This simple cast iron ribeye steak recipe for two starts with a flavorful homemade compound butter made with fresh garlic and herbs. The butter is spread over the steaks before they’re seared to perfection in a hot cast iron skillet. The result is a beautifully caramelized crust and tender, juicy interior. With just a little effort, you can enjoy a restaurant-quality meal right at home for special occasions!
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Ribeye Steak Recipe
My husband and I have been married for almost 30 years and many of those years were spent on lean budgets, raising six kids. That meant most of our meals were chicken and ground beef, and a good steak was only for the rare special occasion.
But now that our kids are getting older and our budget is not so tight, we get to have steak more often. In addition to life changes, we also started buying half or whole cows (usually from my brother) and having them processed at local butchers so we have really high quality steaks a lot more often these days.
Best Ribeye Steak
Unfortunately, when we first started cooking more steaks at home, we didn't know the best way to cook a perfect steak and more times than I'd like to admit, we had to eat chewy, overcooked steaks,
But after much practice, rib eye steak became our favorite steak. I found I got the best results when I learned to cook the perfect ribeye steak in a cast iron skillet! The steaks have a good crust, rich flavor and a tender bite - and the inside of the steak is perfectly pink!
If you want to learn how to cook ribeye steak in a pan, keep reading!
Cast Iron Ribeye Steak Recipe
Cooking steak in a cast iron skillet is often considered the best and most foolproof method for several reasons:
🔥 Excellent Heat Retention. A cast-iron pan holds heat extremely well. Once it's hot, it stays hot, which is perfect for creating that beautiful, caramelized crust on a steak.
🌡️ Even Heat Distribution. It distributes heat evenly across the surface, so your steak cooks consistently—no hot or cold spots to worry about.
🍳 Perfect for High Heat Searing. Cast iron can handle very high temperatures without damage, making it ideal for searing meat and locking in juices..
🧼 Naturally Non-Stick When Seasoned. A well-seasoned cast iron pan has a slick surface that helps prevent sticking and adds extra flavor over time.
🔄 Versatile and Durable. With proper care, a cast iron skillet can last for generations and be used for everything from steaks to cornbread.
In short, it's the go-to for steak because it creates a restaurant-quality sear, keeps the inside juicy, and gives you full control over the cooking process.
What is the perfect temperature for medium rare ribeye steak?
The desired internal temperature for a medium rare steak is 130–135°F. If you choose to use a meat thermometer to test for doneness, there is a bit of a learning curve. First, you'll want to pull the steak out of the skillet at around 125–130°F. Then let it rest for 5–10 minutes.
The temperature will rise a few degrees due to carryover cooking, landing in that perfect medium-rare zone of 130–135°F.
When checking the temp, you'll want to avoid touching fat or bone and Hit the center of the thickest part of the steak. It takes a little practice to get consistent readings.
Tools Needed
- Sharp Knife & Cutting Board - You’ll need this to chop and mince the fresh garlic and herbs. If you have a mortar and pedestal you could use that in place of this.
- Small Mixing Bowl
- Measuring Cups and Spoons
- Paper Towels
- Plate or Platter - This is for the steaks to rest on. You could even use a baking sheet.
- Plastic Wrap - You’ll need plastic wrap or something similar (aluminum foil) to cover the steaks as they sit out at room temperature.
- Cast Iron Pan - You will need at least a 12-inch cast iron skillet.
- Meat Thermometer (optional) - This instant-read thermometer is my favorite and it comes in pink 🩷
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Ingredients
The ingredients for Cast Iron Ribeye Steak are all pantry staples (except for the steak...😉).
Boneless Ribeye Steaks- 1-1 ½ inch thick ribeye steaks. The thicker, the better. You may not find any on the shelf at the grocery store that are thick enough. Make sure to check with the butcher at the counter and they can cut steaks to your desired thickness. Also, we use boneless ribeye steaks, but if you have a bone-in ribeye steak, it also works perfectly in this recipe.
Garlic- I highly recommend using fresh garlic cloves for the best flavor. Using pre-minced garlic, such as from a jar, contains preservatives that tend to alter the flavor.
Oil- Olive oil or any other neutral oil with a high smoke point (avocado oil is a great alternative).
Butter- Unsalted butter (softened) is what this recipe calls for. You can use salted butter if that’s what you have, but you might need to lower the amount of salt added.
