Cast Iron Ribeye recipe

Oh, the ribeye. Just the word itself conjures images of perfectly marbled beef, sizzling in a pan, promising a melt-in-your-mouth experience. For years, achieving that restaurant-quality sear and juicy interior at home felt like a culinary myth, something reserved for professional chefs and fancy steakhouses. Then I discovered the magic of cast iron. This recipe for cast iron ribeye has been a game-changer in our household. From weeknight dinners feeling a little more special to celebratory feasts, this steak has consistently delivered. My family, who are self-proclaimed steak connoisseurs (especially my teenage son!), now request this dish over any restaurant steak. The crust is unbelievably crisp, the inside is tender and bursting with flavor, and the aroma that fills the kitchen as it cooks? Pure bliss. If you’re ready to elevate your steak game and experience ribeye perfection without ever leaving your kitchen, then you’ve come to the right place. Let’s dive into creating this cast iron masterpiece.

Ingredients

To create the perfect cast iron ribeye, you don’t need a laundry list of fancy ingredients. In fact, simplicity is key to allowing the quality of the steak to truly shine. Here’s what you’ll need:

• 1 Ribeye Steak (1.5-2 inches thick), about 1-1.5 pounds: The star of the show! Look for a well-marbled ribeye. Marbling refers to the streaks of fat within the muscle, which melt during cooking, adding flavor and tenderness. A thicker steak is crucial for achieving a good sear without overcooking the inside. Dry-aged ribeyes will offer an even richer, more intense beef flavor if you’re looking to splurge. Bring the steak to room temperature for at least 30 minutes, and ideally up to an hour, before cooking. This helps it cook more evenly.
• 2 tablespoons High-Heat Cooking Oil: You need an oil with a high smoke point to withstand the intense heat of cast iron cooking. Good options include:
  • Avocado Oil: Excellent high smoke point and neutral flavor.
  • Grapeseed Oil: Another great high smoke point oil with a light, clean taste.
  • Canola Oil: A readily available and affordable high smoke point option.
  • Vegetable Oil: Also works well due to its high smoke point and neutral flavor.
  • Avoid Olive Oil: Regular olive oil has a lower smoke point and can burn and become bitter at high temperatures. Extra virgin olive oil is definitely not recommended for searing.
• 2 tablespoons Unsalted Butter: Butter adds richness, flavor, and helps create a beautiful brown crust. Unsalted butter gives you better control over the saltiness of the dish.
• 2-3 cloves Garlic, smashed: Smashed garlic cloves infuse the butter and steak with aromatic flavor. Smashing releases more flavor than simply mincing.
• 2 sprigs Fresh Rosemary or Thyme: Fresh herbs add another layer of complexity and fragrance. Rosemary and thyme pair particularly well with beef. You can use either or a combination of both.
• Kosher Salt: Kosher salt is preferred over table salt due to its larger crystals, which distribute more evenly and season the steak more effectively.
• Freshly Ground Black Pepper: Freshly ground pepper offers a more robust and aromatic flavor than pre-ground pepper.

Optional Ingredients (for finishing and flavor enhancement):

• Flaky Sea Salt (such as Maldon or Fleur de Sel): For finishing the steak and adding a delicate crunch and burst of saltiness.
• Fresh Parsley, chopped: For garnish and a touch of freshness.
• Lemon wedges: A squeeze of lemon juice can brighten the richness of the steak.
• Compound Butter (Garlic Herb, Herb Butter, etc.): Elevate your steak further by topping it with a flavorful compound butter as it rests.

Instructions

Mastering the cast iron ribeye is all about technique and attention to detail. Follow these step-by-step instructions to achieve steakhouse perfection at home:

Step 1: Prepare the Steak

1. Bring the Steak to Room Temperature: Remove the ribeye steak from the refrigerator at least 30 minutes, and ideally up to an hour, before cooking. This is crucial for even cooking. A cold steak will cook unevenly, resulting in a well-done exterior and a raw center. Pat the steak dry with paper towels. Removing excess moisture helps achieve a better sear.
2. Season Generously: Season the ribeye steak liberally on all sides with kosher salt and freshly ground black pepper. Don’t be shy with the seasoning! This is the primary flavor enhancer for your steak. Seasoning well in advance (even up to an hour before cooking) allows the salt to penetrate the meat and further tenderize it – this process is sometimes called dry brining.

