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    Perfectly Seared Cast Iron Ribeye Steak Recipe

    This Cast Iron Ribeye Steak is one of the most succulent steaks you will ever savor. Infused with rosemary, thyme, and garlic butter, it is rich in flavor and absolutely mouthwatering.

    Recipe Details

    I take great pleasure in preparing this Cast Iron Ribeye Steak. It’s brimming with flavor, juicy, and pairs well with virtually anything. Whether it’s for a weeknight meal or an elegant gathering, having a reliable steak recipe is invaluable!

    • TASTE: The mixture of butter, garlic, rosemary, and thyme infuses this ribeye steak with a burst of delightful flavor, making it rich and savory.
    • TEXTURE: The cast iron creates a beautifully browned crust on the exterior, while the inside remains juicy and flavorful.
    • TIME: This dish can be prepared in under 10 minutes.
    • EASE: It’s a straightforward and quick recipe. All you need to do is season the steak, sear it, and baste until it’s cooked through.

    What You’ll Need

    Ingredients for Cast Iron Ribeye Steak: rosemary sprigs, thyme sprigs, garlic cloves, salt, pepper, butter, avocado oil, and ribeye steak.Ingredients for Cast Iron Ribeye Steak: rosemary sprigs, thyme sprigs, garlic cloves, salt, pepper, butter, avocado oil, and ribeye steak.

    Ingredient Notes

    • Boneless ribeye steak- This richer cut is responsible for a more succulent and flavorful steak.
    • Kosher salt- With its larger granules than table salt, kosher salt enhances flavor and crust formation.
    • Rosemary and thyme sprigs- These herbs pair excellently with steak.
    • Garlic cloves- Garlic introduces a robust pungency that beautifully complements the steak’s savory qualities.
    • Butter- Butter enriches the flavor of the steak and also enhances its juiciness.
    • Avocado oil- This is used for frying the steak in the iron skillet.

    Add-ins and Substitutions

    • Add other seasonings- You can incorporate lemon pepper, onion powder, ancho chili powder, white pepper, or paprika for variety.
    • Make it dairy-free- You may substitute with vegan or dairy-free butter for this recipe.
    • Substitute another cut of steak- Other cuts can be used, although the thickness will affect cooking time.
    • Add onions- Consider adding thinly sliced onions or even shallots for an extra layer of flavor.

    How to Make Cast Iron Ribeye Steak

    • Season the steak. Allow the ribeye steak to rest at room temperature for around 30 minutes. Use a paper towel to pat it dry, then generously season it on all sides with salt.
    • Heat the cast iron pan. Set the pan over high heat until it begins to smoke. Add the avocado oil and the steak carefully, ensuring you lay it down away from your body to prevent hot oil splatter.
    • Add the seasonings. Crush the garlic cloves with the side of your knife and add them to the pan along with the butter, thyme, and rosemary.
    • Baste. When the butter melts, use a spoon to baste the steak with the garlic and herb-infused butter.
    • Flip. After a few minutes, when a beautiful brown crust has formed, flip the steak and continue basting.
    • Cook until done. Cook the steak to your preferred level of doneness. For accuracy, use a meat thermometer. Allow it to rest, slice, and serve.

    Pro Tip: Remember to let the steak rest. Before slicing and serving the ribeye, allow it to sit for 10 minutes to ensure the juices don’t escape.

    Steps to prepare a Cast Iron Ribeye Steak: season the steak with salt and pepper, heat oil in the hot cast iron pan, and then sear the steak with butter, garlic, thyme, and rosemary, while basting frequently.Steps to prepare a Cast Iron Ribeye Steak: season the steak with salt and pepper, heat oil in the hot cast iron pan, and then sear the steak with butter, garlic, thyme, and rosemary, while basting frequently.

    Cooking Suggestions

    • Choose an oil with a high smoke point- This reduces smoke levels while browning the steak and forming the crust.
    • Preheat the cast iron skillet- Ensuring the pan is adequately heated is essential for achieving a good sear and crust. If the skillet isn’t hot enough, the crust won’t develop.
    • Remember to baste- Basting is crucial as it infuses the steak with flavor throughout. This method ensures every part of the steak is enriched with the buttery, herby, and garlicky goodness.
    • Ensure proper ventilation- It’s important to have good airflow or a range hood when cooking this cast iron steak, as the process generates significant smoke due to the crust formation.
    Cast Iron Ribeye Steak garnished with butter, surrounded by fresh rosemary sprigs and garlic cloves.Cast Iron Ribeye Steak garnished with butter, surrounded by fresh rosemary sprigs and garlic cloves.

    Frequently Asked Questions

    What is the ideal cooking time for a ribeye on cast iron?

    Cooking times will differ depending on both the thickness of your ribeye and the cooking temperature, so it’s advisable to assess doneness based on the steak’s internal temperature. A meat thermometer is the most reliable tool for this, inserted into the thickest part of the steak. Here are some target temperatures for different levels of doneness: Medium rare – 140°F, Medium – 145°F, and Medium well – 150°F.

    Should you cook steak with oil or butter in a cast iron skillet?

