Cast Iron Steaks with Herb Butter
Savor the ultimate steakhouse experience at home with these Cast Iron Steaks with Herb Butter. Perfectly seared in a sizzling hot cast iron skillet, these ribeye or New York strip steaks develop an irresistibly caramelized crust while staying juicy and tender inside. The star of the dish is the luxurious herb butter, flavored with fresh parsley, thyme, garlic, and a hint of lemon zest, which bastes the steaks during cooking and melts over each slice for a rich, buttery finish. With just a few simple ingredients and under 30 minutes from start to finish, this recipe is a foolproof way to elevate your weeknight dinner or impress your guests with steakhouse-quality results. Serve these beautifully rested and sliced steaks alongside your favorite sides for a truly memorable meal. Keywords: cast iron steak, herb butter steak, steak dinner recipe, skillet-seared steak, steakhouse at home, quick steak recipe.
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Recipe Information
Ingredients
- 2 pieces (about 1-inch thick, 10-12 oz each) Ribeye or New York strip steak
- 1 tablespoon Kosher salt
- 1 teaspoon Freshly ground black pepper
- 2 tablespoons Neutral oil (vegetable, canola, or avocado oil)
- 4 tablespoons Unsalted butter (softened)
- 1 tablespoon Fresh parsley (finely chopped)
- 1 teaspoon Fresh thyme (chopped)
- 1 teaspoon Garlic (minced)
- 0.5 teaspoon Lemon zest
Instructions
Remove the steaks from the refrigerator 30 minutes before cooking to allow them to come to room temperature. Pat them dry with paper towels.
Generously season the steaks on both sides with kosher salt and freshly ground black pepper.
In a small bowl, prepare the herb butter by mixing the softened butter, parsley, thyme, garlic, and lemon zest together until well combined. Set aside.
Place a large cast iron skillet over high heat and allow it to get very hot, about 5 minutes.
Add the neutral oil to the skillet and swirl to coat the bottom of the pan.
Carefully place the steaks in the skillet, laying them away from you to avoid splattering. Cook the steaks for 3-4 minutes on the first side, without moving them, to develop a deep brown crust.
Flip the steaks and cook for another 3-4 minutes for medium-rare doneness (adjust cooking time based on your desired level of doneness).
In the last minute of cooking, turn the heat to medium-low and add 2 tablespoons of the herb butter to the skillet. Spoon the melted butter over the steaks repeatedly to baste them, enhancing flavor and moisture.
Transfer the steaks to a plate or cutting board and let them rest for 5-7 minutes under a loose tent of foil. This allows the juices to redistribute.
Slice the steaks against the grain and serve with a dollop of the remaining herb butter on top. Enjoy immediately.
Nutrition Facts
Calories |
2312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.6 g | 262% | |
| Saturated Fat | 92.4 g | 462% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 2093 mg | 91% | |
| Total Carbohydrate | 3.0 g | 1% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 0.1 g | ||
| Protein | 137.1 g | 274% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 101 mg | 8% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1889 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
