Cast Iron Ribeye Steak

This Cast Iron Ribeye Steak is flavored with rosemary, thyme, butter, and garlic. It also has a nice crust on the outside and juicy center. So delicious!

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 2

Cook Time 6

Servings

Calories 641kcal

Author Dina

Equipment

Ingredients

1 boneless ribeye steak 1 1/4- 1 1/2 inch thick
Kosher salt
2 sprigs Rosemary
2 sprigs thyme
3 garlic cloves
4 tbsp Avocado oil for frying
3 tbsp unsalted butter

US Customary - Metric

Instructions

Let the steak sit at room temperature for about 30 minutes prior to preparing it. Pat the steak dry with a paper towel, then generously season with kosher salt. You want to make sure to season the top, bottom, and sides of the steak.
Now heat your cast iron pan over high heat. Once the pan is smoking pour in the avocado oil and gently place the seasoned steak into the pan. Always make sure to place it away from you so the hot oil doesn’t splash back at you.
Now smash the garlic with the back of your knife and place it into the pan along with the thyme, rosemary, and butter.
As the butter melts begin basting the steak with the garlic and herb-infused butter using a spoon.
Once the steak has seared for a few minutes and formed a brown crust, flip it over, and continue basting with the melted herb butter on top. An instant-read meat thermometer is the best way to tell when your steak is done. For a medium-rare steak, cook until the internal temperature of the steak is 130-135 degrees Fahrenheit. For a medium steak, you want the meat to be about 135-145 degrees Fahrenheit. For a medium-well steak, cook it to 150 degrees Fahrenheit

Notes

Use a high smoke point oil- This will decrease the amount of smoke produced while searing the steak and creating the crust.

Heat the cast iron before adding the steak- Allowing the pan to get nice and hot will help the steak to sear on the outside, creating a crust. If the pan is not hot enough, the crust won't form.

Make sure to baste- Basting is a really important step because it provides a lot of flavor dispersed around the entire steak. Every inch will be covered with the flavors of the butter, thyme, rosemary, and garlic.

Have good ventilation- Make sure that you have good ventilation or a range hood when making this cast iron steak because a lot of smoke is created when giving this steak its outer crust.

Nutrition