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
-
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).
-
Heat pan: Put the cast-iron skillet on high heat until very hot, about 5 minutes.
-
Season: Right before cooking, brush or rub the steak with oil and add black pepper.
-
Sear first side: Place steak in the hot pan. Sear without moving for 2–3 minutes until dark brown crust forms.
-
Sear other side: Flip and sear 2–3 minutes more for crust on both sides.
-
Butter baste: Add butter, garlic, and herb to the pan. Tilt the pan and spoon butter over the steak for 30–60 seconds.
-
Check doneness: For medium-rare, aim for an internal temp ~130°F when you remove it (pull temp will rise slightly while resting).
-
Rest steak: Move steak to the floral white plate and rest 5–10 minutes so juices settle and pool on the plate.