Cast Iron Steak with Herby Garlic Board Sauce
Cast Iron Steak with Herby Garlic Board Sauce
This cast iron steak is seared hot in a Caraway cast iron pan, then rested and sliced directly on a Caraway butcher block with fresh herbs, garlic, lemon zest, jalapeño, and extra virgin olive oil. The warm steak juices mix into the board sauce for a simple, restaurant-style steak dinner made with grass-fed and grass-finished ButcherBox steaks.
There are few dinners that feel more satisfying than a properly cooked steak.
And honestly, this might be one of my favorite ways to make it because it checks all the boxes:
simple ingredients
big flavor
minimal cleanup
And it feels a little more special than just throwing steak on a plate.
The basic idea is this: cook your steaks in a ripping hot cast iron pan, then transfer them straight onto a butcher block covered in fresh herbs, garlic, olive oil, lemon zest, and a little heat from jalapeño. As the steak rests and gets sliced, all those juices mix into the herbs and olive oil, creating a rustic, fresh, steakhouse-style sauce right on the board.
No blender. No separate sauce pan. No complicated marinade.
Just high-quality steak, a hot pan, fresh herbs, and a butcher block that basically becomes part of the recipe.
For this version, I used grass-fed and grass-finished ButcherBox steaks, cooked them in my Caraway cast iron pan, and served everything right on my Caraway Butcher Block. It’s the kind of meal that looks impressive but is actually really easy to pull off on a weeknight, Father’s Day, or anytime you want a good steak dinner without overcomplicating it.
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Shop the Caraway Father’s Day Sale →Why You’ll Love This Recipe
This steak is simple, but it does not taste boring.
The cast iron gives the steak a beautiful sear, the fresh herbs brighten everything up, the garlic and olive oil add richness, and the lemon zest cuts through the fattiness just enough to make every bite feel balanced.
It’s also one of those meals that feels very “gather around the table.” You slice the steak directly on the board, let the juices run into the sauce, and serve it family-style.
A few reasons this one works so well:
The cast iron gives you a great crust. A good steak needs high heat, and cast iron is perfect for that. I used my Caraway cast iron pan because it heats beautifully, holds heat well, and gives the steak that deep sear without needing a grill.
The board sauce does the work for you. Instead of making a separate sauce, you build the sauce right on the butcher block. The warm steak juices mix with the olive oil, herbs, garlic, and lemon zest, and it turns into this fresh, savory sauce that coats every slice.
The quality of the steak matters. I used grass-fed and grass-finished steaks from ButcherBox. When the recipe is this simple, you really taste the quality of the beef, so starting with good steak makes a big difference.
It’s easy but feels elevated. This is not a complicated recipe, but serving it sliced on a butcher block with a fresh herb sauce makes it feel like something you’d order at a restaurant.
Ingredients You’ll Need
Steak - I used grass-fed and grass-finished steaks from ButcherBox. Flat iron works really well here because it’s tender, flavorful, and cooks quickly, but this method also works with ribeye, NY strip, sirloin, flank steak, or filet.
The biggest thing is making sure you don’t overcook it and that you slice it properly against the grain.
Steak seasoning - Keep it simple. A good steak does not need much more than your favorite seasonings, if that.
I like seasoning generously because salt helps bring out the natural flavor of the beef and supports that crust when it hits the hot cast iron.
Fresh Herbs - This is where the board sauce really comes alive. I like using a mix of parsley, oregano, sage, thyme, or basil. You can use what you have, but I’d recommend at least one softer herb like parsley or basil to keep the sauce fresh and bright.
Garlic - Fresh garlic gives the sauce that savory bite. Since the steak is hot when it hits the board, the garlic mellows slightly as everything mixes together.
Jalapeño - This adds just a little heat without making the whole dish spicy. You can remove the seeds for a milder sauce or leave them in if you want more kick.
Lemon Zest - Do not skip this. The lemon zest adds brightness and helps balance the richness of the steak and olive oil.