Step 2: Prepare Your Cast Iron Skillet

1. Choose the Right Skillet: Use a heavy-bottomed cast iron skillet, preferably 12 inches or larger, to comfortably accommodate your ribeye without overcrowding. A well-seasoned cast iron skillet is ideal for searing and developing a beautiful crust.
2. Heat the Skillet: Place the cast iron skillet over medium-high heat on your stovetop. Allow the skillet to heat up gradually. This is essential for even heat distribution and preventing hot spots. The skillet is ready when it’s smoking lightly. This process can take 5-7 minutes. Caution: Be careful not to overheat the skillet excessively, as this can cause the oil to smoke and burn, leading to a bitter taste and potential fire hazard.

Step 3: Sear the Ribeye

1. Add Oil to the Hot Skillet: Once the skillet is smoking lightly, add the high-heat cooking oil. Swirl the oil to coat the bottom of the skillet evenly. The oil should shimmer almost immediately when it hits the hot pan.
2. Sear the First Side: Carefully place the seasoned ribeye steak into the hot skillet. You should hear a loud, satisfying sizzle. Do not overcrowd the pan if cooking multiple steaks. Sear them in batches to maintain high heat and proper searing. Sear the steak for 3-4 minutes per side for a medium-rare finish, adjusting time based on your desired doneness and steak thickness. For a thicker steak or for a more well-done steak, you will need to adjust the searing time and potentially finish it in the oven (see Step 4 for oven finishing).
3. Flip and Sear the Second Side: Using tongs (not a fork, as piercing the steak will release juices), flip the steak and sear the other side for another 3-4 minutes. Maintain high heat throughout the searing process.

Step 4: Add Butter, Aromatics, and Baste

1. Reduce Heat Slightly: After searing both sides, reduce the heat to medium.
2. Add Butter, Garlic, and Herbs: Add the butter, smashed garlic cloves, and fresh rosemary or thyme sprigs to the skillet. As the butter melts, it will foam and sizzle, creating a flavorful bath for the steak.
3. Baste the Steak: Tilt the skillet slightly and use a spoon to continuously baste the steak with the melted butter, garlic, and herb mixture. Basting helps to further develop flavor, create a beautiful brown crust, and ensure even cooking by distributing heat over the top of the steak. Baste for 2-3 minutes, continuing to spoon the hot butter mixture over the steak.

Step 5: Check for Doneness and Finish (Optional Oven Finish)

1. Check Internal Temperature: The most accurate way to determine steak doneness is to use a meat thermometer. Insert the thermometer into the thickest part of the steak, avoiding the bone. Here are the target internal temperatures for different levels of doneness:
   • Rare: 125-130°F (52-54°C)
   • Medium-Rare: 130-135°F (54-57°C) (Recommended for ribeye)
   • Medium: 135-145°F (57-63°C)
   • Medium-Well: 145-155°F (63-68°C)
   • Well-Done: 155°F+ (68°C+) (Not recommended for ribeye as it will be dry)
2. Oven Finish (Optional for Thicker Steaks or More Done Steak): If your steak is very thick (over 2 inches) or if you prefer it more cooked than medium-rare, you may need to finish it in the oven. After searing and basting, transfer the entire cast iron skillet to a preheated oven at 400°F (200°C). Cook for an additional 3-7 minutes, or until the desired internal temperature is reached. Check the temperature frequently to avoid overcooking.
3. Rest the Steak: Once the steak reaches your desired internal temperature, remove the skillet from the heat (or oven). Transfer the steak to a cutting board. Tent loosely with foil and let it rest for at least 10 minutes, and ideally 15 minutes. Resting is absolutely crucial! During resting, the juices redistribute throughout the steak, resulting in a more tender and flavorful final product. Do not skip this step.

