Making a ribeye steak in a cast iron skillet has become one of my favorite ways to enjoy beef. The sizzling heat of the skillet creates a perfect crust that locks in all those mouthwatering juices, making each bite irresistible. With just a handful of simple ingredients and a few thoughtful steps, you can create a steakhouse-quality meal right in your kitchen. Trust me, once you’ve mastered this, you’ll keep coming back to it again and again!
Ingredients
- 4 ribeye steaks, thick cut, at room temperature
- 2 tbsp seasoned salt
- 1 ½ tsp freshly ground black pepper
- 3 tbsp high-smoke-point oil (vegetable, peanut, or canola oil)
- 4 tbsp salted butter
Note: The quantities listed serve 4 people.
Variations
If you’d like to mix things up or make adjustments, here are some easy variations to try:
- Herbed Butter: Add chopped rosemary, thyme, or parsley to the butter for extra flavor.
- Garlic Infusion: Rub garlic powder onto the steaks or sauté a clove of garlic in the skillet before searing.
- Spicy Kick: Sprinkle a bit of cayenne or chili powder for a spicy twist.
- Low-Sodium Option: Swap seasoned salt for garlic powder and reduce-added salt.
- Butter-Free: Skip the butter and finish with a drizzle of olive oil for a dairy-free alternative.
Cooking Time
- Prep Time: 10 minutes
- Cooking Time: 10 minutes
- Total Time: 20 minutes
Equipment You Need
- Cast Iron Skillet: Essential for creating a gorgeous crust on your steak.
- Tongs: For flipping the steaks without piercing them.
- Instant-Read Thermometer: Helps check the doneness of the meat.
- Kitchen Timer: Keeps your timing precise for every step.
- Baking Dish (optional): If your skillet can’t hold all the steaks, use this for oven finishing.
How to Make Cast Iron Ribeye Steak Recipe
Cooking ribeye steaks in a cast iron skillet is an indulgent yet simple process. Follow these steps for a perfectly seared and juicy steak every time.
Step 1: Prep Your Steaks
Start by bringing your ribeye steaks to room temperature. This ensures even cooking. Season them generously on both sides with seasoned salt and black pepper for that classic flavor boost.
Step 2: Preheat the Skillet
Place your cast iron skillet on the stovetop over medium-high heat. Add the oil and allow it to heat until it shimmers. This means the oil is hot enough to give the steak an excellent sear.
Step 3: Sear the Steaks
Carefully lay the steaks in the skillet. Avoid overcrowding to maintain the heat. Cook for 3-4 minutes on each side until a deep, golden-brown crust forms. Not only does this lock in the juices, but it also adds to the flavor.
Step 4: Add Butter and Finish in the Oven
Once seared, add a pat of butter on top of each steak. Transfer the skillet to a preheated oven at 350°F. Bake for about 8-10 minutes for medium doneness, or adjust according to your preferred steak temperature.
Step 5: Rest the Steaks
Remove the skillet from the oven and place the steaks on a plate. Tent them with foil and allow them to rest for 5-10 minutes. This step ensures the juices redistribute evenly for maximum flavor.
Temperature Guide:
- Rare: 120-125°F
- Medium Rare: 130-135°F
- Medium: 140-145°F
- Medium Well: 150-155°F
- Well-Done (Not recommended for ribeye): Over 160°F
Why You’ll Love This Recipe?
You’ll absolutely adore this cast iron ribeye steak recipe for so many reasons!
- Restaurant Quality: Achieve a steakhouse-like crust and flavor at home.
- Simplicity: Only a few ingredients and minimal steps required.
- Customizable: Easily adaptable with herbs, spices, and cooking methods.
- Quick: Dinner is ready in just 20 minutes!
- Works Anytime: Perfect for a weeknight meal or an elegant dinner party.
How to Serve Cast Iron Ribeye Steak?
Presentation matters, especially with a stunning ribeye. Plate each steak with its golden crust facing up. Serve alongside creamy mashed potatoes, roasted vegetables, or a crisp Caesar salad. Garnish with a sprig of fresh rosemary or a drizzle of herb butter for that final flourish. Don’t forget to provide a sharp steak knife for effortless cutting!
Nutritional Information
Here’s a quick look at the nutritional breakdown for one serving of ribeye (with butter and oil):
- Calories: Approximately 650
- Protein: 40g
- Carbohydrates: 0g
- Fat: 55g
Make Ahead and Storage
If you’re preparing this dish in advance, don’t worry. These steaks hold up well with the proper storage techniques.
To refrigerate, allow the steaks to cool completely. Wrap them in foil or store them in an airtight container. They’ll stay fresh for up to 3 days. For freezing, wrap each steak in plastic wrap and place them in a freezer-safe bag. They’ll last up to 3 months. Reheat in a skillet over medium heat or in a 250°F oven to preserve juiciness.
Tips for Making the Recipe
Cooking ribeye steaks is a straightforward process, but a few tips can elevate your results even further. Here’s what I’ve learned through trial and error.
- Bring to Room Temperature: Always allow the steaks to warm up before cooking. This ensures more even cooking.
- Season Well: Don’t skimp on the seasoning. Ribeye thrives with bold flavors.
- Flip Once: During searing, resist the urge to flip constantly. Instead, leave it alone to develop a gorgeous crust.
- Monitor Heat: Keep the skillet hot but not smoking to avoid burning the steak or oil.
- Don’t Skip Resting: I know it’s tempting to dig right in, but resting the steak is crucial for retaining its juices.
There you have it! By following these steps, you’re set to make a cast iron ribeye steak that’ll impress anyone lucky enough to share your table. Whether it’s for a casual family dinner or a special celebration, this recipe guarantees flavor, tenderness, and satisfaction. Enjoy!
Cast Iron Ribeye Steak Recipe
Ingredients
- 4 ribeye steaks thick cut, at room temperature
- 2 tbsp seasoned salt
- 1 ½ tsp freshly ground black pepper
- 3 tbsp high-smoke-point oil vegetable, peanut, or canola oil
- 4 tbsp salted butter
Instructions
- Start by bringing your ribeye steaks to room temperature. This ensures even cooking. Season them generously on both sides with seasoned salt and black pepper for that classic flavor boost.
- Place your cast iron skillet on the stovetop over medium-high heat. Add the oil and allow it to heat until it shimmers. This means the oil is hot enough to give the steak an excellent sear.
- Carefully lay the steaks in the skillet. Avoid overcrowding to maintain the heat. Cook for 3-4 minutes on each side until a deep, golden-brown crust forms. Not only does this lock in the juices, but it also adds to the flavor.
- Once seared, add a pat of butter on top of each steak. Transfer the skillet to a preheated oven at 350°F. Bake for about 8-10 minutes for medium doneness, or adjust according to your preferred steak temperature.
- Remove the skillet from the oven and place the steaks on a plate. Tent them with foil and allow them to rest for 5-10 minutes. This step ensures the juices redistribute evenly for maximum flavor.
Notes
- Bring to Room Temperature: Always allow the steaks to warm up before cooking. This ensures more even cooking.
- Season Well: Don’t skimp on the seasoning. Ribeye thrives with bold flavors.
- Flip Once: During searing, resist the urge to flip constantly. Instead, leave it alone to develop a gorgeous crust.
- Monitor Heat: Keep the skillet hot but not smoking to avoid burning the steak or oil.
- Don’t Skip Resting: I know it’s tempting to dig right in, but resting the steak is crucial for retaining its juices.
