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Cast Iron Ribeye Steak

A thick ribeye seared in a screaming-hot cast iron skillet, basted with butter, garlic and thyme, then rested — the simplest steak method there is.

Last updated

Cast Iron Ribeye Steak

Hard sear, butter baste, ten minutes of patience

Seared ribeye steak resting in a black cast iron skillet with butter and thyme

The short version

A thick ribeye seared in a screaming-hot cast iron skillet, basted with butter, garlic and thyme, then rested — the simplest steak method there is.

Prep
10 minutes
Cook
10 minutes
Total
20 minutes
Serves
2 servings

Ingredients

2 servings
  • 1 bone-in ribeye, 1½ inches thick (about 1½ lbs)
  • 1 tablespoon neutral high-smoke-point oil
  • 3 tablespoons unsalted butter
  • 4 cloves garlic, smashed
  • 4 sprigs fresh thyme
  • Kosher salt
  • Freshly ground black pepper
View list

Instructions

  1. 01

    Salt and temper. Salt the steak generously on all sides and let it sit at room temperature for 45 minutes. Pat completely dry before it hits the pan.

  2. 02

    Heat the skillet. Heat a 12-inch cast iron skillet over high heat for 5 minutes, until it just begins to smoke. Add the oil.

  3. 03

    Sear. Lay the steak away from you and sear undisturbed 3 minutes. Flip and sear 3 minutes on the second side, then sear the fat cap on edge for 30 seconds.

  4. 04

    Butter baste. Drop the heat to medium, add the butter, garlic and thyme, tilt the pan and spoon the foaming butter over the steak for 1–2 minutes.

  5. 05

    Check the temperature. Pull at 125°F for medium-rare or 135°F for medium; the temperature climbs about 5 degrees while resting.

  6. 06

    Rest and slice. Rest on a board for 10 minutes, then slice against the grain and spoon the pan butter over the top.

Larry’s rule: Dry surface, hot pan, no poking. Every time you move the steak you restart the crust.

Quoting or citing this recipe? Credit “Uncle Larry Adventures” andlink to this page.

Before you cook

What to know about Cast Iron Ribeye Steak

What it is

Cast Iron Ribeye Steak is a main recipe rooted in Italian home cooking. This version makes 2 servings in 20 minutes and focuses on the technique that gives the dish its characteristic texture and flavor.

Why this method works

The method builds flavor in a deliberate order: salt and temper, then heat the skillet, then sear. Following that sequence keeps the main ingredients distinct while bringing the finished dish together.

Key ingredients and what they do

  • 1 bone-in ribeye, 1½ inches thick (about 1½ lbs) — supports the dish's balance, texture and regional character.
  • 1 tablespoon neutral high-smoke-point oil — supports the dish's balance, texture and regional character.
  • 3 tablespoons unsalted butter — builds the savory foundation and carries flavor through the dish.
  • 4 cloves garlic, smashed — provides the aromatic character; use it at the stage specified so it stays distinct.

Smart substitutions

For the most reliable result, keep the main ingredient and technique unchanged. Swap only like for like, then adjust salt, moisture and cooking time to taste.

Make ahead and leftovers

Complete the advance work described in the method, refrigerate promptly, and reheat gently so the main ingredient does not dry out.

What to serve with it

  • Serve with roasted vegetables, bitter greens or a simple salad.
  • Add crusty bread when the pan sauce deserves to be saved.

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Questions Larry gets asked

How long does cast iron ribeye steak take to make?
About 20 minutes start to finish — roughly 10 minutes of prep and 10 minutes of cooking. That yields 2 servings.
What do you need to make cast iron ribeye steak?
7 ingredients, starting with 1 bone-in ribeye, 1½ inches thick (about 1½ lbs), 1 tablespoon neutral high-smoke-point oil, 3 tablespoons unsalted butter. The full list with quantities is on this page.
How do you start cast iron ribeye steak?
Salt and temper: Salt the steak generously on all sides and let it sit at room temperature for 45 minutes. Pat completely dry before it hits the pan.
How do you know when cast iron ribeye steak is done?
Rest and slice. Rest on a board for 10 minutes, then slice against the grain and spoon the pan butter over the top.
What is the most common mistake with cast iron ribeye steak?
Dry surface, hot pan, no poking. Every time you move the steak you restart the crust.
Can you make cast iron ribeye steak ahead of time?
Yes. Cool it completely, refrigerate in a sealed container for up to 3 days and reheat gently — covered, over low heat or in a 325°F oven — so it warms through without drying out. It is a main course that reheats well.

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