Cast Iron Ribeye Steak

This cast iron ribeye steak has a deep brown crust, a juicy tender center, and a rich garlic herb butter spooned over the top, all made in one pan in about 15 minutes.

Try my Peppercorn Steak or Grilled Flat Iron Steak next for more easy steak dinners!

Ever wonder how steakhouses get that dark, crackling crust on a perfectly juicy ribeye? The secret is not a fancy grill. It is a ripping hot cast iron pan, a thick steak, and a simple butter baste at the end. Once you learn the method, you can make a steakhouse quality cast iron ribeye steak any night of the week.

This cast iron ribeye steak uses just a handful of ingredients and a technique that works every time. It is completely alcohol free, with no wine or brandy sauce, and it is just as good made with beef from your butcher.

Ingredients List

For this cast iron ribeye steak you need two thick cut ribeye steaks, coarse salt, black pepper, a high heat oil like avocado oil, butter, garlic, and fresh thyme and rosemary. Lemon wedges are optional but add a bright finish.

Choose ribeye steaks that are at least 1 inch thick, and 1 1/2 inches is even better. Thick steaks sear hard on the outside without overcooking the center. Look for good marbling, which are the thin white streaks of fat that make ribeye so juicy and flavorful.

How to Make It

This is just the overview for this cast iron ribeye steak. Scroll down to the recipe card for exact measurements and timing.

Let the steaks sit at room temperature for 30 minutes and season them generously with salt and pepper. Heat a cast iron skillet over high heat until it is smoking hot, add the oil, and sear the steaks for 3 to 4 minutes per side without moving them. Lower the heat, add the butter, garlic, thyme, and rosemary, and baste the steaks with the foaming butter for 1 to 2 minutes. Rest the steaks for 5 minutes before slicing.

How Long to Cook Cast Iron Ribeye Steak

Cooking time depends on the thickness of your steak and how done you like it. Use this chart for a very hot cast iron skillet. The USDA recommends cooking beef to 145°F, and the medium rare column shows how steak is often served.

Steak keeps cooking as it rests, so pull it about 5 degrees below your target. Always use a meat thermometer in the thickest part for the most accurate result.

Make Ahead Method

• Salt the steaks up to 24 hours ahead and leave them uncovered in the refrigerator. This dry brine dries the surface so it sears better and seasons the meat deeply.
• Mix the garlic herb butter ahead by stirring minced garlic, thyme, and rosemary into softened butter and refrigerating it for up to 3 days.
• Reheat leftovers gently in a low oven so the steak stays pink and does not turn tough.

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Cast Iron Ribeye Steak

Recipe by TheMeatTable

0.0 from 0 votes

Course: SteakCuisine: AmericanDifficulty: Medium

Servings

2

servings

Prep time

35

minutes

Cooking time

12

minutes

Calories

780

kcal

A thick ribeye seared in a hot cast iron pan and basted with garlic herb butter for a deep crust and juicy center.

Ingredients

• 2 ribeye steaks, 1 1/2 inches thick (12 to 16 oz each)

• 1 1/2 tsp coarse kosher salt

• 1 tsp coarsely ground black pepper

• 1 tbsp avocado oil or other high heat oil

• 3 tbsp unsalted butter

• 4 garlic cloves, lightly crushed

• 3 sprigs fresh thyme

• 1 sprig fresh rosemary

• Lemon wedges, for serving (optional)

Directions

• Prep the steaks. Take the steaks out of the refrigerator 30 minutes before cooking. Pat them very dry and season both sides and the edges with the salt and pepper.
• Heat the pan. Heat a large cast iron skillet over high heat for 5 minutes until it is smoking hot, then add the oil.
• Sear. Place the steaks in the pan and sear 3 to 4 minutes per side without moving them, until a deep brown crust forms. Sear the fat edge for 30 seconds.
• Baste. Lower the heat to medium, add the butter, garlic, thyme, and rosemary, and tilt the pan to spoon the foaming butter over the steaks for 1 to 2 minutes.
• Check doneness. Insert a meat thermometer into the thickest part. Pull at 130 to 135F for medium rare or 140 to 145F for medium.
• Rest and serve. Rest the steaks 5 minutes, spoon the pan butter over the top, slice against the grain, and serve.

