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    Cast Iron Ribeye

    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 our Red Wine Mushroom Sauce and you’ll be in carnivore heaven.

    Learn how to cook the perfect Cast Iron Ribeye. Follow our tips on picking the best steak and cooking it to perfection!

    We have some very interesting and delicious steak recipes on GypsyPlate, from Thai Crying Tiger with its dipping sauce to Italian smothered Steak Pizzaiola.

    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 you’re at the market shopping for your steak, there are a few things to consider, in the following order:

    1. Bone-In vs. Boneless: This is something that has been debated by steak aficionados for generations. We prefer bone-in.
    2. 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.
    3. Marbling: Steaks with more marbling (streaks of fat in the meat) will be more tender and flavorful. Higher grades will have more marbling than lower, but even within a single grade there will be a range. Look for the best marbled steak among the steaks in your chosen grade.
    4. Thickness: You want a proper thickness in order for your steak to cook properly and evenly. Look for something between 1 and 1.5 inches.
    Cooked ribeye steak in a cast iron skillet.

    Important Tips

    Okay, you’ve picked out the perfect ribeye steak. Now here are a few things to keep in mind before you start cooking.

    • 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, 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 you cut it too early, all those liquids will end up on your cutting board.
    • Use an instant read meat thermometer. This crucial for achieving that perfect doneness.
    Steak on a blue plate topped with mushroom sauce.

    How to Cook Steak in Cast Iron

    Once your oiled skillet is sizzling hot, add the ribeye steaks to the pan. 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.

    The cooking process will take from 4-12 minutes, depending on thickness, how done you want it, and whether or not it has a bone.

    Steak Temperature Chart

    Sliced ribeye steak.

    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.

    Perfectly cook bone-in ribeye steak.

    There you have it, 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.

    Pin or bookmark this easy recipe so you always know where to find it. And be sure to subscribe to GypsyPlate, we’re always cooking up new recipes for you.

    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!

    Ribeye steak topped with mushroom sauce on the Gypsy Plate.

    More Can’t-Miss Steak Recipes
    Garlic Butter Steak Bites
    Flank Steak Fajitas
    Greek Steak Salad
    Bistec Encebollado
    Lomo Saltado
    Steak Gyros

    Featured image for cast iron ribeye recipe.

    Cast Iron Ribeye Recipe

    Yield: 2 servings
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 10 minutes

    Learn how to cook the perfect Cast Iron Ribeye. Follow our tips on picking the best steak and cooking it to perfection!


    • 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


    1. Pat steaks dry with a paper towel, then season generously with salt and pepper.
    2. Heat oil in a cast iron skillet over medium-high heat until the pan is sizzling hot.
    3. 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.
    4. 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)
    5. Remove the ribeye steaks to a platter or cutting board, cover loosely with foil, and allow to rest for 10 minutes before serving.


    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 steak
    Amount 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.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest

    Picture of Alpana, blogger and recipe developer at GypsyPlate

    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.

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