Cast Iron Ribeye Steak
A perfectly seared ribeye steak cooked in a screaming hot cast iron skillet with butter and fresh herbs. This method creates a beautiful crust on the outside while keeping the inside juicy and tender.
A restaurant-quality ribeye steak seared to perfection in a cast iron skillet with herb butter.
Nutrition per serving
Ingredients
Main
Seasoning
Cooking
Aromatics
Instructions
Season and Rest the Steaks
Pat both ribeye steaks completely dry with paper towels. Season generously on all sides with kosher salt and coarsely ground black pepper, pressing the seasoning firmly into the meat. Let the steaks rest at room temperature for at least 30 minutes before cooking to ensure even cooking throughout.
Preheat the Cast Iron Skillet
Place your cast iron skillet over high heat and allow it to preheat for 4 to 5 minutes until it is extremely hot and just beginning to smoke. A properly preheated skillet is the most important step for achieving a great crust on the steak. Add the vegetable oil and swirl to coat the surface.
Sear the First Side
Carefully place the steaks in the hot skillet and do not move them for 3 to 4 minutes. You should hear a loud sizzle immediately upon contact. Allow the crust to form completely before flipping. The steak should release naturally from the pan when the crust is properly formed.
Flip and Baste with Butter
Flip the steaks and immediately add the butter, smashed garlic cloves, thyme, and rosemary to the pan. As the butter melts and begins to foam, tilt the pan slightly and use a spoon to continuously baste the steaks with the herb butter. Cook for another 3 to 4 minutes for medium rare, basting constantly throughout.
Rest and Serve
Transfer the steaks to a cutting board and let them rest for at least 5 minutes before cutting. This allows the juices to redistribute throughout the meat for a more tender and flavorful result. Spoon any remaining herb butter from the pan over the steaks before serving.
Substitutions
Common mistakes
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