Cast Iron Steak Recipe with a delicious homemade marinade is seared to perfection and then cooked fast in a hot grill pan. Using a marinade to cook steak is different than using a seasoning blend.
Let me show you how to cook a steak that's full of flavor and perfect for dinner tonight that's ready in minutes!
Fire up your grill and explore our sizzling collection of Summer Grill Recipes for more mouthwatering inspiration!
Cooking with cast iron is one of my favorite ways to cook protein. It gives your steak a great sear and crust on the outside all while making sure the inside is juicy and delicious.
After you read this recipe, you may find yourself skipping standing in front of a hot barbecue and reaching for your cast iron skillet to cook steaks from now on!
Check out my Steak Seasoning Recipe if you'd rather grill the steak with a delicious spice blend! And if you have leftovers, try my easy Steak Sandwich or this Grilled Steak Salad recipe!
Table of Contents
- Tips for Cooking in Cast Iron Skillet
- Stress-Free Dinners for a Whole Month!
- 🛒Helpful Kitchen Tools
- Ingredients
- Top Tip
- Directions for Marinade
- How long can you marinate steak in the refrigerator?
- How to Cook Steak in a Cast Iron Grill Pan
- Check for Steak Doneness
- How do I know when Steak is done?
- Looking for more cast iron recipes?
- 📖 Recipe Card
- 💬 Comments
Tips for Cooking in Cast Iron Skillet
Make sure you preheat the cast iron grill pan. Do not add the oil and then steak to a cold pan.
Preheat the oven as well. Have the steaks at room temperature before cooking.
Allow the steaks to rest, covered, for at least five to ten minutes before slicing and serving.
- YOUR NEW GO-TO GRILL PAN: Lodge cast iron cookware is the perfect kitchen tool for beginners, home cooks and chefs. Cast iron can handle any kitchen cooktop, oven, grill, and open flame. Crafted in America with iron and oil, its naturally seasoned cooking surface creates an easy-release and improves with use
- SEASONED COOKWARE: Seasoning is simply oil baked into the iron, giving it a natural, easy-release finish and helps prevent your pan from rusting. Lodge pre-seasons all cast iron cookware with 100% natural vegetable oil: no synthetic coatings or chemicals. The more you use this stove top griddle the better the seasoning will get!
- RUST? DON’T PANIC! IT’S NOT BROKEN: When your pan arrives you may notice a spot that looks like rust. It is simply oil that has not fully carbonized. With regular use and care the spot will disappear. If you do notice rust simply scour the affected area with steel wool, rinse, dry, and rub with vegetable oil
- COOKING VERSATILITY: Our grill pans have unparalleled heat retention that gives you edge-to-edge even cooking every time you use your grill pan. Cast iron cookware is slow to heat up but retains heat longer which makes cast iron ideal for pan-frying and roasting, these delicious moments are cast to last
- FAMILY-OWNED. Lodge is more than just a business; it is a family. The Lodge family founded the company in 1896, and they still own it today. From environmental responsibility to community development, their heads and hearts are rooted in America. Lodge products are made in the USA with non-toxic, PFOA & PTFE free material
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🛒Helpful Kitchen Tools
Anchor Hocking Batter Bowl, 2 Quart Glass Mixing Bowl with Red Lid
COOK WITH COLOR Mixing Bowls - 4 Piece Nesting Plastic Mixing Bowl Set with Pour Spouts and Handles (Ombre Blue)ThermoPro TP03 Digital Meat Thermometer for Cooking Kitchen Food Candy Instant Read Thermometer with Backlight and Magnet for Oil Deep Fry BBQ Grill Smoker ThermometerBamboo Cutting Board with Stainless Steel Bowls 70012 Naturally Cutting Board with Two Stainless Steel Bowls, Chopping and Carving Meat
Ingredients
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Top Tip
Once everything for the marinade is combined, you can taste the marinade to see if you need to add salt, however, the salt in the soy sauce should be enough.
