Cast-iron Prime Ribeye Recipe

Dry and bring to room temperature

Remove the ribeye from the refrigerator at least 45–60 minutes before cooking (longer if thicker) so it comes closer to room temperature. Pat the steak very dry on all sides with paper towels — removing surface moisture is critical for a good sear.

Season

Evenly coat both sides and the edges of the steak with the kosher salt, pressing lightly so it adheres. Just before searing, season both sides generously with freshly ground black pepper. If you salted far in advance, you can re-pat the surface dry before adding pepper.

Preheat pan

Place a heavy 10–12 inch cast-iron skillet on the stovetop and heat over medium-high until very hot — about 5 minutes. The pan should be smoking lightly when ready. Meanwhile, add the oil to the pan right before adding the steak.

Sear steak

Add 2 tablespoons of neutral oil to the hot skillet and swirl to coat. Carefully place the ribeye in the pan, presentation side down (fat cap or meaty side), and do not move it for 2–3 minutes until a deep brown crust forms. Flip with tongs and sear the other side 2–3 minutes. Sear the edges by holding the steak upright with tongs for 30–60 seconds to render fat and brown the perimeter.

Add aromatics and butter

Reduce heat to medium. Push the steak to one side briefly, add the butter, crushed garlic cloves, rosemary, and thyme to the pan. When the butter has melted and started to foam, tilt the pan slightly so butter pools at the lower edge.

Baste

Use a spoon to continuously scoop the melted butter and aromatics and pour it over the top of the steak (basting) for 1.5–3 minutes. Baste while moving the spoon rhythmically; this adds flavor and helps finish cooking.

Check doneness

Use an instant-read thermometer inserted into the thickest part of the steak (not touching bone). Target temperatures: 120–125°F (49–52°C) for rare, 125–130°F (52–54°C) for medium-rare, 130–135°F (54–57°C) for medium. If the steak has not reached the desired temperature after searing and basting, transfer the skillet to a preheated 375°F (190°C) oven for 3–8 minutes depending on thickness and desired doneness, checking frequently.

Rest

Remove the steak from the skillet and transfer to a cutting board. Tent loosely with foil and rest for 8–12 minutes (rest time allows juices to redistribute and carryover cooking to finish).

Slice and season

If desired, sprinkle flaky sea salt over the rested steak and add a pat of compound butter or a spoonful of chimichurri. Slice against the grain into thick slices and serve immediately.

Optional pan sauce (use leftover fond)

If you want a quick pan sauce: return the skillet to medium heat, add 1/3 cup beef stock or red wine to deglaze, scraping up browned bits, add a tablespoon of butter and any accumulated juices from the cutting board, reduce slightly, then strain and spoon over sliced steak.