This Cast Iron Ribeye Steak is one of the juiciest you’ve ever tasted. Cooked with rosemary, thyme, and garlic butter, it is bursting with flavor and absolutely delicious.
Table Of Contents
Recipe Details
I love making this Cast Iron Ribeye Steak. It’s deliciously flavored, juicy, and goes great with everything. You can serve it for a weeknight dinner, or dress it up for a special occasion. It always pays to have a great steak recipe in your repertoire!
- TASTE: Cooking with butter, garlic, rosemary, and thyme packs this ribeye steak with so much delicious flavor. It’s rich and savory.
- TEXTURE: The cast iron gives the steak a nice brown crust on the outside and the meat stays juicy and flavorful on the inside.
- TIME: It takes less than 10 minutes to make this dish.
- EASE: This is a super quick and easy recipe to make. You just have to season the steak, sear it, and baste it until cooked.
What You’ll Need
Ingredient Notes
- Boneless ribeye steak- This fattier cut of meat means a juicier, tastier steak.
- Kosher salt- Kosher salt is larger than table salt and helps with the flavor and crusting.
- Rosemary and thyme sprigs- These flavors go great with steak.
- Garlic cloves- Garlic adds a strong pungent flavor that complements the savory flavor of the steak.
- Butter- Butter adds a nice flavor to the steak and also makes it juicier.
- Avocado oil- This is used for frying the steak in the cast iron pan.
Add-ins and Substitutions
- Add other seasonings- Make this with lemon pepper seasoning, onion powder, ancho chili powder, white pepper, or paprika.
- Make it dairy-free- You can use vegan or dairy-free butter in this recipe.
- Substitute another cut of steak- You can use different cuts, but keep in mind that the thickness of the meat will alter how long you cook it.
- Add onions- Try this recipe with the addition of thinly sliced onions or even shallots.
How to Make Cast Iron Ribeye Steak
- Season the steak. Let the ribeye steak sit out at room temperature for about 30 minutes. Pat it dry with a paper towel and then season it generously on the top, bottom, and sides with salt.
- Heat the cast iron pan. Over high heat, place the pan and allow it to get hot enough to smoke. Then add the avocado oil and the steak, being careful to lay it away from you to avoid hot oil splatter in your direction.
- Add the seasonings. Smash the garlic cloves with the side of your knife and place them with the butter, thyme, and rosemary in the pan.
- Baste. When the butter has melted, use a spoon to baste the ribeye steak with the herb and garlic butter.
- Flip. Once the steak has cooked for a few minutes and has a nice brown crust on it, flip it and continue basting.
- Cook until done. Cook the steak until it has reached the level of doneness that you prefer. Use a meat thermometer to help you find the internal temperature. Let it rest, slice, and serve.
Pro Tip: Let the steak rest. Before you cut and serve the ribeye, allow it to rest for 10 minutes so that the juices don’t run out when you slice into it.
Recipe Tips
- Use a high smoke point oil- This will decrease the amount of smoke produced while searing the steak and creating the crust.
- Heat the cast iron before adding the steak- Allowing the pan to get nice and hot will help the steak to sear on the outside, creating a crust. If the pan is not hot enough, the crust won’t form.
- Make sure to baste- Basting is a really important step because it provides a lot of flavor dispersed around the entire steak. Every inch will be covered with the flavors of the butter, thyme, rosemary, and garlic.
- Have good ventilation- Make sure that you have good ventilation or a range hood when making this cast iron steak because a lot of smoke is created when giving this steak its outer crust.
FAQs
Because times will vary based on temperature and thickness of your ribeye, it’s best to see if your steak is done by its internal temperature. The best way to find it is to use a meat thermometer in the thickest part of the steak. Different temperatures correspond to levels of doneness, such as: Medium rare – 140 degrees Fahrenheit, Medium – 145 degrees Fahrenheit, and Medium well – 150 degrees Fahrenheit.
