Cast Iron-seared Ribeye Recipe

Prepare the Steak

Take the ribeye steak out of the refrigerator and let it sit at room temperature for about 30 minutes before cooking. This ensures even cooking.

Season the Steak

Pat the steak dry with paper towels. Rub the kosher salt, black pepper, and garlic powder evenly over both sides of the steak.

Heat the Cast Iron Pan

Place a cast iron skillet over high heat and allow it to get very hot, about 5 minutes.

Add Olive Oil

Add the olive oil to the hot skillet, swirling it around to coat the surface.

Sear the Steak

Carefully place the ribeye steak in the skillet. Sear for about 4-5 minutes without moving it, until a crust forms.

Flip the Steak

Using tongs, flip the steak and sear the other side for another 4-5 minutes.

Add Butter and Herbs

During the last 2 minutes of cooking, add the butter, rosemary, and thyme to the skillet. Spoon the melted butter over the steak repeatedly.

Check for Doneness

Use a meat thermometer to check for desired doneness (130°F for medium-rare, 140°F for medium).

Rest the Steak

Remove the steak from the skillet and let it rest on a cutting board for 5-10 minutes before slicing.

Serve

Slice the ribeye steak against the grain and serve with your choice of sides.