Imagine cutting into a perfectly seared ribeye that's so tender it practically melts in your mouth, with a golden-brown crust that locks in all those incredible flavors. This Cast Iron Steak recipe by Matthew Masset isn't just a meal—it's a culinary experience that will transform your home cooking and have your dinner guests wondering if a professional chef secretly invaded your kitchen. With just a few simple techniques and high-quality ingredients, you'll be creating steakhouse-worthy dishes that will make your taste buds dance with joy.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 ribeye steaks
- Salt
- Pepper
- 2 tablespoons olive oil
- 2 cloves garlic, crushed
- Fresh rosemary
Instructions
- Remove steaks from refrigerator 30-45 minutes before cooking to allow them to reach room temperature, which ensures even cooking.
- Pat steaks completely dry using paper towels to remove excess moisture, which helps achieve a perfect sear.
- Generously season both sides of the steaks with salt and freshly ground black pepper, ensuring even coverage.
- Place a cast iron skillet over high heat and allow it to become extremely hot, about 4-5 minutes.
- Add olive oil to the hot skillet, swirling to coat the entire surface evenly.
- Carefully place steaks into the hot skillet, allowing them to sear without moving for 3-4 minutes to develop a rich, golden-brown crust.
- Add crushed garlic cloves and fresh rosemary sprigs to the skillet for additional flavor.
- Flip steaks and cook for an additional 3-4 minutes for medium-rare, or adjust time based on desired doneness.
- Use a meat thermometer to check internal temperature: 130-135°F for medium-rare, 140-145°F for medium.
- Remove steaks from skillet and let rest on a cutting board for 5-7 minutes to allow juices to redistribute.
- Optional: Baste steaks with pan drippings during final minutes of cooking for extra flavor.
- Slice against the grain and serve immediately, garnishing with fresh rosemary if desired.
Tips
- Temperature is Key: Always let your steaks sit at room temperature before cooking to ensure even heat distribution.
- Dry Means Crispy: Thoroughly pat your steaks dry to achieve that incredible golden-brown crust.
- High Heat is Your Friend: A scorching hot cast iron skillet is crucial for creating the perfect sear.
- Don't Overcrowd: Cook steaks in batches if needed to maintain high skillet temperature.
- Let It Rest: Allowing your steak to rest after cooking helps redistribute juices, ensuring maximum tenderness.
- Use a Meat Thermometer: This is the most reliable way to achieve your desired level of doneness.
- Fresh Herbs Matter: Using fresh rosemary can elevate the flavor profile of your steak dramatically.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
