Garlic Butter Cast Iron Ribeye (Printable)
Juicy ribeye seared in cast iron with aromatic garlic butter for a perfect crust
# What You'll Need:
→ Steak
01 - 2 (12 oz each) boneless ribeye steaks, 1–1.5 inches thick
02 - 1 ½ teaspoons kosher salt
03 - 1 teaspoon freshly ground black pepper
→ Garlic Butter
04 - 3 tablespoons unsalted butter
05 - 3 cloves garlic, crushed
06 - 2 sprigs fresh thyme
07 - 1 sprig fresh rosemary
→ Finishing
08 - 1 tablespoon olive oil
09 - Flaky sea salt, for serving (optional)
# How-To Steps:
01 - Remove the steaks from the refrigerator 30 minutes before cooking to let them reach room temperature. Pat dry with paper towels.
02 - Season both sides of the steaks generously with kosher salt and black pepper.
03 - Heat a cast iron skillet over high heat until very hot (about 3–5 minutes).
04 - Add olive oil to the skillet, swirling to coat. Place the steaks in the skillet and sear without moving for 2–3 minutes until a deep brown crust forms.
05 - Flip the steaks and add butter, garlic, thyme, and rosemary to the pan.
06 - Tilt the skillet slightly and, using a spoon, baste the steaks continuously with the melted garlic butter for 2–3 minutes, or until desired doneness (125°F for medium-rare).
07 - Transfer steaks to a plate, tent loosely with foil, and rest for 5 minutes.
08 - Slice against the grain and serve, spooning extra garlic butter from the pan over the steaks. Sprinkle with flaky sea salt if desired.
# Expert Advice:
01 -
- The restaurant quality crust forms naturally in a hot cast iron skillet without any fancy equipment
- Basting with garlic butter creates an incredible depth of flavor while keeping the steak impossibly juicy
02 -
- A cold steak will cook unevenly, so room temperature meat is non negotiable
- The thermometer is your friend, 125°F means medium rare every single time
03 -
- Start with a dry surface on your steak for better browning
- Do not overcrowd the pan, cook in batches if necessary