Imagine cutting into a perfectly seared ribeye steak with a golden-brown crust that crackles under your knife, revealing a juicy, tender interior that melts in your mouth. This isn't just another steak recipe—this is your gateway to transforming your home kitchen into a steakhouse-caliber culinary arena. Whether you're a novice cook or a seasoned chef, our cast iron ribeye technique will elevate your cooking game and impress even the most discerning meat lovers.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 ribeye steaks
- 2 tbsp olive oil
- 2 cloves garlic, crushed
- Fresh rosemary or thyme
- Salt and pepper to taste
Instructions
- Remove ribeye steaks from refrigerator 30-45 minutes before cooking to allow them to reach room temperature, ensuring even cooking.
- Pat steaks completely dry with paper towels to remove excess moisture, which helps achieve a perfect sear.
- Season both sides of steaks generously with salt and freshly ground black pepper, pressing seasoning into the meat.
- Place cast iron skillet over high heat and allow it to become extremely hot, approximately 4-5 minutes.
- Add olive oil to the hot skillet, swirling to coat the entire surface evenly.
- Carefully place seasoned steaks into the hot skillet, ensuring they are not overcrowded.
- Add crushed garlic and fresh rosemary or thyme to the skillet for additional flavor.
- Sear first side for 3-4 minutes without moving, creating a rich golden-brown crust.
- Flip steaks and continue cooking for an additional 3-4 minutes for medium-rare doneness.
- Use a meat thermometer to check internal temperature: 130-135°F for medium-rare.
- Remove steaks from skillet and let rest on a cutting board for 5-7 minutes to allow juices to redistribute.
- Slice against the grain and serve immediately, optionally drizzling pan juices over the steak.
Tips
- Temperature is Key: Always let your steaks rest at room temperature before cooking to ensure even heat distribution.
- Moisture Matters: Thoroughly pat your steaks dry to achieve that coveted golden-brown sear. Excess moisture prevents proper caramelization.
- High Heat is Your Friend: A scorching hot cast iron skillet is crucial for creating a perfect crust. Preheat for at least 4-5 minutes.
- Don't Overcrowd: Cook steaks in batches if necessary to maintain high skillet temperature and allow proper searing.
- Use a Meat Thermometer: For consistent results, invest in a good meat thermometer to check doneness accurately.
- Resting is Crucial: Always let your steak rest after cooking to allow juices to redistribute, ensuring maximum tenderness and flavor.
- Flavor Boosters: Experiment with herbs like rosemary or thyme, and don't be afraid to baste your steak with butter during the last minute of cooking for extra richness.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
