Perfect Cast Iron Ribeye Steak
The ultimate guide to cooking a steakhouse-quality ribeye at home using a cast iron skillet. Finished with garlic herb butter.
Perfect Cast Iron Ribeye Steak
The ultimate guide to cooking a steakhouse-quality ribeye at home using a cast iron skillet. Finished with garlic herb butter.
Total Time
50m
Prep Time
40m
Cook Time
10m
Servings
2
Difficulty
easy
Ingredients
- 2 ribeye steaks(1.5 inches thick)
- 1 tbsp kosher salt
- 1 tbsp coarse black pepper
- 2 tbsp canola oil
- 3 tbsp unsalted butter
- 3 cloves garlic(crushed)
- 2 sprigs fresh rosemary
Instructions
Generously salt the steaks and let them sit at room temperature for 30 minutes.
Pat the steaks completely dry with paper towels and season with coarse pepper.
Heat a cast iron skillet over high heat until smoking hot.
Add oil, then lay the steaks away from you. Sear for 2 minutes.
Flip the steaks, then immediately add butter, garlic, and rosemary to the pan.
Tilt the pan and continuously baste the steaks with the foaming butter for 2 more minutes for medium-rare.
Transfer steaks to a cutting board and let them rest for at least 5 minutes before slicing.
Chef's Notes
Resting the steak is non-negotiable! If you slice immediately, all the juices will run out onto the board.