Perfect Cast Iron Steak

Ingredients

• 2 steaks (12 oz each) Ribeye steak (or New York strip) (1.5‑inch thick, room temperature before cooking)
• 1 tablespoon Kosher salt (Coarse, for dry‑brining)
• 1 teaspoon Freshly cracked black pepper (Optional, added before sear)
• 2 tablespoons Avocado oil (High smoke point for searing)
• 2 tablespoons Unsalted butter (Added at the end for basting)
• 2 cloves Garlic cloves (Minced)
• 1 small shallot Shallot (Thinly sliced)
• 2 sprigs Fresh thyme sprigs (Optional, added with butter)

Instructions

1. Dry‑brine the steak

   Pat the steaks completely dry with paper towels, place them on a wire rack, and sprinkle evenly with 1 Tbsp kosher salt. Rub the salt into the surface, then flip and repeat on the other side.

   Time: PT5M

2. Rest the salted steaks

   Leave the salted steaks uncovered on the rack in the refrigerator for 45–60 minutes. This draws out moisture and then allows it to be re‑absorbed, creating a dry exterior for a better crust.

   Time: PT45M

3. Preheat oven and skillet

   Preheat the oven to 400°F. Place the cast‑iron skillet on the stovetop and add 2 Tbsp avocado oil. Heat until the oil just begins to shimmer (≈400°F).

   Time: PT10M

   Temperature: 400°F

4. Season with pepper (optional)

   Lightly grind fresh black pepper over both sides of the steaks.

   Time: PT1M

5. Sear the steaks

   Place the steaks in the hot skillet. Sear without moving for 2 minutes, then flip and sear the other side for another 2 minutes, creating a deep brown crust.

   Time: PT4M

   Temperature: 400°F

6. Finish in the oven

   Transfer the whole skillet to the preheated oven. Roast for 6 minutes, or until an instant‑read thermometer registers about 120°F for medium‑rare (it will rise a few degrees while resting).

   Time: PT6M

   Temperature: 400°F

7. Butter‑baste with aromatics

   Remove the skillet from the oven, add 2 Tbsp butter, minced garlic, sliced shallot, and thyme sprigs. Tilt the pan and spoon the melted butter over the steak for 2 minutes.

   Time: PT2M

   Temperature: 400°F

8. Check internal temperature

   Insert the instant‑read thermometer into the thickest part of the steak. Aim for 120–125°F for medium‑rare; adjust up or down based on your preference.

   Time: PT1M

9. Rest the steak

   Transfer the steak to a cutting board, loosely tent with foil, and let rest for 10 minutes. This allows juices to redistribute.

   Time: PT10M

10. Slice and serve

    Slice the steak against the grain into ½‑inch thick pieces. Serve immediately, optionally drizzling any remaining pan butter over the slices.

    Time: PT2M

Nutrition Facts

Calories

620

Protein

45 g

Carbohydrates

0 g

Fat

45 g

Fiber

0 g

Ingredient Substitutions

• Instead of Ribeye steak (or New York strip): New York strip, Sirloin steak, Porterhouse
• Instead of Kosher salt: Sea salt, Flaky salt
• Instead of Freshly cracked black pepper: Pre‑ground pepper
• Instead of Avocado oil: Grapeseed oil, Vegetable oil
• Instead of Unsalted butter: Ghee
• Instead of Garlic cloves: Garlic powder (¼ tsp)
• Instead of Shallot: Red onion
• Instead of Fresh thyme sprigs: Dried thyme (¼ tsp)

Equipment Needed

• Cast‑iron skillet
• Oven (preheated to 400°F)
• Meat thermometer (instant‑read)
• Wire rack placed on a sheet pan
• Tongs
• Knife
• Cutting board
• Small saucepan or skillet for butter basting (optional)
• Aluminum foil (optional for resting) (optional)

Critical Steps — Do Not Skip

• Dry‑brine (salt) and rest the steak on a rack
• Preheat oil to 400°F for a proper sear
• Sear each side without moving to develop crust
• Finish in a 400°F oven to reach target doneness
• Rest the steak after cooking to redistribute juices

Chef Tips from the Video

• Use a digital instant‑read thermometer; it gives a reading in seconds and prevents over‑cooking.
• Kosher salt’s larger crystals draw out moisture without over‑salting; sea salt works but may need less.
• Let the steak rest on a warm plate (not cold) to keep it from cooling too quickly.

Troubleshooting

Storage

Refrigerator: Store leftover steak in an airtight container for 3‑4 days.

Freezer: Wrap tightly in freezer‑grade film and freeze up to 2‑3 months.

Room temperature: Do not leave cooked steak at room temperature for more than 2 hours.

Make-Ahead Tips

• You can salt and rest the steaks up to 24 hours in the fridge; just keep them uncovered on a rack.
• Pre‑heat the oven while the steak is resting to save time.
• Butter‑basting can be done in a separate small pan if you prefer not to use the same skillet.