Extra Virgin Olive Oil - Use a good quality olive oil here because it becomes part of the sauce. You don’t need a ton, but enough to help the herbs, garlic, lemon, and steak juices come together.
Caraway Cast Iron Pan - For cooking the steak, I used my Caraway cast iron pan. Cast iron is one of my favorite tools for steak because it can get really hot and hold that heat, which is what helps create a good crust.
Caraway Butcher Block - The butcher block is not just for serving here — it’s part of the recipe. I used my Caraway butcher block to chop the herbs, build the sauce, rest the steak, and slice everything together.
It makes the whole process feel simple, rustic, and really practical.
How to Make Cast Iron Steak with Herby Garlic Board Sauce
Start by taking your steaks out of the fridge and letting them sit at room temperature for about 20–30 minutes. This helps them cook more evenly.
Pat the steaks dry with a paper towel, then season both sides generously with salt and pepper.
Heat your Caraway cast iron pan over medium-high to high heat. You want the pan hot enough to sear, not steam. Add a small amount of avocado oil, ghee, or tallow if needed.
Once the pan is hot, place the steaks in the cast iron and let them sear without moving them around too much. This is how you get that crust.
Cook for about 3–5 minutes per side depending on the thickness of the steak and your preferred doneness. If your steaks are thicker, you can lower the heat slightly after searing and continue cooking until they reach your desired internal temperature.
While the steaks cook, prep your board sauce.
On your Caraway butcher block, finely chop your herbs, garlic, jalapeño, and lemon zest. Drizzle the olive oil over the top and gently mix it together right on the board.
When the steaks are done, transfer them directly onto the herb mixture. Let them rest for a few minutes so the juices start mixing into the sauce.
Then slice the steak against the grain right on the butcher block. As you slice, drag the steak through the herbs, garlic, lemon, olive oil, and juices.
Serve immediately, family-style, right from the board.
Steak Doneness Guide
The easiest way to get steak right is to use a meat thermometer.
For a general guide:
Rare: 120–125°F
Medium rare: 130–135°F
Medium: 135–145°F
Medium well: 145–155°F
Well done: 155°F+
I usually aim for a rare to medium rare, depending on the cut.
Keep in mind that the steak will continue to rise a few degrees as it rests, so pull it off the heat slightly before it hits your final target temperature.
Tips for the Best Cast Iron Steak
First, make sure the steak is dry before it goes into the pan. Moisture is the enemy of a good crust. Pat it dry with a paper towel before seasoning.
Second, let the cast iron get hot. A hot pan is what gives you that deep sear.
Third, don’t move the steak too much. Once it hits the pan, let it sit and develop that crust before flipping.
Fourth, rest the steak on the board sauce. This is where the magic happens. The juices from the steak mix with the olive oil, garlic, herbs, and lemon to create the sauce.
And finally, slice against the grain. This helps keep the steak tender and easier to chew, especially if you’re using flat iron, flank, or skirt steak.
What to Serve with This Steak
This steak is great with simple sides.
A few of my favorites:
Roasted potatoes
Grilled sourdough
A simple arugula salad
Roasted asparagus
Grilled vegetables
Sweet potato wedges
Sautéed mushrooms
Fresh tomato salad
Crispy smashed potatoes
You can also keep it very simple and serve the steak with a big salad and some sourdough to soak up the extra board sauce.
Why I Used Grass-Fed and Grass-Finished Beef
For this recipe, I used grass-fed and grass-finished steaks from ButcherBox.
When a recipe is this simple, the quality of the beef really matters. There isn’t a heavy marinade or sugary sauce covering everything up. You’re tasting the steak, the sear, the herbs, the garlic, and the olive oil.
I like using grass-fed and grass-finished beef because it fits how we try to eat as a family: simple, high-quality protein, real ingredients, and meals that feel nourishing without being complicated.
