Cast Iron Steaks with Herb Butter
About this recipe
If you're looking to impress with a perfectly cooked steak, this Cast Iron Steaks with Herb Butter recipe is your go-to. Using a cast iron skillet ensures an even sear, making for a juicy and flavorful result. This method, highlighted by America's Test Kitchen, emphasizes the importance of preheating the skillet in the oven for optimal heat retention.
The combination of a rich herb butter and a well-cooked strip steak creates a mouthwatering dish that's surprisingly simple to make. With just a few ingredients and some careful technique, you can achieve restaurant-quality steaks right at home.
Ingredient notes
- Use boneless strip steaks that are each about 1.5 inches thick.
- For seasoning, use 1 teaspoon of kosher salt and black pepper to taste.
- You'll need half a stick of butter, softened, for the herb butter mixture.
- The recipe calls for 2 tablespoons of vegetable oil for cooking.
Tips from America's Test Kitchen’s video
- Let the steaks sit at room temperature for at least 30 minutes before cooking to ensure even cooking.
- Preheat the cast iron skillet in a cold oven set to 500°F for an even sear.
- Flip the steaks every 2 minutes for the best results, transitioning from medium-high to medium-low heat partway through cooking to avoid overcooking.
- Cook until the internal temperature reaches 120 to 125°F for a perfect medium rare.
Good to know
- How long should I let the steaks rest after cooking?
- Tent the steaks with aluminum foil and let them rest for 5 to 10 minutes.
- What is the best way to ensure the steaks are evenly cooked?
- Flip the steaks every 2 minutes and reduce the heat to medium-low after the initial cooking.
No life story here — the video and the recipe are the whole point. All credit to America's Test Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Sprinkle each steak with kosher salt and let them sit at room temperature for at least 30 minutes but not more than an hour.
- 2
Grab half a stick of butter from the fridge to soften for later use.
- 3
Preheat your cast iron skillet by placing it in a cold oven and setting the oven to 500 degrees Fahrenheit.
- 4
While the skillet is heating, combine the softened butter with shallots, parsley, chives, garlic, and pepper, then set it aside.
- 5
Once the oven and skillet reach 500 degrees, carefully remove the skillet and place it over medium-high heat.
- 6
Add two tablespoons of vegetable oil to the hot skillet.
- 7
Pat the steaks dry with paper towels, season them with black pepper, and place them in the skillet.
- 8
Cook the steaks without touching them for 2 minutes until lightly browned on one side.
- 9
Flip the steaks over and cook for another 2 minutes without touching them.
- 10
Flip the steaks again and reduce the heat to medium-low.
- 11
Continue flipping the steaks every 2 minutes until they are well browned, which will take about 7 to 9 minutes total.
- 12
When the internal temperature of the meat reaches 120 to 125 degrees Fahrenheit, remove the steaks from the skillet for medium rare.
- 13
Transfer the steaks to a carving board and divide the herb butter evenly onto each steak.
- 14
Tent the steaks with aluminum foil and let them rest for 5 to 10 minutes before slicing.
Heads up — we had to guess a little:
- The quantity of shallots, parsley, chives, and garlic was inferred based on typical herb butter recipes.
Credit where it’s due: this recipe was transcribed from America's Test Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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