Cast Iron Steak with Herb Butter

How to Make Cast Iron Steak with Herb Butter

1. 1

   Step 1: Bring to room temperature and prep herb butter

   Remove steaks from the fridge 20–30 minutes before cooking so they come closer to room temperature. Meanwhile, in a small bowl combine half the butter (about 1½ tbsp), chopped parsley, one minced garlic clove, a pinch of salt, and a few thyme leaves — mash together and set aside to soften. Reserve the remaining butter for basting.
   
2. 2

   Step 2: Season steaks

   Pat steaks dry with paper towels. Generously season both sides with kosher salt and freshly ground black pepper, pressing seasoning into the meat.
   
3. 3

   Step 3: Preheat skillet and sear first side

   Place a cast iron skillet over high heat and let it get very hot (2–3 minutes). Add the oil and swirl to coat. Carefully add the steaks and do not move them; sear until a deep brown crust forms, about 2–3 minutes for 1-inch steaks.
   
4. 4

   Step 4: Flip, add aromatics and baste

   Flip the steaks, add the remaining butter, the second smashed garlic clove, and the thyme sprigs to the pan. As the butter melts, tilt the pan and spoon the foaming butter over the steaks repeatedly for 1–2 minutes. Continue until an instant-read thermometer reads 125–130°F for medium-rare or 135°F for medium.
   
5. 5

   Step 5: Rest and finish with herb butter

   Transfer steaks to a cutting board and spoon any pan juices over them. Top each steak with a generous dollop of the prepared herb butter. Let rest for 5–7 minutes to allow juices to redistribute.
   
6. 6

   Step 6: Slice and serve

   Slice against the grain, finish with a squeeze of lemon if using, and serve immediately with any remaining pan juices poured over the slices.
   

1. Remove steaks from the fridge 20–30 minutes before cooking so they come closer to room temperature. Meanwhile, in a small bowl combine half the butter (about 1½ tbsp), chopped parsley, one minced garlic clove, a pinch of salt, and a few thyme leaves — mash together and set aside to soften. Reserve the remaining butter for basting.
2. Pat steaks dry with paper towels. Generously season both sides with kosher salt and freshly ground black pepper, pressing seasoning into the meat.
3. Place a cast iron skillet over high heat and let it get very hot (2–3 minutes). Add the oil and swirl to coat. Carefully add the steaks and do not move them; sear until a deep brown crust forms, about 2–3 minutes for 1-inch steaks.
4. Flip the steaks, add the remaining butter, the second smashed garlic clove, and the thyme sprigs to the pan. As the butter melts, tilt the pan and spoon the foaming butter over the steaks repeatedly for 1–2 minutes. Continue until an instant-read thermometer reads 125–130°F for medium-rare or 135°F for medium.
5. Transfer steaks to a cutting board and spoon any pan juices over them. Top each steak with a generous dollop of the prepared herb butter. Let rest for 5–7 minutes to allow juices to redistribute.
6. Slice against the grain, finish with a squeeze of lemon if using, and serve immediately with any remaining pan juices poured over the slices.