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Cast Iron Skillet Steak with Garlic Herb Butter

High-proteinLow-carbKeto-friendlyGluten-free
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Nutrition-label version: One 12 oz raw boneless ribeye plus half of all butter/oil and aromatics. Canola oil and 6 g fine salt selected. Fat left in pan or trimmed off lowers actual intake; no finishing salt.

HCP browsing criteria, per original-size serving: high-protein ≥25 g protein and ≥20% of calories from protein; low-carb ≤15 g total carbs; keto-friendly ≤10 g total carbs with ingredient review; low-fat ≤3 g fat and ≤30% of calories from fat. These use estimated nutrition for the version described on the recipe, excluding specified extras. Mediterranean-inspired describes ingredients, not a prescribed diet. Unreviewed recipes are left unlabelled; no badge does not mean a recipe is unsuitable.

Sear a golden-crusted steak in cast iron, then finish with garlic and herb butter.

Prep: 10 min Cook: 12 min Rest / rise / chill: 5 min Approx. total: 27 min Serves 2 Medium

Allow 5 minutes resting after cooking; thickness affects cooking time.

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Cast Iron Skillet Steak with Garlic Herb Butter

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LET’S GET COOKING

Cast Iron Skillet Steak with Garlic Herb Butter

2 servings
servings

Original recipe: 2 servings.

Only ingredient amounts adjust. Instructions, cooking times, package sizes and other preparation notes stay as originally written. Simple gram equivalents adjust with servings. Nutrition is per original-size serving.

Ingredients

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Instructions

  1. Dry and season the steaks

    Pat steaks dry with paper towels and season on all sides with salt and pepper. Cook promptly, or dry-brine uncovered on a rack in the refrigerator overnight. There is no need to bring the steaks to room temperature.

  2. Preheat the skillet

    Warm the skillet over medium-high heat. Add the oil and swirl to coat. When the oil shimmers, add the steaks; reduce the heat if the oil smokes heavily. Use ventilation.

  3. Sear the first side

    Carefully lay the steaks in the pan away from you. Sear for 3–4 minutes until a brown crust forms, then flip. Timing varies with thickness; use a thermometer to finish cooking.

  4. Flip and baste

    Reduce the heat to medium, flip the steaks and add butter, garlic and herbs. Tilt the pan carefully and spoon the foaming butter over the steaks. Continue cooking, adjusting the heat to keep the butter from burning.

  5. Check temperature and rest

    Measure the center from the side with an instant-read thermometer, away from fat or bone. Cook to at least 145°F (63°C), then rest for 5 minutes before slicing. Continue cooking longer if needed; the suggested cook time is only an estimate.

  6. Slice and finish with flaky salt

    Slice the steak against the grain into 1/2-inch strips, or serve whole. Spoon any remaining garlic herb butter from the pan over the top. Finish with a pinch of flaky salt for texture and a final burst of seasoning. Serve immediately.

    Tip: Slicing against the grain shortens the muscle fibers, making every bite more tender — especially important for less expensive cuts like sirloin.

Equipment: Cast Iron Skillet buying guide

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Recipe tips & helpful notes

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NUTRITION & YOUR NEXT MEAL

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Cast Iron Skillet Steak with Garlic Herb Butter

Estimated nutrition per serving · 1/2 of the defined batch

Calories
1058 kcal
Protein
65 g
Carbs
3.4 g
Fat
88 g
Fiber
0.8 g

One 12 oz raw boneless ribeye plus half of all butter/oil and aromatics. Canola oil and 6 g fine salt selected. Fat left in pan or trimmed off lowers actual intake; no finishing salt.

Calculated using USDA FoodData Central reference foods. Not laboratory analysis or kitchen-tested nutrition. About the reference data.

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For a better sear

Pat the steak dry and give each piece space in the skillet. Keep oven mitts nearby: a cast iron handle stays hot after cooking.

Doneness & resting

Use a thermometer rather than color to check doneness. Cook whole beef steaks to at least 145°F (63°C), then rest at least 3 minutes. This recipe allows a 5-minute rest.

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