Description
Cast iron rib eye steak with a perfect golden crust, tender center, and rich herb butter baste. This steakhouse-style method uses high heat, frequent flipping, and simple ingredients to create a deeply flavorful rib eye right at home.
Ingredients
Scale
- One 1½–2 inch rib eye steak
- Kosher salt
- Black pepper
- 1–2 tablespoons avocado oil
- 2 tablespoons butter, diced
- 2 garlic cloves, smashed
- 2 sprigs rosemary
- 8–10 sprigs thyme
Instructions
- Season the steak generously with salt at least 2 hours ahead, or up to 2 days for faux dry aging if desired.
- Remove the steak from the refrigerator 30 minutes before cooking.
- Preheat a cast iron skillet over high heat for 5–7 minutes until very hot.
- Pat the steak completely dry and season with black pepper.
- Sear the fat cap first for 2–3 minutes if present.
- Lay the steak flat in the skillet and flip every 30 seconds for even browning, about 5 minutes total for medium-rare.
- Lower the heat to medium-low and add butter, garlic, rosemary, and thyme.
- Tilt the pan and baste the steak with the melted herb butter for about 30 seconds.
- Remove the steak when internal temperature reaches 115–120°F for medium-rare.
- Rest for 10–15 minutes, then slice against the grain and serve with the browned pan butter.
Notes
Carryover cooking will raise the internal temperature 10–15 degrees after removing from heat. Use an instant-read thermometer for best results. This method also works with New York strip, porterhouse, filet, or sirloin. Ensure the skillet is fully preheated for the best crust.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 steak
- Calories: 850
- Sugar: 0g
- Sodium: 600mg
- Fat: 70g
- Saturated Fat: 30g
- Unsaturated Fat: 35g
- Trans Fat: 1g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 60g
- Cholesterol: 200mg