Few things rival the flavor and texture of a perfectly seared ribeye steak, especially when cooked in a blazing-hot cast iron skillet. The intense heat helps develop a crisp, deeply golden crust while locking in all the rich, beefy juices within.
Ingredient Breakdown
The ribeye is the star of this recipe, and for good reason. Its marbling—the streaks of fat running through the meat—melts during cooking, creating unparalleled juiciness and flavor. Aim for steaks that are at least one inch thick to ensure a proper sear without overcooking the center.
Seasoning with kosher salt and coarsely ground black pepper may seem simple, but it’s crucial. The salt draws out surface moisture, aiding in browning, while the pepper adds a subtle kick and helps create that crave-worthy crust.
Neutral vegetable oil is used to preheat the pan and prepare the surface for searing. Its high smoke point ensures you can get the pan screaming hot without burning the oil—essential for the best possible sear.
Then come the aromatics: rosemary sprigs and smashed garlic cloves, added just after the sear. These infuse the bubbling butter with fragrance and flavor, which you’ll spoon over the meat to enrich it with every baste. The butter browns slightly in the skillet, deepening the richness of the final result.
Step-by-Step Preparation Guide
Before the steaks hit the pan, they need to come to room temperature. Letting them sit out for about 45 minutes helps them cook evenly, avoiding the common mistake of overdone edges and a cold center.
Once the cast iron skillet is hot and the oil shimmers, the steaks go in. Sear them for 30 seconds per side, flipping frequently. Unlike traditional methods that call for leaving the meat untouched, flipping every 30 seconds helps build a uniform crust without overcooking the outer layer. It also gives you more control over doneness.
After a few minutes of searing, butter, garlic, and rosemary join the party. As the butter melts, it absorbs the aromas and becomes the perfect basting medium. Tilt the pan and spoon the melted mixture over the steaks between flips. This bastes the meat in flavor while ensuring it remains tender and juicy.
Cook until the internal temperature reads just shy of your preferred doneness. For medium-rare, that’s about 125°F. Once done, remove the steaks and let them rest for 10 minutes. This short pause allows juices to redistribute, keeping the meat moist once sliced.
For a final flourish, return each steak briefly to the skillet. Hold it upright with tongs and press the fatty edge against the pan to render and crisp it. This extra step gives you that golden, slightly crunchy edge that adds both texture and richness to each bite.
Recipe Tips
How to know when your pan is hot enough to sear:
The oil should shimmer and ripple in the skillet. You can test the heat by flicking in a drop of water—it should sizzle immediately.
Using a meat thermometer for precise doneness:
Insert the probe into the thickest part of the steak. Pull at 125°F for medium-rare, 135°F for medium, and adjust to your preference.
Why frequent flipping improves crust without overcooking:
Rapid flipping ensures even exposure to heat, allowing the surface to brown gradually while the interior stays tender.
Letting steaks rest properly to keep juices inside:
Resting gives time for the internal juices to settle back into the fibers, preventing them from spilling out the moment you slice.
What to Serve With This Recipe
Classic sides enhance the steakhouse experience. Creamy garlic mashed potatoes, roasted asparagus, or a rich serving of creamed spinach provide hearty, familiar comfort.
If you’re going for something more rustic, try charred corn on the cob, a tangle of grilled seasonal vegetables, or thick-cut sourdough bread for soaking up the juices and butter from the pan.
For sauce options, simplicity works best. Chimichurri offers a bright, herbaceous contrast. Horseradish cream delivers heat and tang, while a pan reduction made from leftover fond adds complexity and ties the whole plate together.
Creative Variations
Infuse more personality by switching up your butter. Try a compound butter with blue cheese and thyme, or one with fresh garlic and lemon zest for extra brightness.
Thyme or sage can be used in place of rosemary, each bringing a different herbal profile. Want something bolder? Add a splash of bourbon or dry red wine to the pan after searing, then reduce it for a quick pan sauce that complements the richness of the steak.
Frequently Asked Questions
What’s the best steak thickness for cast iron cooking?
