Cast Iron Ribeye Steak Recipe

Your Perfect Cast Iron Seared Ribeye Steak Recipe…This ribeye has a dark, yummy crust and a juicy inside. A hot cast-iron pan makes the crust, and letting the steak rest keeps the juices on the plate.

A thick ribeye steak gets a deep brown crust from a very hot cast-iron pan. The fat on the edge is seared until glossy. After searing, the steak rests so juices stay inside. Easy steps and simple tools make a steakhouse-quality dinner at home.

Ingredients

• 1 thick-cut ribeye steak (1–1.5 inch), about 12–16 oz

• 1–2 tsp kosher salt

• 1/2–1 tsp freshly ground black pepper

• 1–2 tbsp neutral oil (canola or vegetable)

• 2 tbsp unsalted butter

• 2 garlic cloves, crushed (optional)

• 1 sprig fresh rosemary or thyme (optional)

Cast Iron Ribeye Steak: Directions

1. Use a paper towel to dry the steak before you start cooking. Sprinkle salt evenly on both sides and let sit at room temperature for 30–60 minutes (dry brine).

2. Heat pan: Put the cast-iron skillet on high heat until very hot, about 5 minutes.

3. Season: Right before cooking, brush or rub the steak with oil and add black pepper.

4. Sear first side: Place steak in the hot pan. Sear without moving for 2–3 minutes until dark brown crust forms.

5. Sear other side: Flip and sear 2–3 minutes more for crust on both sides.

6. Butter baste: Add butter, garlic, and herb to the pan. Tilt the pan and spoon butter over the steak for 30–60 seconds.

7. Check doneness: For medium-rare, aim for an internal temp ~130°F when you remove it (pull temp will rise slightly while resting).

8. Rest steak: Move steak to the floral white plate and rest 5–10 minutes so juices settle and pool on the plate.