    Using oil is highly effective for cooking steak. It’s best to choose oils that possess higher smoke points, as achieving a good sear on a steak in a cast iron skillet can produce a significant amount of smoke. Additionally, basting the steak with butter imparts wonderful richness, as the meat absorbs the butter, enhancing the flavor both on the exterior and throughout.

    Sliced Cast Iron Ribeye Steak with butter topping.Sliced Cast Iron Ribeye Steak with butter topping.

    Serving Ideas

    This recipe for Cast Iron Ribeye Steak is highly versatile and complements a variety of dishes. Pair it with sides such as vegetables and potatoes, or enjoy it with rice and salad.

    • Vegetables: Serve it with Sautéed Garlic Asparagus, Crispy Air Fryer Broccoli, Air Fryer Brussels Sprouts, or Zucchini Fritters.
    • Potatoes: Accompany this steak with Super Creamy Mashed Potatoes, Air Fryer Baked Potatoes, Scalloped Potatoes, or Crispy Air Fryer French Fries.
    • Rice: Pair this ribeye steak with Wild Rice, Hibachi Fried Rice, Wild Brown Rice, or Quinoa Fried Rice.
    • Salad: Enjoy this steak with a Couscous Salad, Asian Chicken Salad, Cucumber Tomato Feta Salad, or Eggplant Salad.

    Prepare This Recipe Ahead of Time

    Make ahead: This meal is quick to prepare, so there’s minimal prep involved. However, if you wish to prepare it in advance, store it in the refrigerator and reheat on the stovetop or in the oven before serving.

    Storing: Keep any leftover Cast Iron Ribeye Steak in an airtight container in the fridge for up to four days. You can reheat it in the microwave or place it back on the stove.

    Freeze: Once cooled, you can freeze the steak—either whole or sliced—in a freezer ziplock bag for up to three months. Thaw it in the refrigerator before reheating.

    Explore More Delectable Steak Recipes!

    • Juicy Air Fryer Steak Bites
    • Flank Steak Tacos
    • Air Fryer Steak
    • Pepper Steak Recipe

    Complete Recipe Instructions

    Cast Iron Ribeye Steak

    This Cast Iron Ribeye Steak is enhanced with rosemary, thyme, butter, and garlic. It boasts a delightful crust and a juicy interior. Truly delicious!















    5 from 12 votes



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    **Course:** Main Course
    **Cuisine:** American
    **Diet:** Gluten Free

    **Prep Time:** 2 minutes
    **Cook Time:** 6 minutes
    **Servings:** 2
    **Calories:** 641 kcal
    **Author:** Dina

    ### Equipment
    – 1 Cast iron pan
    – 1 Instant read thermometer

    ### Ingredients
    – 1 boneless ribeye steak (1 1/4 – 1 1/2 inch thick)
    – Kosher salt
    – 2 sprigs rosemary
    – 2 sprigs thyme
    – 3 garlic cloves

    Feel free to adjust the ingredients and cooking times to your liking!**Ingredients**
    – Garlic cloves
    – 4 tbsp Avocado oil for frying
    – 3 tbsp Unsalted butter

    **Instructions**
    1. Allow the steak to rest at room temperature for approximately 30 minutes before cooking. Pat the steak dry using a paper towel and generously season all sides, including the top, bottom, and edges, with kosher salt.

    2. Preheat your cast-iron skillet over high heat. Once it begins to smoke, add the avocado oil and gently place the seasoned steak into the pan, ensuring to position it in a manner that avoids splatter.

    3. Crush the garlic with the flat side of a knife and add it to the pan along with the thyme, rosemary, and butter.

    4. As the butter melts, use a spoon to baste the steak with the garlic and herb-infused butter.

    5. After the steak has developed a brown crust after several minutes, flip it over and continue basting with the melted herb butter. The best way to determine the doneness of your steak is by using an instant-read meat thermometer. For medium-rare, aim for an internal temperature of 130-135°F. For medium, cook until the temperature reaches 135-145°F, and for medium-well, target 150°F.

    **Notes**
    – **Opt for a high smoke point oil:** This will reduce smoke during the searing process and help create a better crust.
    – **Preheat the cast iron skillet:** Ensuring the pan is sufficiently hot will assist in achieving a good sear on the steak’s exterior. If the pan isn’t hot enough, you won’t form a proper crust.
    – **Don’t skip basting:** This crucial step enhances the flavor distribution across the steak, ensuring every bit is infused with the tastes of butter, thyme, rosemary, and garlic.

  • Ensure proper ventilation – It’s essential to have adequate ventilation or a range hood while cooking this cast iron steak since the process generates a considerable amount of smoke as you sear the steak to develop its outer crust.
  • Nutrition


    Calories:
    641
    kcal

    |

    Carbohydrates:
    2
    g

    |

    Protein:
    23
    g

    |

    Fat:
    61
    g

    |

    Saturated Fat:
    21
    g

    |

    Cholesterol:
    114
    mg

    |

    Sodium:
    62
    mg

    |

    Potassium:
    321
    mg

    |

    Fiber:
    1
    g

    |

    Sugar:
    1
    g

    |

    Vitamin A:
    572
    IU

    |

    Vitamin C:
    3
    mg

    |

    Calcium:
    21
    mg

    |

    Iron:
    2
    mg

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