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Bobby Flay Cast Iron Steak

Bobby Flay Cast Iron Steak
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This recipe features a thick-cut steak—typically ribeye, New York strip, or filet—seared in a scorching-hot cast iron pan, then basted with butter, garlic, and herbs to enhance flavor and juiciness. It’s a no-grill-needed, high-heat method that delivers steakhouse results using just your stovetop.

Ingredients

  • Thick-cut steak (ribeye, NY strip, or filet mignon) – 1 to 1½ inches thick

  • Kosher salt – 1 teaspoon

  • Freshly ground black pepper – 1 teaspoon

  • Neutral oil (like canola or grapeseed) – 1–2 tablespoons

  • Unsalted butter – 2 tablespoons

  • Garlic cloves (crushed) – 2

  • Fresh thyme or rosemary sprigs – 2–3

Instructions

  • Bring steak to room temperature – Let your steak sit out for 30–45 minutes before cooking.

  • Season generously – Pat steak dry, then season all sides with kosher salt and freshly cracked black pepper.

  • Preheat cast iron skillet – Heat a dry skillet over high heat for about 5 minutes, until smoking hot.

  • Add oil and sear – Pour in the oil, then place the steak in the pan. Press down gently and don’t move it.

  • Sear each side – Cook for 2–3 minutes per side, depending on thickness, to develop a deep crust.

  • Add butter and aromatics – Reduce heat to medium. Add butter, garlic, and thyme or rosemary.

  • Baste the steak – Tilt the pan and spoon the melted butter over the steak continuously for 1–2 minutes.

  • Check internal temp – For medium-rare, aim for 130–135°F (54–57°C).

  • Rest before slicing – Transfer steak to a cutting board and let it rest for 5–10 minutes before slicing.

Find it online: https://chefbobbyflayrecipes.com/bobby-flay-cast-iron-steak/