Lamb steak is tender and delicious as long as it's cooked to rare or medium rare. For the tastiest and juiciest results, I cook it for two minutes per side and a few more seconds on the edges.
Lamb steak is a delicious and quick alternative to cooking a whole leg of lamb. Minimally seasoned with salt, pepper, and cumin and quickly pan-fried in a cast-iron skillet, these steaks are tender and flavorful and make a nice change from beef steaks.
Ingredients
Here's an overview of the ingredients needed for this recipe. The exact measurements are included in the recipe card below.
- Lamb steaks: You can buy them already cut or cut them yourself from a boneless leg of lamb.
- Kosher salt: I try not to use table salt to season steaks. Coarse, flavorful kosher salt - specifically Diamond Crystal Kosher Salt - is best.
- Black pepper: Freshly ground has the best flavor.
- Ground cumin: This is an optional ingredient, but I like adding it. I season beef steaks such as New York Strip or ribeye with just salt and pepper. But when cooking a lamb steak, I like the warmth that cumin adds.
- Butter: For topping the steak. Another optional ingredient that adds great flavor! The photo below shows two steaks topped with butter. Yum.
Variations
The easiest way to vary this recipe is to add seasonings. While I like to keep them minimal with just salt, pepper, and ground cumin, you can experiment with other flavors and see how you like them.
Good options include garlic powder, dried thyme, dried rosemary, and dried oregano. You can add ¼ teaspoon of any of these spices/herbs.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
Heat a well-seasoned, large cast-iron skillet over high heat until smoking, for 4-5 minutes. Meanwhile, season the steaks with kosher salt, freshly ground black pepper, and cumin.
Carefully place the seasoned steaks in the hot skillet. Cook them until a brown crust forms on the bottom, for about 2 minutes. Flip the steaks and cook them for 2 more minutes on the second side. Cook the strips of fat on the edges, about 30 seconds for each edge.
Transfer the cooked steaks to plates, loosely cover them with foil, and let them rest for about five minutes before serving them.
Excellent recipe for my favorite meat. Never cooked this cut before and didn't wanna mess it up because it's sooooo expensive! It was perfect. I think it's hilarious that you talk about having leftovers! We practically licked the plates! Great recipe! Thx Vered!
R Dennis
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Excellent recipe for my favorite meat. Never cooked this cut before and didn't wanna mess it up because it's sooooo expensive! It was perfect. I think it's hilarious that you talk about having leftovers! We practically licked the plates! Great recipe! Thx Vered!Recipe Tip
Just like beef steaks, and even more so, you don't want to overcook these steaks, or you'll end up with tough meat. So it's best to aim for medium-rare. Here's a photo that shows the inside of a medium-rare lamb steak:
To ensure medium-rare doneness and still cook the steaks enough to create a nice crust, cook them right out of the fridge. Don't let them come to room temperature before cooking.
A 1-inch-thick steak should be pan-fried for no longer than 2 minutes per side, plus a few seconds on the edges. Rest the steak before eating to allow juices to redistribute and settle.
Please note that the CDC recommends cooking steaks and roasts to 145℉.
Recipe FAQs
This steak can become tough if overcooked, so I aim for medium-rare. If you prefer your steaks medium or medium-well, they won't be as tender.
Unlike a beef steak, which only needs kosher salt and black pepper, these steaks benefit from a light sprinkling of ground cumin. Sometimes, I also add a pinch of garlic powder.
I always use a well-seasoned cast-iron skillet to cook steaks. It's superb in terms of heat distribution and retention. It heats up well and creates a beautiful crust on the meat. If your skillet is well-seasoned, there's no need to add oil.
Yes. You can keep them in an airtight container in the fridge for 3-4 days. Reheat them in the microwave, covered, at 50% power. But since reheating steak often causes it to become overcooked, I prefer to slice the leftovers and use them cold in a steak salad or lettuce sandwich.
Serving Suggestions
This is a truly versatile main course that goes with almost any side dish. I often serve it with any of these side dishes:
- Roasted butternut squash
- Roasted carrots
- Steamed broccoli
- Zucchini noodles
- Mashed cauliflower
- Cucumber tomato salad
- Broccoli salad
These steaks also pair well with the simplest salad of greens, tomatoes, olive oil, and balsamic vinegar, as shown in the photo below.
Recipe Card
Pan-Fried Lamb Steak
Video
Ingredients
- 2 lamb steaks - 1-inch-thick, 8 ounces each
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground cumin
Instructions
- Heat a well-seasoned, large cast-iron skillet over high heat until smoking, for about 4-5 minutes.
- Season the steaks with kosher salt, black pepper, and ground cumin.
- Add the steaks to the hot skillet. Cook until a brown crust forms on the bottom, about 2 minutes.
- Flip the steaks and cook them for 2 more minutes on the second side.
- Finish by cooking the strips of fat on the edges, about 30 seconds for each edge.
- Transfer the steaks to plates, loosely cover them with foil, and allow them to rest for 5 minutes before serving.
Notes
- You don't want to overcook these steaks, or you'll end up with tough meat. So it's best to aim for medium-rare.
- To ensure medium-rare doneness and still cook the steaks enough to create a nice crust, cook them right out of the fridge. Don't let them get to room temperature before cooking. A 1-inch-thick steak should be pan-fried for no longer than 2 minutes per side, plus a few seconds on the edges.
- However, the CDC recommends cooking steaks and roasts to 145℉.
- Rest the steak before eating to allow juices to redistribute and settle.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. You can reheat them in the microwave, covered, at 50% power. But since reheating steak often causes it to become overcooked, I prefer to slice the leftovers and use them cold in a salad.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Lifesart says
Leftovers? LOL! The last time I cooked an 8 lb leg, I only had leftovers for 3 hours. They disappeared into sandwiches and went back to my nephew's house. Later he said he ate them on the trip, which is about 90 minutes.
Anyway, now that I have only myself to cook for, lamb steaks are very important. Though I've been cooking them at a fairly high temp (375f), I'll boost it to 400 or 425 this time.
Vered DeLeeuw says
Haha I agree - these are too delicious to store. Thanks for the review! Much appreciated.
Tomas says
Very easy recipe, the great meat. Thank you.
Vered DeLeeuw says
You're very welcome, Tomas! Glad you liked it.
Aĺexander says
super easy, I will cook more often,
Vered DeLeeuw says
Yay! I'm so glad you liked this recipe, Alexander. Thanks for the comment.
R Dennis says
Excellent recipe for my fav meat. Never cooked this cut before and didn't wanna mess it up because it's sooooo expensive! It was perfect. I think it's hilarious that you talk about having leftovers! We practically licked the plates! Great recipe! Thx Vered!
Vered DeLeeuw says
You're most welcome! I'm so glad you enjoyed it. Thank you for taking the time to leave a comment.
T says
This recipe is really tasty and simple!
Vered DeLeeuw says
Glad you liked it!