Cast Iron Skillet Steak (4-Minute Method)
By Andre Williams · Former College Athlete · Updated 2026-05-08
Ribeye or strip steak in a 500°F+ cast iron skillet for 4 minutes per side, butter-basted last 60 seconds. The everyday 8-minute carnivore dinner.
Cast iron skillet steak is a 12 to 16 ounce ribeye or strip steak cooked in a screaming-hot cast iron skillet for 4 minutes per side, then butter-basted for the final 60 seconds before pulling at 130°F internal for medium-rare. Salt is the only seasoning. Total time: 8 to 10 minutes start to plate. Cast iron retains heat better than any other pan material; a properly preheated skillet delivers the same crust performance as a steakhouse broiler. A 12-ounce cooked ribeye serves one and delivers 60g protein, 38g fat, and 600 calories. Ribeye costs $14 to $22 per pound; one steak runs $11 to $17 — cheap relative to restaurant pricing where the same steak costs $45 plus tip. The single most common mistake is undercooking the pan — if your skillet isn't smoking when the steak hits, the crust won't form. Heat the empty pan over high for 5 full minutes before the meat goes in.
Ingredients
| Ingredient | Protein | Fat | Calories |
|---|---|---|---|
| 12 oz steak cooked (per serving) | 60g | 30g | 530 |
| 1 tbsp butter | 0g | 11g | 100 |
| Coarse salt | 0g | 0g | 0 |
| Per serving | 60g | 38g | 600 |
Macros per serving (after cooking and any fat draining). Source: USDA FoodData Central.
Instructions
- 1
Remove steak from fridge 30 minutes before cooking. Pat completely dry with paper towels.
- 2
Salt both sides generously with 1 tsp coarse salt.
- 3
Heat a 12-inch cast iron skillet over high heat for 5 full minutes — pan should be smoking when you add the steak. Open a window or run the hood fan high.
- 4
Place the steak in the dry skillet. Sear undisturbed for 4 minutes.
- 5
Flip the steak. Sear the second side for 3 minutes.
- 6
Add 1 tbsp butter to the pan. Tilt the skillet and spoon the foaming butter over the steak for the final 60 seconds.
- 7
Pull when internal temperature reaches 125°F (rises to 130°F during rest for medium-rare).
- 8
Rest on a cutting board for 5 minutes. Slice against the grain or serve whole.
Nutrition per Serving
Frequently Asked Questions
Why does my cast iron steak not get a crust?
Three common causes. First, pan temperature too low — preheat for a full 5 minutes over high heat before the steak goes in; smoking is the visual signal. Second, steak surface wet — pat completely dry with paper towels right before cooking. Third, moving the steak too early — the crust forms when sugars and proteins react with hot iron over 90+ seconds of contact; lifting or sliding before then prevents Maillard browning. Don't move the steak for the first 3 minutes.
Best cuts for cast iron?
Ribeye and NY strip are the two standard cast-iron picks because their thickness (1.5 to 2 inches) matches the heat-retention of cast iron. Filet mignon is too lean and dries out under the high heat — sous-vide-then-sear is the better filet method. Hanger and skirt steak work but cook in 90 seconds per side instead of 4 minutes. Tomahawk is too thick and needs reverse-sear. For the 4-minute-per-side recipe, stick with ribeye or strip.
Do I need to season the cast iron?
Yes — but if your pan is already seasoned (most pre-seasoned Lodge skillets are), this recipe maintains the seasoning. The butter baste leaves a thin fat film that builds up with each cook. After cooking, scrape any stuck bits off with a metal spatula, wipe with a paper towel while warm, and store dry. Avoid soap on cast iron unless absolutely necessary; it strips the polymerized fat layer that gives cast iron its non-stick property.
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