August 16, 2021

The Perfect Cast Iron Steak

When you have high-quality meat cuts, you do not need to add a whole list of ingredients to it – it should speak for itself! My favorite thing to add to our steaks is a little bit of olive oil, butter, thyme, and salt & pepper – that’s it! Cooking a great steak can sound intimidating – but just follow this recipe and you’ll be cooking up your own awesome steaks in no time.

Serves : 1-2
Prep Time : 30 minutes – 2 hours
Cook Time : 10-12 minutes

The rib eye comes from the rib section of the cow. It’s a prime rib roast cut into steaks.

The T-bone and porterhouse are steaks of beef cut from the short loin. Both steaks include a ‘T-shaped’ bone with meat on each side. Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with (on the other side of the bone) a large strip steak.


  • 1 1/2 pound bone-in Five Marys Farms porterhouse, T-bone, rib eye, or New York strip
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2-3 sprigs fresh thyme
  • Kosher salt to taste (I used a full teaspoon)


Allow your gorgeous steak to come to room temperature. This recipe provides a medium-rare steak. If you prefer your steak cooked more or less, simply add or subtract the time.

Heat a well-seasoned cast iron pan over medium-high heat. Melt butter and olive oil in the pan.

Generously season the steak on both sides and place in the hot pan.

Add the fresh thyme.

Turn the steak every 2 minutes to caramelize the entire surface area. If the pan begins to smoke, turn it down a touch. The steak should be a medium rare in 10-12 minutes.

Rest the finished steak for 10 minutes before slicing.

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