Go Back
–+ servings
overhead view of sliced ribeye steak on a cutting board.
Print Recipe
No ratings yet

Cast Iron Steak Recipe

Cast iron steak is tender, juicy, and has the perfect crispy crust. It takes just 15 minutes, and it's even better than my local steakhouse!
Step-by-step photos can be seen below the recipe card.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Dinner, Main Course
Cuisine: American
Servings: 2
Author: Sabine Venier

Equipment

  • Cast Iron Skillet
  • Instant Read Meat Thermometer

Ingredients

  • 1 thick-cut boneless ribeye steak* about 1 pound
  • Kosher salt and freshly ground black pepper to taste
  • 3 tablespoons vegetable oil
  • 3 tablespoons unsalted butter (⅜ stick)
  • 4 cloves garlic smashed
  • 3 sprigs fresh thyme**

Instructions

  • Pat the ribeye steak dry with paper towels. This helps ensure a good sear. Then generously season the steak on all sides with salt and freshly ground black pepper. Don't be shy with the seasoning; it enhances the flavor.
    1 thick-cut boneless ribeye steak*, Kosher salt and freshly ground black pepper
    seasoned ribeye steak on a baking sheet.
  • Place your cast iron pan on the stovetop and add the oil. Heat it over high heat until it starts to smoke slightly. This ensures a hot surface for a perfect sear.
    3 tablespoons vegetable oil
    oil in a cast iron pan.
  • Carefully add the seasoned ribeye steak to the hot pan and make sure it makes good contact with the hot pan. Cook for 2 minutes on one side without moving it.
    raw seasoned ribeye steak in a cast iron pan.
  • Flip the steak and cook for another 2 minutes on the other side.
    seared ribeye steak in a cast iron pan.
  • After searing both sides, sear each edge of the steak for about 1 minute to develop a beautiful crust all around.
    searing the edges of a steak in a cast iron pan.
  • Reduce the heat to medium-low and add the unsalted butter, smashed garlic cloves, and thyme sprigs to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the steak continuously with the melted butter. Cook for about 3-4 minutes. Flip the steak every 20 seconds during this process. Basting and flipping help ensure even cooking and flavor infusion.
    3 tablespoons unsalted butter, 4 cloves garlic, 3 sprigs fresh thyme**
    spooning butter over steak in a cast iron pan.
  • Use an instant-read thermometer to monitor the internal temperature of the steak. Remove it from the pan when it reaches about 15°F below your desired doneness because the steak will continue to cook as it rests.
  • Transfer the cooked ribeye steak to a cutting board and let it rest for about 5 minutes. This resting period allows the juices to redistribute within the meat.
    seared ribeye steak resting on a cutting board with a temperature probe sticking out.
  • After resting, slice the ribeye steak against the grain into your preferred thickness. Serve immediately and enjoy!

Notes

*I like to use boneless ribeye because it has a lot of fat marbling, so it's more difficult to overcook. You can apply this method to other thick cuts like sirloin or filet mignon.
**If you don't have access to fresh herbs, you can use ½ teaspoon of dried.

Nutrition

Serving: 0.5pound | Calories: 813kcal | Carbohydrates: 2g | Protein: 46g | Fat: 70g | Saturated Fat: 28g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 183mg | Sodium: 1284mg | Potassium: 646mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 631IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 4mg