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Cast-Iron Skillet Steak

If you’ve never cooked steak at home before, it can be a little intimidating. That’s why I came up with this simple steak recipe that’s so easy, you could make it any day of the week. —James Schend, Taste of Home Deputy Editor
  • Total Time
    Prep: 5 min. + standing Cook: 5 min.
  • Makes
    2 servings


  • 1 tablespoon kosher salt, divided
  • 1 beef NY strip or ribeye steak (1 pound), 1 inch thick


  • Remove steak from refrigerator and sprinkle with 2 teaspoons salt; let stand 45-60 minutes.
  • Preheat a cast-iron skillet over high heat until extremely hot, 4-5 minutes. Sprinkle remaining 1 teaspoon salt in bottom of skillet; pat beef dry with paper towels. Place steak into skillet and cook until steak is easily moved, 1-2 minutes; flip, placing steak in a different section of the skillet. Cook 30 seconds and then begin moving steak, occasionally pressing slightly to ensure even contact with skillet.
  • Continue turning and flipping until cooked to desired degree of doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 1-2 minutes.

Cast-Iron Skillet Steak Tips

Can you cook steak in butter?

Yes, you can cook steak in butter. Baste your steak with melted butter and herbs or use a compound butter as a topper once cooked on the stove. The butter will melt into the steak, giving it even more flavor. You can also try any of these steak flavor boosters!

How can I make my steak juicy and tender?

For the juiciest and most tender steaks, pick out a steak with a healthy amount of marbling. It may be more expensive, but the tenderness and juiciness will be well worth it. Here are other helpful tips for delicious steaks.

Can I cook steak in a nonstick pan?

If you don’t have a cast-iron skillet, you can use a nonstick pan. To cook steak on a nonstick pan, get the pan nice and hot first. Place the steak on the hot pan and don't touch it until you flip it to the other side. Once the meat is seared, turn down the temperature for medium or well-done steaks. You can also finish the steak in a 350° oven.
Nutrition Facts
6 ounces cooked beef: 494 calories, 36g fat (15g saturated fat), 134mg cholesterol, 2983mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 40g protein.


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  • Mike
    Jul 16, 2020

    Great advice! And Creighton the recipe is for CAST IRON and NOT non stick so i would pull your low review if i were you.

  • Creighton
    May 16, 2020

    I've always been told to NEVER preheat a non-stick pan to a high temperature. The coating releases toxic fumes.

  • Donna
    May 7, 2020

    To Maxwell - please don't rate a recipe that you haven't cooked. Also rude to add your own recipe. If you want to publish your own recipe do it the right way.

  • Maxwell
    May 4, 2020

    Not exactly Heart Smart cooking. Way way too much salt. Try this: medium heat, preheated. No salt. Small amount of canola oil. Lay the steak in, do not turn over for 4 minutes, then do the second side. Rest it covered with foil for 3 minutes and enjoy the taste of the steak....

  • wmplpi
    Feb 17, 2020

    Good flavor with less salt is to put a slice of Kerry Gold Garlic and Herb butter on each side of the steak as you flip it. Really adds good flavor without all that salt

  • James
    Jan 10, 2020

    Cómo dijeste que puedes temprano por eso pregunto la hora que puedes el domingo para vernos

  • Joseph
    Jan 5, 2020

    The video should have clued me into the many problems with this dish. First of all, any good steak needs to be salted and left in the fridge at least 24 hours not 45 minutes then raised to room temp before cooking. The next problem was the thickness of the steak which at that kind of cooking heat the steak will not be mid-rare which brings me to the major problem I had was the steak in the video wasn't cooked mid-rare it was mid to mid-well. So if the video shows us a medium to medium well steak how are we supposed to suspend reality to think ours will be mid-rare. The test to tell if somebody is insane is to do something over and over again and expecting different results each time. So if you want a great mid-rare steak cook less time or get a thicker steak (at least 2").

  • Lady Fingers
    Dec 2, 2019

    To the person who wondered if less salt can be used, YES, you can use less salt. When it's too rainy, cold, or just too dark out to use the grill, I cook steaks this way, but I probably use 1 teaspoon of salt instead of 1 tablespoon. A generous sprinkling of salt and pepper when I take the steak out to warm, and then another generous sprinkling of salt into the pan just before adding the steak (I think it helps keep the steak from sticking.)

  • tohusername
    Jun 4, 2019


  • annrms
    Apr 6, 2019

    DH cooked two Choice cut strip steaks using our cast iron skillet. He used some salt, but not as much as in the recipe. Instead he used dried herbs after turning the steak over. He put a small amount of butter in the pan while the steak was resting on a cutting board tented with foil and put in a sprig of fresh rosemary and some freshly cracked pepper. After the steak was sliced, he spooned on the herb butter. YUM!!! I must sure made a mess of my stove...but worth it!!!!!