Cast Iron Ribeye Steak
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Cast Iron Ribeye Steak

Reverse sear method. Perfectly medium-rare edge to edge. Steakhouse at home.

Prep 5 minCook 40 minTotal 45 minServes 2Cost $14.00/serving★ 4.9(523)

Servings

Est. total: $28.00 · $14.00/serving

Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.

Ingredients

  • 2 pieces ribeye steaks (1¼-inch thick, 12-14 oz each)
  • 1 1/2 tsp salt (kosher)
  • 1 tsp black pepper (coarsely ground)
  • 1 tbsp vegetable oil (high smoke point)
  • 2 tbsp unsalted butter
  • 3 cloves garlic (smashed)
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary

Instructions

  1. 1

    Season steaks generously with salt and pepper on all sides. Place on a wire rack set over a sheet pan. Refrigerate uncovered 1 hour (or up to 24 hours for a drier surface and better crust). Remove from fridge 30 minutes before cooking.

    2 pieces ribeye steaks1 1/2 tsp salt1 tsp black pepper

    Salting ahead draws out moisture, which re-absorbs. Result: seasoned throughout, not just the surface.

  2. 2

    Preheat oven to 250°F. Place steaks on the wire rack/sheet pan in the oven. Cook until internal temp reaches 115°F for medium-rare (about 25-30 minutes depending on thickness).

    Use a leave-in probe thermometer. Pull at 115°F — the sear will add 10-15°F more.

  3. 3

    Heat cast iron skillet over high heat for 3 minutes until smoking. Add vegetable oil.

    1 tbsp vegetable oil
  4. 4

    Sear steaks 45-60 seconds per side until a deep brown crust forms. Sear the fat cap edge too — hold steaks with tongs.

  5. 5

    Reduce heat to medium. Add butter, garlic, thyme, and rosemary. Tilt pan and baste steaks with the foaming butter for 30 seconds.

    2 tbsp unsalted butter3 cloves garlic4 sprigs fresh thyme2 sprigs fresh rosemary
  6. 6

    Rest steaks 5 minutes on a cutting board. Internal temp should read 130-135°F for medium-rare (USDA recommends 145°F + 3 min rest for beef steaks). Slice against the grain.

    USDA safe minimum for whole beef steaks is 145°F with a 3-minute rest. Medium-rare (130-135°F) is common but carries slightly more risk. Use your judgment.

Pairs With

🍷Napa Cabernet Sauvignon$$$

Full-bodied Napa Valley Cab with dark fruit and oak

The king pairing. Bold tannins cut through the ribeye's marbling

🍺Imperial Stout$$

Rich, roasty stout with chocolate and coffee notes

Roasted malt echoes the Maillard crust on the steak

🍸Manhattan$$

Rye whiskey, sweet vermouth, Angostura bitters

Warm spice and sweetness complement the rich, beefy flavors

Nutrition

340

Calories

24

Proteing

1

Carbsg

27

Fatg

Per serving. Estimated values. Not a substitute for professional dietary advice.

Tips

  • •Reverse sear is the best method for thick steaks. Low oven = even doneness. Hot sear = perfect crust.
  • •Open a window and turn on the exhaust fan. This will smoke.
  • •Don't use olive oil for the sear — its smoke point is too low.

Substitutions

  • ribeye → NY strip (leaner, still great) or filet mignon (more tender, less flavor)
  • fresh herbs → dried herbs work for the oven phase but use fresh for the butter baste
  • vegetable oil → avocado oil (high smoke point, neutral flavor)

Leftovers

Slice thin and store up to 3 days. Don't reheat past medium or it'll toughen.

Leftover Ideas

Steak and eggs for breakfastSliced over a salad with blue cheeseSteak sandwich on crusty bread with horseradish cream

Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.

Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.

Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.

Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.