Cast Iron Ribeye Steak

Ribeye steak and asparagus cooked in a cast iron skillet and cut into to reveal the center cooked a perfect medium rare.

5 from 1 vote

Learn all of the tips and tricks for how to make a ribeye steak in a cast iron skillet! Have a delicious, juicy steak with a perfect crust for dinner on the table in 30 minutes or less!

Prep Time5

Cook Time7

Resting time10

Total Time22

Course: Main Course

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 413kcal

Author: Briana

Equipment

Ingredients

1.5 teaspoons kosher salt (Depends on the size of your steak, we used 1.5 teaspoons because our steak was 1.5 pounds. We recommend about 1 teaspoon of kosher salt per pound of meat - to taste!)
½ teaspoon course ground black pepper (to taste)
1.5 pounds ribeye steak boneless
1 tablespoon avocado oil can sub olive oil or a high heat cooking oil
1 tablespoon butter (optional)
3 springs rosemary (optional)

Instructions

Take your steak out of the fridge and let it sit at room temperature for about 30 minutes. Dry it off with a paper towel. Preheat a large cast iron skillet over medium-high heat.
Season both sides of the steak generously with kosher salt and coarse ground black pepper. Be sure that the sides are well coated with salt and pepper as well. Set aside. (You want to use about 1 teaspoon of kosher salt per pound of meat.)
Note: The steak can be stored uncovered, in the fridge for up to 48 hours before cooking to dry age it, which ensures lots of extra flavor in the meat.
Add 1 tablespoon of avocado oil to the hot skillet. Carefully place the seasoned steak in the hot skillet. Don't move it for about 2-3 minutes to develop a nice crust on one side. If you look at the side of the steak, and when you see that the steak is beginning to brown one-third - halfway up the side of the steak, it's ready to flip, one side of the steak should have a nice crust.
Once you have a nice sear on the second side, use your tongs to flip the steak up on its side (where the fat cap is). Hold it upright in the pan for about a minute or two, moving it every 30 seconds or so to ensure all sides are hit. Once you have cooked the sides of the steak, return it flat in the pan, and cook until the steak is about 10-15°F away from your desired temperature. (We were aiming for a medium-rare which is between 125°F-130°F, so for us we began basting the steak with butter at 115°F.
If desired, add 1 tablespoon of butter and the rosemary sprigs to the skillet. Tilt the skillet slightly and use a spoon to baste the steak with the melted butter and aromatics for added flavor. Continue cooking until you're 5°F away from your desired target temperature when you insert a digital thermometer into the thickest part of the steak, then remove it from the pan and let it rest!
Allow the steak to rest for about 5-10 minutes to allow the juices to redistribute before cutting into it.
Top with your favorite buttery dipping sauce and serve with your favorite sides. Enjoy!
Store leftovers in an airtight container in the fridge for up to 5 days. We don't recommend freezing. To reheat the ribeye, carefully heat it in a pan with a little extra oil or butter. Keep in mind that the steak will cook further every time you reheat it. Using the microwave, or a lower heat (350°F) in the air fryer, or in the oven are also options. If using the microwave, set it to 50% power to avoid cooking it too fast.

Notes

Use a meat thermometer! Steak is easy to cook, as long as you don't overcook it. Using a meat thermometer helps you make sure you get it right every time!

Choose quality meat. Start with a high-quality ribeye steak with good marbling for the best results. High-quality meat will have the best flavor and tenderness. This is really important if you plan to eat the steak medium-rare.

Room temperature steak. Allow the steak to come to room temperature before cooking. This helps ensure a more even cook.

Dry the steak. Pat the steak dry with paper towels before seasoning. This helps achieve a better sear and good crust on the steak. Excess moisture will create more of a "steaming" effect - so we want to make sure to get the steak nice and dry.

Generously season the steak. Don't be shy with the seasoning. Season both sides of the steak liberally with kosher salt and coarse ground black pepper, especially if you have a thick-cut steak!

Hot skillet. Make sure your cast iron skillet is smoking hot before adding the steak. This ensures a nice sear and locks in the juices. Continue to maintain a medium high heat while the steak cooks.

Use an oil with a high smoke point. We prefer using avocado oil because it has a very high smoke point of up to 500°F. You can use olive oil, but we truly think avocado oil is the best here.

Avoid overcrowding the pan. Make sure your skillet is large enough for the steak or steaks you are cooking. You want to give the steak plenty of room, or else you will just

Use tongs to flip. Use tongs instead of a fork to flip the steak. Piercing the meat with a fork can cause the juices to escape, which can create extra moisture in the pan, as well as make the steak drier.

Don't skip the butter and herbs. This adds such a great added layer of flavor and richness to the steak.

Take the steak off the heat a few degrees before the desired temperature is reached. The residual heat will continue cooking the steak, and this ensures that the steak doesn't get overcooked.

Rest before slicing the steak. Allow the steak to rest for about 5 minutes after cooking it before cutting in. This allows the juices to be redistributed and makes for a more flavorful and juicy steak.

Nutrition