Cast Iron Ribeye Steak

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

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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 ribeye steak right at home, this is the recipe you need to try.

Prep Time30

Cook Time10

Resting Time10

Servings: 4

Calories: 442kcal

Author: Sarah Alvord, Feeding Your Fam

Equipment

12 inch cast iron skillet

Ingredients

1½ 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

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Instructions

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.

Notes

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.

Nutrition

Course: Beef, Dinner, Main Course

Cuisine: American, Beef Recipes, Cast Iron, Dinner

Keyword: Cast Iron Ribeye Steak