Cast Iron Steak

A cast iron skillet is the single best investment in a skillet you can make, in my opinion, and you don’t need to break the bank to do it! Bed Bath and Beyond sells a good one, but I’ve always heard the “gold standard” is Lodge. You can find a preseasoned Lodge skillet at Target for about $17, and it will last you years.

A note on cleaning cast iron skillets: Don’t use soap! Get a nice scrubbing brush or a Lodge pan scraper and release the browned bits under a stream of hot water. Dry the skillet right away so it doesn’t get rusty. To keep it seasoned and oiled, drizzle about 1/4 tsp-1 tsp vegetable or coconut oil onto the dried skillet and use a paper towel to work it onto the entire surface, including the sides. When you’re cooking with it, use a rubber skillet handle to grab it or use oven mitts because it will be very hot!

Here is my recipe for creating the tastiest filet mignon steaks (or rib eye, or whatever thick steak you can find) on a cast iron skillet.


  • 2 pieces of filet (sliced 1 inch thick)
  • 1-2 tsp olive oil
  • 1 T butter


  1. Heat the cast iron skillet to medium-high for a few minutes. Drizzle in the olive oil and add the butter, making sure the bottom is coated.
  2. Add the steaks and let cook for about 4-5 minutes per side, flipping once, depending on how well done you want them. For medium rare to medium I cook them a total of 8-9 minutes, and for medium to well done, I add an additional 4-5 minutes, or until the food thermometer reads 155F-160F. I recommend cooking them for less time, though, since they will taste better that way!


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