Classic Rancher's Cast Iron Steak

Classic Rancher's Cast Iron Steak

Don't have access to a grill? This foolproof cast iron method works for any of our steaks—sirloin, ribeye, NY strip, chuck eye, Denver, and more—and finishes with a buttery melt on top. Pair it with roasted potatoes and crisp asparagus for a true steakhouse experience in your own kitchen.

Ingredients 

  • 1 Elkins Cattle Co. Steak (sirloin, ribeye, NY strip, chuck eye, Denver, etc.)
  • ¾ tsp kosher salt
  • ½ tsp freshly cracked black pepper
  • 1 tsp Elkins Cattle Co. cooking tallow (or high-heat oil)
  • 1 Tbsp butter (for basting + finishing)
  • 1 sprig fresh rosemary (or thyme)
  • 1 garlic clove, smashed (optional)
  • 1 cup baby potatoes (halved or quartered)
  • 1 cup asparagus spears
  • 1 Tbsp olive oil
  • Salt & pepper, to taste

Directions

For the Sides

  1. Preheat oven to 425°F.
  2. Toss potatoes with olive oil, salt, rosemary, and pepper. Roast on a baking sheet for 20–25 minutes, flipping halfway. Broil at the end for extra crisp.
  3. Add asparagus to the same tray for the last 10 minutes of roasting, tossing lightly in oil, salt, and pepper.

For the Steak

  1. Remove steak from the fridge 30–45 minutes before cooking. Pat dry and season both sides with salt and pepper.
  2. Heat a cast iron skillet over medium-high until hot (2–3 minutes). Add cooking tallow and swirl to coat.
  3. Sear steak for 2–3 minutes per side for medium-rare (adjust for thickness).
  4. Reduce heat to medium-low, add butter, rosemary, and garlic. Tilt the pan and spoon melted butter over the steak for 1–2 minutes.
  5. Use a meat thermometer for perfect doneness:
    • Rare: 120–125°F
    • Medium-rare: 130–135°F
    • Medium: 140–145°F
    • Medium-well: 150–155°F
    • Well done: 160°F+

6. Remove steak, top with an extra pat of butter, and rest 5 minutes before slicing.

To Serve

Plate steak with roasted potatoes and asparagus. Spoon any extra butter from the pan over the top and enjoy!

Tips From Our Table

  • Cooking with tallow gives your steakhouse-quality flavor at home.
  • A meat thermometer takes out all the guesswork—perfect doneness, every time.
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