At least 1 inch thick. Thinner steaks cook too quickly and don’t allow time to build a good crust before the interior overcooks.
Can I cook these steaks without a thermometer?
Yes, but it takes practice. Use the finger test or judge by firmness. A thermometer, however, offers precision and consistency.
Do I need to use rosemary, or can I substitute it?
No, rosemary isn’t essential. Thyme, sage, or even oregano can work beautifully, depending on your flavor preference.
How do I reheat leftovers without drying out the steak?
Reheat gently in a skillet over medium-low heat with a splash of beef broth or butter. Cover with a lid to retain moisture.
Cooking ribeye steaks in cast iron is a reliable and rewarding way to achieve tender, flavorful results every time. With a golden crust, juicy interior, and aromatic butter-basting, this method delivers a steakhouse-quality experience in the comfort of your own kitchen. Once you’ve mastered it, you’ll find yourself turning to this foolproof recipe whenever steak night rolls around.
Ingredients
2 ribeye steaks, at least 1 inch thick
1 tablespoon neutral vegetable oil
Kosher salt, to taste
Coarsely ground black peppercorns, to taste
2 to 3 tablespoons salted butter
3 sprigs fresh rosemary
2 large garlic cloves, peeled and smashed
Instructions
Remove the ribeye steaks from the refrigerator and let them rest at room temperature for about 45 minutes. This helps the meat cook more evenly. Generously season both sides of the steaks with kosher salt and freshly ground black pepper, pressing the seasoning into the surface.
Heat a 12-inch cast iron skillet over medium-high heat. Once the pan is hot and the oil is shimmering, carefully place both steaks in the skillet. Sear for 30 seconds on one side, then flip. Continue flipping the steaks every 30 seconds to promote an even crust, adjusting the heat as needed to avoid scorching.
Once the steaks begin to develop a deep golden crust, add the butter, smashed garlic, and rosemary sprigs to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to baste the steaks with the herbed butter. Continue flipping and basting until the internal temperature of the steaks is just below your preferred doneness.
For medium-rare, remove the steaks from the pan at around 125°F. They will continue to cook slightly as they rest. Let the steaks rest on a cutting board for about 10 minutes before slicing to allow the juices to redistribute.
For added richness, after resting, return each steak to the skillet for a final sear on the fatty edge. Hold the steak upright with tongs to press the fat side directly against the hot pan for about one minute, just until it’s browned and crisp.
Slice, serve, and enjoy while the steaks are hot and perfectly juicy.
Cast Iron Ribeye Steaks Recipe
Ingredients
- 2 ribeye steaks at least 1 inch thick
- 1 tablespoon neutral vegetable oil
- Kosher salt to taste
- Coarsely ground black peppercorns to taste
- 2 to 3 tablespoons salted butter
- 3 sprigs fresh rosemary
- 2 large garlic cloves peeled and smashed
Instructions
- Remove the ribeye steaks from the refrigerator and let them rest at room temperature for about 45 minutes. This helps the meat cook more evenly. Generously season both sides of the steaks with kosher salt and freshly ground black pepper, pressing the seasoning into the surface.
- Heat a 12-inch cast iron skillet over medium-high heat. Once the pan is hot and the oil is shimmering, carefully place both steaks in the skillet. Sear for 30 seconds on one side, then flip. Continue flipping the steaks every 30 seconds to promote an even crust, adjusting the heat as needed to avoid scorching.
- Once the steaks begin to develop a deep golden crust, add the butter, smashed garlic, and rosemary sprigs to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to baste the steaks with the herbed butter. Continue flipping and basting until the internal temperature of the steaks is just below your preferred doneness.
- For medium-rare, remove the steaks from the pan at around 125°F. They will continue to cook slightly as they rest. Let the steaks rest on a cutting board for about 10 minutes before slicing to allow the juices to redistribute.
- For added richness, after resting, return each steak to the skillet for a final sear on the fatty edge. Hold the steak upright with tongs to press the fat side directly against the hot pan for about one minute, just until it’s browned and crisp.
- Slice, serve, and enjoy while the steaks are hot and perfectly juicy.
