Cast Iron Garlic Steak with Vampire Killer Garlic Salt

by Tim McElrea


Cast Iron Garlic Steak with Vampire Killer Garlic Salt

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There’s a reason cast iron steak never goes out of style. It’s simple, loud, and honest. Just heat, fat, meat, and timing. No marinades. No tricks. Just letting good ingredients do what they’re supposed to do.

This version leans into garlic in the right way — not raw, not bitter, not overpowering — using Vampire Killer Garlic Salt to season the steak when it actually matters.

Why Cast Iron Works So Well for Steak

Cast iron doesn’t politely warm your steak. It confronts it.

Once hot, it holds heat aggressively, which means:

  • A better crust

  • Faster Maillard reaction

  • Less moisture loss

  • More flavor locked in

If you want a deeper breakdown of heat control, oil choice, and timing, we walk through it step-by-step in our cast iron steak guide (worth bookmarking if you cook steak more than once a month).

Garlic Steak Ingredients (Serves 2)

  • 1 thick-cut ribeye, strip, or sirloin (1¼–1½ inches)

  • Neutral high-smoke oil (avocado or grapeseed)

  • 1 tbsp butter

  • 2–3 smashed garlic cloves

  • Fresh rosemary or thyme (optional)

  • Vampire Killer Garlic Salt
    👉 https://summasalts.com/products/vampire-killer-garlic-salt

How to Cook Cast Iron Garlic Steak

1. Bring the Steak to Room Temp

Take the steak out 30–45 minutes before cooking. Cold steak = uneven cook.

Pat it completely dry. Moisture is the enemy of crust.

2. Heat the Pan First (Really Heat It)

Place your cast iron skillet over medium-high heat for 5–7 minutes.
You want the pan hot before oil goes in.

Add oil, swirl, and wait until it shimmers.

3. Season Right Before It Hits the Pan

Season both sides generously with Vampire Killer Garlic Salt right before cooking.

This timing matters. Garlic burns if it sits too long. Seasoning late keeps the garlic aromatic instead of bitter.

4. Sear Without Touching

Lay the steak in and don’t move it.

  • 2–3 minutes per side for medium-rare

  • Press gently to ensure full contact

  • Flip once

You’re looking for deep brown, not black.

5. Butter Baste

Lower heat slightly. Add butter, garlic cloves, and herbs.

Tilt the pan and spoon the melted butter over the steak for 30–45 seconds per side.

6. Rest, Then Finish

Remove steak and rest 5–8 minutes.

After slicing, hit it with one final light grind of Vampire Killer. This is where the garlic really pops — fragrant, savory, and balanced.

Why Vampire Killer Works So Well on Steak

This isn’t garlic powder dumped into salt.

Vampire Killer is made with:

  • Coarse sea salt

  • Real garlic

  • Garlic chives

The texture matters. The garlic blooms in hot fat instead of scorching, and the salt crystals give you seasoning and crunch.

If you’ve ever had garlic steak that tasted harsh or burnt, this is the fix.

👉 Grab Vampire Killer Garlic Salt here
https://summasalts.com/products/vampire-killer-garlic-salt

What to Serve It With

  • Roasted baby potatoes

  • Simple green salad with lemon

  • Garlic butter mushrooms

  • A glass of red you didn’t overthink

Final Thought

Great steak isn’t complicated. It’s about heat discipline, timing, and restraint.

Cast iron gives you the heat.
Good salt gives you the flavor.
Knowing when to season gives you the edge.

If steak night is sacred in your house, this one belongs in rotation. 🧄🥩

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