Cast Iron Skillet Ribeyes

Course: Main Dish

Cuisine: American

Prep Time: 5

Cook Time: 10

Resting time: 10

Total Time: 25

Servings:

Calories: 1103kcal

Get that steakhouse flavor at home with this garlic butter basted cast iron skillet ribeye steak!

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.

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.