Cast Iron Ribeye Steak

If you’re curious about cast iron ribeye steak, I have the perfect guide. This simple method lets you skip the pricey restaurants and create a dinner right at home. You’ll sear the steak, baste it with butter, and add garlic and herbs for extra flavor. The best part? It’s ready in just 25 minutes from start to finish.

Cast Iron Ribeye Steak

These steaks are a rich and indulgent meal that takes only 10 minutes to prep. In the post below, I’ll share all the tips and tricks you need to ensure your steak is perfectly seared, packed with flavor, and irresistibly juicy and tender.

What cut of beef is best for a steak?

Each cut of beef lends itself to different cooking methods and recipes. For the best steakhouse steak, seek out a T-bone, ribeye, or filet from your local butcher.

What to look for in a steak?

Ideally, you want your steak to be an inch and a half thick with a generous amount of marbling. Marbling is precisely what it sounds like. Your steak should be bright red and pink, broken up by strands of white fat. The white throughout the meat is called marbling. A sign of a fresh, good steak is a bright color, a lot of marbling, and a fresh smell. Marbling is more common in ribeyes than in some other cuts of beef.

What is an “end cut”?

Stores will often have deals on less desirable cuts of meat or those that are unevenly sliced. An end cut simply equates to more fat. You’ll typically see a large white piece of fat on the outer side of the steak.

Why is my steak chewy?

A steak can be chewy depending on various factors. It can be chewy if old, sliced incorrectly, or overcooked.

Is it bad if my skillet is smoking?

Not at all! A smoking-hot pan is key for getting a perfect sear on your steak. Just be careful not to burn the oil. This can happen if the pan heats up too fast or if you use the wrong oil. Tip:

What’s the perfect temperature for searing a steak?

The perfect temperature for cooking a steak depends on the skillet and the steak itself. However, generally speaking, you’ll want to aim for 475F. Make sure your steak rests at room temperature 10-20 minutes before cooking. This will ensure that the steak cooks evenly. Otherwise, you risk overcooking the outside and the inside still being cold. The skillet should be hot to the point of just starting to smoke. Wait until the skillet has started to smoke before putting in your oil so it does not burn the oil. By an infrared thermometer, the smoking point of a dry skillet is typically 475F.

What is the purpose of searing a steak?

Searing a steak locks the spices into the meat, provides texture to the outside, and helps build all-around flavor.

Does searing meat help to lock in the juices?

No, that is actually a myth. Alton Brown did an experiment that proved more liquid was lost during searing versus only oven cooking. And I would trust just about anything he has to say on food.

Why use oil and butter when searing?

One is for color, and the other is for flavor, both with different smoking points. All oils have a different smoking point, and each also has a different flavor. When using true, good olive oil, one can taste the difference between regular and extra virgin olive oil. For steaks, use traditional olive oil and the highest quality butter (preferably grass-fed).

Tips for the best ribeye steak in a cast iron skillet

• Use fresh steak that has been refrigerated for no longer than two days.
• Allow the raw steak to come to room temperature on a plate at least 10 minutes before beginning.
• Heavily season your steak with coarse salt and black pepper. A good steak will steal the show and doesn’t need much accent flavorings. Coarse salt and pepper help to create the crust during searing. Be very liberal and season all sides.
• Coat the pan in olive oil. Be generous.
• Lay the steak away from you gently so as not to splash yourself with hot oil.

More Cast Iron Ribeye Steak Tips

• DO NOT TOUCH IT. Once it is in the skillet, do not keep checking and moving it around or messing with the heat. The smoke and sizzle are both normal and good. Let your steak sear on both sides for just 2-3 minutes untouched for rare. There should be a beautiful brown/black crust on each side after searing.
• Baste with butter and herbs. While the seasoning of the steak should be simply salt and butter, fresh herbs and browned butter are the perfect finishing touch for an elegant dinner. Baste with herbs and butter at the last minute of searing.
• A good ribeye has a fat edge. After searing both sides of the steak, render the fat edge by holding it with a pair of tongs onto your hot skillet for a quick 30 seconds.
• Let the steak rest. When finished cooking, to retain the juices you’ll want to remove the steak from the skillet to a cutting board. Allow the steak to rest untouched for 5 minutes.

How to cut Cast Iron Ribeye Steak

To keep a steak moist and tender, cut it at an angle into 1/4- to 1/2-inch strips in thickness and always slice against the grain. Cut too thin and it will cool off too quickly, lose juices (aka flavor), and become tough.

🧈How to baste a steak with butter

After flipping the steak to the second side to sear, add your aromatics – situating the garlic and rosemary above the steak and furthest away from you in the skillet. Add 4 Tablespoons of butter to the skillet and tilt slightly towards you. Use a spoon to catch the butter that pools at the bottom of the skillet and baste over the herbs and your steak. As the butter cooks in the skillet it will become brown and slightly nutty. This is pure magic.

🥩USDA Internal temperature guide for steaks

Steak Doneness	Internal Temperature	Center Color
Rare	120-130F (not recommended)	Cool red center
Medium rare	130-135F (optimal temperature)	Warm red center
Medium	135-145F (optimal temperature)	Warm pink center
Well	145-155F (starts to get chewy)	a sliver of light pink – starts to get chewy
Well done	155-165F	mostly brown – tough and dry
Well done(What have you done?)	165F+	brown throughout

🍽️Make Cast Iron Ribeye Steak a meal

You cannot go wrong with steak and potatoes. Balance out this hearty dish with a side salad, some fresh chimichurri sauce, Parmesan asparagus, or pan-fried Brussels sprouts. If you have leftovers, be sure to save it for steak and eggs in the morning.