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!
- 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
Season and sear the steak
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.
Add butter, herbs, and garlic
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.
Baste until done
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. The best way to tell when your steak is done is by using an instant-read meat thermometer. For a medium steak, you want the meat to be about 145 degrees Fahrenheit. For a medium-well steak, cook it to 150 degrees Fahrenheit
What to serve with this cast iron ribeye
Calories: 641kcal | Carbohydrates: 2g | Protein: 23g | Fat: 61g | Saturated Fat: 21g | Cholesterol: 114mg | Sodium: 62mg | Potassium: 321mg | Fiber: 1g | Sugar: 1g | Vitamin A: 572IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 2mg