Garlic Butter Cast Iron Ribeye (Print Version)
Perfectly seared ribeye with aromatic garlic butter for juicy, flavorful results.
# Recipe Ingredients:
→ 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 the steaks from the refrigerator 30 minutes before cooking to let them reach room temperature. Pat dry with paper towels.
02 - Season both sides of the steaks generously with kosher salt and black pepper.
03 - Heat a cast iron skillet over high heat until very hot, about 3-5 minutes.
04 - Add olive oil to the skillet, swirling to coat. Place the steaks in the skillet and sear without moving for 2-3 minutes until a deep brown crust forms.
05 - Flip the steaks and add butter, 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 (125°F for medium-rare).
07 - Transfer steaks to a plate, tent loosely with foil, and rest for 5 minutes.
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 Advice:
01 -
- The basting technique creates that steakhouse finish without leaving your kitchen
- Five minutes of active work delivers a dinner that looks impressively fancy
02 -
- Cold steaks resist searing and cook unevenly, so patience at room temperature pays off
- The basting step is what creates that restaurant quality finish and infuses flavor throughout
03 -
- Let your butcher know you plan to sear these steaks, and ask for cuts with good marbling
- Save the leftover garlic butter in a small container and use it for roasted vegetables the next day