- 2 1½-2-inch thick steaks (such as New York or ribeye), patted dry with paper towels, room temperature
- 1 teaspoon canola oil, or as needed
- salt and cracked black pepper to taste
- 2 rosemary sprigs
- 2 thyme sprigs
- Preheat oven to 400°F (205°C).
- Line a plate with paper towels and place meat on top; set aside to dry completely and come to room temperature.
- While steak is drying, place a cast iron skillet large enough for both steaks into oven. Remove after skillet is heated; 10 minutes.
- Brush steaks with oil and season generously with salt and pepper.
- Remove skillet from oven and set on the stove over high heat. Sprinkle bottom of skillet with salt.
- Place steaks in hot skillet and sear on both sides until browned, 1 to 2 minutes per side.
- Top each steak with 1 sprig of rosemary and one sprig of thyme; transfer skillet to oven until a thermometer inserted into the thickest part of the steak reads 135°F (57°C) for medium rare, 3 to 5 minutes.
- Remove steaks from skillet and transfer to a plate to rest for 5 minutes before serving.
Pre-heating your cast iron skillet ensures the perfect sear on your steak, locking in all the delicious flavor for you to enjoy. Salting the skillet creates a natural, non-stick surface. Don't move the steak after it's placed in the skillet until you're ready to flip it.
What others are saying
Janet Gainsley says:
I've always prepared my steak on the grill, but this gave the ol Weber a run for its money. The rosemary and thyme were a brilliant touch.
Shannon Whittier says:
I like a bit more flavor on my steak and a very rare steak so this wasn't for me. But my husband enjoyed his (with a little steak seasoning sprinkled on).
Randall Hauk says:
Used this technique because I was waiting for Amazon to deliver my replacement radiants for my grill and didn't want to lose my steaks to flare-ups. I also have to admit that I used my Spicy Coffee Rub recipes, so I'm not 100% faithful to the recipe. That said, what a GREAT way to get a good sear if you don't have a grill at your immediate disposal. The cast-iron really held the high heat well and gave everything, flavorwise, I've otherwise missed in cooking steak on the stovetop. Never again!
Steve Failows says:
I used to always make the mistake of moving my steak around too much, but when you get the cast iron nice and hot and not mess with your cut too much, it comes out perfect. Also definitely let your steak rest for a 5-10 min to let the juices inside settle mmmm... just thinking about it makes me want to throw another one on!
Jeff C says:
I love steak and when I cant get to my grill this is the only way to cook them. Sometimes simple recipes are the best and this one does not disappoint. I shaved off 3 minutes from the oven cook to get my steak closer to 120-125 internal temp to make it rare instead of medium rare.