Cast-Iron Steak with Garlic-Herb Butter
One strip steak seared hard in cast iron, basted with garlic and thyme butter, and sliced to share between two.
Pan: 10- or 12-inch cast-iron skillet
Why it works for two
Buying a single large steak and slicing it to share is often more economical than two smaller ones, and it's easier to cook to the right doneness. A well-heated cast-iron skillet gives the deep crust that makes steak taste special.
Method
- Take the steak out of the refrigerator 30 minutes before cooking. Pat very dry and season generously on all sides.
- Heat the skillet over medium-high heat for about 5 minutes, until very hot. Add the oil, then lay the steak in, pressing gently so it makes full contact.
- Cook for 4 minutes without moving it, then flip and cook 3 minutes more.
- Lower the heat to medium. Add the butter, garlic and herbs. Tilt the pan and spoon the foaming butter over the steak continuously for 1–2 minutes.
- Check the temperature: remove at 135°F for medium-rare, then rest for at least 3 minutes (USDA recommends a minimum of 145°F with a 3-minute rest). Slice against the grain and spoon over the pan butter.
Skill spotlight: Searing & resting meat
Resting lets the juices redistribute so they stay in the meat when you slice it. Slicing against the grain — across the visible muscle lines — makes each bite more tender.
📏 Scaling & planning
- For one, a smaller 8-oz steak cooks in about 2 minutes less per side.
- Two steaks? Use a 12-inch skillet so they aren't crowded.
🥡 If there's any left
- Thinly slice leftovers for steak salad or a cheesesteak-style sandwich.
Want to learn more techniques? Visit our kitchen skills guide.
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