If there's one recipe that every owner of a cast iron skillet set has to master, it's how to cook the perfect steak. If you want to replicate the flavor and juicy texture of a restaurant cut of beef at home, the best way to cook a steak is this combination of stovetop and oven cooking. Cooking steak in oven dishes alone doesn't give you the depth of flavor you get from that perfect sear, and likewise, recipes for the steak which only use the stovetop can often result in an overcooked cut.
Our recipe for cast iron skillet steak will show you how to sear your steak on the stove, how long to cook steak in the oven for the perfect results, and how to create a delicious and rich sauce to accompany your ribeye steak.
So if you are wondering how to cook a steak in a cast iron skillet, this simple recipe will be the best way to cook steak!
One 12 oz ribeye steak, cut to at least 1/2 inch thick
1 tbsp olive oil
Salt and black pepper to taste
1⁄3 cup dry red wine
1 diced shallot
1 tbsp butter
Preheat your oven ahead of time to 350°F.
Take your steak out and place it on the counter to warm up to room temperature. (This will ensure that you get the perfect doneness.)
Once your steak is room temperature, pat it dry with kitchen paper, and then rub it all over in olive oil until it has a light coating on both sides. Sprinkle both sides with kosher salt and cracked black pepper - use as much as you like according to taste.
Allow the prepared steak to sit for a few minutes while you preheat your cast iron skillet on the stovetop over high heat. You want the skillet to be smoking hot before you sear your steak to ensure you get a perfect crust.
Now lay your steak on the skillet, placing it carefully down away from you. Cook for 3 min, without moving the steak. (This is really important. Moving the steak while cooking will prevent it from developing a perfect sear.)
Then turn the steak and cook for a further 3 min on the other side.
To finish the steak, place the skillet into your preheated oven. Depending on your preference for rareness, you can adjust the cooking time. For rare, cook it for a further 4 min. For medium-rare, 5 min, and for medium, leave it in the oven for 6 min.
When you remove the steak, place it on a plate, cover it, and let it sit for a few minutes before serving. This makes sure the juices don't leak out of the meat.
No ribeye steak recipe is complete without a sauce. This simple sauce makes the ideal accompaniment to your oven baked steak and uses the delicious juices from the cooking process so that none of the flavors go to waste.
Once you've removed your steak from the skillet and set it aside to rest, use the red wine to deglaze the skillet, placing it back on the stovetop over high heat. Using a wooden spatula, scrape up any bits of meat which have stuck to the surface - these will add a rich flavor to the sauce.
Add the diced shallots and allow them to cook to a soft transparent consistency in the wine as it reduces. Once they're done, stir in the butter to finish the sauce. Pour over your steak and serve.
Other steak recipes
There are far too many recipes with steak out there for us to list them all here, but if you want to mix things up a little bit, we do have a few suggestions about how you can tweak our basic method for cooking steak. Remember with all of these tips, we start with the basics: how to sear the steak on the stovetop, and how to cook steak in oven pans or skillets. Once you have that mastered, you can add a few changes of your own. Here are some ideas to get started:
When preparing your steak, try using a little garlic or onion powder as well as salt and pepper. Another option is adding a little dried parsley.
Before moving your steak from the stovetop to the oven, brush over a little melted butter and garnish with fresh rosemary or thyme, to infuse a little herbal flavor.
Add a little cream to the sauce for a richer texture. You can also crumble in some blue cheese for added punch.
Whatever you choose, remember to keep that pan hot, don't move the steak while cooking, and pay attention to your timings in the oven to get the perfect rare, medium-rare, or medium result.