Cast Iron Strip Steak with Garlic Butter

Medium Strip Steak smothered in garlic cut into on a plate

5 from 2 votes

Cast Iron Strip Steak with Garlic Butter

This is BEST and easiest way to make a perfectly cooked steak that will rival your favorite steakhouse. Seared in a cast iron and seasoned with garlic and butter, this steak will knock your socks off with flavor and is unbelievably simple to make!!

Prep Time5

Cook Time8

Servings: people

Calories: 596kcal

Equipment

Large cast iron skillet with lid

Ingredients

4 strip steaks cut 1-1.5 in thick
3 tbsp olive oil or more if using an extra large skillet
2 tbsp butter
2-3 tsp kosher salt
2 tsp freshly ground pepper
1 tbsp fresh thyme
4 cloves fresh garlic

Instructions

At least 40 minutes, and up to 2 hours, before cooking, season each steak evenly on all sides with the salt and pepper and refrigerate, uncovered, until time to cook.
Heat the pan over medium high to high heat until hot, then add the oil.
Add steak to the hot skillet and let cook 3-4 minutes on the first side without touching it.
Then flip each steak and turn the heat to low. Spread the crushed garlic on the top of each steak (cooked side) and top with a pat of butter and fresh thyme.
Cover the pan with a lid and cook 5-10 more minutes until it reaches your desired level of doneness measured by temperature (see chart below.) Before removing from the heat, spoon the melted butter from the pan back over the top of the steak
Remove from heat, cover with foil, and allow to rest for 15 minutes before serving.

Notes

Doneness	Temperature	Center Color
Medium Rare	130-135 °F	Pink
Medium	135-145 °F	Some Pink
Well	145-155 °F	Sliver of Light Pink
Well Done	155-165 °F	Mostly Brown

Nutrition