Cast Iron Butter-Basted Ribeye Steak
Restaurant-quality steakhouse sear with garlic herb butter pan basting in 8 minutes.
cast-iron Timer
Set for 8 mins @ Smoking Hot High Heat (450°F+) (Flip at 2m)
Ingredients
Base recipe calibrated for 2 adults.
Get to the Point Execution
Dry brine 16 oz thick ribeye with coarse salt for 30 minutes. Pat bone-dry with paper towels.
Preheat cast iron with 1 tbsp high-heat oil until smoking.
Sear steak for 2 minutes per side to lock in deep crust. Flip every 60 seconds after.
Add butter, smashed garlic, and rosemary in last 2 minutes; tilt skillet and baste continuously. Rest 8 minutes.
Step-by-Step Guided Instructions
Season a 16-oz 1.5-inch thick ribeye steak generously with 1 tsp coarse kosher salt 30 minutes before cooking at room temperature. Right before cooking, pat the steak bone-dry with paper towels and season with coarse black pepper.
Salt dissolves into meat, tenderizing proteins and drawing moisture back inside.
Heat a 12-inch cast iron skillet over high heat for 5 minutes. Add 1 tbsp avocado oil. Carefully lay the steak in away from you. Sear undisturbed for 2 minutes to create a deep mahogany crust.
Always lay steak away from you so hot oil does not splatter toward your hands.
Flip steak. Reduce heat to medium-high. Add 3 tbsp salted butter, 4 smashed garlic cloves, and 2 fresh rosemary sprigs. Tilt skillet and use a large spoon to rapidly baste the foaming hot herb butter over the steak for 2 minutes.
Basting with foaming butter cooks the top and edges with aromatic garlic herb fat.
Pull steak at 130°F internal temp for medium-rare (or 140°F for medium). Transfer to cutting board and pour remaining pan butter over top. Rest for 8 minutes before slicing across the grain.
Resting allows muscle fibers to relax and reabsorb juices so they do not run onto the cutting board.
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.
Slice into bite-sized strips without peppercorns.
- Air fryer loaded baked potatoes
- Caesar salad
- Roasted asparagus spears
Gently reheat in cast iron over medium heat with 1 tsp butter for 2 minutes.