Once you learn how to cook ribeye steak in a cast iron skillet at home, you may never want to go out for steak again. It's just so easy!
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Some people are intimidated by the thought of cooking steak at home. But all you need is a good cast iron skillet and a few tips and you can have restaurant quality steaks without leaving the house.
This ribeye steak recipe really isn't even a recipe. The steak is so good, you only need to season it with salt and pepper. The wonderful marbling throughout the steak will do the rest.
At the end, we are going to butter baste the steak with a little rosemary and garlic butter. Just a kiss of those flavors is all you need.
How to cook ribeye steak in a cast iron skillet
It's important to start with a good quality steak. I ordered this ribeye steak from Snake River Farms. It's their American Waygu - the same steaks served in Michelin-starred restaurants like The French Laundry.
We don't eat red meat every week, so when we do, I like knowing I'm buying from a company that engages in responsible and sustainable farming practices. And the flavor of their meat is 100 times better than what you can get in the grocery store.
About an hour before cooking, remove the steak from the refrigerator and pat dry. Isn't it gorgeous?
Season generously with salt...
...And freshly ground black pepper. Allow steak to come to room temperature.
***DO NOT LET STEAK REMAIN AT ROOM TEMP LONGER THAN TWO HOURS. ***
Place a deep cast iron skillet over medium-high heat. Ribeye steaks have so much marbling that you shouldn't need any oil in the pan. If you're using a different cut like flank steak or skirt steak, you might want a little oil.
Once the skillet is very hot, pat the steak dry with paper towels (you're just absorbing the moisture, not removing the seasoning). Place the steak in the skillet and let sear for about 3-4 minutes. Flip to the other side for another 3-4 minutes and check the temperature with a good thermometer.
Continue flipping until the steak is about 5 degrees from the desired temperature.
Now let's baste that baby with some butter!
How to butter baste a steak
Just before removing the steak from the pan, add 4 tbsp butter, a few peeled and smashed garlic cloves and a few sprigs of fresh rosemary. Once butter melts, carefully tip the pan slightly so the butter pools, then spoon up the butter and baste the steak a few times.
And that's how you cook a ribeye steak, folks. Easy peasy.
Remove the steak from the pan immediately and let it rest 5 minutes before serving. Or don't...
How long do you cook a steak in a cast iron skillet?
It depends on the type of steak and the thickness. For a medium-rare ribeye steak that is at least one inch thick, start with 3-4 minutes on each side. Check it with a good meat thermometer and keep flipping until it comes to the desired temperature.
What temperature is a medium rare steak?
Medium rare steak is 130 - 135 degrees F.
And speaking as a woman who waited tables for many, many years, I have to tell you: There is a difference between medium and medium-rare, but THERE IS NOTHING IN BETWEEN THE TWO!
If you do go out for steak, please pick one or the other, don't torture your server and say, "Medium to medium-rare." ARGH!
The same goes for any other steak temperature up and down the chain from rare to well done.
How long should a steak rest before slicing?
Most people would say to let a steak rest for at least 5 minutes. Some would say 10 minutes, some would say 10 minutes per pound, some would even say let it rest for as long as you cooked it. But 5 minutes should do the trick.
Now get out the good steak knives and dig in!
Try these steak side dishes
- Romaine Hearts with Blue Cheese, Pears, and Pecans
- Strawberry Arugula Salad with Basil and Mint
- Crispy Roasted Potatoes
- Charred Broccoli with Calbrian Chile Paste and Lemon Yogurt Sauce
More delicious meat recipes!
Cast Iron Skillet Steak
Ingredients
- 16 ounces ribeye steak
- 4 tbsp unsalted butter
- 5 garlic cloves
- 4 sprigs fresh rosemary
- kosher salt
- freshly ground pepper
Instructions
- About one hour before cooking, remove the ribeye from the fridge and pat dry with paper towels. Season generously with salt and pepper and allow to come to room temperature. DO NOT LET STEAK REMAIN AT ROOM TEMP LONGER THAN TWO HOURS.
- Place a deep cast iron skillet over medium high heat.
- Once skillet is hot, pat the steak dry one more time - just removing any moisture, not the seasoning. Then place the steak in the hot pan.
- After about 3-4 minutes, a nice crust should form on the steak, flip it over for another 3-4 minutes and check the temperature. If steak has not reached the desired temperature, keep flipping it over and checking temperature every 2 minutes or so. Total cook time will depend on the thickness of the steak.
- Just before steak reaches the desired temperature, add butter, garlic and rosemary to pan. Let rosemary and garlic sizzle in the butter for a bit. Then carefully tip the pan toward you so the butter pools, and spoon it over the steak a few times.
- Remove the steak from the hot pan and allow to rest for 5 minutes before slicing and serving.
Notes
- Get a really good steak for this recipe. It's all about the meat, you're not adding sauces, etc, so it should be the best meat you can get! I love the ribeyes from Snake River Farms. I've tried this recipe with their American Waygu ribeye and the Northwest Beef ribeye. Both worked very well and tasted great. Their meat is sustainably farmed and tastes so much better that what you get in the grocery store.
- Total cook time will depend on the thickness of your steak. If it's less than 1" thick, you will probably want to flip after 2 minutes. Use a good meat thermometer to check on it throughout cooking and don't be afraid to just keep flipping it over.
- Use a deep cast iron skillet for this recipe. You'll want enough of a pan depth to be able to tip it safely in order to baste the steak with butter.
- Steak knife shown is by Wusthof.
Nutrition
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.
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