Description
Master rich butter-basted cast iron steak at home. Get that crispy crust, juicy center. Simple steps for a restaurant-quality meal.
Ingredients
Scale
- Main Steak Stars:
- 2 (1.5-inch thick) Ribeye, New York Strip, or Sirloin Steaks
- 4 tablespoons unsalted butter
- Flavor Boosters & Seasonings:
- 1 tablespoon olive oil
- 3–4 fresh garlic cloves, smashed
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 teaspoon flaky sea salt (or to taste)
- 1/2 teaspoon freshly ground black pepper (or to taste)
- Optional Finishing Touch:
- Extra pat of butter for serving (optional)
Instructions
- Prep Your Steak for Butter-Basted Glory: First things first, get those steaks out of the fridge about 30-45 minutes before you plan to cook. This helps them cook more evenly – no cold centers! Pat them super dry with paper towels. Honestly, this is crucial for that amazing crust. If there’s moisture, the steak steams instead of sears. Then, season generously with flaky sea salt and freshly ground black pepper on all sides. Don’t be shy, it needs it! I always forget to season the edges, and then I’m like, “Darn it!”
- Heat That Cast Iron Skillet Right: Now, grab your trusty cast iron skillet. Place it over medium-high heat. Let it get screaming hot – like, you can see a wisp of smoke, hot. This usually takes me about 5-7 minutes. Add a tablespoon of olive oil to the hot pan. You want it shimmering, just on the verge of smoking. This is the moment for that incredible sear, so don’t rush it. I once pulled a steak too early and the crust was nonexistent. Learn from my mistakes, hon!
- Sear the First Side for a Crispy Crust: Carefully place your seasoned steaks into the hot skillet. You should hear that glorious, aggressive sizzle immediately – if you don’t, your pan wasn’t hot enough! Don’t touch them! Let them sear undisturbed for 2-3 minutes, depending on thickness and your desired doneness. This creates that beautiful, dark, crispy crust we’re chasing. When I peek too early, I always ruin the crust. Patience, my friend, patience is a virtue in cast iron steak making.
- Flip, Add Butter & Aromatics: Flip the steaks over. Now, reduce the heat to medium. Immediately add the unsalted butter, smashed garlic cloves, rosemary, and thyme to the pan. You’ll hear the butter start to foam and smell those amazing herbs and garlic instantly. Oh, it’s just the best smell! Tilt the pan slightly so the butter pools, and get ready for the basting. I sometimes accidentally drop a garlic clove out of the pan, so watch out for that!
- The Famous Butter-Basting Process: Using a spoon, continuously baste the melted, aromatic butter over the steaks for another 2-3 minutes. Keep spooning that buttery goodness over the top, letting it coat and flavor every inch. This is where the steak really soaks up all that incredible garlicky, herby flavor and gets that beautiful golden-brown sheen. I always get a little giddy during this step, watching the magic happen. Keep basting until your desired internal temperature is almost reached.
- Rest Your Butter-Basted Cast Iron Steak: Once your steaks are cooked to your liking (I pull mine at 125°F for medium-rare), transfer them to a cutting board. Tent them loosely with foil and let them rest for at least 5-10 minutes. This is non-negotiable! The resting allows the juices to redistribute, ensuring a tender, juicy steak. If you cut it too soon, all those delicious juices will just run out onto your board. Trust me, I’ve made that sad mistake too many times. You’ll see, the wait is worth it!