Garlic Butter Cast Iron Ribeye Steak (Print Page)

Perfectly seared ribeye with aromatic garlic butter, cooked in a cast iron skillet for a juicy, flavorful result.

# What You Need:

→ 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)

# Directions:

01 - Remove steaks from refrigerator 30 minutes before cooking. Pat dry thoroughly with paper towels.
02 - Season both sides generously with kosher salt and freshly ground black pepper.
03 - Heat cast iron skillet over high heat until very hot, approximately 3-5 minutes.
04 - Add olive oil to skillet, swirling to coat. Place steaks in pan and sear without moving for 2-3 minutes until deep brown crust forms.
05 - Flip steaks and add butter, crushed garlic, thyme, and rosemary to pan.
06 - Tilt skillet slightly and continuously baste steaks with melted garlic butter for 2-3 minutes, or until internal temperature reaches 125°F for medium-rare.
07 - Transfer steaks to plate, tent loosely with foil, and rest for 5 minutes.
08 - Slice against grain and serve, spooning extra garlic butter from pan over steaks. Sprinkle with flaky sea salt if desired.

# Expert Tips:

01 -
  • Restaurant quality results in under 30 minutes with just a handful of ingredients
  • The basting technique infuses every bite with aromatic garlic butter that feels luxurious
  • Perfect for date nights at home or when you want to treat yourself without the markup
02 -
  • Do not skip the room temperature step, cold steaks will cook unevenly and you will end up with a gray band around the edges
  • Let the pan get properly hot before adding oil, if you add oil too early it will smoke and burn before the steak even hits the pan
  • The basting step is not just for show, it helps cook the top while infusing flavor and builds that gorgeous brown crust
03 -
  • Pat the meat extremely dry before seasoning, any moisture on the surface will steam instead of sear
  • Keep a kitchen towel nearby while basting, hot butter has a tendency to splatter unpredictably

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