Cast Iron Skillet Ribeye Steak with Garlic and Rosemary Recipe

Introduction

Cooking a perfect steak is easier than you think with a cast iron skillet. This method creates a delicious crust while keeping the inside juicy and tender. Follow these simple steps for a mouthwatering ribeye steak experience.

Ingredients

• 16 ounce Boneless Ribeye Steak
• 4 tablespoon Unsalted Butter
• 5 clove Garlic
• 4 sprig Fresh Rosemary
• Kosher Salt, to taste
• Ground Black Pepper, to taste

Instructions

1. Step 1: About one hour before cooking, remove the ribeye steak from the fridge and pat it dry with paper towels. Season generously with kosher salt and ground black pepper. Allow it to come to room temperature, but do not leave it out for more than 2 hours.
2. Step 2: Place a deep cast iron skillet over medium-high heat until very hot.
3. Step 3: Pat the steak dry once more to remove any surface moisture, being careful not to remove the seasoning.
4. Step 4: Place the steak in the hot skillet. Let it cook undisturbed for 3 to 4 minutes until a nice crust forms.
5. Step 5: Flip the steak and cook for another 3 to 4 minutes. Use a meat thermometer to check the internal temperature. If it hasn’t reached your desired doneness, continue flipping and checking every 2 minutes. Total time will vary depending on thickness.
6. Step 6: Just before the steak reaches your preferred temperature, add the butter, garlic cloves, and rosemary sprigs to the skillet. Let them sizzle in the butter. Tilt the pan carefully and spoon the melted butter over the steak several times to baste it.
7. Step 7: Remove the steak from the skillet and let it rest for 5 minutes before slicing and serving. This helps retain juices and flavor.

Tips & Variations

• For extra flavor, rub a bit of olive oil on the steak before seasoning.
• Try adding thyme or crushed red pepper flakes for a different aroma and heat.
• Use a meat thermometer for the most accurate doneness: 125°F for rare, 135°F for medium-rare, and 145°F for medium.

Storage

Store leftover steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in a microwave using short intervals to avoid overcooking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak with this method?

Yes, this method works well with other boneless cuts such as sirloin or strip steak. Adjust cooking times based on thickness.

Why is it important to let the steak rest after cooking?

Resting allows the juices to redistribute throughout the meat, resulting in a juicier and more flavorful steak when sliced.

Cast Iron Skillet Ribeye Steak with Garlic and Rosemary Recipe

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★★★★★

4.6 from 108 reviews

• Author: Ben
• Total Time: 20-25 minutes
• Yield: 1 serving 1x

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Description

This recipe shows how to cook a perfect boneless ribeye steak using a cast iron skillet. The method creates a flavorful crust while keeping the inside juicy and tender. Enhanced with garlic, fresh rosemary, and butter, this steak is a classic and easy way to enjoy a restaurant-quality meal at home.

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Ingredients

Scale 1x2x3x

Steak

• 16 ounce Boneless Ribeye Steak
• to taste Kosher Salt
• to taste Ground Black Pepper

For Basting

• 4 tablespoon Unsalted Butter
• 5 clove Garlic
• 4 sprig Fresh Rosemary

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Instructions

1. Preparation: About one hour before cooking, remove the ribeye steak from the fridge and pat it dry thoroughly with paper towels. Season generously with kosher salt and ground black pepper on both sides. Let the steak come to room temperature, but do not leave it out for more than two hours to ensure food safety.
2. Preheat Skillet: Place a deep cast iron skillet on the stove over medium-high heat. Allow it to heat until very hot, which will help create a good sear and crust on the steak.
3. Dry Steak Again: Just before cooking, pat the steak dry once more to remove any surface moisture without disturbing the seasoning.
4. Sear First Side: Place the steak carefully into the hot cast iron skillet. Let it cook undisturbed for about 3 to 4 minutes until a nice brown crust forms.
5. Flip and Monitor Temperature: Flip the steak to the other side and cook for another 3 to 4 minutes. Use a meat thermometer to check the internal temperature. If it has not reached your desired doneness, continue flipping every 2 minutes while checking temperature until done. Total cooking time will vary depending on steak thickness.
6. Baste with Butter and Aromatics: Just before the steak reaches the desired internal temperature, add the unsalted butter, garlic cloves, and fresh rosemary sprigs to the pan. Let the butter melt and the aromatics sizzle. Tilt the pan toward you and spoon the melted butter mixture over the steak repeatedly to infuse flavor.
7. Rest and Serve: Remove the steak from the skillet and let it rest on a cutting board or plate for 5 minutes. This resting period allows the juices to redistribute, resulting in a juicier steak. Slice and serve immediately.

Notes

• Bringing the steak to room temperature before cooking helps it cook more evenly.
• Do not overcrowd the pan; cook one steak at a time if needed for best sear.
• Use a meat thermometer to check doneness: 125°F for rare, 135°F for medium-rare, 145°F for medium.
• Resting the steak after cooking is crucial to retain juiciness.
• Fresh garlic and rosemary add great aromatic flavors to the butter baste.
• Use a heavy-bottomed cast iron skillet for best heat retention and crust formation.

• Prep Time: 10 minutes
• Cook Time: 10-15 minutes
• Category: Main Course
• Method: Frying
• Cuisine: American

Keywords: cast iron skillet steak, ribeye steak recipe, pan seared steak, garlic butter steak, rosemary steak