Can I use oil other than olive oil?

Yes, you can! You want to make sure that you use oil with a high smoke point. Avocado oil is a great alternative.

Can I just add more butter instead of oil?

I wouldn’t recommend it. You need the oil to cook along with the butter to help prevent it from burning.

How often should I flip a ribeye steak?

Only once! Let it sear undisturbed on each side for the best nice brown crust.

Can I cook two steaks at once?

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.

How to season ribeye steak?

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.

What is the perfect temperature for medium rare 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.

What if I need more than two steaks?

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

Cast Iron Ribeye Steak Recipe (How to Cook Ribeye Steak)

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Recipe by Rose Atwater

Prep Time40
Rest Time10
Cook Time4
Total Time54 minutes
Yield2 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

Units Scale

2 ribeye steaks, 1-1 1/2 inches thick
2 tablespoons olive oil
5 cloves garlic, finely minced
2 tablespoons fresh parsley, chopped
2 teaspoons fresh thyme leaves, chopped
1/2 cup unsalted butter, softened
1 teaspoon fine sea salt
1/4 teaspoon coarse-ground pepper

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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.

Equipment

12-inch Cast Iron Skillet

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Wooden Cutting Board

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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.

Nutrition

Serving Size: 1 steak
Calories: 906
Sugar: 0.1 g
Sodium: 1320.7 mg
Fat: 78.8 g
Carbohydrates: 3.1 g
Fiber: 0.5 g
Protein: 50.1 g
Cholesterol: 236 mg

Find it online: https://rosebakes.com/cast-iron-ribeye-steak-recipe-how-to-cook-ribeye-steak/