Description

A foolproof method for cooking a thick-cut ribeye steak in a cast iron skillet, featuring a crispy peppery crust and a rich garlic herb butter baste for a restaurant-quality meal at home.

Ingredients

Scale

12–16 oz (340-450g) Ribeye Steak (at least 1.5 inches thick)
2 tablespoons Avocado oil (or Grapeseed oil)
1 teaspoon Kosher salt
½ teaspoon Freshly cracked black pepper
3 tablespoons Unsalted butter
4–5 cloves Garlic (smashed)
3–4 sprigs Fresh thyme
2 sprigs Fresh rosemary
Pinch Red pepper flakes (optional)

Instructions

Take the steak out of the fridge 30-45 minutes before cooking to reach room temperature. Pat the steak completely dry with paper towels.
Season both sides of the steak generously with kosher salt and freshly cracked black pepper.
Place a cast iron skillet on the stove over high heat for 3-5 minutes until it is smoking slightly.
Add avocado oil to the hot skillet. Carefully lay the steak in the pan away from you to avoid splatter. Do not touch for 2-3 minutes to allow a crust to form.
Flip the steak. You should see a deep brown, crispy crust.
Reduce heat to medium-high. Add butter, smashed garlic, thyme, and rosemary to the pan.
Tilt the pan and continuously spoon the hot, infused butter over the steak (basting) for the remaining cooking time.
Check internal temperature with a meat thermometer: 130°F (54°C) for medium-rare or 140°F (60°C) for medium. Remove from heat 5 degrees before target temp.
Transfer steak to a cutting board and pour remaining butter over it. Let rest for 5-10 minutes.
Slice the steak against the grain and serve immediately with extra pan juices.

Notes

Do not crowd the pan; cook in batches if making multiple steaks. Smash garlic cloves rather than mincing to prevent burning. Resting the steak is crucial to retain juices. Slice against the grain for maximum tenderness. For dairy-free, use ghee or skip the butter baste.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 steak (12-16 oz)
Calories: 700
Sodium: 400
Fat: 50
Saturated Fat: 20
Carbohydrates: 1
Protein: 50

Keywords: cast iron ribeye, garlic butter steak, easy steak recipe, pan-seared steak, high heat cooking, keto steak, gluten-free dinner