Directions for Marinade
Step 1: Combine everything together in a large bowl, stir to combine using a stainless steel whisk. I like to use my glass batter bowl that comes with a lid.
Step 2: Add the steak to a casserole dish with lid. If yours doesn't have a lid, you can cover with plastic wrap. Pour the marinade on top, cover the casserole dish and refrigerate for at least 2 hours.
How long can you marinate steak in the refrigerator?
According to the USDA, you can safely leave marinated steak in the refrigerator for up to 3 days, however, I have never done that and really don't recommend it. If you leave steak marinading for too long, it can change the texture and even flavor.
How to Cook Steak in a Cast Iron Grill Pan
Step 3: Bring your steak to room temperature by letting it rest, covered, on the counter for at least 30 minutes. Preheat a heavy cast iron skillet or grill pan over medium-high heat with a tablespoon of oil for 2-3 minutes. Pat the steak dry from any marinade and sear for 1-2 minutes per side. Finish cooking the steak in a preheated 450-degree oven.
Check for Steak Doneness
Step 4: Cook the steak to your preferred doneness (a digital meat thermometer is helpful). Remove from the pan (it will keep cooking slightly). Rest the steak, loosely covered with foil, for 10 minutes before slicing. This lets the juices redistribute for optimal flavor and prevents them from running out when cut.
How do I know when Steak is done?
This has always been a challenge for me until I purchased my digital meat thermometer. Follow this chart below when cooking steak to your favorite desired temperature:
- Rare: 125 degrees
- Medium Rare: 135 degrees
- Medium Well: 150 degrees
- Well Done: 160 degrees
Looking for more cast iron recipes?
For a hearty one-pan meal, try Cast Iron Chicken, Broccoli and Cheese – a comforting blend of seared chicken, tender broccoli, and melty cheese.
To keep your cast iron in top shape, read my post on Tips on Caring for Cast Iron Pans. For something a bit lighter, a Spinach Bacon Frittata made in a cast iron skillet is an excellent brunch or quick dinner option.
If you're craving pizza, cast iron is perfect for Easy Individual Cast Iron Pan Pizza Recipe with crispy crusts and your favorite toppings. Finally, nothing beats the classic simplicity of Roasted Chicken Breasts cooked to juicy perfection in a cast iron skillet.
Stress-Free Dinners for a Whole Month!
📖 Recipe Card
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Cast Iron Steak with Easy Marinade
Ingredients
For the Marinade:
- ¼ cup Balsamic Vinegar
- ¼ cup Worcestershire Sauce
- ¼ cup Soy Sauce
- ¼ cup Olive Oil
- 1 tablespoon dijon mustard
- 2 teaspoon honey
- 3 garlic cloves minced
- 2 teaspoons pepper
- 2 New York Strip Steaks
Instructions
For the Marinade:
- Combine all the ingredients in a small bowl.
- Place the steaks in a casserole dish that has a lid.
- Pour the marinade on top of the steaks, cover and then refrigerator for at least 2 hours.
How to Grill the Steak:
- Remove the steak from the refrigerator and let it sit on the counter, covered, for at least 30 minutes so it comes to room temperature.
- Over medium-high heat, add a tablespoon of oil to the bottom of a heavy cast iron skillet or grill pan. Allow the pan to preheat for about two to three minutes.
- Remove the steaks from the marinade and lightly dab them dry using a paper towel. You don’t want the steaks to boil in the marinade as they cook.
- Allow the steaks to cook for one to two minutes before gently flipping. After another minute or two of cooking on top of the stove, place the cast iron grill pan in a preheated 450 degree oven.
- Continue cooking until the desired degree of doneness. You can check out the chart below for guidelines. Remove the steaks from the grill pan as they will continue to cook!
- Place the cooked steaks on a warm platter or cutting board. Cover loosely with aluminum foil for about 10 minutes before slicing and serving. If you cut into the steaks now, the juices will run out all over the cutting board.
angie says
the steak looks so pretty with those great markings and sounds so yummy thank you for inspiring my taste buds