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!

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

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

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 RU-vid.

Been using this technique for decades with wild meats-including ducks and geese!--Awesome!!!

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.

A running joke whenever my old friend, Gary, and I saw a huge meal, one was that one of us would ask, "Do you know how many people that'll feed?" The answer from the other one of us was always, "ONE."

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.

Really like these 2 ; they ar responsibly for the increase in my kitchen skillz. But gotta say that Julia's knife skills are extraordinary.

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! 😋

LOL @ the 👀 Bridget gave when Julia said she's no stranger to butter 😂. Thanks ladies for another great steaks recipe.

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!

When Bridgett stomped her foot on the floor...HYSTERICAL!!

Julia to Bridget: "You are no stranger to butter" Bridget rolls her eyes to camera... Me: 😂 Love these ladies!

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.

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

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.

Ive always used cast iron to cook steak and it’s always been “meh”. This method these two lovely ladies did turned out perfect for me. Thanks gals!

Try these on an air fryer 390f 5mins a side! Magic!

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

Love you two together from so many years ago. Your great 😊

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

My favorite is tri tip in a square cast iron with ridges on the bottom. Brown it good on 3 sides then flip on the 4 side and put in the oven at 350 until 130 degrees. Let it rest in the pan for 15 minutes.

Wow, just made these and they were amazingly juicy and perfectly medium rare. I will never cook my steaks any other way. Thank you!

Wow! Made this tonight with a ribeye... and it was sensational! That herb butter is straight magic! One thing I noticed is their cut of steak did not smoke at all. Mine smoked like a chimney! Also make sure your steak thickness is like the video says, 1 1/2 inch thick. If they are typical supermarket smaller sized , then watch that 2 minute increment. Mine came out nice and juicy, not as mesmerizing as the video, but lovely. I had mine with oven roasted corn, and used the rest of the dill, to make garlic parmesan mashed potatoes w dill. Topped it off with a C'nB real sugar extra ginger drink, and in all honesty, that is a time when you can stand up and truly say, God bless America's Test Kitchen, and God bless the United States of America!!

You are so right about shallots. I was late to the game on them. Now I use them all the time. Great work on this one. So glad you two are not vegans. Your videos are super fun!

Made this for Valentines supper. Turned out great!

Could not agree more. Cast iron is bomb diggity!

Love it been making steak like that since I saw this video

This is now my go to. A solidly great technique. I made a sauce instead of compound butter, but next time it will definitely be the butter.

Very enjpyable to watch Julia and Bridget.

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

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.

7:00 That moment when it's so good your knees go weak, lol.

Y’all, I just made this steak, and from now on, its the ONLY way I’ll prepare steak again! It was tender and flavorful without me breaking a sweat. Thank you America’s Test Kitchen, you’ve never misguided me, I’m a very happy woman!❤️🥰❤️

Hope it’s not too late to comment butitriedthis and totally amazing. So many ways to cook a steak makes my head spin. This is foolproof as I did it. I watch all your videos tremendous team. My absolute favorites plz plz plz keep on keeping on!! Y’all rock!’

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

I just tried this recipe! Super delicious. Thanks so much!

You girls are the greatest! Great recipes well explained and fun to watch

Oh my will be having this tomorrow. Thanks

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

I made this & it was delicious! Thank you ladies.

I’ve watched this like five times ..... and I keep commenting because they are an amazing kitchen duo, and I trust them !!!!! ;)

Love your method. Thank you!

These 2 are my favs!!

You two are the first and only place I go before I start to cook anything. You are awesome!

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!

Looks so delicious I will cook on Saturday thanks so much

Yes, I loved this recipe. It's very easy. I must agree, the fat cap along the steak edges should be seared as well. I rest the steak piled with heavy garlic butter on the individual serving plate and tent it for 5 minutes. I want the butter mixture to be totally melted before serving.

I had planned on grilling my ribeyes outside today but Mother Nature had other plans. My steaks were significantly thinner than yours so I only needed 4 minutes of cooking time, everything else was done just like you showed. Not as great a crust as your steaks, but I still achieved an excellent medium-rare that was among the most tender steaks I’ve ever eaten. Brava, ladies! I now have a rainy-day backup plan for grilling steaks.

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.

I love how she was speechless and kicked the floor after the first bite.

Ironically, We just cooked this, the night before, this aired! But I had premade a compound butter of Garlic & Rosemary. And Oh Dang... it was Awesome! One of the best Birthday dinners I'd ever had. I love compound butter! Your cooking method is spot on!

Aaaaaaagh I didn't know you couldn't cook steak on anything else but a cast iron (non advertising ) skillet /pan such a genuine video. Thanks

Love it! Thank you!

