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Table of Contents

  • Benefits of cooking steak in cast iron
  • Choosing the right steak
  • Additional tips
  • Other sides to make with cast iron cookware
  • Recipe for cooking steak in cast iron

 

Cooking a steak in cast iron is one of the simplest ways to achieve a beautifully seared crust and a tender, juicy interior. Whether you prefer a classic ribeye, a tender filet, or a flavorful New York strip, mastering the cast iron method will take your steak game to the next level.

Your Field Skillet is the perfect tool for the job. With its ability to retain and evenly distribute heat, it ensures a deep, golden-brown sear while locking in the natural juices of the meat. The best part? You don’t need a grill or any fancy equipment—just a well-seasoned skillet, quality steak, and a few key ingredients.

Field Notes: 

Choosing the Right Steak

A great steak starts with high-quality meat. Look for steaks that are at least 1 to 1.5 inches thick for the best results. Marbled cuts like ribeye or strip steak provide the most flavor, while a filet mignon offers a more delicate, buttery texture.

Additional Tips: 

  • Take your steak out of the fridge 30-45 minutes before cooking. Allowing it to reach room temperature helps ensure even cooking.
  • Avoid overcrowding the pan. Cook one steak at a time to maintain high heat and proper searing.
  • Don’t move the steak too soon. Let it develop a crust before flipping—it should release easily from the pan.
  • Use a thermometer. Guessing doneness leads to inconsistent results; a meat thermometer ensures accuracy.
  • Experiment with finishing touches. A sprinkle of flaky sea salt, a squeeze of fresh lemon, or a dollop of compound butter can take your steak to the next level.

What to Serve with Cast Iron Steak

Pair your steak with classic sides for a well-rounded meal. Some of our favorites include:

Cooking steak in a cast iron skillet is a game changer. With the right technique, you’ll get steakhouse-quality results in the comfort of your own kitchen. Fire up your Field Skillet and get ready to impress!

Recipe: How to Cook a Steak in a Cast Iron Skillet

Print Recipe

Ingredients

  • 1 (10-12 oz) steak (ribeye, filet, or New York strip)

  • Kosher salt

  • Freshly ground black pepper

  • 1 tablespoon high-smoke-point oil (canola, vegetable, or avocado oil)

  • 2 tablespoons unsalted butter

  • 2 garlic cloves, smashed

  • 2-3 sprigs fresh thyme or rosemary

    Tools

    • No.8 or No.10 Field Cast Iron Skillet
    • Tongs
    • Meat Thermometer (optional but highly recommended)

     

    Resources

    The Field Method for Cast Iron Care

    Instructions

    Steak in a Cast Iron:

    1.

    Preheat Your Skillet

    Place your No.8 or No.10 Field Skillet over medium-high heat and allow it to heat for about 5 minutes. A properly preheated skillet is key to achieving that deep, golden crust. To test if it’s ready, flick a few drops of water onto the surface—if they immediately sizzle and evaporate, you’re good to go.

    2.

    Season the Steak

    While your skillet is heating, pat the steak dry with paper towels. This helps ensure a better sear. Generously season both sides with kosher salt and freshly ground black pepper.

     

    3.

    Sear the Steak

    Add the oil to the hot skillet and swirl to coat the surface. Carefully place the steak in the pan—listen for that satisfying sizzle! Let it cook undisturbed for about 3-4 minutes, until a deep brown crust forms. Flip the steak using tongs and cook for another 3-4 minutes on the other side.

     

    4.

    Baste with Butter & Aromatics

    Reduce heat to medium-low and add the butter, garlic, and thyme or rosemary to the skillet. As the butter melts, tilt the pan slightly and use a spoon to continuously baste the steak with the infused butter. This adds extra richness and flavor while keeping the steak juicy.

    5.

    Check for Doneness

    For perfect doneness, use a meat thermometer:

    • Rare: 120-125°F

    • Medium Rare: 130-135°F

    • Medium: 140-145°F

    • Medium Well: 150-155°F

    • Well Done: 160°F+

    Remember, the steak will continue to cook slightly after you remove it from the pan. 

    6.

    Rest & Serve

    Transfer the steak to a cutting board and let it rest for at least 5 minutes. This allows the juices to redistribute throughout the meat. Slice against the grain and serve immediately, drizzling any remaining butter from the skillet over the top.

     

    Seasoning Rating: Best

    Cooking steak in cast iron is an excellent way to keep your cast iron's seasoning in tip-top shape. Not to mention the steak will be seared to perfection.  

    We recommend cleaning things up right after serving and following the Field Method to keep your cast iron in good shape!

    Seasoning Ratings:

    Best—These dishes are the best options for building resilient seasoning, and surefire choices for getting tricky pans back on track.

    Better—The best way to keep your skillet in great shape is to cook frequently, and cast iron-friendly dishes like these are your bread and butter.

    Safe—These recipes won't strip seasoning away from your pan, but won't really add any, either.

    OK—Be sure to clean up promptly. Recipes with this rating might feature acidic ingredients which can affect seasoning if not washed soon after cooking.

     

     

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