Cast-Iron Seared Ribeye Steak

Cast iron seared ribeye steak

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)

Kosher salt

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.

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