Description
Seared in a blazing hot cast iron skillet, this ribeye steak is a carnivore’s dream: rich, juicy, and crowned with a buttery garlic herb glaze. With a deeply caramelized crust and succulent interior, it’s the ultimate steakhouse experience at home.
Ingredients
1 ribeye steak (12–16 oz, 1 to 1.5 inches thick)
To taste kosher salt
To taste freshly ground black pepper
2 to 3 tablespoons neutral oil (canola or avocado)
2 to 3 garlic cloves (smashed, skin on)
2 to 3 sprigs fresh rosemary
2 tablespoons unsalted butter
Optional: flaky sea salt, crushed red pepper flakes
Instructions
1. Take the steak out of the fridge and let it rest for 30 minutes to reach room temperature.
2. Pat the steak dry with paper towels. Season generously with salt and black pepper.
3. Preheat your cast iron skillet over high heat for 5 minutes until slightly smoking. Add the oil.
4. Carefully place the steak in the skillet. Sear for 3–4 minutes on the first side without moving.
5. Flip and sear the other side for another 3–4 minutes.
6. Add garlic, rosemary, and butter to the skillet. Tilt the pan and baste the steak with butter for 1–2 minutes.
7. Check internal temperature using a meat thermometer. Remove at your preferred doneness.
8. Let the steak rest on a cutting board for 5–10 minutes.
9. Slice against the grain. Optionally, sprinkle with flaky sea salt and drizzle remaining butter from the pan.
- Prep Time: 5
- Cook Time: 10
- Category: Main Course
- Method: Searing
- Cuisine: American
Nutrition
- Serving Size: 12 oz
- Calories: 780
- Sugar: 0g
- Sodium: 650mg
- Fat: 64g
- Saturated Fat: 26g
- Unsaturated Fat: 34g
- Trans Fat: 1g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 50g
- Cholesterol: 180mg
Keywords: ribeye, cast iron, steak, pan seared