Steak is also one of those foods that can be incredibly satisfying when you pair it with fresh herbs, good salt, olive oil, and a bright hit of lemon.
Why I Love Using Cast Iron for Steak
A cast iron pan is one of the best ways to cook steak indoors.
You do not need a grill to make a great steak. You just need a pan that can get hot and hold heat well.
That’s why I used my Caraway cast iron pan for this recipe. It gives the steak that beautiful crust on the outside while keeping the inside tender and juicy.
I also love that this meal goes straight from the cast iron to the butcher block. It feels rustic, but also really clean and practical. Cook the steak, build the sauce on the board, slice, serve, done.
The Butcher Block Sauce Is the Best Part
The board sauce is what makes this recipe feel special.
Instead of making a sauce in a separate bowl, you chop everything directly on the butcher block: fresh herbs, garlic, jalapeño, lemon zest, and olive oil.
Then the hot steak rests right on top.
As the steak rests, the juices mix into the herbs and olive oil. When you slice the steak, every piece gets coated in that sauce.
It’s fresh, rich, garlicky, a little spicy, and honestly one of the easiest ways to make steak taste restaurant-level at home.
I used my Caraway butcher block here, and it worked perfectly because it gave me plenty of space to chop the herbs, rest the steak, slice everything, and serve it all in one place.
Cast Iron Steak with Herby Garlic Board Sauce
Grass-fed and grass-finished steaks seared in a hot Caraway cast iron pan, then rested and sliced directly on a Caraway butcher block with fresh herbs, garlic, jalapeño, lemon zest, and extra virgin olive oil. The steak juices mix right into the herbs for a simple, restaurant-style board sauce that makes every bite fresh, savory, and full of flavor.
Ingredients
- Steak
- Herby Garlic Board Sauce
Instructions
- Bring the steaks closer to room temperature. Remove the steaks from the fridge and let them sit for about 20–30 minutes before cooking. This helps them cook more evenly.
- Season the steaks. Pat the steaks very dry with a paper towel. Season both sides with kosher salt and black pepper.
- Preheat your cast iron. Heat a Caraway cast iron pan over medium-high to high heat until hot. Add avocado oil, ghee, or tallow if needed.
- Sear the steaks. Place the steaks in the hot cast iron pan and sear for about 3–5 minutes per side, depending on thickness and desired doneness. Avoid moving them too much so a good crust can form.
- Make the board sauce. While the steaks cook, add the green onions, fresh herbs, garlic, jalapeño, lemon zest, and olive oil directly to a Caraway butcher block. Chop and mix everything together on the board.
- Rest the steaks on the board sauce. Transfer the cooked steaks directly onto the herb mixture. Let them rest for 5–10 minutes so the juices mix into the herbs, garlic, lemon, and olive oil.
- Slice and serve. Slice the steaks against the grain directly on the butcher block, dragging the slices through the board sauce. Finish with flaky sea salt if desired and serve immediately.
Notes & Substitutions
- Steak options: Flat iron works great, but ribeye, NY strip, sirloin, flank steak, skirt steak, or filet can all work with this method.
- Doneness guide: Pull the steak around 125°F for rare, 130–135°F for medium rare, 135–145°F for medium, and 145–155°F for medium well.
- Let it rest: Resting the steak directly on the herb mixture is what turns the board sauce into a real sauce. Don’t skip this step.
- Slice against the grain: This helps keep the steak tender, especially with flat iron, flank, or skirt steak.
- Less spicy: Remove the jalapeño seeds or use half the jalapeño.
- Herb flexibility: Parsley, oregano, sage, thyme, basil, or even a little cilantro can all work here. Use what you have.
- Storage: Store leftovers in an airtight container in the fridge for 3–4 days. Reheat gently in a skillet for best texture.
Shop Our Kitchen
These are the exact tools and nourishing staples we use to make Cast Iron Steak with Herby Garlic Board Sauce. Includes Amazon and affiliate links — all at no extra cost to you.
