Cast Iron Ribeye Steak
Restaurant-style cast-iron ribeye with a hard sear, butter basting, and garlic-herb finish—the classic USA steakhouse dinner at home. Cook to a food-safe 145°F for medium-rare whole-muscle beef (or your preferred doneness), then rest so juices settle.
🛒Ingredients
- 2 ribeye steaks (1–1 1/4 inches thick, about 12–16 ounces each), patted dry
- 2 teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper
- 1 tablespoon high-smoke-point oil (avocado or canola)
- 3 tablespoons unsalted butter
- 4 garlic cloves, smashed
- 3 sprigs fresh thyme or rosemary
- Flaky salt for finishing (optional)
🔧Kitchen Tools Needed
- 12-inch cast-iron skillet
- Tongs
- Instant-read thermometer
- Spoon for basting
📝Instructions
- 1
Bring steaks to room temperature 30–40 minutes. Season generously with salt and pepper on all sides.
- 2
Heat a 12-inch cast-iron skillet over high until smoking hot, 3–5 minutes. Add oil and swirl.
- 3
Sear steaks 2–3 minutes per side without moving until a deep crust forms. Sear the fat edge 30–60 seconds if thick.
- 4
Reduce heat to medium. Add butter, garlic, and herbs. Tilt pan and baste steaks 1–2 minutes until the thickest center reaches 145°F for medium-rare (or 135°F rare / 160°F medium—carryover rises a few degrees).
- 5
Transfer to a plate, tent loosely with foil, and rest 5–10 minutes. Slice against the grain, finish with flaky salt. Refrigerate leftovers within 2 hours up to 3 days; reheat gently to 165°F or enjoy cold.
🥗Nutrition Information
⚡Calories per serving: 720
🏷️Recipe Tags
❓Frequently Asked Questions
How do I know the pan is hot enough?
A drop of water should skitter and evaporate instantly; a light smoke from the oil is normal.
Can I use sirloin or NY strip?
Yes—same method; adjust time for thickness and pull at 145°F for medium-rare.
Butter burning?
Add butter after the hard sear and baste on medium heat so milk solids don’t scorch.
Food safety?
Whole-muscle beef steaks are safe at 145°F with a 3-minute rest. Chill leftovers within 2 hours; reheat to 165°F.
