Cast Iron Ribeye Steak

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Few things satisfy like a perfectly seared ribeye steak, and when you cook it in a cast iron skillet, the results are next level. That beautiful crust, the tender juicy center, the sizzle—it’s the kind of dinner that makes any night feel like a celebration.

This cast iron ribeye steak is basted with garlic butter and fresh herbs, bringing deep flavor and irresistible aroma. Whether you’re cooking for a special occasion or just want to treat yourself, this recipe delivers steakhouse quality right at home.

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What Kind of Ribeye Should I Use?

Choose a well-marbled ribeye steak, ideally 1 to 1.5 inches thick. The marbling (those little white lines of fat) ensures tenderness and rich flavor. Bone-in ribeye adds even more depth, while boneless works just as well for quicker cooking. Look for USDA Prime or Choice for the best results.

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Ingredients for the Cast Iron Ribeye Steak

• Ribeye Steak – The star of the show; pick a thick, well-marbled cut for the juiciest results.
• Kosher Salt – Enhances the natural flavor of the beef.
• Freshly Cracked Black Pepper – Adds a bold kick and balances the richness.
• Neutral Oil (like avocado or canola) – Helps create that signature golden-brown crust.
• Unsalted Butter – For basting and infusing flavor as it melts into the steak.
• Garlic Cloves – Slightly crushed to release aroma and sweetness.
• Fresh Rosemary or Thyme – Herbs infuse the butter with fragrance and depth.

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How To Make the Cast Iron Ribeye Steak

Step 1: Bring Steak to Room Temperature

Take the ribeye out of the fridge 30–60 minutes before cooking. This ensures even cooking throughout the steak.

Step 2: Season Generously

Pat the steak dry with paper towels. Season both sides liberally with kosher salt and freshly cracked black pepper.

Step 3: Preheat the Cast Iron Skillet

Place your skillet over medium-high heat. Let it get hot—really hot—until it’s just beginning to smoke. Add a bit of neutral oil to coat the surface.

Step 4: Sear the Steak

Lay the steak in the pan and don’t move it. Sear for about 2–3 minutes per side until a deep crust forms. Use tongs to sear the sides as well.

Step 5: Add Butter, Garlic, and Herbs

Reduce the heat to medium. Add butter, smashed garlic, and fresh rosemary or thyme. Tilt the pan and baste the steak continuously with the melted butter for another 1–2 minutes.

Step 6: Check for Doneness

Use a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium. Adjust cooking time as needed based on steak thickness and preference.

Step 7: Rest and Slice

Transfer the steak to a cutting board and let it rest for 5–10 minutes. This locks in the juices. Slice against the grain and serve.

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Serving and Storing Cast Iron Ribeye Steak

Serve your cast iron ribeye steak hot off the skillet with your favorite sides—mashed potatoes, roasted vegetables, or a crisp salad all make excellent companions. A drizzle of the pan butter over the top enhances every bite.

To store leftovers, let the steak cool completely and place it in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a splash of broth or butter to retain moisture.

Frequently Asked Questions

How do I get a perfect crust on the steak?

Make sure the skillet is very hot before adding the steak, and don’t move it around while it sears. Pat the steak dry to reduce moisture that could interfere with searing.

Can I use a different cut of steak?

Yes, though ribeye is ideal for flavor and tenderness. New York strip, filet mignon, or sirloin can also be cooked using this method.

What oil should I use for high-heat searing?

Use a high smoke-point oil like avocado, grapeseed, or canola. Avoid olive oil as it can burn quickly.

Should I marinate the ribeye?

It’s not necessary due to the steak’s natural marbling and flavor. A dry salt and pepper rub is all you need.

How do I know when the steak is done?

Use a meat thermometer for accuracy: 125°F (rare), 135°F (medium-rare), 145°F (medium), 155°F (medium-well).

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Want More Steak Dinner Ideas?

If this cast iron ribeye steak has you craving more, here are some other steak recipes to try:

• Pan-Seared Filet Mignon – For a tender, buttery cut that’s perfect for special occasions.
• Grilled New York Strip Steak – A classic steakhouse favorite with a robust flavor.
• Reverse Sear T-Bone Steak – Achieve a perfect medium-rare with this foolproof method.
• Garlic Butter Sirloin Tips – Quick and flavorful, ideal for weeknight dinners.
• Steak Fajitas – Sizzling and savory, served with peppers and onions.

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Let me know in the comments how your ribeye turned out. Did you try a different herb or add a splash of bourbon to the butter?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.

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