Quick Look at this Cast Iron Skillet Ribeye Recipe
- Ready In: 30 minutes!
- Serves: 4
- Difficulty: easy, beginner-friendly
- Protein: 23g/serving
- Main Ingredients: ribeye steaks, butter, fresh thyme, salt, pepper and the best garlic herb butter!
- Dietary Info: gluten-free and dairy-free friendly
- Best For: Valentine’s Day, New Year’s Eve, or a date night-in!
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Why You Can’t Get Enough Of This Recipe
- Looks fancy, but is so easy!
- Only 5 ingredients!
- Restaurant-quality steak right at home.
- Cook to your desired finish – time table included.
- Basted in butter → cooking the skillet makes this possible.
- No Grill? No problem! Forget those grilled steaks and make the perfect ribeye on your stove top!
Key Ingredients + Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Ribeye Steaks – the perfect cut of beef! Option to buy a bone-in or boneless ribeye. The bone could affect the total cook time. Also, look for lots of white marbling for the most tender steak.
- Butter – option to use regular butter or a plant-based butter to make it dairy-free.
- Garlic Herb Butter – learn how to make garlic herb butter to serve on top!
How To Cook A Cast Iron Ribeye Steak: Step-by-Step
Step 1 – Mix up the garlic herb butter.
Step 2 – Bring steaks to room temperature. Pat dry and season with salt and pepper.
Step 3 – Melt butter and, once hot, sear steaks on each side for 2 minutes.
Step 4 – Reduce heat, add more butter and fresh thyme. Cook to desired internal temperature.
Internal Temperatures for Cast Iron Ribeye Steak
| Finish | Internal Temperature |
| Rare | 120-130 degrees F |
| Medium-Rare | 130-140 degrees F |
| Medium | 140-145 degrees F |
| Medium-Well | 145-155 degrees F |
| Well Done | 160 degrees F |
Troubleshooting Common Mistakes
- No crust forming? A perk of cooking ribeye steaks is getting a nice, crisp crust on the outside. If that isn’t happening, the cause might be that the pan isn’t hot enough to get a good sear, the steak isn’t dry enough, and crowding the pan.
- Why is my ribeye steak chewy? When buying the steaks look for ones with plenty of white marbling (fat that will render to keep them juicy) or overcooking the meat.
Best Ways To Serve Ribeye Steak
After letting the steaks rest for 5-10 minutes to redistribute the juices, serve them up on a plate with some of the garlic herb butter on top! Or try some sautéed mushrooms and onions. Enjoy with any of your favorite side dishes, like ultimate twice baked potatoes and easy steamed green beans for a complete dinner!
Cast Iron Skillet Ribeye FAQs
Absolutely! We kept the seasoning simple with salt and pepper, but feel free to let them sit in a simple steak marinade recipe or the best dry rub for steak!
It withstands the high heat, retains heat for even cooking, helps achieve a nice crust on the outside (while keeping the insides juicy and tender), and allows you to baste the steaks in butter – amazing!
If you have leftover steaks, place them in an airtight container and keep in the fridge to enjoy the next day. It would be great on an Easy Steak Salad! Reheat in the microwave or back in the skillet.
Other Simple Steak Recipes For Dinner You Might Like
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Ingredients
Garlic Herb Butter:
- 3-4 tablespoons butter, softened (sub plant-based butter)
- 1 tablespoon fresh parsley, minced
- 1 tablespoon fresh thyme, minced
- 1 teaspoon garlic, minced
- pinch kosher salt
Ribeye Steaks:
- 2 ribeye steaks, 1-inch thick
- kosher salt & ground black pepper
- 2 tablespoons butter, sub plant-based butter
- 2-3 sprigs fresh thyme
Instructions
- Garlic Herb Butter: In a small bowl, add 3-4 tablespoons butter, 1 tablespoon fresh parsley, 1 tablespoon fresh thyme, 1 teaspoon garlic, and a pinch kosher salt, mix with fork. Cover and store in refrigerator until serving.
- Prep Steak: Let 2 ribeye steaks sit out for 30-60 minutes to let them come to room temperature. Season with kosher salt & ground black pepper.
- Sear: Bring a large (12 inch) cast iron skillet to medium high heat. Add 1 tablespoons butter and let melt. Sear steak on each side for 2 minutes. The steak should naturally release from the skillet when a crust has formed. If it sticks aggressively, it likely needs another 30–60 seconds. Also, sear any fat that may be on the sides of the steak for 1 minute. Note: you may need to turn on your cooktop fan for this part.
- Finish Cooking: Reduce to medium/medium-low heat, add 1 tablespoons butter, and 2-3 sprigs fresh thyme. Spoon melted butter over steak and flip steak every 1-2 minutes until steak reaches an internal temperature of 127℉. (for a medium-rare finish). (Steak will continue to cook as it rests in Step 4 and the internal temp will end up between 130-135℉ which is medium-rare). Use a meat thermometer to track the internal temperature.
- Rest + Serve: Remove from the skillet and transfer to a plate. Let steak rest 10 minutes before serving. Serve with some of the Garlic Herb Butter on top!
Notes
- Cook Time: ultimate cook time will depend on how thick the steaks are – we tested this recipe with 1 inch thick steak and the total cook time was approx. 8 minutes. Use a digital probe thermometer to accurately track the temp, so you know when the rib eye steak is done.
- Internal Temperature: Rare: 120-130 degrees F.; Medium – Rare: 130-140 degrees F.; Medium: 140-145 degrees F.; Medium-Well: 145-155 degrees F.; Well: 160 degrees F.
- Make it a Meal: serve with some oven roasted broccolini + wild rice pilaf for a delicious meal!
- Sauce: looking for a yummy sauce to serve with your steak – try our easy chimichurri sauce or steak horseradish sauce!
- Grilled Ribeye: check out our guide on how to grill the perfect steak for details about grilling.
Bridget says
These were incredible! I’ll never make steak another way again.