Step 6: Slice and Serve

1. Slice Against the Grain: After resting, slice the ribeye steak against the grain. You’ll notice the muscle fibers running in a certain direction. Cutting perpendicular to these fibers makes the steak more tender and easier to chew.
2. Serve Immediately: Serve the cast iron ribeye immediately while it’s still hot and juicy. Garnish with flaky sea salt, fresh parsley, or a pat of compound butter, if desired. Lemon wedges can be served on the side.

Nutrition Facts

(Estimated, per serving, assuming 4 servings from a 1.5 pound ribeye steak, and using 2 tablespoons of oil and 2 tablespoons of butter. Nutritional values can vary based on the specific cut of ribeye and ingredients used.)

Servings: 4

Calories Per Serving: Approximately 650-800 calories

• Protein: 50-60g
• Fat: 50-65g
  • Saturated Fat: 25-35g
• Cholesterol: 200-250mg
• Sodium: 300-500mg (depending on salt added)
• Carbohydrates: 0g
• Fiber: 0g
• Sugar: 0g

Disclaimer: Nutritional information is an estimate and should be considered a general guideline. For precise nutritional information, consult a nutritional database or calculate based on the specific ingredients used.

Preparation Time

• Prep Time: 15 minutes (plus 30-60 minutes for steak to come to room temperature)
• Cook Time: 10-15 minutes (searing and basting, plus optional oven time)
• Resting Time: 10-15 minutes
• Total Time: Approximately 35-45 minutes (excluding steak resting time before cooking)

How to Serve

Cast iron ribeye is a versatile dish that pairs beautifully with a variety of sides and sauces. Here are some serving suggestions to create a complete and satisfying meal:

Classic Sides:

• Mashed Potatoes: Creamy mashed potatoes are a timeless pairing for steak. Consider adding garlic, herbs, or roasted garlic to elevate them.
• Baked Potato: A classic steakhouse side. Offer toppings like sour cream, butter, cheese, bacon bits, and chives.
• Creamed Spinach: Rich and decadent creamed spinach complements the richness of the ribeye.
• Roasted Asparagus: Simple roasted asparagus with olive oil, salt, and pepper provides a healthy and flavorful vegetable side.
• Grilled Corn on the Cob: In the summer, grilled corn on the cob is a perfect seasonal accompaniment.

Sauces to Enhance the Flavor:

• Bearnaise Sauce: A classic French sauce made with butter, egg yolks, tarragon, and shallots. Rich and tangy, it’s a luxurious pairing for ribeye.
• Red Wine Reduction Sauce: A sophisticated and flavorful sauce made by reducing red wine with beef broth, shallots, and herbs.
• Chimichurri Sauce: A vibrant and herbaceous Argentinian sauce made with parsley, cilantro, garlic, oregano, red wine vinegar, and olive oil. Provides a fresh and zesty contrast to the richness of the steak.
• Garlic Herb Butter: Simple compound butter infused with garlic, herbs, and sometimes lemon zest. Melt a pat of butter over the hot steak just before serving.
• Horseradish Cream Sauce: A creamy and spicy sauce made with horseradish, sour cream, and mayonnaise. Adds a kick and cuts through the richness of the steak.

Vegetable Pairings:

• Roasted Brussels Sprouts: Roasting Brussels sprouts brings out their natural sweetness and pairs well with savory steak.
• Sautéed Mushrooms: Garlic butter sautéed mushrooms are a classic steakhouse side.
• Grilled or Roasted Bell Peppers: Colorful bell peppers add sweetness and a smoky char.
• Green Beans Almondine: Green beans with toasted almonds and butter make for a simple and elegant vegetable side.
• Caprese Salad: A refreshing Caprese salad with tomatoes, mozzarella, and basil can balance the richness of the steak, especially in warmer weather.

