Cast Iron Ribeye Recipe
A thick-cut ribeye seared in a screaming hot cast iron skillet, finished in the oven, and basted with garlic thyme butter for a juicy medium-rare center.
Servings: 2 steaks
Calories: 747kcal
Ingredients
- 2 ribeye steaks (1 1/2 - 2-inches thick)
- 1 tablespoon canola, avocado, or vegetable oil
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 4 tablespoons unsalted butter
- 4 cloves garlic, smashed
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- flaky sea salt for finishing
Instructions
- Pat 2 ribeye steaks (1 1/2 - 2-inches thick) completely dry with paper towels.
- Let steaks rest at room temperature for 45 minutes to 1 hour. When the steaks are almost done resting, please the skillet in the oven and turn the oven to 500 degrees F.
- Once the oven reaches 500 degrees F, remove the skillet and place it on the stove over high heat for 5 minutes. You'll probably want to turn your vent on at this point.
- Coat the steaks with 1 tablespoon canola, avocado, or vegetable oil then season generously on all sides with 1 tablespoon kosher salt and 1 teaspoon black pepper.
- Place steaks in the hot dry skillet and sear without moving for 30 seconds, then use tongs to turn the steak slightly (not flipping, just changing direction) and sear another 30 seconds.
- Place the skillet in the oven for 2 minutes. Flip the steaks and sear the other side for 2 minutes. (This will give you a medium-rare steak. If you want medium, add 1 minute to each side in the oven.)
- Reduce the steaks from the skillet and tent loosely with foil. Allow the steaks to rest for 5 minutes.
- Place the skillet on the stove and heat to medium. Add 4 tablespoons unsalted butter, 4 cloves garlic, smashed, and fresh herbs. As soon as the butter starts to foam, baste the steak with it.
- After the steaks have rested for 5 minutes, slice against the grain and finish with flaky sea salt. Serve immediately.
