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Cast Iron Ribeye Steak

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This is my foolproof method for cooking a perfect Cast Iron Ribeye Steak on the stovetop. If you want a restaurant quality cast iron skillet steak right at home, this is the recipe you need to try.

ribeye steak cooked in a cast iron pan with thyme, rosemary and sliced garlic
Cast Iron Ribeye Image by Sarah Alvord

Cast Iron Ribeye Steak

This recipe for ribeye cooked in a cast iron pan is really one of our go to, easy dinners. We love using a ribeye because we can feed up to 4 people with one good sized ribeye. Cooking the ribeye steak in cast iron makes it so flavorful and delicious, get a nice seared outside bark while still cooking it to perfection on the inside.

You are going to love how simple it is to make a restaurant quality ribeye right in your own kitchen. Serve with a simple salad, some roasted potatoes, or a cooked vegetable for a complete meal.

Why Use Cast Iron

While using a cast iron pan to cook a ribeye steak might take you back to your grandma’s kitchen, it really is the best option for making a perfect steak at home.

Cast iron is known for its heat retaining abilities, like its superpower, that help cook foods evenly and make that perfect crispy crust on the outside of the steak. When seasoned correctly, cast iron has a lovely non-stick finish that makes cleaning up a breeze. Who doesn’t love that on a busy weeknight?

With so many reasons to love and use it, cast iron is my go-to pan for making perfect stovetop ribeye steaks.

ribeye steak cooking in a cast iron pan with rosemary, thyme and sliced garlic

Recommended Equipment

How to Cook Ribeye in Cast Iron

We are ready to heat up that cast iron skillet and cook a perfect ribeye steak. Let’s walk through the steps with a few tips and tricks to get it perfect every time.

  1. Prepare the Ribeye: about 30 minutes before cooking the steak, take it out of the refrigerator and allow it to come up to room temperature. This step helps the steak cook in a reasonable amount of time without the outside getting overcooked. Bringing it up to room temperature will help it come up to temperature on the inside quicker. This step isn’t mandatory, but a strong suggestion.
uncooked ribeye steak on a wooden cutting board
  1. Season the Steak: for this steak recipe the only spices used to season the ribeyes is sea salt and ground black pepper. Season the steak liberally on all sides with sea salt and black pepper, pressing the seasoning into the steak as you go.
  2. Heat the Cast Iron Pan: place the cast iron skillet over medium high heat and pour in the oil. When the pan is hot, the oil will easily slide around the bottom of the pan. If you notice a lot of smoking now or while cooking, your pan is probably too hot, so turn down the heat a little.
ribeye steak cooking in a cast iron pan
  1. Cook the Ribeye Steak in Cast Iron: for a 1-inch ribeye that has been started at room temperature, cook for 4-5 minutes on one side, then flip and cook an additional 4-5 minutes.
  2. Add Butter, Rosemary, Thyme, and Garlic: for the last few minutes of cooking, melt butter in the pan and add in some rosemary, thyme, and sliced garlic. Use a spoon to drizzle the steak with the butter from the pan.
  3. Rest: remove the steak and allow it to rest for at least 10 minutes before slicing. This will help the steak redistribute the juices inside the steak so they all don’t just run out when sliced.
cooked ribeye steak on a wooden cutting board with a sprig of rosemary on top of the steak

What Temperature for Ribeye

The best way to know if the ribeye is cooked to perfection is to use an instant read thermometer. This will tell the temperature of the thickest part of the steak in just seconds.

  • Rare– 120-130º F
  • Medium Rare– 130-135º F
  • Medium– 135-145º F
  • Medium Well– 145-155º F
  • Well– 155º F

I suggest cooking the ribeye steak to 125ºF and allowing it to rest before slicing.

What to Serve with a Ribeye Steak

Ribeye is a simple weeknight dinner served with a cooked vegetable and a roll on the side, or make it for a special occasion, like Valentine’s dinner, and serve it with a baked potato, salad, and fruit crisp.

Other Cast Iron Recipes to Try

If you love cooking in cast iron, check out these other cast iron recipes.

small potatoes, sliced in halves cooked in a cast iron pan

Cast Iron Skillet Potatoes

bone in pork chop sliced and on a white round plate

Cast Iron Pork Chops

cooked chicken thigh on a white square plate

Cast Iron Chicken Thighs

three salmon filets cooked in a cast iron pan

Cast Iron Salmon

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ribeye steak cooked in a cast iron pan with thyme, rosemary and sliced garlic
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Cast Iron Ribeye Steak

This is my foolproof method for cooking a perfect Cast Iron Ribeye Steak on the stovetop. If you want a restaurant quality ribeye steak right at home, this is the recipe you need to try.
Prep Time30 minutes
Cook Time10 minutes
Resting Time10 minutes
Servings: 4
Calories: 442kcal


  • pounds Ribeye steak bone-in; ¾ – 1 inch thick
  • 1 tablespoon kosher or sea salt
  • 2 teaspoon ground black pepper
  • 1 tablespoon avocado oil
  • 2 tablespoon butter
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 3 cloves garlic sliced


  • Take the ribeye steak out of the refrigerator at least 30 minutes before cooking to bring up its temperature.
  • Season steak on all sides with salt and black pepper.
  • Heat a cast iron skillet over medium-high heat. Add in oil and swirl it around the bottom of the pan.
  • Cook for 4-5 minutes until one side is browned, flip and cook for 4-5 more minutes.
  • Add butter, rosemary, thyme, and garlic to the pan. Spoon the melted butter over the steak for 1-2 minutes.
  • When steak reaches the desired temperature (125℉ for medium-rare, 135℉ for medium, 140℉ for medium-well) remove the steak from the pan to a cutting board and rest for 10 minutes before serving.


  • Nutrition facts are just an estimate of the ingredients used.
  • Remove the steak 5 degrees below the desired temperature as the steak will continue to cook as it rests.


Calories: 442kcal | Carbohydrates: 2g | Protein: 35g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 119mg | Sodium: 1878mg | Potassium: 485mg | Fiber: 0.4g | Sugar: 0.04g | Vitamin A: 243IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 3mg
Course: Beef, Dinner, Main Course
Cuisine: American, Beef Recipes, Cast Iron, Dinner
Keyword: Cast Iron Ribeye Steak
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