Garlic Butter Cast Iron Ribeye (Print View)
Perfectly seared ribeye with aromatic garlic butter for juicy, restaurant-quality results.
# Ingredient List:
→ Steak
01 - 2 boneless ribeye steaks (12 oz each), 1–1.5 inches thick
02 - 1 ½ teaspoons kosher salt
03 - 1 teaspoon freshly ground black pepper
→ Garlic Butter
04 - 3 tablespoons unsalted butter
05 - 3 cloves garlic, crushed
06 - 2 sprigs fresh thyme
07 - 1 sprig fresh rosemary
→ Finishing
08 - 1 tablespoon olive oil
09 - Flaky sea salt, for serving (optional)
# How to Make:
01 - Remove steaks from refrigerator 30 minutes before cooking to reach room temperature. Pat thoroughly dry with paper towels.
02 - Generously season both sides of each steak with kosher salt and freshly ground black pepper, pressing seasoning into the meat.
03 - Heat cast iron skillet over high heat until extremely hot, approximately 3–5 minutes. A few drops of water should immediately sizzle and evaporate.
04 - Add olive oil to hot skillet, swirling to coat the bottom evenly. Place steaks in pan and sear without moving for 2–3 minutes until a deep golden-brown crust develops.
05 - Flip steaks using tongs. Add butter, crushed garlic, thyme, and rosemary to the pan alongside the meat.
06 - Tilt skillet slightly and continuously baste steaks with melted garlic butter using a spoon for 2–3 minutes. Cook until desired doneness is reached (125°F for medium-rare).
07 - Transfer steaks to a clean plate and tent loosely with aluminum foil. Allow to rest for 5 minutes to redistribute juices.
08 - Slice steaks against the grain and serve immediately, spooning remaining garlic butter from pan over the top. Finish with flaky sea salt if desired.
# Expert Advice:
01 -
- The garlic butter baste creates an incredible aromatic crust that steakhouse quality
- Restaurant results in your own kitchen without any special equipment
02 -
- A cold steak will cook unevenly, so never skip the 30 minute rest at room temperature
- The pan must be smoking hot before adding the oil or you will not get that restaurant quality crust
03 -
- Use a cast iron skillet for even heat retention and the best possible sear
- Letting the meat rest is non negotiable, cutting into it early will result in losing all those precious juices