07.17.2025
How to Cook a Cast Iron Steak
Learn to sear a juicy steak in a cast iron skillet using Garlic Pepper Butcher's Rub. Tips on sear, temps, seasoning, and resting for best results.
- Use a hot cast iron skillet for even heat and a deep crust.
- Generously season both sides with about 1 tablespoon of rub per pound.
- Sear without moving, monitor internal temp, then rest 5 to 10 minutes before slicing.
Are you looking to elevate your steak to a whole new level? Grab your classic cast iron skillet and our best-selling Back of the Yards Garlic Pepper Butcher's Rub, and you'll be set. By following these tips, you can achieve a perfectly seared and flavorful steak that will impress even the most discerning of palates.
Why Choose a Cast Iron Skillet?
Cast iron skillets are renowned for their ability to retain and distribute heat evenly, making them the perfect tool for achieving a beautifully seared steak. The high heat retention of cast iron ensures that your steak cooks quickly and evenly, resulting in a delicious crust on the outside while keeping the inside juicy and tender.
Seasoning Your Steak
Before cooking your steak, be sure to generously season it with our Back of the Yards Garlic Pepper Butcher's Rub. This carefully crafted blend is designed to enhance the natural flavors of the meat while adding a depth of flavor. Don't be afraid to liberally coat both sides of the steak with the seasoning for maximum flavor impact. We recommend at least 1 tablespoon of seasoning per pound of steak.
The Perfect Sear
When it comes to cooking the perfect steak in a cast iron skillet, achieving a good sear is key. Start by preheating your skillet over high heat until it is smoking hot. Carefully place your seasoned steak in the skillet and let it cook without moving it for a few minutes. This will allow a delicious crust to form on the bottom of the steak. Once a crust has formed, flip the steak and continue cooking to your desired level of doneness. Use a meat thermometer to keep a close eye on internal temperature.
Resting and Serving
Once your steak has reached the perfect level of doneness, remove it from the skillet and let it rest for 5-10 minutes before slicing into it. This resting period allows the juices to redistribute throughout the meat, ensuring a juicy and flavorful bite every time. Serve your perfectly cooked steak with your favorite sides and enjoy a restaurant-quality meal in the comfort of your own home.
By following these tips and using our best-selling Back of the Yards Garlic Pepper Butcher's Rub, you can take your steak-cooking skills to the next level. Impress your family and friends with a perfectly seared and flavorful steak that will have them coming back for seconds.
Check out our full recipe for a Classic Cast Iron Steak.
Frequently Asked Questions
Why use a cast iron skillet for steak?
Cast iron holds and spreads heat evenly so you get a strong, consistent sear. That sear creates a flavorful crust while the inside stays juicy.
How should I prep the skillet before cooking?
Preheat the skillet over high heat until very hot and just starting to smoke. Add a small amount of high smoke point oil like canola or avocado if your rub has little oil. Wipe excess oil so the surface is slick, not pooled.
How much seasoning should I use?
Aim for about 1 tablespoon of Back of the Yards Garlic Pepper Butcher's Rub per pound of steak. Coat both sides and gently press the rub into the meat so it sticks.
How long do I sear each side?
For a 1 inch steak, sear about 2 to 4 minutes per side for medium rare. Thicker steaks need more time or an oven finish. Let a crust form before flipping and avoid moving the steak while it sears.
What internal temperatures indicate doneness?
Use a meat thermometer. Rare 120 to 125°F, medium rare 130 to 135°F, medium 140 to 145°F, medium well 150 to 155°F, well done 160°F and up. Remove the steak a few degrees below target, it will rise while resting.
Should I finish the steak in the oven?
Yes for steaks thicker than about 1 to 1.25 inches. After searing, transfer the skillet to a 400°F oven and cook until the internal temp reaches your target. This gives even cooking without overbrowning.
How long should I rest the steak before slicing?
Rest the steak for 5 to 10 minutes after cooking. Resting lets the juices redistribute so the meat stays moist. Tent loosely with foil if you like.
How do I clean and care for my cast iron after cooking?
While still warm, rinse with hot water and scrub with a brush or coarse salt if needed. Dry thoroughly, then rub a thin layer of oil on the surface to protect the seasoning. Avoid long soaks and harsh detergents.
Why use a cast iron skillet for steak?
Cast iron holds and spreads heat evenly so you get a strong, consistent sear. That sear creates a flavorful crust while the inside stays juicy.
How should I prep the skillet before cooking?
Preheat the skillet over high heat until very hot and just starting to smoke. Add a small amount of high smoke point oil like canola or avocado if your rub has little oil. Wipe excess oil so the surface is slick, not pooled.
How much seasoning should I use?
Aim for about 1 tablespoon of Back of the Yards Garlic Pepper Butcher's Rub per pound of steak. Coat both sides and gently press the rub into the meat so it sticks.
How long do I sear each side?
For a 1 inch steak, sear about 2 to 4 minutes per side for medium rare. Thicker steaks need more time or an oven finish. Let a crust form before flipping and avoid moving the steak while it sears.
What internal temperatures indicate doneness?
Use a meat thermometer. Rare 120 to 125°F, medium rare 130 to 135°F, medium 140 to 145°F, medium well 150 to 155°F, well done 160°F and up. Remove the steak a few degrees below target, it will rise while resting.
Should I finish the steak in the oven?
Yes for steaks thicker than about 1 to 1.25 inches. After searing, transfer the skillet to a 400°F oven and cook until the internal temp reaches your target. This gives even cooking without overbrowning.
How long should I rest the steak before slicing?
Rest the steak for 5 to 10 minutes after cooking. Resting lets the juices redistribute so the meat stays moist. Tent loosely with foil if you like.
How do I clean and care for my cast iron after cooking?
While still warm, rinse with hot water and scrub with a brush or coarse salt if needed. Dry thoroughly, then rub a thin layer of oil on the surface to protect the seasoning. Avoid long soaks and harsh detergents.
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