Needing steak dinner ideas? I always do. Steak recipes are very popular in this household since I've got a bunch of carnivores that are hungry ALL the time. Juicy Cast Iron Skillet Steak is one of our favorites because the cast iron skillet cooking method guarantees a juicy, tender, medium-rare steak experience every single time.
2rib-eye steaks or 1 t-bone steak, about 1 1/2-inches thick we prefer rib-eye steaks or t-bone steaks
1 Tbs. olive oil
Please Note: The following recipe instructions are for cooking steak that has a final internal temperature of 135-140 degrees F. for medium-rare doneness. Pat each rib-eye steak dry with paper towels, then season each one well on both sides with kosher salt and freshly ground black pepper. Transfer the seasoned steaks to the cooling rack that has been placed over a rimmed baking sheet. Refrigerate the steaks, uncovered, for 8-10 hours. **Please Note: This step is optional, but it definitely helps the steaks form a really good exterior crust when seared in the cast iron skillet.
1-2 hours prior to when you want to cook the steaks, remove them from refrigeration to let them rest, still uncovered, on the kitchen counter. **Please Note: This resting time previous to cooking is essential for tender and juicy steaks!When the rib-eyes have had 1-2 hours of beauty rest on the counter, pat them dry with paper towels, then season each one once more with a sprinkling of kosher salt and freshly ground black pepper.
Heat a 12-inch cast iron skillet over medium-high to high heat until almost smoking hot; add the oil and butter to the skillet at that point. When the fats are sizzling, add the steaks, side-by-side in the skillet but not touching each other, searing each one on both sides, approx. 1-2 minutes per side, until the exterior of each steak is deeply browned and crusty. **Don't play with the steaks when they are searing! Otherwise they can't brown nicely.
Once the steaks are nicely seared on the exterior of both sides, turn the heat to medium, continuing to cook the steaks, until the internal temperatures reaches 120 degrees F. at the center of each steak when tested with an instant-read meat thermometer. Remove the skillet from the heat, covering it tightly with foil, letting the steaks rest for 10 additional minutes. **Please Note: This resting time after cooking is essential for tender and juicy steaks!! During this final 10 minutes of resting time, the steaks will continue to cook from residual heat, raising to the perfect medium-rare internal temperature of 135-140 degrees F.
If you are slicing the steaks, place the rib-eyes onto a cutting board and slice across the grain into fat slices, or as preferred. Enjoy!
Tips for the Best Cast Iron Skillet Steak
Start with a good quality steak. We prefer rib eye, t-bone, porterhouse, and KC strip
Make sure you give the steak plenty of beauty rest before cooking it and 10 minutes after cooking it - this is ultra important!!
Always preheat your cast iron skillet so the steak will get a nice sear when it's hits the surface. Preheating should take just a couple of minutes and you want the butter and oil in the skillet to be shimmering, almost smoking.
Dabbing the steaks dry with paper towels makes for a drier exterior which means you'll get a more crispy sear to enjoy.
Always use an instant read thermometer to test the internal temperature. No one wants an an overcooked (medium well) steak! And, using an instant read meat thermometer means you won't have to cut into the steak to check the doneness - this wastes precious steak juices needlessly.
Course: Main Course
Keyword: cast iron skillet dinners, cast iron steak, skillet steak, steak dinner ideas, steak recipes