Cast Iron Ribeye Steak
Restaurant quality Ribeye steak in the comfort of your kitchen with this cast iron ribeye steak recipe. The steak is infused with garlic, butter, thyme, and rosemary, making it a delicious dinner for a special occasion.
A Ribeye is an ideal steak for pan searing or grilling. It does not need a marinade as it’s perfectly marbled so it has a ton of flavor naturally.
Cooking a steak at home is relatively easy. You need to have a cast-iron skillet and it’s also important to have a functioning fan/vent as cooking a steak on the stovetop produces quite a bit of smoke. To prevent the smoke alarm from sounding, you’ll want to be proactive and turn on the fan as soon as you add the steak to the skillet.
Serve the steak with your favorite side – mashed potatoes, baked potato, asparagus, green beans or even with lobster to make a surf and turf meal.
Pick up ribeye steaks on sale at Safeway just in time for Valentine’s Day and treat your date, partner, spouse, family to a delicious steak dinner.
Ingredients for Pan-Seared Cast Iron Ribeye Steak
- 1.5 lb. Ribeye steak 1.5 inches thick
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon freshly cracked black pepper
- 2 tablespoons butter
- 3 garlic cloves
- 3 thyme sprigs
- 2 rosemary sprigs
How to Cook a Perfect Ribeye Steak in a Cast Iron Skillet
Bring the steak to room temperature – about 30 to 45 minutes before cooking.
Heat a cast-iron skillet over high heat.
Pat the steak dry with a paper towel.
Brush olive oil onto the steak, then season generously with salt and pepper.
Place the steak, seasoned side down into the hot cast-iron skillet. Brush the top of the steak with olive oil and season with salt and pepper. Don’t move the steak. Let the steak sear for a good 5-6 minutes to develop a gorgeous crust.
Flip the steak and let the other side sear for 5-6 minutes. Reduce the heat slightly to medium-high and continue to cook and flip the steak 4 to 5 times until the desired temperature is reached. This should take approximately 13 – 15 minutes, depending on the thickness of your steak for a medium steak, which is about 140° internal temperature.
Once the steak is just about done (135°), add the butter, garlic, thyme, and rosemary to the skillet. Baste the steak with the garlic butter sauce from the pan. Remove from the heat and tent with foil to allow it to rest. The steak will continue to rise about 5° in temperature once removed from the skillet.
What to Serve with a Ribeye Steak?
Roasted Lyonnaise Potatoes With Onions and Feta
Cauliflower Risotto With Asparagus and Mushrooms
Traditional Irish Mashed Potatoes (Colcannon)
Balsamic Roasted Asparagus With Chive Aioli Recipe
Ingredients
- Ribeye steak
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon freshly cracked black pepper
- 2 tablespoons butter
- 3 garlic cloves
- 3 thyme sprigs
- 2 rosemary sprigs
Instructions
- Bring the steak to room temperature - about 30 to 45 minutes before cooking.
- Heat a cast-iron skillet over high heat.
- Pat the steak dry with a paper towel.
- Brush olive oil onto the steak, then season generously with salt and pepper.
- Place the steak, seasoned side down into the hot cast-iron skillet. Brush the top of the steak with olive oil and season with salt and pepper. Don't move the steak. Let the steak sear for a good 5-6 minutes to develop a gorgeous crust.
- Flip the steak and let the other side sear for 5-6 minutes. Reduce the heat slightly to medium-high and continue to cook and flip the steak 4 to 5 times until the desired temperature is reached. This should take approximately 13 - 15 minutes, depending on the thickness of your steak for a medium steak, which is about 140° internal temperature.
- Once the steak is just about done, add the butter, garlic, thyme, and rosemary to the skillet. Baste the steak with the garlic butter sauce from the pan. Remove from the heat and tent with foil to allow it to rest. The steak will continue to rise about 5° in temperature once removed from the skillet.
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