Filson Food: The Perfect Cast Iron Steak

collection of ingredients for steak recipe on a dark wood cutting board - steak in butchers paper, head of garlic, sprigs of thyme, two yellow onions, salt, black pepper grinder

Perfection is when quality meets simplicity. There are many ways to cook an amazing steak, but none beat the simplicity of a cast-iron seared steak basted in herbed brown butter. Try it once and you will be convinced.

Every cook worth their salt should own and know how to care for a cast iron pan. It’s a lifelong investment and a cast iron pan only gets better with use. A regular frying will work but it will never be the same as a cast iron pan.

This steak could be served with almost anything or it could stand alone as a caveman dinner. Try it with a fresh salad for a nice mix of luxury and freshness.



1 Ribeye Steak – buy the best and thickest one you can afford.

2 Tbsp Grapeseed Oil or another high heat cooking oil

⅓ Cup Butter

2 Cloves Garlic, crushed with the skin on

4 Sprigs Thyme

½ Shallot, sliced into ¼” slices

Maldon Salt or any quality flaky finishing salt for final seasoning

Fresh Ground Black Pepper



1. Temper the ribeye at room temperature for 15 minutes

2. Heat a cast-iron pan over medium-high heat.

3. Season the ribeye liberally on both sides with salt and fresh ground black pepper.

4. Manipulate the ribeye with your hands so it is a thick and flat as possible.

5. Test the heat of the cast iron by dropping a couple of drops of water into it. The water should sizzle and steam and evaporate within 1 second.

6. Add the oil to the pan, it should start to smoke immediately. If not, let the oil heat up until it starts to smoke consistently.

7. Place the ribeye into the pan and sear until dark brown and a crust has formed, approximately 2-3 minutes depending on the heat.

8. Carefully flip the ribeye and turn the heat down to medium-low.

9. Add butter, garlic, thyme, and shallot to the pan and use a spoon to baste the steak with the butter. The butter should separate very quickly and brown.

10. Adjust the heat as necessary to keep the butter bubbling gently and continue to baste until the steak reaches one degree less than your desired temperature. Depending on the thickness of the steak, it may require to be flipped a couple of times during this process.

11. Pull the steak out of the pan and allow to rest on the roasting rack for 5-10 minutes.

12. Return the pan to medium heat and place the steak back into the butter.

13. Baste the steak for a further 1 minute on each side to reheat it.

14. Transfer the steak to a cutting board and spoon some of the butter over the steak.

15. Slice the steak against the grain, season with Maldon salt and arrange the garlic, thyme, and shallots on the board.