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+ servings
overhead shot of a ribeye steak cooking in a cast iron skillet

Rib Eye Steak

Katerina | Diethood
This Ribeye Steak is seasoned with fresh thyme, rosemary, garlic, kosher salt, and pepper. Cooked to perfection in a cast-iron skillet, it's basted with a rich blend of butter and oil for an exquisite taste!
Servings : 4
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 10 minutes
Total Time 30 minutes

Ingredients
  

Instructions
 

  • Take the steak out of the fridge, pat it dry with paper towels, and salt it liberally on both sides. Let sit on the counter (at room temperature) for 20 to 30 minutes. Room-temperature meat will produce juicier, more evenly cooked steaks.
  • Season the steak with pepper, rosemary, and thyme; press down the herbs into the meat using your fingers.
  • Set a 10-inch cast iron skillet over medium heat. You can also use a heavy-bottomed skillet.
  • Heat up the skillet; then add the butter and olive oil. Melt the butter and swirl it around to cover the entire bottom of the skillet.
  • Add the steak to the skillet and cook for 5 minutes, or until browned on the bottom.
  • Turn the steak over; add smashed garlic to the skillet and continue to cook for 5 more minutes for a rare steak, basting the steak with the butter drippings. Tilt the skillet so it’s easier to spoon the butter drippings over the steak.
  • Check the internal temperature before removing it from the heat. For a rare steak, the internal temperature should read 120˚F; for medium-rare, it should be around 125˚F and 130˚F. Thicker steaks will take longer to cook through.
  • Remove from heat and immediately transfer the steak to a cutting board; let rest for 8 to 10 minutes before cutting and serving.
  • Top with parsley and serve.

Notes

  • Hot Pan: Ensure the skillet is hot for a proper sear and juiciness.
  • Use a Thermometer: An instant-read meat thermometer allows quick and repeated checks for perfect doneness. Note that The USDA recommends cooking beef to at least 145˚F internal temperature; however, according to culinary professionals, ribeye steaks are optimally cooked at the specified temperature(s).
  • Butter Trick: Add butter on top while the steak rests to boost flavor and moisture.
  • Rest the Steak: Let the steak sit at room temperature before and after cooking for evenness and juiciness.
  • Season Well: Season your steaks generously; it enhances the flavor.
  • High-Quality Oil: Use oils with high smoke points to prevent burning.
  • Avoid Overcrowding: Ensure each steak has space for a good sear.
  • Fresh Herbs: Add herbs like rosemary or thyme for extra flavor during the last minutes of cooking.
  • Proper Searing: Sear both sides for flavor and appearance.

Nutrition

Serving: 4 ounces | Calories: 321 kcal | Carbohydrates: 1 g | Protein: 23 g | Fat: 25 g | Saturated Fat: 11 g | Trans Fat: 1 g | Cholesterol: 84 mg | Sodium: 60 mg | Potassium: 318 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 217 IU | Vitamin C: 2 mg | Calcium: 16 mg | Iron: 2 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: American
Keyword: cooking ribeye steak, pan seared ribeye, rib eye steak, ribeye steak cast iron