Cast-Iron Seared Ribeye Steak
A cast-iron seared ribeye steak is a culinary masterpiece that showcases the perfect balance of bold flavors, rich marbling, and an irresistibly crispy crust.
This classic steak preparation begins with a high-quality ribeye, known for its tender texture and interwoven fat that melts during cooking, infusing the meat with a deep,
buttery flavor. The cast-iron skillet, renowned for its superior heat retention and even cooking surface, is the ideal tool for achieving a restaurant-quality sear at home.
Ingredients:
1 thick-cut ribeye steak (1.25–1.5 inches thick)
Freshly ground black pepper
1–2 tbsp high smoke-point oil (e.g., avocado or canola)
2 cloves garlic, smashed
2 sprigs fresh thyme or rosemary
2 tbsp unsalted butter
Instructions:
Prepare the Steak:
Remove steak from the fridge 30 minutes before cooking. Pat dry.
Generously season both sides with salt and pepper.
Preheat the Skillet:
Heat a cast-iron skillet over high heat until smoking hot.
Add oil and swirl to coat.
Sear the Steak:
Place steak in the skillet. Press gently for contact.
Sear undisturbed for 2–3 minutes or until a deep crust forms.
Flip and sear the other side for 2–3 minutes.
Baste and Finish:
Add butter, garlic, and herbs to the pan.
Tilt skillet and spoon butter over the steak repeatedly for 1–2 minutes.
For medium-rare: cook to 130°F (54°C) internal temp.
Rest and Serve:
Transfer steak to a cutting board. Rest for 5–10 minutes before slicing.
Spoon reserved pan juices on top before serving.