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cast iron ribeye steak - featured image

Cast Iron Ribeye Steak: Easy Butter Basted Perfection

  • Author: Lisa
  • Total Time: 25 minutes
  • Yield: 2 servings 1x

Description

A simple yet impressive method for cooking a restaurant-quality ribeye steak at home using a cast iron skillet and butter basting technique for a crispy crust and juicy interior.

Ingredients

Scale
  • 1.5 to 2 pounds (700g-900g) Ribeye Steak (at least 1.5 inches thick)
  • 2 tablespoons (30ml) High-Smoke Point Oil (e.g., avocado or grapeseed oil)
  • 4 tablespoons (60g) Unsalted Butter
  • 4–5 Garlic Cloves, lightly smashed
  • 2–3 sprigs Fresh Thyme or Rosemary
  • 1 tablespoon (15g) Kosher Salt
  • 1 teaspoon Freshly Cracked Black Pepper
  • 1 large Shallot, sliced (optional)

Instructions

  1. Take the steak out of the fridge 30-45 minutes before cooking to bring it to room temperature. Pat it completely dry with paper towels.
  2. Season both sides of the steak generously with kosher salt and freshly cracked black pepper.
  3. Place a cast iron skillet over high heat for 5-7 minutes until faint wisps of smoke rise from the pan.
  4. Add the high-smoke point oil to the hot pan and swirl to coat.
  5. Lay the steak into the pan away from you. Do not touch for 2-3 minutes to allow a crust to form.
  6. Flip the steak and sear the other side for another 3 minutes. Sear edges for 30 seconds per side if thick.
  7. Reduce heat to medium-low. Add butter, smashed garlic, and herb sprigs to the pan.
  8. Once butter foams, tilt the pan and spoon the hot butter over the steak repeatedly for 2-3 minutes until butter is golden brown.
  9. Check internal temperature with an instant-read thermometer: 130°F (54°C) for medium-rare or 140°F (60°C) for medium.
  10. Transfer steak to a plate or cutting board and tent loosely with aluminum foil. Rest for at least 10 minutes.
  11. Slice the steak against the grain and spoon remaining butter over the top before serving.

Notes

Ensure the pan is smoking hot before adding oil to prevent sticking. Do not crowd the pan; cook in batches if necessary. Resting the steak is crucial for juiciness. Avoid using extra virgin olive oil for searing as it burns easily.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1 steak (approx. 7-1
  • Calories: 650
  • Sodium: 800
  • Fat: 50
  • Saturated Fat: 20
  • Carbohydrates: 1
  • Protein: 45

Keywords: ribeye steak, cast iron skillet, butter basting, steak recipe, easy dinner, gluten-free, high protein

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Find it online: https://bymiarecipes.com/cast-iron-ribeye-steak-easy-butter-basted-perfection/