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 my easy steak 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!
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!
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Ingredients
Exact measurements are listed below in the recipe card. Make sure you scroll down to print and save the recipe for later!
- Balsamic Vinegar
- Worcestershire Sauce
- Soy Sauce
- Olive Oil
- Mustard - I used Dijon
- Honey
- Garlic
- Freshly ground pepper
Directions for Marinade
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.
Once everything 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.
Add the steak to a casserole dish with lid. If your's 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
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 and use a Digital Meat Thermometer to check the internal temperature. 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. Be patient and wait.
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
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.
Looking for more cast iron recipes?
- Cast Iron Chicken, Broccoli and Cheese
- Tips on Caring for Cast Iron Pans
- Spinach Bacon Frittata
- Easy Individual Cast Iron Pan Pizza Recipe
- Roasted Chicken Breasts
Cast Iron Steak with Easy Marinade
Forget about standing over a hot barbecue and reach for your cast iron grill pan to cook steaks made with an easy marinade that's full of flavor.
Ingredients
For the Marinade:
- ¼ cup Balsamic Vinegar
- ¼ cup Worcestershire Sauce
- ¼ cup Soy Sauce
- ¼ cup Olive Oil
- 1 tbsp. dijon mustard
- 2 tsp. honey
- 3 garlic cloves; minced
- 2 tsp. freshly ground 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.
- Slice and serve!
Notes
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.
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Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 613Total Fat: 46gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 67mgSodium: 2354mgCarbohydrates: 23gFiber: 1gSugar: 14gProtein: 26g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
angie says
the steak looks so pretty with those great markings and sounds so yummy thank you for inspiring my taste buds