The perfect cast iron ribeye steak is easier to make than you might think! Let me show you how to pull off the butter basted method at home with just a few everyday kitchen tools and no time at all.
And if you enjoy this recipe, you'll love my sticky braised short ribs, too!
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Featured Reader Review
★★★★★
"This is hands down the best rib eye I've ever had. I have never cooked rib eye but my husband didn't want to grill, so I decided to be the cook tonight. It was very good, very easy, and quick."
-leellyn
❤️ Why You'll Love this Recipe
Quick and Easy - Quiet as it's kept, ribeye steak can be a beginner-friendly recipe with the right instructions. Follow my pro tips and step-by-step photos to get yours right on the very first try--no matter how you like your steak!
Customizable to Your Taste - This easy cast iron ribeye steak recipe lets the savory flavor of the meat shine through with simple herbs and spices and, of course, butter. You can use this guide as a base for an amazingly solid steak then mix in other elements to your liking.
👉🏾 You know how some dishes just seem intimidating to make in your own kitchen? This is a safe space for me to let you know they're usually surprisingly simple: garlic butter shrimp and scallops, whole roast crispy chicken, Cajun turkey wings, and grilled baby back ribs!
What You'll Need for this Recipe
Boneless Ribeye Steak, of course. Look for a piece that's at least one inch thick, with good marbling (lines of fat that run through the cut). A lot of this fat will render and add flavor to the steak, and you can cut away any excess you don't want.
Rosemary and Thyme will cook in the pan with the steak to infuse it with fresh herbal flavor. Dried herbs can also work--just check the substitution suggestions below!
Butter is key to the butter-basting method, which adds rich flavor and enhances the steak's crust. I recommend using unsalted butter to control the amount of salt if you're first starting out.
Avocado Oil is my cooking oil of choice for high heat, and it has a neutral flavor that doesn't mess with the flavor profile of this dish.
Check out the recipe card below for full ingredients list, measurements, nutrition facts, and step-by-step instructions!
Substitutions & Variations
Bone-In ribeye can be used instead and many people prefer the flavor that the bone adds. Just note that the bone can increase the cooking time because it needs to heat up too.
Dried Spices and Herbs can work in place of the fresh versions if needed. Use ¼ teaspoon of dried herbs for every stem of fresh, ½ teaspoon of dried thyme for every stem of fresh, and ¼ teaspoon of garlic powder for every clove of fresh.
The Best Oil for this recipe should have a high smoke point since we're cooking at higher heat. I like avocado oil, but you can also use some types of olive oil, grapeseed oil, coconut oil, or peanut oil.
Double it for multiple servings. This recipe doubles beautifully for dinner for two or to have extra goodness for later.
How to Cast Iron Cook a Ribeye
- Step 1: Pat the steak dry with a paper towel.
- Step 2: Season all sides of the meat with salt and pepper, then let it rest for about 30 minutes.
Pro Tip #1
Resting the steak allows it to come to room temp, which makes for more even cooking. Putting a cold steak on a hot pan can produce an overcooked or burnt exterior with an undercooked interior.
- Step 3: Heat the skillet and oil, then add the steak and sear for one minute.
- Step 4: Flip and sear for another minute.
Pro Tip #2
A super hot pan is important to getting a good sear on your steak and developing its crust. You'll know the pan is ready when the oil slides easily around it and has a shimmering, smoking appearance.
- Step 5: Continue flipping the steak until it reaches 100 degrees Fahrenheit, then add butter, garlic, and herbs to pan.
- Step 6: Once the butter is melted and foamy, spoon the butter over top, then flip the steak and repeat until it reaches a few degrees shy of your desired temperature.
Pro Tip #3
To baste your steak, use an oven mitt to grip the handle of the pan and carefully tilt it toward the handle so that the butter pools around the herbs and garlic. Use a regular table spoon to scoop butter from this pool and drip it over the meat.
How to Know When Your Ribeye is Done
How do you like your steak? Here are the temperatures to look out for.
- 120 - 125° Fahrenheit is rare (soft, cold, and red in the middle)
- 130 - 135° Fahrenheit is medium rare (firm, warm, and red in the middle)
- 140 - 145° Fahrenheit is medium (firm, warm, and pink in the middle)
- 145 - 155° Fahrenheit is medium well (warm with a thin pink line in the middle)
- 165° Fahrenheit is well done (firm and brown throughout)
Remember to pull the steak off the heat once it reaches about five degrees less than your desired temperature. This is because the steak will continue to cook a little as it rests.
- Step 7: Transfer cooked steak to a wire rack to rest for about 10 minutes before slicing.
- Step 8: Slice steak against the grain and serve.
Pro Tip #4
Resting the meat on a wire rack allows the drippings to fall away from the meat instead of puddling around it, which softens the steak's crust.
