This post may contain affiliate links. Please read our disclosure policy.
This cast iron ribeye steak is a great quick and easy family dinner recipe. Tender, juicy beef with a gorgeous sear all made in less than 20 minutes on the stovetop!
Why we Love this recipe
- Easy Prep: minimal ingredients and equipment make this a fast recipe to prep! Plus minimal clean up is involved.
- Quick Cooking: this particular cut of meat cooks best hot and fast, meaning cook time is generally less than 10 minutes.
- Tender & Juicy: thanks to the high temperature the meat has a nice golden crust from the pan sear and tender, juicy meat inside.
What is a Ribeye Steak
The ribeye steak (also called rib steak) is a cut of beef from the upper rib section (from the rib roast), on a part that is lightly worked and has lots of fat marbling. It is a tender cut with an intense rich, beef flavoring.
How do I choose a ribeye?
- Bones: Due to the tender nature of this cut, it is not necessary to buy a bone-in ribeye. In fact, it’s more common you will find boneless rib eye steaks than bone-in.
- Thickness: Aim for a thickness somewhere between 1 inch to 2 inches.
- Fat: Ribeyes with a high level of marbling are going to be more tender and flavorful after cooking.
- Dry Aged or Wagyu: you can absolutely use dry aged for this recipe, keeping in mind that the reduction in moisture for dry aged means the steak will cook quicker. The same with wagyu, if you are wanting to spend the money, cooking in a cast iron skillet is a great way to go!
How to Cook A Ribeye Steak in a Cast Iron Skillet
- Season Meat: pat the meat nice and dry using a paper towel, then season generously with salt and pepper.
- Prepare Garlic Herb Butter: combine room temperature butter with the garlic and herbs.
- Preheat Skillet: to get a perfect sear the skillet needs to be HOT. We want to hear the meat sizzle when it hits the skillet. Be sure to heat the oil in the skillet while it’s preheating.
- Sear Meat: gently place the steaks in the preheated skillet and let them cook about 3 minutes on each side to get a golden sear.
- Add Butter, Herbs & Garlic: After searing we can add butter, herbs and garlic to help season the meat while it continues cooking. Spoon the melted butter over the top of the steak while cooking for extra flavor!
- Cook To Temperature: cooking to temperature, ensures that you are getting properly cooked meat and that it’s done to your preference.
- Rest: rest time is important, let the meat sit undisturbed on a cutting board for about 10 minutes before cutting, this allows time for residual cooking and for the juices to redistribute.
- Prepare the meat: Pat the meat with some paper towels to dry it off before adding the seasoning, add the salt and let the meat sit for approximately 30 minutes before adding more seasoning and cooking.
- Heat: heat the cast iron skillet with oil on the stovetop for several minutes, when the meat is added it should sizzle, this is what is going to give a nice sear on the outside of the steak and give great flavoring.
- Oils: Oil has a high smoke point, while butter doesn’t. Using only butter, will lead to burnt butter while cooking the steak and that flavoring will be transferred to the steak. Use an oil with a high smoke point, this prevents burning and smoking while cooking: extra virgin olive oil or avocado oils are a great option.
- Rest Time: allow the steak to rest for 10 minutes on a cutting board covered with foil, out of the hot skillet. This allows time for residual cooking and lets the juices redistribute through the steak.
Substitutions & Variations
- Oven Cooking: If you would prefer to finish the cooking this cast iron ribeye in the oven this is an easy switch. After searing the meat you can place it in the oven (skillet and all) to continue cooking until the internal temperature you are wanting is reached.
- Herbs: switch out the rosemary with thyme, oregano or another herb of your choice.
- Toppings: this recipe includes a garlic herb compound butter to serve on top for extra flavor. You can swap that for a mushroom cream sauce, or other sauce of choice if desired.
No ribeye steak should not be marinated. This particular cut is already flavorful and tender.
