant? I’m here to save you a little time and money by sharing the tips and tricks my family and I use when we do steak night at home. Go grab your cast iron skillet and get cooking!
Before I get to my recipe notes, I have to tell you what Chloe thought! (How could I forget?) It’s safe to say that Chloe loves a good steak. (What cat wouldn’t?) There is a beautiful simplicity to a pan seared steak and she’s a sucker for well done basics. 10/10 from my picky kitty!
Notes
What Cut Works Best
This recipe is meant for a 1-1 ½ inch bone out, ribeye steak that’s seared to medium-rare. If you choose a thicker steak, you’ll need to cook it longer. If you use a cut of meat with the bone in, you’ll need to cook it longer. If you don’t like medium-rare, you’ll have to cook it longer. (Are you noticing the same pattern I am here?) Adjusting the cooking time is really crucial to getting the right sear on your steak so it doesn’t end up over or under cooked.
Tips for the Perfect Medium-Rare
I love a good medium-rare steak. If you’re not down with the slightly pink sear, you’ll have to cook it longer. Some people like to feel the steak to gauge how close it is to their preferred doneness, but I find this method unreliable. A better choice is always going to be using a meat thermometer because there’s no guessing and you’ll know exactly when it’s ready, no matter which cut of meat you choose. If you do choose medium rare, 140-145 degrees F is what you're aiming for.
Cast Iron Steak
Prep Time: 55 minutes
Cook Time: 10 minutes
Total Time: 1 hour, 5 minutes
Yield: 2 servings
Ingredients
1 bone out, rib eye steak
4 tbsp vegetable oil
Salt and pepper to taste
4 tbsp butter
2 garlic cloves
Fresh herbs (optional)
Directions
Take the steak out of the fridge about 45 minutes before you’re ready to cook it and let it come to room temperature.
Heat a large cast iron skillet to medium or medium-high heat with vegetable oil—or any neutral tasting, high heat oil—until the oil is shimmering and the pan is very hot.
Pat the steak dry with a paper towel and sprinkle the steak liberally on all sides with salt and pepper.
Place the steak into your very hot pan for 3-4 minutes. Flip the steak over and sear it for another 3-4 minutes.
After both sides have been seared, turn the heat down to medium-low and drop the butter, smashed garlic cloves and herbs into the pan.
Tilt the pan so that the melted butter pools into one side of the pan. Using a spoon, gently toss the butter onto the steak to baste it. Move the garlic and herbs on top of the steak and continue to baste the steak with the butter for 1-2 minutes.
Turn the heat off and move the steak onto a large plate. Place the garlic and herbs on top of the steak and pour the pan juices over it all. Allow the steak to rest like this for 10 minutes before cutting and serving.
Enjoy!
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