Cast Iron Ribeye, Pan-Seared and Herb Butter Basted. This is how to cook a ribeye in a cast iron skillet for a quick and amazing steak.
- 2 (1½ inch thick) bone-in Ribeye steaks
- 1 tablespoon kosher salt (1½ teaspoons per steak)
- 1 teaspoon fresh ground mixed peppercorns (or black pepper)
- 1 teaspoon vegetable oil
- 1 medium shallot, trimmed, peeled, and sliced paper thin
- 4 sprigs of fresh thyme
- 2 sprigs of fresh rosemary
- 4 tablespoons butter
- Season the steak: One hour before cooking, remove the steak from the refrigerator, pat it dry with paper towels, and season it evenly with salt and pepper. Let the steak sit at room temperature until it is time to sear.
You can salt up to two hours in advance. But, if you can't salt at least an hour in advance, season the steak right before cooking. It needs at least an hour for the dry brine effect.
- Preheat the pan: Thirty minutes before cooking, put the skillet in the oven and heat at 450°F to get the pan ripping hot.
- Sear the ribeye for 4 minutes a side: Move the pan from the oven to the stovetop and turn the burner to medium-high heat. (Carefully! The pan is hot!) Pour the oil into the pan, and swirl it around to coat the bottom of the pan.
Put the steak in the pan and sear without moving until a browned crust forms on the bottom, about four minutes. Flip the steak, and cover each with sliced shallots, two thyme sprigs, and one rosemary sprig. Move the pan back into the oven.
- Oven roast the steak for 5 minutes: Roast the steak in the oven until the steak reaches an internal temperature of 105°F, about five minutes. (Use an instant-read thermometer in the thickest part of the steak.)
- Baste the steaks with butter for 5 minutes: Move the pan back to the stovetop over low heat. (Again, be careful, hot pan). Put the butter into the pan between the steaks. Once the butter melts, push the shallots and herb sprigs off the steaks and into the melted butter.
Use a spoon to baste the steaks with the melted butter, and cook them until they reach an internal temperature of 115°F to 120°F for medium-rare, about five minutes of basting.
- Brown the shallots and serve: Transfer the steaks to plates, leaving the shallots and herbs in the pan. Continue to saute the shallots and herbs in the butter, occasionally stirring and scraping the pan, until the shallots are brown and crispy about three more minutes.
Discard the herb sprigs, pour the shallots and butter over the steaks, serve, and enjoy!
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: weeknight dinner
- Method: Cast Iron
- Cuisine: American
Keywords: Cast Iron Ribeye Steak Pan-Seared and Herb Butter Basted