Salads for a Lighter Meal:

• Caesar Salad: A classic Caesar salad with romaine lettuce, croutons, Parmesan cheese, and Caesar dressing.
• Wedge Salad: A crisp wedge of iceberg lettuce topped with blue cheese dressing, bacon, and tomatoes.
• Arugula Salad with Lemon Vinaigrette: A peppery arugula salad with a bright lemon vinaigrette provides a light and refreshing contrast.

Additional Tips for Cast Iron Ribeye Perfection

1. Invest in a Good Quality Ribeye: The quality of your steak will significantly impact the final result. Opt for a Prime or Choice grade ribeye with good marbling from a reputable butcher or grocery store. Consider dry-aged ribeyes for an even more intense flavor.
2. Don’t Be Afraid of the Heat: Cast iron cooking requires high heat to achieve a proper sear. Ensure your skillet is preheated thoroughly and the oil is shimmering before adding the steak. Don’t be afraid of a little smoke – that’s part of the process, but ensure your kitchen is well-ventilated.
3. Master the Sear: A good sear is key to developing flavor and texture. Resist the urge to move the steak around in the pan while searing. Let it sit undisturbed for the recommended time to allow a beautiful crust to form.
4. Basting is Your Secret Weapon: Basting the steak with butter, garlic, and herbs infuses it with flavor, promotes even cooking, and helps create a glistening, caramelized crust. Don’t skip this step!
5. Always Rest Your Steak: Resting is non-negotiable for a juicy and tender steak. Allowing the steak to rest for at least 10 minutes after cooking allows the juices to redistribute throughout the meat, preventing them from running out when you slice it.

FAQ – Frequently Asked Questions About Cast Iron Ribeye

Q1: What if I don’t have a cast iron skillet? Can I use a different pan?

A: While cast iron is ideal for searing due to its excellent heat retention and even heat distribution, you can use a heavy-bottomed stainless steel skillet as a substitute. Avoid non-stick pans, as they are not designed for high-heat searing and won’t produce the same crust. If using stainless steel, ensure it is preheated thoroughly and use a generous amount of oil to prevent sticking.

Q2: How do I know when my cast iron skillet is hot enough?

A: A well-preheated cast iron skillet will be smoking lightly. You can also test it by flicking a drop of water into the pan – if it sizzles and evaporates immediately, the pan is hot enough. Another indication is when the oil shimmers almost instantly when added to the hot pan.

Q3: Can I cook a frozen ribeye in a cast iron skillet?

A: It’s generally not recommended to cook a frozen ribeye directly in a cast iron skillet for optimal results. Frozen steak will release a lot of moisture, hindering the searing process and resulting in a less flavorful and potentially tougher steak. It’s best to thaw your ribeye completely in the refrigerator before cooking. If you are short on time, you can quick-thaw it in a sealed bag in cold water, changing the water every 30 minutes.

Q4: How do I prevent my kitchen from getting too smoky when searing steak?

A: Searing steak in cast iron will inevitably produce some smoke. To minimize smoke:
* Ensure your kitchen is well-ventilated by turning on your exhaust fan and opening a window.
* Use a high-heat oil with a high smoke point, like avocado or grapeseed oil.
* Avoid overheating the oil excessively. Heat the skillet gradually and add oil only when the skillet is hot enough.
* Pat the steak dry thoroughly before searing to minimize splattering and smoking.

Q5: Can I use different herbs or aromatics besides garlic, rosemary, and thyme?

A: Absolutely! Feel free to experiment with different herbs and aromatics to customize the flavor of your cast iron ribeye. Good alternatives include:
* Thyme: A classic herb that pairs well with beef.
* Oregano: Adds a slightly peppery and earthy flavor.
* Sage: Offers a savory and slightly peppery note.
* Shallots: Can be used instead of or in addition to garlic for a milder, sweeter flavor.
* Bay Leaf: Add a bay leaf to the skillet while basting for a subtle aromatic depth.
* Chili Flakes: For a touch of heat, add a pinch of red pepper flakes to the butter while basting.

Enjoy creating your perfect cast iron ribeye! With a little practice, you’ll be cooking restaurant-quality steaks at home in no time, impressing your family and friends with your culinary prowess.

Print