Description
This Garlic Butter Cast Iron Ribeye Steak recipe delivers a juicy and flavorful steak cooked to perfection with a beautifully seared crust and infused with rich garlic butter and fresh herbs. Ideal for a quick yet indulgent meal, it uses a cast iron skillet to achieve a restaurant-quality sear and finish.
Ingredients
Scale
Steak
- 2 Ribeye steaks (about 1-inch thick, 10-12 oz each)
Seasoning
- Good-quality sea salt, to taste
- Freshly cracked black pepper, to taste
For the Garlic Butter
- 2 tablespoons unsalted butter
- 3-4 fresh garlic cloves, minced
- 2-3 sprigs fresh thyme or rosemary
Cooking Oil
- 1 tablespoon vegetable oil or any high smoke point oil (e.g., canola, grapeseed)
Instructions
- Bring Steak to Room Temperature: Take the ribeye steaks out of the refrigerator about 30-45 minutes before cooking to let them come to room temperature. This step ensures even cooking throughout the steak.
- Preheat Skillet: Place your cast iron skillet over medium-high heat and let it get very hot. A properly preheated skillet is key for achieving a perfect sear on the steak.
- Dry and Season the Steak: Pat both sides of the steaks dry with paper towels to remove excess moisture. Season generously with sea salt and freshly cracked black pepper on both sides for enhanced flavor and crust formation.
- Add Oil to Skillet: Once the skillet is hot, add 1 tablespoon of vegetable oil and swirl it around to coat the surface evenly. This prevents sticking and helps with searing.
- Sear the Steak: Carefully place the ribeye steaks in the hot skillet. Let them sear without moving for 4-5 minutes to develop a rich brown crust. For medium-rare, aim for an internal temperature of 130°F (54°C).
- Flip and Add Garlic Butter: Flip the steaks using tongs. Immediately add the butter, minced garlic, and fresh thyme or rosemary to the skillet. As the butter melts, it will infuse the steak with fragrant, savory flavors.
- Baste the Steak: Tilt the skillet slightly and use a spoon to continuously baste the steak with the melted garlic butter and herb mixture. Continue cooking for another 4-5 minutes for medium-rare, adjusting time for your preferred doneness.
- Rest the Steak: Remove the steaks from the skillet and transfer them to a cutting board. Let them rest for 5-10 minutes; this allows the juices to redistribute, ensuring a juicy steak.
- Slice and Serve: Slice the steak against the grain to maximize tenderness. Drizzle any remaining garlic butter from the skillet over the slices and serve immediately for the best flavor experience.
Notes
- Allowing the steak to come to room temperature leads to a more even cook.
- Patting the steak dry is crucial for a good sear and crust development.
- Use a cast iron skillet to maintain consistent high heat ideal for searing.
- Basting with garlic butter elevates flavor and adds richness.
- Resting the steak is essential to keep it juicy and tender.
- Use a meat thermometer to check doneness: 130°F for medium-rare, 140°F for medium.
- Fresh herbs like thyme or rosemary complement the garlic butter very well.
