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All recipes#0010 · cast iron

Cast Iron Butter-Basted Ribeye Steak

Restaurant-quality steakhouse sear with garlic herb butter pan basting in 8 minutes.

High proteinWeekendEasyServes 2
Cook temp
450°F
232°C · preheat
Total time
18 min
10 prep · 8 cook · 8 rest
Flip at
2 min
of 8 min cook
Pull at
130°F
USDA safe minimum
Cast Iron Butter-Basted Ribeye Steak
Meal Instructions Kitchen · 28 Aug 2026 · Reviewed for USDA food safetyPrint card
Watch the technique5:39

How to Butter-Baste a Steak | Serious Eats · Serious Eats
Demonstrates tilting the cast iron skillet to spoon foamy butter, garlic, and herbs continuously over the searing steak.

At A Glance // The Quick Brief
Fluff-Free Execution
  • Target //Cook at Smoking Hot High Heat (450°F+) for 8 mins (flip at 2 mins).
  • Doneness //Pull when internal temperature reaches 130°F (USDA safe minimum). Rest 8 mins before slicing.
  • Golden Rule //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.
  • Family Tweak //Slice into bite-sized strips without peppercorns.

Ingredients

Servings
  • 1 lbsUSDA Choice or Prime Ribeye Steak, 1.5-inch thick, bone-in or boneless
  • 1 tbspAvocado Oil
  • 1 tspCoarse Kosher Salt
  • 1 tspCoarse Black Pepper
  • 3 tbspSalted Butter
  • 4 clovesFresh Garlic, smashed
  • 2 sprigsFresh Rosemary or Thyme

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08:00

Get to the point

  1. 1

    Dry brine 16 oz thick ribeye with coarse salt for 30 minutes. Pat bone-dry with paper towels.

  2. 2

    Preheat cast iron with 1 tbsp high-heat oil until smoking.

  3. 3

    Sear steak for 2 minutes per side to lock in deep crust. Flip every 60 seconds after.

  4. 4

    Add butter, smashed garlic, and rosemary in last 2 minutes; tilt skillet and baste continuously. Rest 8 minutes.

Critical flip markFlip at exactly 2 minutes.

Step by step

Tap a step to cross it off

  1. Dry Brine & Surface Moisture Prep

    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.

    Why

    Salt dissolves into meat, tenderizing proteins and drawing moisture back inside.

  2. Smoking Hot Cast Iron Sear

    2 min

    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.

    Why

    Always lay steak away from you so hot oil does not splatter toward your hands.

  3. Flip & Butter Baste (Arrosé)

    2 min

    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.

    Why

    Basting with foaming butter cooks the top and edges with aromatic garlic herb fat.

  4. Thermometer Check & Carryover Rest

    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.

    Why

    Resting allows muscle fibers to relax and reabsorb juices so they do not run onto the cutting board.

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 & toddler adjustment
Slice into bite-sized strips without peppercorns.
Serve with
Air fryer loaded baked potatoes · Caesar salad · Roasted asparagus spears
Reheating
Gently reheat in cast iron over medium heat with 1 tsp butter for 2 minutes.
Calories
650
Protein
52 g
Carbs
1 g
Fat
48 g

Nutrition source: USDA FoodData Central #174032. Cook-time basis: Tested on 16 oz 1.5-inch thick USDA Choice ribeye in 12-inch cast iron skillet.

Frequently Asked Questions

How do you reheat leftover cast iron butter-basted ribeye steak without ruining the texture?

Gently reheat in cast iron over medium heat with 1 tsp butter for 2 minutes.

What is the target internal temperature for this recipe?

Confirm internal core temperature reaches 130°F using an instant-read digital probe thermometer inserted into the thickest part. Allow the meat to rest for 8 minutes before slicing to let carryover heat equalize and lock in juices.

How do I adapt this meal for picky kids or toddlers?

Slice into bite-sized strips without peppercorns.

What are the best side dishes to serve with this?

Recommended sides include Air fryer loaded baked potatoes, Caesar salad, Roasted asparagus spears.

Verified cook-time datasheetThick Ribeye Steak (1.5-inch, Butter Basted), cast iron, fresh450°F · 7–9 mins · flip 2 · pull 130°F · rest 8 min
Full datasheet
Verified cook-time datasheetNY Strip Steak (1.25-inch, Butter Basted), cast iron, refrigerated500°F · 6–8 mins (flip every 60 seconds, baste for the final 90 seconds) · flip 1 · pull 130°F · rest 8 min
Full datasheet
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