Garlic Butter Cast Iron Ribeye Steak (Printable)
Perfectly seared ribeye with aromatic garlic butter in a cast iron skillet 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 Make:
01 - Remove steaks from refrigerator 30 minutes before cooking. Pat dry thoroughly with paper towels to ensure proper searing.
02 - Generously season both sides of each steak with kosher salt and freshly ground black pepper, pressing seasoning into the meat.
03 - Heat cast iron skillet over high heat until extremely hot, approximately 3–5 minutes. A properly preheated pan is essential for developing a crust.
04 - Add olive oil to skillet, swirling to coat bottom. Place steaks in pan and sear undisturbed for 2–3 minutes until a deep brown crust forms.
05 - Flip steaks and immediately add butter, crushed garlic, thyme, and rosemary to the pan.
06 - Tilt skillet slightly and continuously baste steaks with melted garlic butter using a spoon for 2–3 minutes. Cook until internal temperature reaches 125°F for medium-rare.
07 - Transfer steaks to a plate and tent loosely with foil. Let rest for 5 minutes to allow juices to redistribute throughout the meat.
08 - Slice steak against the grain. Serve with pan juices and garlic butter spooned over the top. Finish with flaky sea salt if desired.
# Helpful Tips:
01 -
- The garlic butter baste creates an incredible depth of flavor that feels luxurious but takes barely any effort
- You will get that perfect restaurant-style crust at home without any fancy techniques
02 -
- Never skip the resting period or you will lose all those delicious juices the moment you cut into the meat
- A meat thermometer takes all the guesswork out of achieving medium-rare at exactly one hundred twenty-five degrees Fahrenheit
03 -
- Pat your steaks completely dry before seasoning, as any moisture will steam the meat instead of searing it
- Save the leftover garlic butter from the pan and toss it with roasted potatoes the next day