Want to know how to cook steak in cast iron skillet in oven? This method is a fantastic way to get a perfect, restaurant-quality result at home. It combines a great sear on the stove with gentle, even cooking in the oven. You end up with a steak that’s beautifully browned on the outside and cooked exactly to your liking on the inside.
It’s simpler than you might think. The cast iron skillet is the perfect tool because it can go from the stovetop directly into a hot oven. This guide will walk you through every step, from choosing your steak to serving it.
How to Cook Steak in Cast Iron Skillet in Oven
This is the core method we’re focusing on. Before you start, make sure your steak is about 1 to 1.5 inches thick for best results. Thinner steaks will cook too fast in the oven. Also, always remember to preheat your oven. It’s a step you don’t want to skip.
What You’ll Need
- A thick-cut steak (like ribeye, New York strip, or filet mignon)
- Kosher salt and freshly ground black pepper
- High-smoke-point oil (avocado, grapeseed, or canola oil work well)
- Butter (optional, for basting)
- Fresh herbs like thyme or rosemary (optional)
- Garlic cloves, lightly crushed (optional)
- A well-seasoned cast iron skillet
- Tongs
- An instant-read meat thermometer (this is crucial)
Step-by-Step Instructions
1. Prepare the Steak
Take your steak out of the refrigerator at least 30 to 45 minutes before cooking. Letting it come to room temperature helps it cook more evenly. Pat the steak completely dry with paper towels. This is very important for getting a good sear.
Season both sides generously with kosher salt and pepper. Press the seasoning into the meat. You can do this step while the steak is coming to room temp.
2. Preheat Your Oven and Skillet
Place your cast iron skillet on a stove burner. Now, preheat your oven to 400°F (200°C). While the oven heats, also begin to preheat the skillet on the stovetop over medium-high heat. You want both the oven and the skillet to be very hot.
Let the skillet heat for about 5 minutes. It should be so hot that a few drops of water sizzle and evaporate instantly.
3. Sear the Steak on the Stovetop
Add about a tablespoon of your high-heat oil to the hot skillet. It should shimmer immediately. Carefully place the steak in the center of the skillet. You should hear a loud, steady sizzle.
Do not move the steak. Let it sear undisturbed for 2-3 minutes. This builds a flavorful crust. Use your tongs to peek and check if it has a deep brown color.
Flip the steak and sear the other side for another 2-3 minutes. If you have a edge of fat, you can use your tongs to hold the steak upright to render the fat for a minute.
4. Transfer to the Oven
If you are adding butter and aromatics, add them to the skillet now. Place a few tablespoons of butter, herbs, and garlic around the steak.
Immediately transfer the entire skillet to your preheated oven. This is where the magic happens. The oven’s surround heat finishes cooking the steak gently.
5. Cook to Your Desired Doneness
This is where your meat thermometer is essential. Cooking time varies based on thickness, starting temp, and your oven. Check the steak’s internal temperature after 4-5 minutes in the oven.
- Rare: 120-125°F (49-52°C)
- Medium Rare: 130-135°F (54-57°C) – This is the recommended temp for flavor and tenderness.
- Medium: 140-145°F (60-63°C)
- Medium Well: 150-155°F (66-68°C)
Remember, the temperature will rise about 5 degrees after you take it out (this is called carryover cooking).
6. Rest the Steak
Once the steak reaches your desired temperature, remove the skillet from the oven. Use tongs to transfer the steak to a cutting board or warm plate. Do not slice it yet.
Let the steak rest for at least 5 to 10 minutes. This allows the juices to redistribute throughout the meat. If you cut it to soon, all the flavorful juices will run out onto the plate.
Choosing the Right Cut of Steak
Not all steaks are created equal for this method. You want a cut with good marbling (those white flecks of fat) and a decent thickness.
- Ribeye: Rich, flavorful, and well-marbled. It’s very forgiving and stays juicy.
- New York Strip: A bit leaner than ribeye but still very tender with great beefy flavor.
- Filet Mignon: The most tender cut, but it’s leaner. It benefits from the butter basting in this method.
- Porterhouse/T-Bone: Gives you two experiences in one: strip steak and filet. Make sure your skillet is big enough.
Avoid very thin cuts like skirt or flank steak for this oven method. They are better cooked entirely on the stovetop.
