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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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Average Rating:
  • Queenlalisa
    Oct 28, 2020

    I love steaks in my iron skillet. I did add some black pepper.

  • Kim
    Oct 25, 2020

    This is James Beard's recipe for fried steak. I've been making it for years. Beautiful way to make a steak! But I never salt the steak since I've already salted the pan. I made that mistake once and the steak was so salty, I couldn't eat it.

  • Laura
    Sep 20, 2020

    I have always cooked steaks on my grill, but since I was of out propane I decided to try this recipe. Worked great! I even made a compound butter that was suggested. My only trouble was the steaks were cooking faster than my meat thermometer could provide an accurate reading. I overcooked my steak, but with the added flavor I hardly noticed. Thanks!

  • Janice
    Aug 9, 2020

    No comment left

  • 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....

  • krox722
    Mar 28, 2020

    No comment left

  • 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