Cast Iron Ribeye Recipe

Time50m

Serves2

14 oz cut, medium rare or rare only, pizzaiola sauce on side which includes garlic, tomatoes, olives, capers, and basil.

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Ingredients

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1
Season the Steak
Rub the ribeye steak with salt and black pepper on both sides. Allow it to sit at room temperature for about 30 minutes before cooking to ensure even cooking.
2
Heat the Cast Iron Skillet
Place a cast iron skillet over high heat and add olive oil. Heat it until the oil starts to shimmer but not smoke.
3
Cook the Ribeye
Carefully place the ribeye steak in the hot skillet. Sear for about 4-5 minutes on one side without moving it to form a crust. Flip the steak and cook for another 3-4 minutes for medium rare, or adjust according to desired doneness.
4
Rest the Steak
Once cooked to your preference, remove the steak from the skillet and let it rest on a cutting board for 5-10 minutes before slicing.

5
Sauté Garlic
In the same skillet used for the steak, reduce the heat to medium and add minced garlic. Sauté for about 1 minute or until fragrant but not browned.
6
Add Tomatoes
Pour in the canned whole tomatoes, crushing them slightly with a spoon. Let the mixture simmer for 5-7 minutes to thicken.
7
Incorporate Olives and Capers
Stir in the sliced black olives and capers. Cook for an additional 2-3 minutes.
8
Finish with Basil
Remove from heat and mix in the chopped fresh basil. Adjust seasoning if needed.