Easy Cast Iron Ribeye Steak with Garlic Butter
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This Cast Iron Ribeye Steak recipe delivers a steakhouse-quality dinner right at home with a perfectly seared crust and tender, juicy center. Steakhouse-quality ribeye doesn’t require a special occasion or a reservation (or a big budget), just a cast iron skillet and a few simple techniques. It is really easy to make this delicious dinner.
Whether you are learning how to cook steak indoors or simply want an easy dinner that feels impressive, this ribeye steak recipe is packed with flavor. I have included some tips for getting the perfect sear every time.
Finished with butter, garlic, and fresh herbs, this easy cast iron ribeye steak is rich, flavorful, and surprisingly quick to make (and a lot cheaper than Ruth Chris).
Like my Cast Iron New York Steak, this recipe is a keeper – trust me!
Recipe Highlights
Ingredients
- Ribeye steaks – (1–1.5 inches thick, bone-in or boneless) I am always looking out for a sale. Costco also has decent prices from time to time.
- Kosher salt
- Black pepper (freshly cracked for that true steak house flavor.)
- Olive oil
- Unsalted butter
- Garlic cloves – use fresh if possible.
- Fresh rosemary or thyme, optional for garnish
Equipment and Kitchen Tools
- Cast iron skillet
- Tongs
- Instant-read thermometer
- Spoon for butter basting
How to Make Restaurant Style Ribeye Steak at Home
Step by Step Instruction Overview. Full details in recipe card.
Step 1 – Bring Steak to Room Temperature. Pat steaks dry thoroughly for best crust. Season the Steak
Step 2 – Heat the Cast Iron Skillet over medium heat and add oil. The skillet should be hot before adding the steaks. Sear the steak
Step 3 – Turn over the steaks and reduce heat to medium – low.
Step 4 – Add Butter and Garlic to pan.
Step 5 – Butter Basting – Once the butter melts, spoon over the steaks
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Step 6 – Check for Doneness according to liking (See chart below) Rest Before Slicing.
Steak Temperature Chart
Steak Temperature
| Rare | 125°F |
| Medium Rare | 135°F |
| Medium | 145°F |
| Medium Well | 150°F |
| Well Done | 160°F |
Raquel’s Time Saving Tips ⏰
- Season steaks earlier in the day
- Be sure to let skillet fully preheat before adding steaks
- Use pre-peeled garlic if you don’t have time for fresh garlic.
- Use an instant-read thermometer to avoid guesswork. t’s the single best tool for perfect steak every time. The thickness of the steak will determine the cooking time so keep this in mind.
- Avoid moving steak too much as they need to sear to keep the juices in. Try to touch it only when flipping it once.
- Rest the steak at least 5 minutes before serving. It will keep it juicy.
- Prep your sides first — The steak cooks fast. Have everything else ready to go before the skillet hits the heat.
- Reheat properly — Leftover steak reheats best in a low oven (250°F) for 20 minutes rather than the microwave to preserve texture.
Substitutions and Variations
These fun variations take the steak up a notch and they are very easy to do. Plan to prep the compound butters a day ahead for best results. These butters are also great on vegetables and other meats.
Herb Butter Ribeye
Use this compound Herb butter for a nice finish
Spicy Ribeye Steak
Add this jalapeño compound butter for a little kick.
Recipe FAQs
How do I get a good crust on steak?
Pat steak dry and use a very hot skillet.
Should I use butter or oil?
Use oil first for searing, then butter for flavor.
Can I Really cook ribeye without a grill?
Yes! Cast iron creates an excellent crust indoors.
Why is cast iron best for steak?
It retains heat extremely well for even searing.
More Easy Steakhouse Recipes
Cast Iron Ribeye Steak
Ingredients
- 2 ribeye steaks ¾–1½ inches thick
- 1 tbsp avocado oil or other high smoke-point oil
- Salt and freshly ground black pepper to taste
- 2 tbsp unsalted butter
- 2 –3 garlic cloves smashed
- 2 –3 sprigs fresh rosemary or thyme
Instructions
- Remove steaks from the fridge 20–30 minutes before cooking. Pat dry thoroughly with paper towels. Season generously with salt and pepper on both sides.
- Heat a cast iron skillet over medium-high heat until very hot. Add avocado oil.
- Place steaks in the pan in a single layer. Sear without moving: Thicker steaks (1–1½ inches): 3–4 minutes per side, Thinner steaks (¾ inch or less): 2–3 minutes per side.
- Flip and sear the second side until a golden crust forms.
- Reduce heat to medium-low. Add butter, garlic, and herbs to the pan.
- Once butter melts, tilt the pan slightly and spoon the butter over the steaks continuously for 1–2 minutes.
- For thinner steaks, baste briefly (about 1 minute) to avoid overcooking.
- Check for doneness:
- Medium-rare: 130–135°F
- Medium: 135–145°F
- Transfer steaks to a plate and let rest for 5 minutes.
- Spoon garlic herb butter over top and serve immediately.
Notes
- Choose well-marbled ribeye steaks for the best flavor and tenderness.
- Pat steaks very dry before cooking to ensure a proper sear.
- Adjust cook time based on thickness.
- For very thin steaks (under ¾ inch): sear quickly and reduce basting time to prevent overcooking.
- Let steaks rest before slicing to keep them juicy.
- Use a high smoke-point oil like avocado oil for a clean, even sear.
- Store leftover steak in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet over low heat ot in the microwave on the reheat setting to avoid overcooking.
Nutrition
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