In this post we’ll cover how to cook a ribeye steak in a cast iron skillet!

This quick guide to cooking the perfect ribeye steak in your cast iron skillet will have you making steakhouse-quality steaks in no time.

Ribeye steaks have always been a special treat for my wife and me. When we were poor college students, we could seldom afford a good steak. So, we saved steak night for a special occasion. 

Even today, almost twenty years later, we only treat ourselves to thick steaks for special celebrations. Not because we don’t enjoy eating steak but because it represents significant achievements in our lives. Everyone should have a celebratory meal. A meal they cook themselves. One of those meals you go all out. Cooking up a juicy steak could be your celebratory meal too. Though I suspect after trying this recipe, you’ll always want to eat these juicy ribeyes all the time.

What Is a Ribeye Steak?

The ribeye is a cut of meat from the cow’s rib section. It’s a well-marbled steak with veins of fat that make it juicy and tender. You can buy ribeye bone-in or boneless. You can cook ribeyes using any of your favorite methods, like grilling, broiling, or pan-searing in a cast-iron skillet.

Why We Love It?

There’s no denying ribeye is one of the most delicious cuts of meat. It also is high in protein, which is essential for building muscle and repairing tissue in the body.

Ribeyes, and red meat in general, are high in iron, which carries oxygen to the body’s cells. Since iron is the world’s number one nutrient deficiency, consuming it in our diets is essential. 

Steak is also high in B vitamins that play various roles in the body, like metabolizing carbohydrates, producing red blood cells, and synthesizing hormones.

Ribeyes are easy to cook, even for a kitchen novice like I was in college. As long as you don’t overcook it, it will almost always come out perfectly. 

Lastly, I love ribeyes because they don’t need much to improve the flavor. You can add several things to a ribeye, but at the end of the day, all you need is a little salt and pepper.

Why We Only Eat Ribeyes On Special Occasions

For all of its positive qualities, ribeyes have a high fat content. Not to mention, to make the steak even more rich and juicy, we add a little melted butter. Like with everything in life, use moderation when consuming higher fat steaks.

Ribeyes also are one of the more expensive cuts of meat. Eating a quality ribeye steak every week can get expensive fast!

How to Cook a Ribeye Steak in a Cast Iron Skillet Video

Sometimes it’s just better to watch how its done! Check out the Outdoor Muscle YouTube Channel for more high protein recipe videos.

What You Need to Make This Cast Iron Ribeye Steak Recipe

Cast Iron Skillet: The beauty of cast iron is it lasts forever. I purchased my Lodge 12″ cast iron skillet five years ago, and it still looks as perfect as the day I bought it. If you take care of your cast iron, it will last forever.

Olive Oil: A little olive oil will help give these ribeyes that steak house crust.

Ribeye Steaks: I prefer bone-in, but this recipe will also work with boneless ribeye. I use ribeyes from my local butcher.

Butter: Making the best steak you’ve ever cooked doesn’t take much butter. About a tablespoon is enough for two steaks.

Garlic: That’s right, you’ll be making this steak with a mouthwatering garlic butter sauce.

Seasoning: The beauty of cooking steak is it’s the easiest meat to season. Sea salt and black pepper are all you need for the steak itself. We will add some fresh thyme and rosemary to the garlic butter for a bit of savory flavor.

Optional Ingredients

I like to keep my steak simple, but a few optional ingredients are worth considering.

Fresh Herbs: I use thyme and rosemary for the garlic butter, but you could also use basil or oregano.

Balsamic Glaze: A drizzle of balsamic glaze can give your steak a sweet tanginess that is delicious, if not overdone. A drizzle, not a bath, is the key.

Worcestershire Sauce: A thin coat of Worcestershire sauce on the steak before searing it can give it a nice crust.

Blue Cheese: If you’re a fan of blue cheese, pour a tablespoon of crumbles on top of the steak before serving it.

How to Cook Ribeye Steak in a Cast Iron Skillet

In six easy steps you will have mouthwatering ribeyes!

Step 1

Remove the steak from the refrigerator and allow it to sit at room temperature for 15-20 minutes. Not allowing your steak to sit at room temperature before cooking is a rookie mistake.

I used to make this error all the time all the time. Doing this prevents the steak from cooking too quickly on the outside while the inside is still cold from being in the refrigerator.

Step 2

While your steak sits at room temperature, coat the steak with a thin layer of olive oil. Season both sides with salt and pepper.

Step 3

In a small bowl, add the butter, thyme, and minced garlic cloves. Do not mix.

Step 4

Heat a thin drizzle of olive oil in your cast iron skillet on medium-high heat. You don’t need much olive oil since you already coated steaks in it. Place the steak in the skillet, rotating every 2 minutes for 8-10 minutes.

Step 5

Add the butter, thyme, and garlic to the hot skillet. As the butter melts, begin spooning it onto the steak. Continue this process for 1-2 minutes or until the steak reaches your desired level of doneness. Use an instant read thermometer to check the temperature.

• Rare (125°-130°F) A steak cooked to “rare” is mostly pink but not “raw.”
• Medium Rare (130°-140°F) A “medium rare” steak will be warm in the center. 
• Medium (140°-150°F) A steak cooked “medium” will be mostly pink. 
• Medium Well (150°-160°F) A steak cooked “medium well” will have some pink.
• Well (Over 160°F) A steak cooked “well done” will not have any pink.

Step 6

Place the steak on a cutting board to rest for 5 minutes before serving.

Enjoy!

Recipe FAQs

Can I use a different kind of oil for the steaks?

You can use a variety of oils for the meat. Avocado oil, vegetable oil, or canola oil will all work.

Where can I buy the best meat?

I rarely buy my meat from the grocery store. I’d give your local butcher a try.

Can I pan-sear the steak and then transfer it to the oven?

Sure! If you want pan-seared steaks, cook the steaks for 2-3 minutes on each side in the cast iron skillet. Then transfer the skillet to the oven. Cook the steak in the oven for 6-8 minutes for a medium-rare steak or until it reaches your desired level of doneness. Use a meat thermometer to check the internal temperature, aiming for 130°F (54°C) for medium-rare, 140°F (60°C) for medium, and 150°F (65°C) for medium-well.

What should I serve with the cooked steaks?

Any homecooked-style side will do. My favorite side for this meal is baked potatoes with garlic and rosemary. Green beans, asparagus, or Brussels sprouts are tasty, healthy options. A side salad with fresh veggies is always a nice compliment to a perfectly cooked steak.

What should I do with leftover steak?

Don’t let your steak go to waste. Store it in an airtight container in the refrigerator. You can use leftover steak for a ton of different meals. You can make a steak and eggs scramble the following day. Or, slice it up and add it to tacos for dinner the next night.

If you enjoyed this recipe, you’ll love our Steak Meal Prep Recipe!

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