Oil is great for cooking steak. The best oils to use are those with higher smoke points. This is because searing a steak on a cast iron pan and getting that delicious crust on the outside will result in a lot of smoke. And basting it with butter adds amazing richness. Steaks just soak up butter and it adds so much flavor to both the outside and inside of the meat.
Serving Suggestions
This recipe for homemade Cast Iron Ribeye Steak is versatile and perfect for serving with other dishes. Enjoy it with sides like vegetables and potatoes, or with rice and salad.
- Vegetables: Enjoy it with some Sauteed Garlic Asparagus, Crispy Air Fryer Broccoli, Air Fryer Brussels Sprouts, or Zucchini Fritters.
- Potatoes: Serve this steak dish with some Super Creamy Mashed Potatoes, Air Fryer Baked Potatoes, Scalloped Potatoes, or Crispy Air Fryer French Fries.
- Rice: Serve this ribeye steak with a bed of Wild Rice, Hibachi Fried Rice, Wild Brown Rice, or Quinoa Fried Rice.
- Salad: Pair this steak with a Couscous Salad, Asian Chicken Salad, Cucumber Tomato Feta Salad, or Eggplant Salad.
Make This Recipe in Advance
Make ahead: This dish comes together so quickly, there isn’t much prep work. But if you make it ahead of time, you can store it in the fridge before reheating it on the stovetop or in the oven to serve.
Storing: Store any leftovers of this Cast Iron Ribeye Steak in an airtight container in the refrigerator for up to 4 days. You can reheat it in the microwave or put it back on the stove.
Freeze: You can freeze this steak, whole or sliced, once it has cooled in a freezer ziplock bag for up to 3 months. Allow it to thaw in the fridge and then reheat.
More Delicious Steak Dishes!
Full Recipe Instructions
Cast Iron Ribeye Steak
This Cast Iron Ribeye Steak is flavored with rosemary, thyme, butter, and garlic. It also has a nice crust on the outside and juicy center. So delicious!
Print Pin RateServings: 2
Calories: 641kcal
Instructions
- Let the steak sit at room temperature for about 30 minutes prior to preparing it. Pat the steak dry with a paper towel, then generously season with kosher salt. You want to make sure to season the top, bottom, and sides of the steak.
- Now heat your cast iron pan over high heat. Once the pan is smoking pour in the avocado oil and gently place the seasoned steak into the pan. Always make sure to place it away from you so the hot oil doesn’t splash back at you.
Now smash the garlic with the back of your knife and place it into the pan along with the thyme, rosemary, and butter.
As the butter melts begin basting the steak with the garlic and herb-infused butter using a spoon.
- Once the steak has seared for a few minutes and formed a brown crust, flip it over, and continue basting with the melted herb butter on top. An instant-read meat thermometer is the best way to tell when your steak is done. For a medium-rare steak, cook until the internal temperature of the steak is 130-135 degrees Fahrenheit. For a medium steak, you want the meat to be about 135-145 degrees Fahrenheit. For a medium-well steak, cook it to 150 degrees Fahrenheit
Notes
- Use a high smoke point oil- This will decrease the amount of smoke produced while searing the steak and creating the crust.
- Heat the cast iron before adding the steak- Allowing the pan to get nice and hot will help the steak to sear on the outside, creating a crust. If the pan is not hot enough, the crust won’t form.
- Make sure to baste- Basting is a really important step because it provides a lot of flavor dispersed around the entire steak. Every inch will be covered with the flavors of the butter, thyme, rosemary, and garlic.
- Have good ventilation- Make sure that you have good ventilation or a range hood when making this cast iron steak because a lot of smoke is created when giving this steak its outer crust.
Nutrition
Calories: 641kcal | Carbohydrates: 2g | Protein: 23g | Fat: 61g | Saturated Fat: 21g | Cholesterol: 114mg | Sodium: 62mg | Potassium: 321mg | Fiber: 1g | Sugar: 1g | Vitamin A: 572IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 2mg
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