This easy Cast Iron Ribeye recipe is just perfect. Tender and juicy inside with the perfect sear outside, it rivals any expensive steakhouse.
Top it off with my Red Wine Mushroom Sauce and you’ll be in carnivore heaven.
I have some very interesting and delicious steak recipes on GypsyPlate, from Thai Crying Tiger with its dipping sauce to Italian smothered Steak Pizzaiola to Brazilian steakhouse favorite Picanha.
But when I think of “steak night,” I’m not looking for anything too fancy or complicated. I’m thinking about this simple cast iron skillet ribeye.
How to Pick a Ribeye Steak
When I’m at the market shopping for my steak, there are a few things I always consider, in this order:
- Bone-In vs. Boneless: When I’m deciding between bone-in and boneless, I always lean toward bone-in. This has been debated by steak aficionados for generations, but I prefer bone-in for its enhanced flavor and juiciness.
- Grade: In the States, beef is graded by the US Department of Agriculture. The grades, in order, are USDA Prime, USDA Choice, and USDA Select. The higher the grade, the better the beef. Of course, with higher quality comes higher cost. If you have steak every week, you may wish to go with Select. But if it’s a special occasion maybe you should splurge a little and get Choice or Prime.
- Marbling: I always look for steaks with good marbling (those streaks of fat in the meat). Steaks with more marbling will be more tender and flavorful. Higher grades will have more marbling, but even within a single grade, there’s a range. I look for the best-marbled steak among the steaks in my chosen grade.
- Thickness: Thickness is crucial for a well-cooked steak. I look for steaks between 1 and 1.5 inches thick. This ensures the steak cooks properly and evenly, giving me that perfect sear on the outside and tender inside.
Jason’s Tips
Okay, you’ve picked out the perfect ribeye steak. Now here are a few things to keep in mind before you start cooking.
- I always remove the steaks from the fridge 30 minutes before cooking. This brings them up to room temperature, which is important for even cooking.
- Add salt at least 40 minutes before cooking, or immediately before cooking. If you want to know the science behind this, the salt initially draws water out of the steak, but after about 40 minutes it reabsorbs into the steak. You want that moisture inside.
- High heat is crucial. Don’t rush the preheating step. Cast iron does take some time to preheat, though once it does it is much better at retaining the heat than most other materials.
- After cooking, I remove the steak to a platter or cutting board, loosely cover it with foil, and let it rest for at least 10 minutes. This allows the juices inside the steak to redistribute. If I cut it too early, all those liquids will end up on the cutting board.
- I always use an instant-read meat thermometer. This is crucial for achieving that perfect doneness.
How to Cook Steak in Cast Iron
Once my oiled skillet is sizzling hot, I add the ribeye steaks to the pan. I cook for 1 minute, then flip the ribeyes over and add 1 tablespoon of butter on top of each steak.
I continue flipping the steaks every 1 minute, basting them with melted butter, until the internal temperature reaches my desired doneness.
The cooking process takes from 4-12 minutes, depending on thickness, how done I want it, and whether or not it has a bone.
Steak Temperature Chart
Cook the steak to your desired doneness. Times will vary according to cut and thickness, but you will want the temperature on an instant read thermometer to read:
- Rare: Remove from heat at 120°F to 125°F. The steak will be mostly red in the center and very soft to the touch.
- Medium Rare: Remove from heat at 130°F to 135°F. The steak will have a warm, red center, and will be slightly firmer than rare.
- Medium: Remove from heat at 140°F to 145°F. Expect a warm, pink center with a bit more firmness.
- Medium Well: Remove from heat at 150°F to 155°F. The steak will be mostly brown with a slight hint of pink in the very center.
- Well Done: Remove from heat at 160°F to 165°F. The steak will be fully cooked through, with no sign of pink, and will be quite firm.
Remember, these temperatures account for the steak being removed from the heat prior to reaching the final desired doneness. Allowing your steak to rest for 10 minutes, loosely tented in foil, will ensure that it finishes cooking to perfection while also giving the juices time to redistribute throughout the meat, resulting in a steak that’s moist, flavorful, and cooked just the way you like it.
There you have it, my friends, the perfect cast iron ribeye steak. Trust me, this method will result in steaks that are as good, or even better, than your favorite steak house.
While you’re here, don’t forget to check out our collections of favorite Steak Recipes and Side Dishes for Steak to keep those flavors going!
Cast Iron Ribeye, on our Gypsy Plate… enjoy!
More Can’t-Miss Steak Recipes
Garlic Butter Steak Bites
Flank Steak Fajitas
Greek Steak Salad
Bistec Encebollado
Lomo Saltado
Churrasco
Palomilla Steak
Cast Iron Ribeye Recipe
Learn how to cook the perfect Cast Iron Ribeye. Follow our tips on picking the best steak and cooking it to perfection!
Ingredients
- 2 bone-in ribeye steaks (1 to 1.5 inches thick)
- salt, to taste
- black pepper, to taste
- 2 Tbsp cooking oil
- 2 Tbsp butter
Instructions
- Pat steaks dry with a paper towel, then season generously with salt and pepper.
- Heat oil in a cast iron skillet over medium-high heat until the pan is sizzling hot.
- Add the steaks to the skillet, cook for 1 minute. Flip the ribeyes over and add 1 tablespoon of butter on top of each steak.
- Continue flipping the steaks every 1 minute, basting them with melted butter, until the internal temperature reaches your desired doneness. (see doneness temperature chart in notes)
- Remove the ribeye steaks to a platter or cutting board, cover loosely with foil, and allow to rest for 10 minutes before serving.
Notes
- Monitor the internal temperature by inserting an instant read thermometer into the steak. Remove the steak when it has reached your desired doneness based on the following temperatures:
- Rare: 120-125°F
- Medium-Rare: 130-135°F
- Medium: 140-145°F
- Medium-Well: 150-155°F
- Well Done: 160-165°F
Nutrition Information
Yield 2 Serving Size 1 steakAmount Per Serving Calories 459Total Fat 42gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 24gCholesterol 97mgSodium 432mgCarbohydrates 1gFiber 0gSugar 0gProtein 21g
Nutrition information is automatically calculated, so should only be used as an approximation.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
Get griddling! Try these Blackstone Recipes!
Never miss a recipe!
Join the GypsyPlate mailing list and get easy dinner recipes right in your mailbox. From homestyle comfort food to exotic dishes from around the world.
