The secret to cooking restaurant-quality steaks at home? A cast iron skillet! This Herb Butter Basted Cast Iron Steak recipe will teach you how to use a cast iron skillet to cook the perfect steak every time – juicy and melt-in-your-mouth tender with a beautifully browned and crusty sear, and finished with a rich, flavorful herby garlic butter baste. A go-to stovetop steak method!
03If your steak has a nice fat cap, you can begin by rendering it slightly. Use long tongs to hold the steak upright, placing the fat cap in direct contact with the hot skillet. Cook 2-3 minutes, until the fat cap is rendered slightly and begins to develop nice golden brown color. Remove and set aside for a moment. Carefully add the avocado oil to skillet, adding just enough to coat the bottom of the skillet nicely. Once the oil is hot and begins to smoke, carefully place the steak on one side of the skillet. Cook for 30 seconds. Carefully flip the steak to the opposite side of the skillet and cook for 30 seconds more. Continue flipping the steak to the opposite side of the skillet in 30 second increments. Five minutes total cooking time will yield medium rare doneness. (Refer to the blog post, above, for more guidance on doneness temperatures.)
04After the last flip, reduce the heat to low. Carefully add the butter, garlic, rosemary, and thyme to the skillet. Tilt the skillet toward you, so the butter pools alongside the edge of the skillet nearest you. Use a large spoon to baste the butter over top the steak repeatedly for 30 seconds.
05Transfer the steak to a plate and set aside to rest for 10-15 minutes.
06Cut the steak away from the bone. Slice against the grain into 1/4-inch thick strips. Serve immediately, topped with flaky sea salt and browned butter from the pan (or with another steak sauce you love, e.g. chimichurri).