Description
This Garlic Butter Cast Iron Ribeye Steak recipe delivers a juicy, flavorful steak with a perfectly seared crust infused with garlic, fresh herbs, and rich butter. Using a cast iron skillet ensures even cooking and a delicious crust, while basting with garlic butter enhances the steak with aromatic goodness. Ideal for a quick yet impressive meal.
Ingredients
Scale
Steak
- 1 ribeye steak (about 12 oz)
Seasoning & Aromatics
- 3-4 fresh garlic cloves, minced
- 2 tablespoons unsalted butter
- 2-3 sprigs fresh thyme or rosemary
- 1 tablespoon good-quality sea salt
- 1 teaspoon freshly cracked black pepper
Cooking Oil
- 1 tablespoon vegetable oil or any high smoke point oil
Instructions
- Bring Steak to Room Temperature: Remove the ribeye steak from the refrigerator and let it sit out for 30-45 minutes to reach room temperature. This ensures more even cooking throughout the steak.
- Preheat the Cast Iron Skillet: Place your cast iron skillet over medium-high heat and allow it to heat up thoroughly. A hot skillet is crucial for forming a perfect sear on the steak.
- Prepare the Steak: Pat the steak dry with paper towels to remove excess moisture, which helps in developing a better crust. Season both sides generously with sea salt and freshly cracked black pepper.
- Add Oil to the Skillet: Once the skillet is hot, add 1 tablespoon of vegetable oil and swirl it around to evenly coat the bottom of the pan.
- Sear the First Side: Carefully lay the ribeye steak into the skillet. Avoid moving it and sear for 4-5 minutes to form a nice crust. For medium-rare, target an internal temperature of 130°F (54°C).
- Flip and Add Butter and Herbs: Using tongs, flip the steak to the other side. Immediately add 2 tablespoons of unsalted butter, minced garlic, and fresh thyme or rosemary sprigs to the skillet.
- Baste the Steak: As the butter melts, tilt the pan slightly and use a spoon to continuously baste the steak with the melted garlic butter. Continue cooking for another 4-5 minutes for medium-rare doneness, adjusting time as needed for your preferred level.
- Rest the Steak: Remove the steak from the skillet and place it on a cutting board. Let it rest for 5-10 minutes; this allows the juices to redistribute within the meat for a juicy bite.
- Slice and Serve: Slice the steak against the grain for maximum tenderness. Drizzle any remaining garlic butter from the skillet over the sliced steak and serve immediately.
Notes
- Allowing the steak to rest before cooking brings it to room temperature, helping it cook more evenly.
- Drying the steak thoroughly is key for creating a crispy, caramelized crust.
- Basting with garlic butter infuses additional flavor and keeps the steak moist.
- Use a meat thermometer to check internal temperature for perfect doneness: 130°F (54°C) for medium-rare.
- Resting the steak after cooking helps retain juiciness.