Fresh Herbs- You will need fresh parsley and fresh thyme, both chopped. If you have other fresh herbs, you can add them as well. Rosemary is a popular choice,
Fine Sea Salt and Coarse Ground Black Pepper
Find the complete recipe with ingredient measurements in the recipe card below.
Substitutions
Butter - if you happen to make my homemade garlic butter, it is an excellent substitute for the compound butter I use in this recipe.
How to Cook Ribeye Steak
Okay - let's learn how to cook a ribeye steak! Cooking your own steaks at home and skipping the restaurant doesn't have to be hard. With a hot pan and melted butter, you can cook the perfect cast iron ribeye steak!
- With a large knife, smash the garlic cloves onto a cutting board to make them easier to work with. Finely mince the garlic until you start to get a paste-like consistency.
- Roughly chop the fresh parsley and thyme leaves. Combine the garlic and chopped herbs and run your knife over the mixture a few more times, making sure everything is evenly minced.
- To a small mixing bowl, add the softened butter, garlic and herbs, salt, and pepper. Stir to combine. Set aside 2 tablespoons.
- Pat steaks dry with a paper towel to remove any excess moisture.
- Spread the remaining butter onto both sides of the steaks and place on a plate. Cover with plastic wrap and let rest at room temperature for 35 minutes.
- Drizzle olive oil in the bottom of the pan and heat over medium-high heat until the oil is hot and sizzling when a few drops of water are added to the skillet.
- Add one steak to the hot skillet when the oil is hot and shimmering. Cook for 2-3 minutes for the initial sear and flip.
- Let the steak cook for two more minutes, spooning the juices from the pan onto the steak as the butter melts until finished cooking and you have a nice crust on both sides. Remove the steak to a plate or cutting board and let the steak rest for 10 minutes before slicing for the most juicy steak.
- Top each steak with one tablespoon of the reserved butter before serving.
Pro Tips
Here are a few tips to cook the perfect ribeye steak in a pan:
Steak Doneness- These instructions are for a medium-rare steak so you will need to adjust cook time for your desired doneness. Add approximately 1 minute more per side to reach the desired level of doneness, keeping in mind that the steak will continue to cook even as it rests. For thicker steaks and/or you prefer a different doneness, you may need to cook your steaks for 3-4 minutes on each side. For thinner steaks, you'll want to cut the cook time as to not overcook them.
Choosing a steak- The best option is to choose a steak that is at least 1-1 ½ inches thick. This will ensure that your steak cooks evenly. You also want to look for cuts that have good marbling. More fat means more flavor!
This recipe is specifically for ribeye steaks, but you can do a similar technique with different steak cuts such a filet mignon (which are usually small, thick steaks with less fat) but it may take some trial and error to perfect different steak recipes.
Room Temperature- be sure to leave the steak out to come to room temperature after you spread the butter onto it. Cooking the steaks cold will not allow them to cook evenly.
Serving Suggestions
We used to reserve steaks for special occasions but since we have lots of them in the freezer, we also serve them for an everyday weeknight dinner. Either way, this Cast Iron Ribeye recipe will serve you well now that you know how to cook a ribeye steak on the stove!
Want to really fancy-up your dinner? Serve your steak with Cowboy Butter Sauce.
Here are some delicious side dishes that we serve with steak:
- Baked Potatoes
- Funeral Potatoes
- Green Beans
- Baked Beans
- Potato Salad
- German Cucumber Salad
- Strawberry Feta Spinach Salad
Storage Instructions
Store any leftover cast iron ribeye steak in an airtight container for up to three days in the refrigerator. Your best bet for reheating a ribeye is to sear it again in a skillet with hot butter for 30-60 seconds per side, depending on the thickness of your ribeye.
Reheating in the microwave is not a good idea - the steak will likely dry it out and make it rubbery
FAQ
Yes, you can! You want to make sure that you use oil with a high smoke point. Avocado oil is a great alternative.
I wouldn’t recommend it. You need the oil to cook along with the butter to help prevent it from burning.
Only once! Let it sear undisturbed on each side for the best nice brown crust.
You can, but don’t overcrowd the pan! For the best steak, I recommend cooking them separately to ensure each steak gets good sear contact.