Caraway Cast Iron Pan
The pan I used to get that hot, even sear on the steaks. Cast iron is perfect for building a beautiful crust indoors.
Caraway Butcher Block
This is where the magic happens — chop the herbs, rest the steak, slice everything, and let the juices turn into sauce.
MEATER Pro Duo
The easiest way to stop guessing. Pull the steaks at the right temperature and let them rest for the perfect finish.
Oliva Dorado
A good olive oil helps turn the herbs, garlic, lemon zest, and steak juices into a bright, savory board sauce.
Macros + Nutrition (Per Serving)
Approximate values based on 8 oz grass-fed and grass-finished flat iron steak, extra virgin olive oil, fresh herbs, garlic, jalapeño, lemon zest, salt, and pepper. Values will vary slightly depending on the exact cut of steak, how much board sauce is served with each portion, the amount of oil used for searing, and final serving size.
| Nutrient | Amount |
|---|---|
| Calories | ~475 |
| Protein | ~50–55 g |
| Carbs | ~2–4 g |
| Sugar | ~0–1 g |
| Fat | ~28–32 g |
| Saturated Fat | ~9–12 g |
| Fiber | ~1 g |
| Sodium | ~1,150 mg |
Note: Nutrition assumes 4 servings using four 8 oz flat iron steaks, 1/4 cup extra virgin olive oil in the board sauce, and about 2 tsp kosher salt total. Using ribeye or a fattier cut will increase calories and fat; using sirloin or filet will usually decrease fat. Sodium will vary depending on how heavily you season and whether you finish with flaky sea salt.
FAQ
Flat iron steak works really well because it’s flavorful, tender, and cooks quickly in a hot cast iron pan. You can also use ribeye, NY strip, sirloin, flank steak, skirt steak, or filet. Just adjust the cooking time based on thickness and slice tougher cuts against the grain.
Cast iron is ideal because it gets hot and holds heat really well, which helps create that beautiful steakhouse-style crust. I used my Caraway cast iron pan for this recipe, but a heavy stainless steel pan can also work if that’s what you have.
Board sauce is a simple sauce made directly on the cutting board or butcher block. For this recipe, fresh herbs, garlic, jalapeño, lemon zest, and olive oil are chopped together, then the hot steak rests on top so the steak juices mix into the sauce.
Resting the steak directly on the herb mixture lets the juices become part of the sauce instead of being left behind on a plate. I used my Caraway butcher block so I could chop the herbs, rest the steak, slice it, and serve everything in one place.
The easiest way is to use an instant-read thermometer. Pull the steak around 125°F for rare, 130–135°F for medium rare, 135–145°F for medium, and 145–155°F for medium well. The temperature will rise a few degrees as the steak rests.
Since this recipe is so simple, the quality of the beef really matters. I used grass-fed and grass-finished ButcherBox steaks because they fit how we try to cook at home: high-quality protein, simple ingredients, and meals that feel nourishing without being complicated.
Yes. Grill the steaks over high heat until they reach your preferred doneness, then transfer them directly onto the herb mixture on the butcher block. The board sauce method works beautifully with grilled steak or cast iron steak.
It has a little kick from the jalapeño, but it’s not overly spicy. For a milder version, remove the seeds or use half the jalapeño. You can also skip it completely and still get plenty of flavor from the herbs, garlic, lemon zest, and olive oil.
Parsley is a great base, and you can add oregano, sage, thyme, basil, or cilantro depending on what you have. I like using a mix of fresh herbs because it makes the sauce taste bright, fresh, and balanced against the richness of the steak.
Store leftover sliced steak in an airtight container in the fridge for up to 3–4 days. For best texture, reheat gently in a skillet with a little butter, ghee, or olive oil instead of microwaving.
Yes — this is one of those recipes that feels special but is still really simple. It’s high in protein, easy to serve family-style, and pairs well with simple sides like roasted potatoes, sourdough, grilled vegetables, or a big salad.