Pro Tip #5
You may have heard of the "grain" of a steak, which consists of the lines of muscle fiber that run through the meat in one direction--like wood grain! When it's time to cut, cutting against the grain is the way to go, as it breaks up the fibers and results in a more tender and palatable bite. To do this, place the knife perpendicular to the grain lines and cut. When done right, you will see subtle vertical lines running through each slice.
Make it a Meal!
Prep your Sides: As you've likely gathered, the cook time for this recipe is quick. So make any longer cooking side dishes like mashed potatoes, casseroles, or roasted vegetables before making the steak. Any sides that take 15 minutes or less to make, you can do while the steak rests.
How to Use Leftovers: You can mix things up with any leftover steak to build power bowls or a good ol' steak salad. Or slice the steak a little thinner to throw into quesadillas, tacos, or sliders.
Frequently Asked Questions
Yes, you can cook the steak up to three days ahead of time as long as it's stored properly. Alternatively, you can season the steak up to 24 hours before resting and preparing it.
Snugly wrap uneaten steak in aluminum foil or plastic wrap as soon as it reaches room temperature, then place into an airtight container and refrigerate. Keeps for up to four days.
I recommend reheating ribeye in the oven or air fryer for the best results. Note that the reheating process will cook it further. For example, if you originally cooked the steak to medium-well, it will be closer to well done after you reheat it.
How to Serve
This steak is perfect for date night dinner, celebrating Valentine's Day, or whenever you want to treat yourself or someone you love! Serve it hot with extra butter, herbs, and garlic from the skillet--add an easy baked lobster tail for surf and turf vibes.
Here are my homemade steakhouse-style sides that will set this main dish off right:
- Vegetables like garlicky skillet spinach, roasted lemon zucchini, and roasted brown butter green beans
- Potato Dishes like parmesan mashed potatoes, crispy red potatoes, and garlic herb sweet potato fries
- Decadent Casseroles like cheesy brussels sprouts gratin, praline sweet potatoes, and bacon macaroni and cheese
Wash it all down with a glass of red wine, a dirty martini, or a smoky old fashioned!
More Favorite Cast Iron Recipes
Looking for other recipes like this? Try these:
I hope you'll enjoy this ribeye on cast iron recipe soon and very soon. And sharing is caring so be sure to pin this recipe for later and follow me over on Pinterest. Thanks for reading!
📖 Recipe
Butter-Basted Cast Iron Ribeye
Equipment
- 1 paper towel
- 1 food thermometer optional
- 1 spoon
- 1 knife
Ingredients
- 1 boneless ribeye steak about 12 ounces
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 tablespoon avocado oil
- 2 tablespoons unsalted butter
- 3-4 cloves garlic
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
Instructions
- Pat steak dry using paper towel. Season all sides of the meat with sea salt and black pepper then set aside to rest for 30 minutes at room temperature.1 boneless ribeye steak, 1 teaspoon sea salt, ½ teaspoon black pepper
- Add avocado oil to cast iron skillet over medium-high flame and heat it until the oil has a shimmering appearance, starts smoking, and moves easily across the pan when tilted.1 tablespoon avocado oil
- Use tongs to carefully add steak to heated pan and cook for one minute then flip and cook the other side for another minute. Continue flipping the steak every 30 seconds until it reaches 100 degrees.
- Add butter to pan along with garlic, rosemary, and thyme. Once butter is fully melted and foamy, grab the panhandle and tilt the pan to pool the butter and herbs. Spoon the butter over top of the steak several times then flip it and repeat on the opposite side.Check the steak's temperature and repeat the basting and flipping process until the steak reaches about five degrees less than your desired temperature (see notes).2 tablespoons unsalted butter, 3-4 cloves garlic, 2 sprigs fresh rosemary, 2 sprigs fresh thyme
- Remove steak from pan and place on wire rack to rest for 10 minutes before serving. Resting the meat on a wire rack allows the drippings to fall away from the meat instead of puddling around it, which softens the steak's crust.If desired, pour the garlic herb butter from the pan over top of the steak to serve.
Notes
-
- 120 - 125° Fahrenheit is rare (soft, cold, and red in the middle)
-
- 130 - 135° Fahrenheit is medium rare (firm, warm, and red in the middle)
-
- 140 - 145° Fahrenheit is medium (firm, warm, and pink in the middle)
-
- 145 - 155° Fahrenheit is medium well (warm with a thin pink line in the middle)
- 165° Fahrenheit is well done (firm and brown throughout)
leellyn Dennis says
This is hands down the best rib eye have ever had. I have never cooked rib eye but my husband didn't want to grill, so I decided to be the cook tonight. It was very good, very easy and quick. So glad I did and thank you so much for sharing this recipe with all!
Jazzmine Woodard says
You're so welcome! Thank you for your feedback, and I'm glad y'all enjoyed the steak.