Easy Cast Iron Skillet Ribeye Steak
A cast iron skillet ribeye steak is one of the easiest ways to get a restaurant-quality sear at home. The heavy pan holds serious heat, giving the steak a deep, even crust while the inside stays tender and juicy. With just salt, pepper, and a few pantry staples, this cast iron skillet ribeye steak goes from fridge to plate in about 15 minutes of cooking — perfect for a weeknight steak dinner that tastes anything but ordinary.
Prep time: 5 minutes Cook time: 10 minutes Total time: 15 minutes Servings: 2
Ingredients
- 2 ribeye steaks, 1.25–1.5 inches thick (about 12 oz / 340 g each)
- 1 ½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon high-smoke-point oil (avocado or canola)
- 3 tablespoons unsalted butter
- 3 cloves garlic, lightly crushed
- 2–3 sprigs fresh thyme or 1 sprig fresh rosemary
Instructions
- Pull the steaks from the fridge 30–45 minutes before cooking so they come to room temperature. Pat both sides very dry with paper towels — a dry surface is what builds a great sear.
- Season the steaks generously on all sides with the kosher salt and black pepper. You can salt them right before cooking, or up to 24 hours ahead for a deeper flavor.
- Place a cast iron skillet over high heat for 4–5 minutes until it is smoking hot. Add the oil and swirl to coat the bottom.
- Lay the steaks in the skillet away from you and press gently so the surface makes full contact. Sear undisturbed for 3–4 minutes per side for medium-rare on a 1.25–1.5 inch steak.
- Lower the heat to medium, add the butter, garlic, and thyme or rosemary. As the butter melts, tilt the pan and spoon the foaming butter over the steaks for 1–2 minutes, basting continuously.
- Check the internal temperature with a thermometer — 130–135°F (54–57°C) for medium-rare. Pull the steaks about 5 degrees early, as they will rise while resting.
- Transfer the steaks to a cutting board and rest for 5–10 minutes. Slice against the grain and spoon any pan juices over the top before serving.
Tips
- Don’t move the steaks while they sear. Letting them sit undisturbed is what develops the deep brown crust.
- Use a thermometer rather than guessing — a 1.25–1.5 inch ribeye goes from perfect medium-rare to overdone fast in a ripping-hot skillet.
- Save the pan drippings. The buttery garlic-thyme mixture left in the skillet is excellent spooned over the sliced steak or over roasted potatoes.
What you’ll need: A well-seasoned cast iron skillet is the key to the hard sear in this recipe — see our guide to the best cast iron skillets if you’re still shopping.
