Cast Iron Steak

"Wonderful steak."
photo by Maggie photo by Maggie
photo by Maggie
photo by Emily S. photo by Emily S.
Ready In:




  • STEAK:

  • Preheat the oven to 350 degrees.
  • Bring the steak to room temperature.
  • Rub the steak on both sides with the olive oil, salt, and pepper. Let it sit while you preheat a cast iron skillet over high heat, about 4 minutes.
  • Place the steak in the skillet, and don't move it for 3 minutes.
  • Flip the steak, and leave it alone for another 3 minutes.
  • Put the skillet into the preheated oven for 5 minutes. (This will be medium rare.).
  • Remove the steak from the skillet to a platter, cover loosely with foil, and allow to rest for 5 minutes.

  • While the steak is resting, deglaze the pan with the red wine, and put back over high heat. Scrape up any bits of steak stuck to the pan.
  • Add the shallots to soften in the wine as it reduces.
  • Finish the sauce by swirling in the butter to incorporate.
  • Pour sauce over steak.

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. Maggie
    Excellent! I did do some reading to sort of supplement all of the great info in this recipe just because it was my first attempt at steaks in my cast iron pan. We had New York strip steaks, and I used canola oil (wasn't sure if the extra virgin olive oil I had would be a bad idea due to smoke point). Instead of 3 minutes each side, I went with 2 minutes each, then a pat of butter before the oven. I used a digital meat thermometer to be certain (aimed for 125 degrees since it still cooks up to 130 degrees while sitting in foil), and that part was a bit less than 5 minutes with our cuts. Yes, the whole place was super smoky, but it was more than worth it. For the sauce, I only had Champagne on hand (day after New Year's Eve and all...), so I used it to deglaze and added some Dijon mustard, crushed garlic cloves and chopped fresh basil, and it also made a nice sauce. Even if I did some things slightly different, your recipe gave clueless about cast iron cookware me the awesome outline from which to create the best at home steak either of us have ever had, so all the glory and all the stars to you for sharing.
  2. Emily S.
    Tastes so good! The sauce is definitely a must, even if you are amateur (like me) it is so worth it! For apartment people, open your windows and put a fan on when you are making this, there is alot of smoke.
    • Review photo by Emily S.
  3. Langeo
    The flavor was AWESOME! However, the times are completely off. My steaks were about 7/8" thick. I only did them 2 min/side and 3 min in the oven and still steak was almost well done NOT medium rare. I did the sauce exactly as recipe said, and it was fantastic! I will do this again but only 1 min/side and 2 min in oven.
  4. ms.susan
    Simple, fast PERFECTION!
  5. LonghornMama
    Delicious! My steaks were thick, and cooked as directed, the outside was blackened and the inside medium-well which was just right. Just something to watch if you prefer a rare steak. Only problem I had was the billowing smoke that results from cooking a steak in a hot cast iron skillet. A few hours later, it's still a bit foggy in here, but the results were well worth the smoke! While the suggested sauce sounds fantastic, I made Blue Cheese-Shallot Butter #67397 and enjoyed the combination very much. Thanks for wonderful directions and a great steak!


I'm a programmer by day, bread baker by night. To make a living, I do process automation for management at an inbound call center. (It's really not as exciting as it sounds.) Actually, I enjoy my job. There are worse things I could be doing to finance my cooking / baking habits. I never really knew how to cook growing up. Some of you in the Breads and Baking forum have heard my disastrous story about making Nestle Toll House cookies... When I went to college and moved out of the dorms, I started to become interested in actually learning how to cook. I had a lactose intolerant boyfriend, and a limited budget, so it made sense to stop eating take-out pizza and Taco Bell every day. I have to credit The Dairy Free Cookbook by Jane Zukin as my first real guide. (I still cook out of it , even though the boyfriend is long gone!) With that as a start, I set about systematically teaching myself how to cook. Five years later, I'm getting a reputation from friends and family as being a good cook. I love baking bread from scratch (I could really become a sourdough freak - thanks Donna!) - I can't seem to make enough cinnamon raisin swirl to keep my mom and grandmother happy. I'm enjoying getting back to eating seasonally, eschewing over - processed prepared food in favor of simpler, healthier, better tasting, cheaper meals I make myself. When I set out to learn, I never imagined I'd be making stock, roasting whole chickens, baking bread, or shopping at our local farmer's market. Now I can't imagine going back to the way I used to eat. I hope someday to learn enough about bread baking to open a local bakery/cafe, somewhere in Westport or Downtown Kansas City. I love my city, and the kind of place I have in mind will be a place that gives back to the community. I want to leave this city a better place for my having been here. Here's my standard metric for how I review recipes here, because I want my reviews to be helpful and consistent: ***** Fantastic as is. Wouldn't change a thing and will make it often. 0**** Fantastic tweaked a little to suit my tastes. Will make it often. 00*** Had to tweak it alot to get something I would make again. 000** Not very good. May try tweaking it again at some point. 0000* Not good. Probably won't try making again, even with tweaks. <img src="" border="0" alt="Photobucket - Video and Image Hosting">
View Full Profile

Find More Recipes