Notes

Use steaks at least 1 inch thick and pat them very dry for the best crust. Do not move the steaks while they sear. Steak keeps cooking as it rests, so pull it about 5 degrees below your target. The USDA recommends beef reach 145F. For 2 inch steaks, finish in a 400F oven.

For food safety, beef should reach a minimum internal temperature of 145°F (USDA guidelines), followed by a 3 minute rest, so check the thickest part of the steak with a meat thermometer.

Nutritional Information

A cast iron ribeye steak is a rich, high protein, nearly zero carb meal. Each serving, based on 2 servings, has about 780 calories and 58 grams of protein, plus iron, zinc, and vitamin B12 from the beef.

A serving also has about 1 gram of carbohydrates and 60 grams of fat, with 26 grams of saturated fat from the marbling and butter. Sodium is about 700 milligrams per serving.

Nutritional information is an estimate and will vary based on specific ingredients used.

Healthier Alternatives for the Recipe

To lighten this cast iron ribeye steak, trim the thick outer fat cap before cooking and use 1 tablespoon of butter for basting instead of 3. You can also share one large steak between two people and add a big side salad.

For a leaner cut with the same method, use a thick New York strip or sirloin, which have less marbling. Use half the salt for a lower sodium meal.

Serving Suggestions

Serve the steak with roasted potatoes, creamy mashed potatoes, or crispy fries. Sauteed mushrooms, roasted asparagus, or a simple green salad with lemon make a fresh side.

For more steak nights, try my Garlic Butter Steak Bites for a fast weeknight meal, or my Steak on Pellet Grill when you want to cook outdoors. Leftover slices are great in the ideas from my What to Do with Leftover Steak.

Common Mistakes to Avoid

A few simple slips can leave a ribeye gray and tough. Avoid these when you make cast iron ribeye steak.

• Using a cold steak – Take the steak out 30 minutes ahead so the center cooks evenly.
• Not heating the pan enough – The pan should be smoking hot before the steak goes in.
• Moving the steak – Leave it alone while it sears so a deep crust can form.
• Adding butter too early – Butter burns at high heat, so add it after you lower the heat.
• Skipping the rest – Rest the steak for 5 minutes so the juices stay in the meat.

Storing Tips for the Recipe

Store leftover steak in an airtight container in the refrigerator for up to 3 days. Reheat slices gently in a skillet over low heat with a small pat of butter, or eat them cold on salads and sandwiches.

Cooked steak freezes for up to 2 months, but the texture is best fresh. Thaw overnight in the refrigerator before reheating.

Conclusion

A cast iron ribeye steak is proof that you do not need a steakhouse to eat a great steak. A hot pan, a thick cut, and a spoonful of garlic herb butter are all you need for a juicy, perfectly crusted dinner at home.

FAQ

How long do you cook ribeye in a cast iron skillet?

A 1 1/2 inch ribeye takes about 3 to 4 minutes per side for medium rare and 4 to 5 minutes per side for medium over high heat.

What temperature should ribeye be cooked to?

The USDA recommends 145°F. Many people pull ribeye at 130 to 135F for medium rare and let it rest.

Should I put butter on the steak before searing?

No, butter burns at high heat. Sear with a high heat oil and add the butter after you lower the heat.

Do I need to flip the steak more than once?

No, flip it once. One hard sear on each side builds the best crust.

Can I cook a ribeye steak from frozen?

It is best to thaw it in the refrigerator first. Frozen steak cooks unevenly and does not sear well.

What is the best oil for searing ribeye?

Use a high heat oil like avocado oil, which does not burn at searing temperatures.

How do I slice a ribeye steak?

Let it rest for 5 minutes, then slice against the grain into 1/2 inch pieces for the most tender bites.

Try These Next

• Air Fryer Steak
• Peppercorn Steak
• Grilled Flat Iron Steak
• Sirloin Steak in Oven
• Garlic Butter Steak Bites
• Steak on Pellet Grill
• Meat Temperature Chart