For more even cooking throughout the meat it should be flipped frequently using tongs, but left alone in between to develop a nice golden sear on the outside.
Most enjoy having a ribeye that has been cooked to medium rare at 135 degrees F. Again, remember to take the meat off the skillet a couple degrees before hitting the 135 mark.
How long to cook a 1 inch ribeye steak
|Doneness Level||Cook Time||Internal Temperature|
|Rare (cool center, red)||8-10 minutes||125 degrees F|
|Medium Rare (warm center, red)||10-13 minutes||135 degrees F|
|Medium(warm center, pink)||12-15 minutes||145 degrees F|
|Medium Well (warm center, slight pink)||14-16 minutes||150 degrees F|
|Well (warm center, little to no pink)||15-17 minutes||160 degrees F|
It’s important to know that the internal temperature of the meat will rise a couple degrees after being removed from the heat, this is called residual cooking. So you will want to remove the steaks from the heat approximately 5 degrees before your desired level.
- Storing raw steaks: steaks can be stored tightly wrapped in plastic in the refrigerator for up to 3 days. They can safely be stored in the freezer for up to 3 months. If you are planning on longer storage it is best to vacuum seal.
- Leftover cooked steak: store in the refrigerator in a sealed container for up to 3 days.
- Reheating: reheat leftovers in the oven at 250-300 degrees F. Wrap the steaks in foil and place directly on the racks in the oven, bake for 10-15 minutes or until warm.
- Mashed Potatoes
- Wedge Salad with Homemade Blue Cheese Dressing
- Creamed Corn
- Twice Baked Potatoes
- Southern Green Beans
Cast Iron Ribeye Recipe
- 2 12 ounce Rib Eye Steaks (approx 1 1/4 inch thick)
- 1½ tsp coarse salt
- 1 tsp coarse ground black pepper
- 1 tbsp extra virgin olive oil or avocado oil (use a high smoke point oil)
- 1 tbsp unsalted butter cut into 2 slices
- 2 cloves garlic crushed
- 2 fresh rosemary sprigs
- Heat a skillet over medium high heat for about 5 minutes to ensure that it is hot.
- While the skillet is heating, prepare the meat by patting dry with a paper towel. Generously season on both sides with salt and pepper. Use fingers to rub the seasoning into the meat.
- Add the tablespoon of extra virgin olive oil to the skillet, swirl to coat the pan with the oil. Gently place the steaks into the skillet. Let the meat sear, leaving in place and flipping approximately every 30 seconds. Do this for 5-6 minutes until a nice golden crust is formed.
- Add the butter, rosemary and garlic cloves to the skillet. Turn the heat to medium-low and continue to cook the steaks until 5-10 degrees below desired doneness temperature. (Cook to 125℉ for a medium rare steak) Spoon melted butter over the top of the steaks while cooking.
- Remove the steak from the skillet and set on cutting board or plate covered with foil to let rest for 10 minutes prior to cutting. The steak continues rising in temperature during this time.
- Slice steak against the grain, top with garlic herb butter and serve!
Garlic Herb Butter
- Mix together the ingredients until well combined.
- Spoon a tablespoon of the butter onto a fully cooked steak. Enjoy!
- Garlic Herb Butter makes enough for about 4 steaks.
- Can substitute out fresh herbs with dried, use 1 tsp dried herbs.
- Herbs that will work in the butter: parsley, rosemary, basil, thyme, oregano.
- Rare – 125°, red inside & cool interior
- Medium rare – 135°, red inside & warm
- Medium – 145°, pink inside & warm
- Medium well – 150°, slightly pink inside & warm
- Well – 160°, no pink inside
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography done by KJandCompany.co
First published December 19, 2016 recipe remains unchanged.
I really liked the way you seated the steak. Only I like my steaks well done
No mooing for me. Your garlic butter was great I have it on alot of food. I melt it n used the garlicbutter to cook my hamburgers in a skillet. So good.
Thanks so much Judy!