Cast Iron Steaks

Our favorite way to cook steaks — including filet mignon medallions, T-bone, and ribeye — is to sear in a cast-iron skillet on the stovetop and finish in the oven. It gives you the perfect steak every time, just like the pros.

Ingredients

• Steaks of your choice (filet mignon, T-bone, or ribeye)
• Salt and pepper
• Olive oil
• Butter
• Fresh herbs and garlic (for the garlic herb butter)
• Fresh parsley, to garnish

Instructions

1. Remove the steaks from the refrigerator and let them come to room temperature for about 30 minutes. Season both sides with salt and pepper.
2. Preheat the oven to 400°F.
3. Heat a cast-iron or oven-safe skillet over high heat. Add olive oil and butter; once the butter is melted and done foaming, add the steaks.
4. Cook for 2 minutes, then flip and cook another 2 minutes for a nice brown sear.
5. Place the pan in the oven and cook 7–8 minutes, or until desired doneness. Using a meat thermometer: rare 120–125°F, medium-rare 130–135°F, medium 140–145°F, medium-well 150–155°F, well done 160–165°F.
6. Make the garlic herb butter: in a small bowl, mix softened butter, chopped herbs, and garlic until combined. Place on plastic wrap, roll, and twist the ends. Refrigerate until ready to use.
7. Remove the skillet, top the steaks with the garlic herb butter, and let rest 3 minutes.
8. Serve garnished with fresh parsley and the pan juices.