Garlic Butter Cast Iron Ribeye (Printable View)
Perfectly seared ribeye with rich garlic butter in under 20 minutes.
# Ingredient List:
→ Steak
01 - 2 boneless ribeye steaks (12 oz each), 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 Prepare:
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 Suggestions:
01 -
- The garlic butter creates this incredible aromatic experience that fills your whole kitchen
- You get that perfect restaurant style crust without any fancy equipment or techniques
- Ready in twenty minutes start to finish, making it perfect for special weeknight dinners
02 -
- I once skipped the resting step because I was impatient, and the steak lost so much juice onto the plate
- Room temperature steaks sear so much better than cold ones, making the thirty minute wait worth it
03 -
- Keep a window open or vent running because the high heat creates quite a bit of smoke
- Preheat your serving plates so the steak stays hot from pan to table