Cast Iron Ribeye Steak

A cast-iron skillet with sliced steak, garnished with rosemary, roasted garlic, and charred shallots on a wooden surface.

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Cast Iron Ribeye Steak

Enjoy a mouthwatering, tender restaurant-quality ribeye steak at home using your cast iron skillet. This is a simple, foolproof way cook steak in a skillet.

Course dinner, entree, Main Course

Cuisine American

Keyword ribeye, ribeye steak, skillet ribeye steak, steak

Prep Time 10

Cook Time 6

Servings servings

Calories 788kcal

Author Paula

Equipment

12-inch cast iron skillet
chef's knife
soup spoon for basting
aluminum foil
serving tray or cutting board with juice groove

Ingredients

2 (1– 1 ½-inch thick) ribeye steaks bone-in
salt
black peppercorns
1 medium head garlic cut horizontally
2 tablespoons butter
1 - 2 springs Rosemary fresh
olive oil

Instructions

Remove the steaks from the refrigerator and allow to come to room temperature for about 10 to 20 minutes as you prepare your ingredients. Heat a large cast iron skillet over medium-high heat for 5 to 10 minutes.
Season the steaks with salt. Swirl in olive oil until just smoking.
Quickly place the steaks in the pan. You will hear a roaring sizzle. Allow the steaks to sit, untouched, for 3 minutes to form the perfect crust.
Flip and place the butter, garlic and thyme over the steaks. Cook another 3 minutes basting with the juices.
Remove the steaks from the pan, wrap in foil, and allow to rest 5 minutes before slicing from the bone. Serve with the accumulated juices from the pan.

Notes

This recipe features bone-in ribeyes but this method also works for other cuts of boneless steaks.
When working with hot cast iron, be sure one hand is always in an oven mitt or that the handle is wrapped with multiple layers in a kitchen towel.
To see if the crust has formed on the steak, gently pull back a little with tongs. If the steak sticks to the pan – it’s not ready yet. Be patient. Tugging the steak will simply ruin the crust, and tear the meat.

Nutrition