That looked so good

I have loved these ladies and this show for many years! Cast iron is my favorite multi-purpose pan. I have several types of pans, stainless, hard anodized, Teflon-non stick, some have clad layer bottoms and others are not. For the price, cast iron reigns supreme for daily cooking. Each type of metal does perform better in certain recipes, but.....I would take cast iron anytime as it can last almost indefinitely with proper care. In the end, use what you like though.

My dad's tip: To prevent the meat from cupping, cut through the fat cap, but not into the meat. (This works for pork chops too.) Then, follow Julia's frying techniques. And, for a great tasting steak, make that compound butter! I also love sauted mushrooms with my steak. And, if I have mashed potatoes as a side, I make steak gravy.

I tried this method tonight. Oh My. The best steaks I've had in years.

Sounds amazing!

Hi, love your channel . Steak comes out perfectly done, very good . Have watched on PBS for years . Thank you

Had this video saved and I'm gonna use the recipe for the fourth of July for my mom and I this year! Thanks for all of these vids, they're terrific.

looks excellent

Love jst love both of you together. Great job

I used this method on a steak last night and it worked well. I added butter, garlic and thyme to the pan with basting though, instead of making the compound butter and adding on the steak at the end. Worked well but the butter gets very dark. Great crust on the steak!

Bridget you go Girl!! U too Julia..beem watching you both since beginning..Love your Hair!!..Awesome!!

Delicious ..I used My Le Creuset Dutch Oven and Added Mushrooms near the end.. Turned out great I watch both of You, all the time on CREATE

Nice job looks really goooood!

I make all my steaks like this. My brothers were skeptical, but after they ate it this way, they are amazed. I shared the video. They do the exact same way.

I love you girls , the stake smelled so good. I'm going to try your recipe .Thanks

Hi Ladies! Very Nicely Presented & Informinig about the 2 minute turning of steaks to get even Crst & browning!

Definitely gonna change from a don’t touch that steak to a flip it every two minutes because that evenly pink interior was a glorious sight.

Bridget’s hair is so pretty love what she did with it

I'm drooling.

Very good information!

Just when I thought I had Steak figured out...they pull me back in! :)

WOW amazing yes please!!!

I just made this with thinner steaks. Adjusted the time. pretty delish.

I ran into this video researching pans. I use my cast iron for everything. My significant other wanted non stick. Anyhow I tried this method mixed with a dry brine...whoa!

Looks good ladies!

These ladies are 🥰 beautiful and superb great cooks too 😃👍

So good 😊

In the 70s my sisters suntanned and used butter. They developed a substantial crust.

You just made me remember being graded in culinary school! Lol. Thank you.

Hey thanks for the advice

Awesome sauce ladies!

Yum yum ladies!

Which cast iron skillet does America's Test Kitchen recommend? Please advise!

Thank you

Looks good. Alternate/faster recipe is Steak au poivre from Joy of Cooking. Heat pan on stovetop. Sprinkle Salt in the heated pan, press coarse ground pepper into steak. When pan is piping hot, place steaks in pan, turn every two minutes. Works with any thickness or cut of steak. For last one minute, add 2 tablespoons butter, 2 tablespoons of worcestershire sauce to the pan. Turn steak to coat both sides. Delicious IMO.

You ladies are awesome. Thanks for sharing all these wonderful recipes and how-to's

Excellent video

I truly enjoy ATK, but I love seeing you both and especially the food in Cook's Country! Anyway you could bring us CC so we can have both? P.S. steak looked Incredible!

I am Tractor Trailer and the old timer say some days you just can't hit that dock well you could say the same about steak but I can only say you all get thousand and one chance to get right and one chance to get it wrong,so slow and easy and that will the best steak you seen,works for me..yours very truly Alfonso Cantu USMC Tractor Trailer Driver

OMG my perfect steak. My mouth is watering

I love them

You have helped me decide what I'll be cooking this week. Looks fantastic.

Eoin - You might start using Avocados Oil (as opposed to Olive Oil) to season and to continuously fE oat your cast iron cookware. Avocado Oil has a higher smoke temperature than does Olive oil and, therefore, the pan can be heated to 500° Fahrenheit with no worries of the seasoning breaking down or burning. I have changed exclusively to Avocado Oil and use my 12” pan to “pan sear” Filets Mignon or New York Strip Steaks. The pan, preheated to 500° F in the oven and then placed on a medium-high heat gas hob will place a nice crust on your steak, before you turn down the heat to finish off the cooking.

Looks awesome, but I'm wondering why they didn't sear the edges, especially the fat cap. I dislike the texture of flabby fat. It's much better when crispified.