Cast Iron Skillet Steak with Herb Butter
A restaurant-quality ribeye steak seared to a perfect crust in a ripping hot cast iron skillet and finished with fragrant herb butter. This method creates a deep, caramelized crust that locks in all the juices for an incredibly flavorful result.
A perfectly seared ribeye steak finished with garlic herb butter entirely in a cast iron skillet.
Nutrition per serving
Ingredients
main
fat
aromatics
seasoning
Instructions
Dry and Season Steaks
Pat the ribeye steaks completely dry with paper towels and season generously on all sides with kosher salt and black pepper. Allow the steaks to rest at room temperature for at least 30 minutes before cooking to promote even cooking throughout.
Preheat the Skillet
Place the cast iron skillet over high heat for 3 to 5 minutes until it is smoking hot. Add the avocado oil and swirl to coat the pan, then carefully place the steaks in the skillet without moving them.
Sear the Steaks
Sear the steaks for 3 to 4 minutes per side without moving them to develop a deep, dark crust. Use tongs to sear the edges of the steak by holding them upright in the skillet for about 30 seconds each.
Baste with Herb Butter
Reduce the heat to medium and add the butter, garlic, and thyme to the skillet. As the butter melts and foams, tilt the pan and continuously spoon the hot butter over the steaks for 2 minutes, then remove and rest for 5 minutes before serving.
Substitutions
Common mistakes
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