Cast Iron Steak with Butter
- 2 Prime Beef steaks of your choice
- Kosher salt and freshly ground pepper
- 4 tbsp unsalted butter, divided
Season steaks generously with coarse salt and freshly cracked black pepper and allow to come to room temperature, about 15–30 minutes depending on thickness. Turn your stove exhaust fan on high. Heat a cast-iron skillet over medium-high heat for at least 2 minutes. Add steaks to the skillet, being sure not to crowd them.
Cook until the underside is nicely browned. Allow 3-4 minutes per side for every 1-in thick steak, adjusting for thicker steaks.
Flip steaks and continue cooking to your desired doneness or until internal temperature reaches 135°F for medium rare. Add 2 tbsp unsalted butter to the top of each steak during the last few minutes of cooking, spooning butter over steak as it melts. Remove the steaks from the skillet and let rest for 3 to 5 minutes. Pour pan sauce over the steaks, finish with a light springing of salt and serve.
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