Garlic Butter Cast Iron Ribeye (Printable)

Juicy ribeye seared in cast iron with aromatic garlic butter for a perfect crust.

# What You'll Need:

→ Steak

01 - 2 boneless ribeye steaks (12 oz each, 1–1.5 inches thick)
02 - 1 ½ teaspoons kosher salt
03 - 1 teaspoon freshly ground black pepper

→ Garlic Butter

04 - 3 tablespoons unsalted butter
05 - 3 cloves garlic, crushed
06 - 2 sprigs fresh thyme
07 - 1 sprig fresh rosemary

→ Finishing

08 - 1 tablespoon olive oil
09 - Flaky sea salt, for serving (optional)

# How To Make It:

01 - Remove the steaks from the refrigerator 30 minutes before cooking to let them reach room temperature. Pat dry with paper towels.
02 - Season both sides of the steaks generously with kosher salt and black pepper.
03 - Heat a cast iron skillet over high heat until very hot (about 3–5 minutes).
04 - Add olive oil to the skillet, swirling to coat. Place the steaks in the skillet and sear without moving for 2–3 minutes until a deep brown crust forms.
05 - Flip the steaks and add butter, garlic, thyme, and rosemary to the pan.
06 - Tilt the skillet slightly and, using a spoon, baste the steaks continuously with the melted garlic butter for 2–3 minutes, or until desired doneness (125°F for medium-rare).
07 - Transfer steaks to a plate, tent loosely with foil, and rest for 5 minutes.
08 - Slice against the grain and serve, spooning extra garlic butter from the pan over the steaks. Sprinkle with flaky sea salt if desired.

# Expert Suggestions:

01 -
  • The garlic butter creates an incredible aroma that fills your whole kitchen
  • You will get that steakhouse quality sear without leaving your house
  • The basting technique feels fancy but is surprisingly simple to master
02 -
  • Cold meat will not sear properly and will steam instead of developing that beautiful crust
  • Do not skip the resting period or all those juices will end up on your cutting board instead of in your steak
  • A meat thermometer takes all the guesswork out of achieving your perfect doneness
03 -
  • Open your windows or turn on your vent fan before starting the high heat searing
  • Let your finished steaks rest on a wire rack instead of paper towels to prevent the crust from getting soggy

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