This cast iron steak recipe is so simple to make and has steak coming out perfect every single time. The ingredients allow this recipe to be Keto, Paleo, and Whole30 approved!
This recipe calls for two New York strip steaks that are about three quarters of a pound each in weight. The steaks can easily be substituted for a filet mignon, ribeye, or your favorite cut, but cooking times may need to be adjusted.
The steaks should be coasted with fresh black pepper and non-iodized salt. A good salt to use for these steaks (or in any recipe) would be an unrefined sea salt (I personally recommend Redmond Real Salt).
Avocado oil is used in the beginning because not only is it one of the healthiest oils you can cook with, but it has an extremely high smoke point of around 520 F. This is important since the steaks will be cooked at a medium high heat.
Grass-fed butter, fresh peeled garlic cloves, and fresh rosemary are used in the second half for basting. It is important to use high quality ingredients to get the perfect flavor and taste.
This recipe uses a cast iron pan that is about 10 inches in diameter. Cast iron is perfect for steaks as it will give the best sear and help the steaks retain the best flavor. Make sure that the cast iron pan is hot before placing the steaks in the pan. You want the steaks to immediately sizzle when they touch the pan to create the perfect sear.
I purchased the New York strip steaks at Aldi for about $7 each. Combining the costs of the steak with the butter, garlic, and rosemary, the total cost of this dish will be about $17. Compare this with a steakhouse charging up to $50 per steak and the price is unbeatable.
The ingredients in this steak allow the entire recipe to be considered Keto, Paloe, Carnivore, and Whole30 approved. This is because high quality and wholesome ingredients are used. A high amount of protein comes from the steak and healthy fats come from the avocado oil and butter.
The most important part of this recipe is to make sure that the steaks are completely dry before placing in the cast iron pan. If the steaks are still moist, the sear will be practically non-existent. Patting the steaks dry right before placing them in the pan will allow for a perfect sear.
Another tip is to not move the steaks around when they are cooking. The steaks should only be moved once while in the pan: when you flip them to the other side. Moving them constantly will not allow a nice sear to form on the crust of the steaks.
Allow the steaks to rest on a hot plate after they are done cooking. Letting them rest on a room temperature plate will have them cool off too quickly. Simply microwave a plate for one minute to get it to the right temperature.
Cast Iron Steak Recipe
- Cast Iron Pan
- 2 New York Strip Steaks ~ 3/4 lb each
- 1 tsp salt
- 1 tsp pepper
- 1 tsp avocado oil or any high heat oil
- 2 tbsp butter
- 3 cloves garlic
- 1 sprig rosemary
- Take steaks out of fridge and let them sit out for at least half an hour
- Heat a cast iron pan on medium-high heat
- Pat steaks dry with a paper towel
- Sprinkle salt and pepper on both sides of steaks
- Place avocado oil in pan
- Pat steaks dry again, then place on pan
- Let steaks cook for 6 minutes, then flip
- Add butter, garlic, and rosemary to pan
- Tilt cast iron pan to collect butter to one side, then take a spoon and scoop butter in pan and put over steaks. Repeat every minute or so for 6 minutes
- Take steaks out of pan and place on a hot plate, let rest for 5 minutes
- Serve with vegetables