Cooking a ribeye steak in a cast iron skillet is the best way to achieve a perfect, crispy crust with a juicy, tender interior. The high heat from cast iron creates an excellent sear, locking in all the flavors. If you want to make a steakhouse-quality ribeye at home, follow these simple steps!
1. Choose a High-Quality Ribeye
For the best results, pick a thick, well-marbled ribeye:
✅ 1 to 1.5 inches thick – Prevents overcooking while getting a great sear.
✅ Good marbling – The fat melts during cooking, adding flavor and juiciness.
✅ Bone-in or boneless – Bone-in holds moisture better, but boneless is easier to cook evenly.
2. Bring the Steak to Room Temperature
Let the steak sit out of the fridge for 30-45 minutes before cooking. Ensuring even cooking and a tender texture.
3. Pat Dry & Season Well
- Pat the steak dry with a paper towel for a better crust.
- Generously season both sides with:
- Coarse salt (enhances flavor)
- Freshly ground black pepper (adds depth)
- Optional: Garlic powder, smoked paprika, or cayenne for extra flavor.
4. Preheat the Cast Iron Skillet
- Place your cast iron skillet on high heat for at least 4-5 minutes until it’s smoking hot.
- Add 1-2 tablespoons of high-smoke-point oil (like avocado oil, canola oil, or grapeseed oil).
5. Sear the Ribeye Steak
- Carefully place the steak in the hot skillet. Don’t move it for 2-3 minutes—this allows a golden-brown crust to form.
- Flip the steak and sear the other side for another two to three minutes.
- If your steak is thick, sear the edges for 30 seconds per side.
6. Baste with Butter & Aromatics (For Extra Flavor)
- Reduce heat to medium-low.
- Add 2 tablespoons of butter, 2-3 smashed garlic cloves, and fresh herbs like rosemary or thyme.
- Tilt the pan slightly and spoon the melted butter over the steak for 30-60 seconds.
7. Check for Doneness (Using a Meat Thermometer)
Use a thermometer to check your preferred doneness:
| Doneness | Temperature | Cooking Time After Searing |
| Rare | 120-125°F (49-52°C) | No extra time needed |
| Medium-Rare | 130-135°F (54-57°C) | 1-2 minutes per side |
| Medium | 140-145°F (60-63°C) | 2-3 minutes per side |
| Medium-Well | 150-155°F (65-68°C) | 3-4 minutes per side |
| Well-Done | 160°F+ (71°C+) | 4-5 minutes per side |
If needed, lower the heat and cook for an extra minute per side until reaching the desired doneness.
8. Rest the Steak
- Remove the ribeye from the skillet and place it on a plate.
- Let it rest for 5-10 minutes—this allows the juices to redistribute, making the steak more tender and flavorful.
9. Slice & Serve
- Slice against the grain for the best texture.
- Serve with roasted vegetables, mashed potatoes, or a fresh salad.
Conclusion
Cooking a ribeye steak in a cast iron skillet is all about high heat, a great sear, and proper resting. With a quality cut, simple seasoning, and butter basting, you’ll get a juicy, flavorful steak that rivals any steakhouse.