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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Dry Steak Again: Just before cooking, pat the steak dry once more to remove any surface moisture without disturbing the seasoning.
- 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.
- 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.
- 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.
- 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
