American · Dinner

Cast-iron steak with herb butter

Name: Cast-iron steak with herb butter
Prep time: 20 min
Cook time: 15 min
Total time: 8 h 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 boneless rib-eye steaks, each 1 1/2 inches thick and about 14 ounces; 2 teaspoons kosher salt; 1 teaspoon black pepper; 1 tablespoon neutral oil; 5 tablespoons unsalted butter, softened and divided; 1 tablespoon chopped flat-leaf parsley; 1 tablespoon thinly sliced chives; 1 teaspoon fresh lemon zest; 2 garlic cloves, smashed; 2 fresh rosemary sprigs; 4 fresh thyme sprigs

Thick rib-eyes dry-brined, hard-seared in cast iron, basted late with garlic and herbs, and rested under a melting parsley-chive compound butter.

About 8 hr 45 minTotal

About 35 minActive

$$$Cost

ModerateDifficulty

Makes 4 servings

Equipment

Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Best starting skillet
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3
View at Amazon
Another workable path: Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the recipe’s diameter and preheating method, then checked material, heat retention, cooktop fit, weight, care, stable model identity, and exact destination. Kwilt has not cooked with this skillet.
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3: The 10.25-inch seasoned surface matches the recipe footprint and retains enough heat to create the crisp cornbread edge promised by a preheated skillet method. Trade-off: It weighs more than five pounds, the handles become hot, and avoiding rust requires prompt hand washing, drying, and light oiling.
Another workable path: Preheat a 9-inch metal cake pan with the recipe’s fat; the crust will be lighter but the crumb and flavor remain valid.
Sources
Lodge cast-iron material and care
Amazon exact product listing

Ingredients

1× recipe · Makes 4 servings

2 boneless rib-eye steaks, each 1 1/2 inches thick and about 14 ounces
2 teaspoons kosher salt
1 teaspoon black pepper
1 tablespoon neutral oil
5 tablespoons unsalted butter, softened and divided
1 tablespoon chopped flat-leaf parsley
1 tablespoon thinly sliced chives
1 teaspoon fresh lemon zest
2 garlic cloves, smashed
2 fresh rosemary sprigs
4 fresh thyme sprigs

Instructions

Pat steaks dry, season all over with salt, and refrigerate uncovered on a rack 8 to 24 hours. Mix 3 tablespoons butter with parsley, chives, and lemon zest; shape into a small log and chill.
Remove steaks 20 minutes before cooking and pat dry again. Heat a over medium-high until faintly smoking, add oil, season steaks with pepper, and sear without moving until a dark crust forms, 2 to 3 minutes per side. Sear fat caps with tongs.
Lower heat to medium. Add remaining butter, garlic, rosemary, and thyme. Tilt the pan and baste steaks continuously, flipping every 30 seconds, until the centers reach 125°F to 130°F for medium-rare or 135°F to 140°F for medium.
Transfer to a rack and top with sliced herb butter. Rest 8 to 10 minutes, then slice across the grain. For households following USDA guidance, continue cooking to 145°F and rest at least 3 minutes.

United StatesAmerican home-cooking traditions

From the table

About this recipe

Pan-seared steak with butter-basted herbs reflects restaurant technique adapted to the American home kitchen, combining a hard cast-iron crust, repeated aromatic basting, measured doneness, and a final compound butter.

This is an American steakhouse-style cast-iron method. Dry brining and a dry surface improve crust; butter enters only after the initial high-heat sear so its milk solids do not burn. The recipe states both culinary doneness ranges and USDA guidance so the household can choose knowingly. This Kwilt version follows the reviewed household adaptation: Use the repeated cast-iron and late-baste method with a bright compound butter, explicitly separating culinary doneness from conservative federal guidance.

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