Cast Iron Steak
A life lesson to remember – it’s often the simplest recipes that taste the best. Case in point: this Cast Iron Steak! Just 3 ingredients + a cast iron skillet give this steak the best texture and flavor. It’s fast, it’s simple, and that’s the way we like it! Member’s Mark™ Six Pepper Seasoning is a dynamic blend that combines six different peppers, including black and white pepper, red and green bell peppers, crushed red pepper, and chili pepper to deliver a bold kick to any dish. Its perfect balance of spicy, smoky, and earthy notes enhances the natural flavors of your food, making it a versatile addition to your kitchen.
Why Cook Steak on a Cast Iron Skillet?
Cooking steak on a cast iron skillet is one of the best ways to get that steakhouse-quality crust at home. Here’s why it works so well:
1. Incredible Heat Retention
Cast iron holds heat better than most other pans.
When you put a steak in the pan, the temperature doesn’t drop much, which means:
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A deep, even sear
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A thick, caramelized crust
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Better browning (Maillard reaction)
Other pans cool down quickly, which can lead to gray, steamed-looking meat instead of a crust.
2. Superior Crust Formation
A great steak is all about that crispy, flavorful exterior. Cast iron:
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Gets extremely hot
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Maintains contact evenly across the surface
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Promotes consistent browning edge-to-edge
This gives you that dark golden-brown crust you see in steakhouses.
3. Perfect for Butter Basting
Cast iron is ideal for finishing steak with:
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Butter
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Garlic
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Fresh herbs (like thyme or rosemary)
The pan stays hot enough to foam the butter while you spoon it over the steak, building flavor and helping cook the top evenly.
4. Oven-Safe Versatility
You can start your steak on the stovetop and finish it in the oven — all in the same pan.
This is especially helpful for:
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Thick cuts (ribeye, strip, filet)
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Reverse-seared steaks
5. Durability & Longevity
A well-seasoned cast iron skillet:
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Gets better with age
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Is naturally nonstick when properly maintained
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Can last decades
When Cast Iron Is Especially Great
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1–2 inch thick steaks
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Ribeye, New York strip, filet mignon
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When you want a steakhouse-style crust
Why Six Pepper Seasoning is the Perfect Pairing for Steak
Six pepper seasoning is fantastic with steak because it enhances the meat’s natural richness without overpowering it. Here’s why it works so well:
1. Layered Heat, Not Just “Spicy”
A six pepper blend usually includes a mix like:
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Black pepper
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White pepper
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Green peppercorn
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Pink peppercorn
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Red pepper flakes
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Sichuan pepper (or another specialty pepper)
Each pepper brings a different kind of heat — sharp, earthy, floral, citrusy, or slightly numbing — so the flavor feels complex instead of one-note.
2. It Amplifies Beef’s Natural Flavor
Steak is rich, fatty, and savory. Pepper:
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Cuts through the richness
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Adds contrast
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Enhances umami
Fat + spice = balance. The seasoning wakes up your palate without masking the beef.
3. Creates an Amazing Crust
When cooked (especially in a cast iron skillet), coarse pepper:
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Toasts in the hot fat
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Becomes aromatic
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Forms part of that flavorful crust
The oils in pepper bloom under high heat, giving steak that bold steakhouse aroma.
4. Aroma = Perceived Flavor Boost
Pepper isn’t just about heat — it’s highly aromatic.
Those volatile oils:
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Intensify when heated
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Hit your nose before your taste buds
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Make the steak feel even more flavorful
5. It Pairs Perfectly with Simple Seasoning
Six pepper seasoning shines when combined with:
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Kosher salt
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Butter basting
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Garlic and thyme
You don’t need complicated marinades — just bold seasoning and high heat.
Cast Iron Steak
Ingredients
- 2 10 oz Strip steaks
- 4 tsp Member's Mark™ Six Pepper Blend
- 2 tbsp Butter
Instructions
- Coat both sides of the steaks with Member's Mark™ Six Pepper Blend.
- Melt butter in a cast iron skillet and cook steaks, turning once and spooning butter over steaks, for 8 minutes or until desired doneness.