Cast Iron Ribeye Steak Recipe
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.
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.