Cast Iron Steak
Steak in a hot skillet — garlic butter steak and potatoes, steak bites, garlic cream ribeyes, seared steak with cherry sauce — for a good weeknight dinner.
★ dinner
dinnerIngredients
- 2-4 petite steaks
- To taste Salt and pepper
- To taste Garlic powder
- 1tbsp Olive oil
- 2-4 pounds baby potatoes - diced
- 2-6 tbsp salted butter - soft enough to mash with a fork one tablespoon per steak plus two tablespoons for the potatoes
- 2 tsp minced garlic
- 1 tsp dried Italian herb blend
- 1 tsp chopped fresh thyme
- 1tsp chopped fresh parsley
Instructions
- 1Preheat oven to 400 degrees. In a small bowl combine butter, garlic, and dried herbs and set aside. Season steaks generously with salt, pepper, and garlic powder on both sides.
- 2Place skillet over medium-high heat and drizzle with oil. Sear steaks for 2-3 minutes one each side until nice and browned. Transfer to a plate and set aside.
- 3Add potatoes to the skillet, season generously with salt, pepper, and garlic powder and saute 3-5 minutes until browned. Push potatoes to one side of the pan and return steaks to the other side of the pan.
- 4Transfer to oven and cook for 15-20 minutes until potatoes are fork-tender and steak is cooked to your preferred doneness.
- 5Immediately after removing from oven, place a dollop of the garlic butter on each steak and the rest on the potatoes and let it melt over the food before stirring the potatoes to coat in butter and then topping with chopped thyme and parsley before serving.
- 6**I've tried this with several cuts of beef and all have worked out to be delicious. I just look for the right size - steaks small enough in a 12-inch skillet and still cram a bunch of potatoes in there (usually steaks that are about 4-6 inches long), and a decent price. The steaks should be about 1 inch thick (I recommend staying away from very thin cuts as they will cook too quickly and end up overdone at the end!). Any oven-safe skillet will work but I highly recommend a cast-iron pan because it is the best for getting that awesome sear on your steak.**
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Open in Pepper →A Hot Skillet Makes The Best Steak
A cast iron pan gets hotter than a grill ever will on a Tuesday, and that heat is what gives you the dark crust everybody fights over. You don't need much past salt, pepper, butter and a few minutes of your attention.
Cooks on Pepper reach for these when payday steak is on sale, when it's too cold to stand outside at the grill, or when dinner has to be done in twenty minutes flat.
Every recipe here is a skillet steak, from Garlic Butter Steak and Potatoes Skillet and Garlic Butter Steak Bites to Garlic Cream Ribeye Steaks, Seared Steak with Cherry Sauce, and a simple salt-and-pepper ribeye.
Quick Tips
- 1
Dry the steak first
Pat both sides with paper towels and salt it 40 minutes ahead. A dry surface browns instead of steaming.
- 2
Preheat the pan hard
Heat the empty cast iron over medium-high for 5 minutes, until a drop of water skitters and vanishes.
- 3
Baste with butter
In the last 2 minutes, add 2 tablespoons butter with garlic and rosemary and spoon it over the steak.
- 4
Rest before slicing
Move the steak to a board for 8 to 10 minutes, then cut across the grain so the juices stay put.
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