Garlic Butter Cast Iron Ribeye (Print)

Perfectly seared ribeye with aromatic garlic butter for juicy, restaurant-quality results.

# Ingredient List:

→ 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)

# How-To Steps:

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

# Expert Suggestions:

01 -
  • The restaurant quality crust youll get from cast iron searing is impossible to replicate any other way
  • Basting with garlic butter creates this incredible aromatic finish that makes every bite taste like a special occasion
02 -
  • I once got impatient and tried to cook cold steaks straight from the fridge and they ended up grey and uneven inside
  • The thermometer is your best friend here because cutting into the steak to check doneness lets all those precious juices escape
03 -
  • Start with a completely dry steak surface because any moisture will create steam instead of that coveted crust
  • Let the pan get properly hot before adding the oil—it should almost smoke when you pour it in

Go Back