Cast-Iron Ribeye Steak

Posted: October 6

Time: 1 hour

Yield: 1 serving

recipe image

Cast-Iron Ribeye Steak serves up the best steak of your life! The trick to a tender and juicy steak requires two basic things: a little bit of prep time and a ripping-hot cast iron pan. The hot pan is crucial to developing a delicious crust. With the addition of some fresh aromatics and herbs, you can elevate a simple staple into the centerpiece of your dinner. Pair Cast-Iron Ribeye Steak with roasted asparagus or brussels sprouts, and you've got a FIVE-STAR dish!


• 1 ribeye steak, 1 1/4-1 1/2 inches thick, boneless or bone-in • salt, to taste • pepper, to taste • 4 tablespoons avocado oil • 3 cloves garlic, smashed • 3 tablespoons butter • 2 sprigs thyme • 2 sprigs rosemary


Step 1

Let the ribeye steak rest at room temperature for at least 30 minutes, preferably on a metal sheet pan. The metal sheet pan helps bring the steak to room temperature faster.

Step 2

Trim any excess silver skin or gristle off the steak.

Step 3

Pat the steak as dry as possible with paper towels.

Step 4

Season the steak generously with the salt and pepper on the top, bottom, and sides.

Step 5

Turn on the cooktop ventilation fan, and preheat the cast iron pan as high as possible.

Step 6

Once the cast iron pan is hot, add the avocado oil and loosely and carefully brush with a paper towel to coat the inside of the pan.

Step 7

Once you begin to see wisps of smoke, gently add the steak, laying it away from you on the pan to avoid splashing the hot oil.

Step 8

Cook the steak on each side until it reaches your desired level of doneness, about 4-6 minutes if cooking a boneless steak. Add 1-2 minutes per side for bone-in steak.

Step 9

After you've flipped the steak once, add the butter, smashed garlic cloves, thyme, and rosemary into the pan.

Step 10

Tip the pan to one side slightly and, with a spoon, baste the steak with the herb-infused melted butter that's pooled in the pan.

Step 11

Once the steak is to your preferred level of doneness, transfer it from the pan and let it rest for a minimum of 10 minutes under a tent of tin foil.

Step 12

For medium-rare, the steak should be taken off the pan at 130 degrees F. It will continue to rise to 135 degrees F when resting.

Step 13


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