Cooking a ribeye steak perfectly might sound like a task for a professional chef, but I've discovered it's actually simple enough to do at home, especially with a cast iron skillet. This recipe is made solely on the stove top. If you love a good steak, you need to give this recipe a try!
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Cooking steak at home has become one of my favorite quick weeknight dinners. It cooks up quickly so it's a good idea when I don't have a lot of time or don't feel like chopping up a lot of different ingredients.
Cast iron skillet ribeye steaks are simple to make, probably simpler than you think.
This cast iron skillet ribeye steak recipe is also great for special occasions like birthdays and anniversaries. I made this on Valentine's Day with this salad , my potato bites, and my microwave mug lava cake. Mr. Travel Palate was quite smitten with the meal!
Try topping it with my herb and garlic butter!
Ingredients
- Ribeye steaks - To keep things simple, I used boneless ribeye steaks from my local grocery store. They were about one pound each and about an inch thick. You may want to use your butcher and get a thicker, bone-in ribeye. The cook time will be longer the thicker your steak is. Other cuts to consider are New York Strip and sirloin steak.
- Oil - a neutral oil with a higher smoke point is your best bet here. Avocado oil is the best option but olive oil, canola oil, and vegetable oil are good options.
- Seasonings - I used just kosher salt and freshly ground black pepper.
- Butter - I used butter to baste the steak.
- Fresh garlic cloves - I smash them and use them in the baste.
- Fresh Thyme - about 4 or 5 sprigs.
- Fresh Rosemary - one spring will do.
- Compound butter - this is optional, but another way to elevate your steak dinner. I like my garlic and herb butter. It's great with steak and much more.
How to cook a ribeye in a cast iron skillet
This is an overview of the recipe with step by step photos. Scroll to the bottom of the post for precise amounts and printable recipe card.
1) Pat the steaks dry with some paper towels – gotta get rid of that moisture for the perfect sear. Then, season both sides and the edges with a good amount of kosher salt and freshly ground black pepper. Don't be shy with it; a nice crust of seasoning makes for a tasty steak.
2) Let steaks sit on the counter for about 30 minutes before cooking. This helps the steak cook more evenly and reduce the chance of moisture loss during the cooking process. We want a juicy steak, and this will help us get it. Room temperature is 72 degrees F. You can use your meat thermometer for this.
3) Heat cast iron skillet over medium-high heat. Add the oil to cover the bottom of the pan.
4) When oil is hot, add the room temperature steaks. Cook for 2 to 3 minutes or until crusty.
5) Carefully flip steaks over and add the butter, crushed garlic cloves, thyme, and rosemary sprigs to the pan around the steaks (not on top of them). I like to check the internal temperature at this point so I don't overcook them. Continue to cook steaks, basting with the melted butter until nearly to the desired level of doneness.
6) Let steaks rest 10 minutes before serving.
My cast iron skillet ribeye steaks were cooked to medium doneness in 6 minutes with 10 minutes of rest.
Tips
- Cooking time will vary depending on the thickness of the steak. Thicker steaks will need to cook longer. You can use any size ribeye, what's important is checking the internal temperature to get it cooked to your liking.
- I don't recommend steaks thinner than one inch unless you don't mind steaks nearly well done.
- A hot skillet is the key to getting a good crust.
- Forget about cutting into the steak to check for doneness. You want to keep those juices where they belong. Use that meat thermometer and aim for 135°F internal temperature for a medium-rare steak or 145°F if medium steak is what you like.
- Always let your cast iron skillet ribeye steaks rest for about 5-10 minutes. The hot juices will continue to cook the steak so for best results, pull your steaks off the heat before they are completely done.
- Don't skip the fresh herbs. The aromatic flavor will elevate your steaks to restaurant quality.
Steak doneness and temperature guide
- Rare: 120° to 125° degrees F
- Medium rare: 130° to 135° degrees F
- Medium: 140° to 145° degrees F
- Medium well: 150 ° to 155° degree F
- Well done: 160° to 165° degrees F
How to cut your ribeye steak
I cut against the grain, which means I look for the direction of the muscle fibers and slice across them, not along. This technique gives me tender, melt-in-your-mouth pieces every time, showing off the perfect medium-rare center.
Potato recipes that go great with ribeye steaks
- Loaded Crockpot Mashed Potatoes
- Air Fryer Steak Fries
- Popeyes Copycat Mashed Potatoes
- Air Fryer Red Potatoes
Side dishes to serve with steak
- Cherry Tomato Caprese Salad
- Panera Bread Broccoli Mac and Cheese Copycat Recipe
- Texas Style Baked Beans
- Air Fryer Mushrooms
- Easy Fettuccine Alfredo
📖 Recipe
Cast Iron Skillet Ribeyes
Ingredients
- 2 -1 lb ribeye steaks boneless, bone-in, your preference; at least 1 inch thick
- salt and freshly ground black pepper to taste
- 3 tablespoon unsalted butter
- 3 garlic cloves crushed with the side of a knife
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
Instructions
- Pat the steaks dry. Season both sides and the edges with a good amount of kosher salt and freshly ground black pepper. Let come to room temperature (about 30 minutes).
- Heat cast iron skillet over medium-high heat. Add the oil to cover the bottom of the pan.
- When oil is hot, add the room temperature steaks. Cook for 2 to 3 minutes or until crusty.
- Carefully flip steaks over and add the butter, crushed garlic cloves, thyme, and rosemary sprigs to the pan around the steaks (not on top of them). Continue to cook steaks, basting with the melted butter until nearly to the desired level of doneness. Use a meat thermometer for accurate temperature.
- Let rest 10 minutes before serving.
- My cast iron skillet ribeye steaks were cooked to medium doneness in 6 minutes with 10 minutes of rest.
Notes
- Cooking time will vary depending on the thickness of the steak. Thicker steaks will need longer on each side.
- I don't recommend steaks thinner than one inch unless you don't mind steaks nearly well done.
- A hot skillet is the key to getting a good crust.
- Forget about cutting into the steak to check for doneness. You want to keep those juices where they belong. Use that meat thermometer and aim for 135°F internal temperature for a medium-rare steak or 145°F if medium steak is what you like.
- Always let your cast iron skillet ribeye steaks rest for about 5-10 minutes. The hot juices will continue to cook the steak so for best results, pull your steaks off the heat before they are completely done.
- Don't skip the fresh herbs. The aromatic flavor will elevate your steaks to restaurant quality.
Deb
Turned out great!
Nikole Berg
Thanks so much for your feedback, Deb!