Jul 14 2026
Restaurants›Eight Thirty Common›Cast Iron Seared Ribeye Recipe

Cast Iron Seared Ribeye Recipe

Inspired by Eight Thirty Common
Time30m
Serves1

28-day aged & hand-trimmed 16 oz CAB® ribeye / smashed garlic / rosemary / blue cheese compound butter / choice of mashed potatoes or side salad

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Ingredients

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Meat

Herbs & Aromatics

Compound Butter

Sides

Seasoning

Method

Preparation of Compound Butter

  1. 1

    Make the Blue Cheese Compound Butter

    In a bowl, combine unsalted butter, crumbled blue cheese, garlic powder, and chopped parsley. Mix until well combined and form into a log. Wrap in plastic wrap and refrigerate until firm.

Cooking the Ribeye

  1. 2

    Sear the Ribeye

    Remove the ribeye from the refrigerator and let it come to room temperature. Season generously with salt and black pepper on both sides.

  2. 3

    Heat the Cast Iron Skillet

    Heat a cast iron skillet over high heat until very hot. Add a small amount of oil to coat the bottom.

  3. 4

    Cook the Steak

    Add the ribeye to the skillet and sear for about 4-5 minutes on one side, until a crust forms. Add the smashed garlic and fresh rosemary to the skillet.

  4. 5

    Flip and Finish Cooking

    Flip the steak and continue cooking for another 3-4 minutes for medium-rare, or until desired doneness. Baste with the garlic and rosemary.

  5. 6

    Rest the Steak

    Remove the steak from the skillet and let it rest for 5 minutes.

  6. 7

    Serve

    Slice the ribeye and top with blue cheese compound butter. Serve with mashed potatoes or a side salad.

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