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Meal Instructions
Specimen #0010·CAST IRON·Easy
Cast Iron Butter-Basted Ribeye Steak
Restaurant-quality steakhouse sear with garlic herb butter pan basting in 8 minutes.
Cook temp
SMOKING
Total time
18m
FLIP AT
2m
Serves
2
PULL AT
130°F
Ingredients
1 lbs USDA Choice or Prime Ribeye Steak — 1.5-inch thick, bone-in or boneless
1 tbsp Avocado Oil
1 tsp Coarse Kosher Salt
1 tsp Coarse Black Pepper
3 tbsp Salted Butter
4 cloves Fresh Garlic — smashed
2 sprigs Fresh Rosemary or Thyme
Equipment
12-inch Cast Iron Skillet
Heavy Tongs
Large Basting Spoon
Meat Thermometer
DirectionsGet to the point
1Dry brine 16 oz thick ribeye with coarse salt for 30 minutes. Pat bone-dry with paper towels.
2Preheat cast iron with 1 tbsp high-heat oil until smoking.
3Sear steak for 2 minutes per side to lock in deep crust. Flip every 60 seconds after.
4Add butter, smashed garlic, and rosemary in last 2 minutes; tilt skillet and baste continuously. Rest 8 minutes.
Dad pro tip
Always buy steaks at least 1.25 to 1.5 inches thick. Thin grocery store steaks overcook in the center before you can build a crust.
Kid adjustment
Slice into bite-sized strips without peppercorns.
Reheat
Gently reheat in cast iron over medium heat with 1 tsp butter for 2 minutes.
BASIS: Tested on 16 oz 1.5-inch thick USDA Choice ribeye in 12-inch cast iron skillet.650 kcal · 52g protein · 1g carbs · 48g fat
USDA FoodData Central #174032
USDA FoodData Central #174032
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