Garlic Butter Cast Iron Ribeye Steak (Printable)

Juicy ribeye seared to perfection with garlic butter

# What You'll Need:

→ Steak

01 - 2 (12 oz each) boneless ribeye steaks, 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)

# Directions:

01 - Remove the steaks from the refrigerator 30 minutes before cooking to let them reach room temperature. Pat dry thoroughly with paper towels to ensure proper searing.
02 - Season both sides of the steaks generously with kosher salt and black pepper, pressing the seasoning into the meat to adhere.
03 - Heat a cast iron skillet over high heat until very hot, approximately 3–5 minutes. The pan should be smoking slightly when ready.
04 - Add olive oil to the skillet, swirling to coat the bottom. Place the steaks in the hot pan and sear without moving for 2–3 minutes until a deep brown crust forms.
05 - Flip the steaks using tongs and immediately add butter, crushed garlic, thyme, and rosemary to the pan.
06 - Tilt the skillet slightly and, using a spoon, continuously baste the steaks with the melted garlic butter for 2–3 minutes, or until desired doneness is reached (125°F for medium-rare).
07 - Transfer steaks to a clean plate and tent loosely with aluminum foil. Let rest for 5 minutes to allow juices to redistribute throughout the meat.
08 - Slice the steaks against the grain and serve immediately, spooning extra garlic butter from the pan over the meat. Sprinkle with flaky sea salt if desired.

# Expert Advice:

01 -
  • The garlic butter creates an incredible crust while keeping the inside impossibly tender
  • Ready in twenty minutes but tastes like something from a steakhouse
  • The basting technique feels fancy but is surprisingly forgiving
02 -
  • Room temperature meat cooks more evenly and develops better color than cold straight from the fridge
  • The butter will foam intensely when added to the hot pan, this is normal and creates incredible flavor
  • Use a meat thermometer until you learn the touch method, 125F gives you that perfect medium rare
03 -
  • Open windows or turn on your fan before starting, this recipe creates serious smoke
  • Pat the meat absolutely dry before seasoning, moisture is the enemy of good searing

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