Peppered Steak in a Cast Iron Skillet

When you make steak in a cast iron skillet you are able to get a nice, caramelized crust on the outside with a tender, juicy interior when you cut into it. This steak is so good that you may not want to use the grill anymore!

For this recipe you’ll need: boneless steak, cracked pepper, kosher salt, butter, lime, heavy cast iron skillet, and an instant read thermometer.

If you’re in a hurry click here to go straight to the recipe.

One of the really great things about a low carb diet is the fact that you can eat steak every single day if you want to (and you can afford it). There’s nothing like the flavor when a steak is done perfectly – crusty, caramelized exterior with a melt in your mouth, juicy interior and flavor that just can’t be described. I like my steaks medium plus with a little pat of butter melted on the top. Medium plus is part way between medium and medium well — about 155F when it’s served. Add a sprinkle of chopped cilantro and a squeeze of lime and I am a happy, happy girl.

Believe it or not this beautiful steak isn’t even a particularly expensive cut. It’s a top sirloin, which you may know as a New York Strip. I think I got this one at Costco for 6.99 a pound. Still, look at the tender juiciness of it! It’s every bit as good as the last steak I had at the local steakhouse. Maybe even better.

How to Make Steak in a Skillet

The trick is to make sure your steak is close to room temperature and to let your skillet get super hot before you add the steak.

1. Use kosher salt to salt the meat generously.
2. Pour cracked pepper on to a plate and push the steak into it so it coats the meat.
3. Repeat on the other side.
4. You can stop at this point, cover the steaks tightly, and refrigerate until ready to cook. I think it makes the meat taste better but you be the judge of that.
5. Bring seasoned steak to room temperature.
6. Turn your exhaust fan on — you’ll need it.
7. Place your seasoned cast iron skillet on the stove, brush it with olive oil then wipe the oil out with a paper towel, and let the pan get really hot.
8. Repeat with the other side.
9. Carefully place the meat in the pan.
10. Don’t move it for 3 to 4 minutes or you’ll pull all of the crust off the meat.
11. Flip and let the other side caramelize.
12. Turn down the heat.
13. Cook until it is done to your preference – 130F for rare, 140F for medium rare, 150F for medium, 160F for medium well, and 165F for ruined. I like to undercook them a little because they do continue to cook a little as they rest.
14. Place a teaspoon of butter on the top.
15. Let the meat rest for 5 minutes.
16. Serve with a squeeze of lime and some chopped cilantro if desired.

That’s it! Making steak in a cast iron skillet is pretty simple if you have the right tools. The cast iron skillet is imperative to this recipe. The insta-read thermometer is nice to have.

Here’s that easy steak in a cast iron skillet recipe! Once you make it this way you’ll be hooked.

Print Pin Recipe

Peppered Steak in a Cast Iron Skillet

Tender, juicy steak with a black pepper crust is a classic low carb meal.

Course Main, main dish

Cuisine American – low -carb, American Classic

Keyword beef, steak

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 1

Calories 676kcal

Author Marye Audet

Ingredients

• 1/2- pound boneless steak per person
• 1/4 cup cracked black pepper or enough to coat all the steaks
• 1 1/2 teaspoons of kosher salt per pound of steak
• 1 teaspoon of butter per steak
• 1 lime

Instructions

• Use kosher salt to salt the meat generously on all sides.
• Pour cracked pepper on to a plate and push the steak into it so it coats the meat.
• Repeat with the other side.
• Bring seasoned steak to room temperature.
• Place your seasoned cast iron skillet on the stove, brush it with olive oil then wipe the oil out with a paper towel, and let the pan get really hot.
• Carefully place the meat in the pan.
• Don’t move it for 3 to 4 minutes or you’ll pull all of the crust off the meat.
• Flip and let the other side caramelize.
• Turn down the heat to a medium flame (or medium)
• Cook until it is done to your preference – 130F for rare, 140F for medium rare, 150F for medium, 160F for medium well, and 165F for ruined. I like to undercook them a little because they do continue to cook a little as they rest.
• Place a teaspoon of butter on the top.
• Let the meat rest for 5 minutes.
• Serve with a squeeze of lime and some chopped cilantro if desired.

Nutrition

Calories: 676kcal | Carbohydrates: 45g | Protein: 52g | Fat: 38g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 3655mg | Potassium: 1464mg | Fiber: 17g | Sugar: 2g | Vitamin A: 516IU | Vitamin C: 20mg | Calcium: 303mg | Iron: 10mg

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