Description
Indulge in the rich flavors of a perfectly cooked Garlic Butter Cast Iron Ribeye Steak, seared to perfection and bursting with buttery goodness. This simple yet delicious recipe brings the heart of a steakhouse right into your kitchen.
Ingredients
- Ribeye Steak
- Fresh garlic cloves
- Unsalted butter
- Fresh thyme or rosemary
- Good-quality sea salt
- Freshly cracked black pepper
- Vegetable oil or any high smoke point oil
Instructions
- Start by taking the ribeye steak out of the refrigerator and letting it come to room temperature, about 30-45 minutes before cooking. This helps it cook evenly.
- Preheat your cast iron skillet over medium-high heat. A hot skillet is essential for a perfect sear.
- While the skillet is heating, pat the steak dry with paper towels. This helps create a better crust when searing. Season both sides generously with salt and pepper.
- Once the skillet is hot, add a tablespoon of vegetable oil or any high smoke point oil. Swirl it around to coat the pan.
- Carefully place the ribeye steak in the skillet. Sear for about 4-5 minutes without moving it, allowing a crust to form. If you like your steak medium-rare, aim for an internal temperature of 130°F (54°C).
- Flip the steak using tongs and immediately add 2 tablespoons of butter, minced garlic, and your chosen herbs to the skillet.
- As the butter melts, tilt the pan slightly and use a spoon to baste the steak with the melted garlic butter. Continue cooking for another 4-5 minutes for medium-rare, or adjust according to your desired doneness.
- Remove the steak from the skillet and transfer it to a cutting board. Let it rest for 5-10 minutes before slicing. This resting period allows the juices to redistribute.
- Slice the steak against the grain, drizzle any remaining garlic butter from the skillet over the slices, and serve immediately.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 steak
- Calories: 600
- Sugar: 0 g
- Sodium: 500 mg
- Fat: 45 g
- Saturated Fat: 20 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 50 g
- Cholesterol: 120 mg
Keywords: Always allow your steak to reach room temperature before cooking for even cooking. Don’t overcrowd the skillet, and consider using a meat thermometer for best results.