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The Perfect Cast Iron Ribeye Steak: Juicy and Tender Every Time

Close-up of a juicy, perfectly seared ribeye steak cooked medium-rare, topped with herbs and garlic butter.
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Learn the foolproof method for cooking a restaurant-quality ribeye steak at home using a cast iron skillet. Achieve a deep, perfect steak crust and a consistently juicy, medium-rare center.

Ingredients

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  • 2 (1.5-inch thick) ribeye steaks, bone-in or boneless
  • 2 tablespoons coarse kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons high-heat cooking oil (like avocado or grapeseed)
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, smashed
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary

Instructions

  1. Remove the ribeye steaks from the refrigerator 1 hour before cooking. Pat them completely dry with paper towels. This step is crucial for a perfect steak crust.
  2. Season both sides of the steaks generously with coarse kosher salt and black pepper.
  3. Place a heavy cast iron skillet over high heat. Add the cooking oil and heat until it just begins to smoke slightly.
  4. Carefully place the seasoned steaks into the hot skillet. Sear undisturbed for 3 to 4 minutes until a deep brown crust forms.
  5. Flip the steaks. Immediately add the butter, smashed garlic, thyme, and rosemary to the skillet.
  6. Tilt the skillet slightly so the melted butter pools on one side. Use a large spoon to continuously baste the butter mixture over the top of the steaks for 1 to 2 minutes.
  7. Continue cooking, flipping every minute and basting, until the steak reaches your desired internal temperature for medium-rare (130°F to 135°F). This usually takes about 3 to 5 minutes more, depending on thickness.
  8. Remove the steaks from the skillet and place them on a cutting board. Tent loosely with foil. Let the steaks rest for 10 minutes before slicing against the grain.
  9. Slice the steak and spoon any remaining garlic herb butter from the pan over the slices before serving.

Notes

  • For the best results, use a meat thermometer to check the internal temperature. Pull the steak off the heat about 5 degrees below your target temperature, as it will continue to cook while resting.
  • Salting the steak well ahead of time is the secret to a great sear.
  • If you prefer a reverse sear ribeye technique for very thick cuts, cook the steak in a low oven (250°F) until 10 degrees below target, then sear in the hot cast iron skillet.

Nutrition

Find it online: https://cookincorner.com/perfect-ribeye-steak-juicy-tender-recipe/