Cast Iron Skillet Steak
This easy cast iron skillet steak is perfectly cooked and includes the best garlic herb-infused butter sauce!
30 minutes
5 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 570 |
| Fat: | 51 g |
| Carbohydrates: | 3 g |
| Protein: | 23 g |
| Cholesterol: | 150 g |
| Sodium: | 1140 mg |
| Fiber: | 0 g |
| Sugars: | 0 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
Serves: 1
Ingredients
- 1 whole1 whole1 whole KC Strip Steak - Bachman Family Farms
- 0.75 tsp0.75 tsp0.75 tsp Kosher Salt
- 0.25 tsp0.25 tsp0.25 tsp Black Pepper
- 3 Tbsp3 Tbsp3 Tbsp Salted Butter
- 2 - 3 clove2 - 3 clove2 - 3 clove Garlic, smashed
- 1 sprig1 sprig1 sprig fresh Rosemary
- 1 sprig1 sprig1 sprig fresh Thyme
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Take the steak out of the refrigerator and let it set at room temperature for 20 minutes.
- Season steak with salt and pepper on both sides and let it sit for 10 more minutes.
- While the steak is resting, preheat a cast iron skillet on the stove top over medium heat.
- Sear the steak in the hot skillet for 30 seconds on one side, without moving it and then flip it over and cook for another 30 seconds.
- Reduce the heat to medium-low and add the butter to skillet and let it melt.
- Add the smashed garlic and fresh herbs on top of the steak and use a spoon to baste the steak with the butter.
- Continue to baste the steak, while it's cooking, for 3-5 minutes until it reaches the desired doneness.
- Let the steak rest for 10 minutes and then slice and serve with the garlic herb butter.
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2 responses to “Cast Iron Skillet Steak”
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the crust on this steak has me salivating!!
It’s soooo good!