Garlic Butter Cast Iron Ribeye (Printable)

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

# What You'll 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)

# Method:

01 - Remove the steaks from the refrigerator 30 minutes before cooking to let them reach room temperature. Pat dry thoroughly with paper towels.
02 - Season both sides of the steaks generously with kosher salt and black pepper, pressing the seasoning into the meat.
03 - Heat a cast iron skillet over high heat until very hot, approximately 3–5 minutes.
04 - Add olive oil to the skillet, swirling to coat the bottom. Place the steaks in the pan and sear without moving for 2–3 minutes until a deep brown crust forms.
05 - Flip the steaks and add butter, crushed garlic, thyme, and rosemary to the pan.
06 - Tilt the skillet slightly and, using a spoon, baste the steaks continuously with the melted garlic butter for 2–3 minutes, or until desired doneness is reached (125°F for medium-rare).
07 - Transfer steaks to a plate, tent loosely with foil, and let rest for 5 minutes to allow juices to redistribute.
08 - Slice against the grain and serve, spooning extra garlic butter from the pan over the steaks. Sprinkle with flaky sea salt if desired.

# Expert Hints:

01 -
  • Restaurant quality results without leaving your kitchen or spending a fortune
  • The garlic butter baste creates an incredible crust that locks in all those juices
02 -
  • I once skipped the resting step and ended up with a puddle of juices on my plate instead of inside the meat where they belonged
  • That thermometer is not optional, learning to trust temperature over touch changed my steak game forever
03 -
  • Dry your steaks thoroughly before seasoning, any moisture on the surface will steam instead of sear
  • Let your pan heat up for longer than you think necessary, a really hot pan is the secret weapon

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