Servings: 4
Calories: 296kcal
Equipment
Ingredients
- 2 ribeye steaks 1-2 inches thick
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3 cloves garlic minced
- 1 tsp thyme 1 sprig
- 1 tsp rosemary 1 sprig
- 1 tablespoon butter
- 1 tablespoon olive oil
Instructions
- Remove the ribeye steak from the refrigerator. Let it sit at room temperature for about 15-20 minutes. Lightly oil the steak with a thin coat of olive oil. Season both sides with salt and pepper.
- In a small bowl, add the butter, garlic, rosemary, and thyme.
- Preheat a cast iron skillet over medium-high heat on the stovetop for about 3 minutes.
- Place the steak in the pan. Rotate every 2 minutes for 8-10 minutes.
- Add the butter, garlic, rosemary, and thyme to the pan. Begin basting the steak with the butter as soon as it melts.
- Cook for 1-2 minutes or until the steak reaches your desired level of doneness. Use an instant-read thermometer to check the temperature. Cook to 130°F (54°C) for medium-rare, 140°F (60°C) for medium, and 150°F (65°C) for medium-well.
- Once the steak is cooked to your desired level of doneness, transfer it to a cutting board. Allow it to rest for 5 minutes before serving.
- Enjoy your delicious cast iron skillet ribeye steak! You can serve it with your favorite side dishes, such as roasted vegetables or baked potatoes.
Video
Notes
Wash your hands thoroughly before and after handling the meat and throughout the cooking process to prevent the spread of germs.
Follow recommended guidelines for internal cooking temperatures.
Outdoor Muscle food and cooking disclaimer.
Nutrition
Calories: 296kcal | Carbohydrates: 1g | Protein: 23g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 76mg | Sodium: 373mg | Potassium: 319mg | Fiber: 0.2g | Sugar: 0.03g | Vitamin A: 131IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 2mg
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