Why This Method Works So Well
The cast iron skillet is key. It retains heat incredibly well, creating a superb sear. When you move it to the oven, that heat continues to cook the steak evenly from all sides, not just the bottom.
This two-stage process solves a common problem. Getting a nice crust on the stove often leads to an overcooked center. By finishing in the oven, the inside cooks gently to the perfect temperature while the crust stays intact.
Tips for the Best Results
- Dry the Steak Thoroughly: Wet meat steams instead of sears. Always pat it dry.
- Don’t Crowd the Skillet: Cook one steak at a time, or use two skillets. Overcrowding lowers the pan’s temperature and causes the steak to steam.
- Use a Thermometer: Guessing doneness leads to over or undercooked steak. A instant-read thermometer is your best friend in the kitchen.
- Let it Rest: I know it’s tempting to cut right in, but resting is non-negotiable for a juicy steak.
- Season Early: For even more flavor, salt your steak up to 24 hours in advance and leave it uncovered on a rack in the fridge. This dries the surface even more and seasons the meat deeply.
Common Mistakes to Avoid
Here are a few pitfalls that can trip you up. Avoiding them will make a big difference in your final result.
- Using a Cold Skillet: The skillet must be screaming hot before the steak hits it. Otherwise, you won’t get a good sear.
- Moving the Steak Too Much: Let it sit during searing. Constant flipping prevents a crust from forming.
- Adding Butter Too Early: Butter burns at high heat. Add it just before going into the oven, or after you flip the steak if staying on the stove.
- Skipping the Preheating of the Oven: Putting a skillet into a cold oven changes the cooking process completely and leads to uneven results.
- Not Accounting for Carryover Cooking: Your steak will continue too cook after its removed from the oven. Pull it out 5 degrees before your target temp.
What to Serve With Your Steak
A great steak deserves great sides. Since your oven is already on, you can roast some vegetables easily. Here are some classic ideas:
- Roasted asparagus or broccoli
- Creamy mashed potatoes or crispy roasted potatoes
- A simple green salad with a vinaigrette
- Sautéed mushrooms
Don’t forget to use the delicious drippings left in the skillet. You can make a quick pan sauce by deglazing with a little red wine or beef broth after removing the steak.
Cleaning Your Cast Iron Skillet
After cooking, let the skillet cool until it’s handleable. Clean it by scrubbing with hot water and a stiff brush or sponge. Avoid soap if you can, but a little modern soap is okay if needed.
Dry it immediately and completely with a towel. Then, place it on a stove burner over low heat for a minute to ensure all moisture is gone. A light coating of oil while it’s warm will help maintain its seasoning.
FAQ Section
Do you preheat the cast iron skillet before adding steak?
Yes, absolutely. Always preheat your cast iron skillet on the stovetop until it’s very hot before adding oil and your steak. This ensures a proper sear.
What temperature should the oven be for cooking steak?
A temperature of 400°F (200°C) works perfectly for most steaks. It’s hot enough to cook the steak through without burning the exterior crust you created on the stove.
How long does it take to cook a steak in the oven in a cast iron pan?
The stovetop searing takes about 4-6 minutes total. The time in the oven depends on thickness and desired doneness. For a 1.5-inch thick steak, it usually takes 5-10 minutes in a 400°F oven to reach medium-rare. Always use a meat thermometer for accuracy.
Can I cook multiple steaks at once using this method?
You can, but be careful not to overcrowd the skillet. There should be space between each steak. If your skillet is to small, cook them in batches or use two skillets. Overcrowding will cause the steaks to steam instead of sear.
Is it better to cook steak in the oven or on the stove?
For thick-cut steaks (over 1 inch), the combined method of searing on the stove and finishing in the oven is often best. It gives you control over the crust and the internal temperature. For thinner steaks, cooking entirely on the stove is simpler and faster.
Should I cover the steak in the oven?
No, do not cover the steak while it’s in the oven. You want dry, surround heat to finish the cooking. Covering it would create steam and soften the crust you worked hard to create.
Mastering how to cook steak in a cast iron skillet in the oven is a valuable skill. It might take a practice run or two to get it exactly how you like it, but the process is straightforward. With a good cut of meat, a hot pan, and a reliable thermometer, you can consistently make a steak that rivals any steakhouse. The key is understanding the steps: bringing the steak to temp, getting a hard sear, using the oven to finish, and letting it rest. Now you have all the information you need to give it a try.