How to Make the Ultimate Cast-Iron Steak with Herb Butter

Just a word of advice to the new grill masters out there… Cooking a steak "perfectly" does not mean you'll always get a perfect steak every time. There have been many times where I have simply just got a bad cut of meat. So, if you are new to the scene, do not be discouraged. However, more often than not, your steaks will turn out just fine. For best flavor, always season before cooking or sous vide. Lastly, I highly recommend using time and temperature to check the doneness of your meat as opposed to all these fancy tricks where are you touch it with your finger. Leave that to the "pros." lol Using a meat thermometer ensures perfect internal temperature and time ensures even cooking. Bon appétit!

It's great to see Julia and Bridget, my favorite America's Test Kitchen hosts. I have been watching the show on television for years. Now that my television set is broken, I am happy that I can continue to follow the show on YouTube.

Been watching these ladies since 2001 and I think it’s fair to say, culinary wise–they raised me.

I like how this chef is explaining it all in detail and says why she is doing so.

I have been watching your show for the last 100 years. In my opinion the best cooking show ever made. Love it!! Keep going for another 100!

I love the fact that y'all are working with the good old fashioned cast iron skillet! I can't wait to give this a try.

I love this technique for making a strip steak. I have my Grandmothers cast iron pan so I have been using it for many years. I also love the laughter that Julia and Bridgette bring to the table with plenty of butter.

I used this technique today and my steaks were awesome. I think that pre-salting added so much flavor and the sear was beautiful!

My mouth is watering just looking at this! Yuuummmy!!! I'm going to make this for my family soon! Thank you so much for all of your GREAT recipes and videos! Ladies, you are brilliant! Love this show!

I tried this today and it was absolutely delicious. The best steak I ever made. I like my steak medium so I let it cook a little longer. Totally yummy. Thanks.

I used the same prep and finished it in oven. The butter rue was magic!

I remember this episode, fantastic as always. Lots of work goes into this perfection.

I got my cast iron skillet during the Holidays and made this on NYE 2020. It was the absolute best steak ever. My husband said we no longer need to spend $$$$ at a steakhouse. It’s worth it 💯 %!👍🏻p.s the butter concoction is soo Good! 😋

I found my grandmothers old cast Iron skillet and tryed this with a cheep stake, WoW it was wonder full. Next time I getting prime.

Nobody: Nothing Steak: This crust isn't even my final form.

I love this recipe, I love the presenters, and I love ATK. Thanks so much for all of the excellent info.

Cast Iron is my go-to in the winter when I don't feel like going outside & getting the charcoal grill going, for you know, one steak. Did a 2.5lb Porterhouse last night in my cast iron; it was pretty phenomenal.

Great video. Cast iron is my favorite way to cook steak. After 50 years of only cooking steak on a grill, changed to this method a few years ago. One suggestion, salt the steak for at least an hour up to a couple days on a rack and place in refrigerator. Salt draws out the juices. By salting well in advance, the juices will be drawn back into the steak through osmosis. Half hour is probably not enough time. When you pat the meat dry before placing into the pan, you're removing some of those delicious juices. If the steak is allowed to sit for (I use a minimum of 3 hours) the juices will be drawn back into the meat and the outside will be dry. Also, on a thicker steak, I like to cook it in a very hot pan, as you did, for a couple minutes on each side to establish a nice crust then place in a 400 degree oven for another couple minutes each side (for medium rare), or about an internal temp of about 120 degrees. Then, I finish it on the stove, basting with butter, garlic and thyme sprigs (just a matter of preference). This method allows the formation of a nice outer crust (but too much crust in order to cook the inside to the desired wellness). I'm sure that your method of turning down the heat accomplishes the same.

I have been watching your shows for over one year now. Enjoy them all. Tonight i am definitely trying this recipe. Thank You

These are delicious. What an excellent way to cook them. This method, and alton brown's rib eye in cast iron are just too easy and you get perfect results every time. The herbed butter is also really nice too. Thanks again for everything the test kitchen does.