For this recipe, I use a simple compound butter, but honestly, there are times I use plain butter, salt and pepper. You can also use other seasonings that you love or your favorite store-bought steak seasoning blend.
The desired internal temperature for a medium rare steak is 130–135°F. If you choose to use a meat thermometer to test for doneness, there is a bit of a learning curve. First, you'll want to pull the steak out of the skillet at around 125–130°F. Then let it rest for 5–10 minutes.
The temperature will rise a few degrees due to carryover cooking, landing in that perfect medium-rare zone of 130–135°F.
When checking the temp, you'll want to avoid touching fat or bone and Hit the center of the thickest part of the steak. It takes a little practice to get consistent readings.
As I mentioned above, we have six kids (most are adults now) but we still like to cook steaks for the whole family. The best alternative I've found to cooking a couple of steaks at a time in a skillet is to cook several at once on my Blackstone Griddle. It's not cast iron, but I can still get a delicious crust on the outside of the steak and cook lots of steaks at once
More Main Dish Recipes
- Grilled Chicken Thighs with Easy Marinade Recipe
- St Louis Ribs (Oven Recipe)
- Instant Pot Country Style Ribs
- Brett's Brunswick Stew
- Best Cornflake Chicken Recipe
Recipe
Cast Iron Ribeye Steak Recipe (How to Cook Ribeye Steak)
- Total Time: 54 minutes
- Yield: 2 Steaks 1x
Description
This simple cast iron ribeye steak recipe for two starts with a flavorful homemade compound butter made with fresh garlic and herbs. The butter is spread over the steaks before they’re seared to perfection in a hot cast iron skillet. The result is a beautifully caramelized crust and tender, juicy interior. With just a little effort, you can enjoy a restaurant-quality meal right at home for special occasions!
Ingredients
Instructions
- With a large knife, smash the garlic cloves onto a cutting board to make them easier to work with. Finely mince the garlic until you start to get a paste-like consistency.
- Roughly chop the fresh parsley and thyme leaves. Combine the garlic and chopped herbs and run your knife over the mixture a few more times, making sure everything is evenly minced.
- To a small mixing bowl, add the softened butter, garlic and herbs, salt, and pepper. Stir to combine. Set aside 2 tablespoons.
- Pat steaks dry with a paper towel.
- Spread the remaining butter onto both sides of the steaks and place on a plate. Cover with plastic wrap and let rest at room temperature for 35 minutes.
- In a cast iron skillet, heat olive oil over medium-high heat. Add one steak to the pan when the oil is hot and shimmering. Cook for 2 minutes and flip.
- Cook the second side for two more minutes, spooning the juices from the pan onto the steak until finished cooking. Remove the steak to a plate or cutting board to rest for 10 minutes before slicing.
- Top each steak with 1 tablespoon of the reserved butter before serving.
Notes
Steak Doneness- these instructions are for a medium-rare steak. Add approximately 1 minute more per side to reach the desired level of doneness, keeping in mind that the steak will continue to cook even as it rests.
Choosing a steak- you want to choose a steak that is at least 1-1 ½ inches thick. This will ensure that your steak cooks evenly. You also want to look for cuts that have good marbling. More fat means more flavor!
Room Temperature- be sure to leave the steak out to come to room temperature after you spread the butter onto them. Cooking the steaks cold will not allow them to cook evenly.
- Prep Time: 40
- Rest Time: 10
- Cook Time: 4
- Method: Stovetop
L Correll
I find the best things in life are pink. Beside the obvious male jokes I could make, I instead go toward strawberries, rare meat (that was your thought, not mine...), pomegranates, and Hello Kitty. Yup. I'm 6"6' 240 lbs and I love cartoons and anime. And comic books. I have a ribeye dry rubbing itself (again, that's on you...), and a cast iron Dutch oven which will become a frying pan tomorrow. I'm still recovering from the aftermath of a bad divorce; my pans got all... yeah. But, I got the Lodge DO and it works. I don't have herb d'provancé. Is that right? Probably not. I have potatoes, corn, peas, and steak. And biscuits! I'll do your but things, but I have to use margarine - I'm disabled, single, and broke. Other than that... who cares! I live in Michigan, and I have a legal card for... stuff, and things. Medical issues. Meh. Got steak for tomorrow! Good morning/night, best to you and your family God bless.
Peggy
This was amazing. Easiest way to cook a steak!