This cast iron ribeye recipe is flavorful with garlic and herb butter baste, ensuring a restaurant-quality steak at home. Using a meat thermometer helps you achieve the perfect doneness every time.
1: Remove steak from the refrigerator one hour before cooking and pat dry.
2: Season steak generously with coarse salt and let it come to room temperature.
3: Preheat oven to 450°F.
4: Heat a 12-inch cast iron pan over medium heat.
5: Season steak with freshly ground pepper and add to the skillet with the fat edge down.
6: Allow the fat to render slowly for 2-3 minutes.
7: Turn heat up to medium-high, flip the steak onto its flesh side, and sear both sides for 2-3 minutes each.
8: Add butter, garlic, rosemary, and thyme to the pan and begin basting the steak with melted butter.
9: Cook for an additional 1-2 minutes on each side while basting.
10: Check the steak’s internal temperature and transfer skillet to oven, cooking until the center is 130-135°F (about 5-7 minutes) for rare or 145°F for medium.
11: Remove from heat and let meat rest for at least ten minutes before slicing.
