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The Ideal Cast Iron Pan-Seared Ribeye Steak with Garlic Butter Basting

Close-up of a juicy, medium-rare ribeye steak, sliced and topped with garlic and herbs.
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Learn the technique to cook a restaurant-quality ribeye steak at home using a cast iron skillet. This method guarantees a perfect sear, a juicy interior, and rich flavor from garlic butter basting.

Ingredients

Scale
  • 2 (1.5-inch thick) ribeye steaks
  • 2 tablespoons coarse kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons high-smoke point oil (like avocado or grapeseed)
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, smashed
  • 3 sprigs fresh thyme or rosemary

Instructions

  1. Remove the ribeye steaks from the refrigerator 1 hour before cooking. Pat them completely dry using paper towels. This step is crucial for a good sear.
  2. Season both sides of each steak generously with kosher salt and black pepper. Do not hold back on the salt.
  3. Place a heavy cast iron skillet over high heat. Let the pan heat up until it is smoking slightly, about 5 to 7 minutes.
  4. Add the oil to the hot skillet. When the oil shimmers, carefully place the steaks in the pan, ensuring they do not touch.
  5. Sear the steaks undisturbed for 3 to 4 minutes until a deep brown crust forms.
  6. Flip the steaks. Immediately add the butter, smashed garlic, and herbs to the pan.
  7. Tilt the skillet slightly and use a large spoon to continuously baste the melting butter mixture over the top of the steaks for 1 to 2 minutes.
  8. Continue cooking, flipping every minute and basting, until the steak reaches your desired internal temperature (125°F for rare, 130-135°F for medium-rare, 140-145°F for medium).
  9. Remove the steaks from the skillet and place them on a cutting board or wire rack.
  10. Let the ribeye steak rest for 10 minutes before slicing against the grain. This resting period keeps the steak juicy.

Notes

  • For the best sear, make sure your cast iron skillet is screaming hot before adding the oil and steak.
  • Use the internal temperature guide for accuracy; do not rely only on time.
  • If you prefer an oven finish for thicker cuts, sear on the stovetop for 2 minutes per side, then transfer the skillet to a 400°F oven until the desired internal temperature is reached.
  • For extra flavor, you can rub the steaks with a thin layer of Dijon mustard before seasoning.

Nutrition

Find it online: https://cravybite.link/ribeye-steak-cast-iron-perfection/