This culinary masterpiece is crafted right in a cast iron skillet and basted with a symphony of herbs and butter. Yes, you heard that right – you can create steakhouse-quality magic right in your kitchen with nothing more than a pan. Plus, if you’re feeling like simplicity, a sprinkle of salt and pepper will do just fine, and you can even pair it with our A1 Steak Sauce (Copycat) recipe.
Creating a Cast Iron Skillet Ribeye Steak is a breeze, with only five minutes of actual cooking time. In fact, it will take longer for your oven to preheat than for you to whip up this incredible meal. The secret to this recipe’s success lies in achieving a glorious sear on both sides of the steak before finishing it in a blazing hot oven. This cooking technique combines the best of both worlds: a tantalizing char on the outside and perfectly medium-rare, tender meat on the inside.
Serve your Ribeye Steak with classic steakhouse sides like Creamy Garlic Mashed Potatoes and Dinner Rolls for the ultimate dining experience.
Frequently Asked Questions
What are the Benefits of Cooking in a Cast Iron Skillet?
Cooking in a cast iron skillet offers numerous advantages, especially for searing. The use of butter results in unparalleled flavor. Achieving a good sear is essential to imparting flavor to the steak, and the oven subsequently ensures even cooking.
Why Not Cook the Steak Entirely in the Skillet?
Cooking the steak entirely in the skillet might seem tempting, but it can lead to overcooking the outer layer, resulting in toughness. A complete skillet cooking would yield a less tender crust and a drier steak. The indirect heat of the oven ensures even cooking, preserving the steak’s tenderness.
Why Use a Cast Iron Skillet for Ribeye Steak?
Cast iron skillets are renowned for their ability to conduct high, even heat. Thin skillets risk scorching both the pan and the steak. Additionally, when adequately heated, cast iron skillets become nonstick, preventing the steak from sticking. Lastly, they’re perfect for finishing a dish in the oven, offering versatility and consistent results.
Selecting the Perfect Ribeye Steak
- Request a center-cut from your butcher, if possible, for the most flavorful experience.
- The deckle, or rib cap, is the chef’s cut of the whole cow and wraps around the top of the steak, above the central eye.
- Opt for a thick cut, around 1 ½ inches, to allow for a perfect sear and oven finish without overcooking.
- Season your steak with kosher salt or sea salt and coarse ground black pepper. Using table salt and finely ground pepper won’t yield the same flavor and may result in excessive saltiness.
- Allow the meat to rest for 5 minutes before serving.
- When slicing the meat, cut against the grain for the best results.
Tools Used in the Making of this Ribeye Steak
- Cast Iron Skillet: My most frequently used pan in the kitchen, it retains heat well and delivers the perfect sear.
- Pig Tail Flipper: An essential tool for flipping the steak without damaging it. I use this tool every time I cook something that requires flipping; it’s incredibly handy.
How to Store Ribeye Steak
- Serve: Do not leave cooked Ribeye Steak at room temperature for more than 2 hours before refrigerating.
- Store: Once cooled, store Ribeye Steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan to avoid overcooking, or use cold leftovers for a steak salad.
- Freeze: After cooling, wrap the steak tightly in plastic wrap and foil to prevent freezer burn. Ribeye Steak can be frozen for 2-3 months. Thaw it overnight in the refrigerator before serving.
Ingredients
- 2 16-ounce ribeye steaks, 1 ½ inches thick
- 2 tablespoons unsalted butter
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon coarse ground black pepper
- 3 sprigs of rosemary
Instructions
- Preheat your oven to 500 degrees.
- Place the unsalted butter in a cast iron skillet over high heat.
- Season the ribeye steaks with Kosher salt and coarse ground black pepper, then add them to the hot skillet.
- Sear the steaks on high heat for 3 minutes on each side.
- Add the rosemary sprigs on top of the steaks and spoon the melted butter over them.
- Transfer the skillet with the steaks to the oven and cook for 4-5 minutes (you can flip them halfway through if desired – I typically don’t, as you can see in the photo).
- Allow the steaks to rest for five minutes before serving.
Prepare to be amazed by the deliciousness of your homemade Ribeye Steak. It’s perfection on a plate, and you won’t believe you made it right in your own kitchen. Enjoy!
