Cast-Iron Ribeye Steak with Herb Butter
A thick-cut ribeye steak cooked to steakhouse perfection in a ripping-hot cast-iron skillet, finished with a homemade compound butter of fresh herbs and garlic. Pure, all-natural ingredients deliver maximum protein and bold flavor in every bite.
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Ingredients
- 2 ribeye steaks, 1.25 inches thick (about 12 oz each)
- 1 tablespoon coarse sea salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon avocado oil or beef tallow
- 4 tablespoons unsalted grass-fed butter, softened
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh chives, finely snipped
- 1/2 teaspoon fresh rosemary, finely minced
- Flaky sea salt, for finishing
Instructions
- 1
Make the Herb Butter
In a small bowl, combine softened butter, minced garlic, parsley, thyme, chives, and rosemary. Mix until well incorporated. Roll into a log using plastic wrap or parchment paper and refrigerate for at least 15 minutes until firm. This can be made up to 3 days ahead.
- 2
Season the Steaks
Pat ribeye steaks completely dry with paper towels — moisture is the enemy of a good crust. Season generously on all sides with coarse sea salt and black pepper. Allow steaks to sit at room temperature for 20 to 30 minutes before cooking.
- 3
Heat the Cast-Iron
Place a cast-iron skillet over high heat for 3 to 4 minutes until it is extremely hot — the pan should begin to smoke slightly. Add the avocado oil or beef tallow and swirl to coat. You want the fat shimmering and just beginning to smoke.
- 4
Sear the Steaks
Carefully lay the ribeyes away from you in the pan. Sear without moving for 3 to 4 minutes until a deep brown crust forms. Flip and sear the other side for 3 minutes. For medium-rare, target an internal temperature of 130°F. For the last minute, tilt the pan and baste the steaks with the rendered fat using a large spoon.
- 5
Sear the Edges
Using tongs, hold each steak on its fatty edge for 30 to 60 seconds to render the fat cap and add additional flavor. This step is worth the extra effort.
- 6
Rest and Finish
Transfer steaks to a wire rack or cutting board and rest for 5 to 8 minutes — never skip the rest. Slice the herb butter into rounds and place 1 to 2 rounds on each steak immediately after resting. Finish with a pinch of flaky sea salt and serve at once.
Chef's Tips
The single most important technique for a great cast-iron steak is making sure the pan is truly, aggressively hot before the steak goes in — a lukewarm pan steams the meat instead of searing it, and you lose that prized crust. Dry-brining the steaks uncovered in the refrigerator for 1 to 24 hours before cooking draws moisture to the surface and back in, seasoning the meat deeply and forming an even drier exterior for better browning. Always rest the steak on a wire rack rather than a flat cutting board so the bottom crust stays crisp.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this cast-iron ribeye steak with herb butter
How long does it take to make Cast-Iron Ribeye Steak with Herb Butter?
The listed total time is 25 minutes. Prep time is 10 minutes and cooking time is 15 minutes. Follow the instructions for any resting or chilling steps.
How many servings does this Cast-Iron Ribeye Steak with Herb Butter recipe make?
This recipe yields 2 servings.
What is the difficulty level of this Cast-Iron Ribeye Steak with Herb Butter recipe?
The listed difficulty level is medium.