Perfect, Easy Ribeye Steak That’s Butter Basted In A Cast Iron Skillet With Rosemary. An Error-Proof Medium Rare In 20 Minutes Including Rest Time.
The Perfect Ribeye Steak without a grill is made in a cast iron skillet and basted with herbs and butter. Yep, I said in a pan! Plus if you don’t want to use herbs you can even just add salt and pepper and use my A1 Steak Sauce (Copycat) recipe.
Cast Iron Skillet Ribeye Steak only takes five minutes to actually cook. It will actually take you longer to get the oven preheated than to cook your meal.
INGREDIENTS
1 2-inch thick bone-in ribeye steak (about 2 lbs.)
Kosher salt
Freshly ground black pepper
1 tbsp. extra-virgin olive oil
2 tbsp. unsalted butter
3 garlic cloves, lightly smashed
2-3 sprigs fresh thyme
2-3 sprigs fresh rosemary
Flaky sea salt
DIRECTIONS
On a plate, season steak generously with salt and pepper. Let sit up to 30 minutes to let steak come to room temperature.
In a large cast-iron skillet over medium high, heat oil until very hot. Add steak and cook until a dark crust forms on the bottom side, about 6 to 7 minutes.
Flip the steak and cook, undisturbed, 6 minutes more.
Reduce heat to medium low and add butter, garlic, thyme, and rosemary. Continue cooking, using a spoon to baste the steak with the butter in the bottom of the pan and flipping the steak halfway through, until steak is medium-rare (about 120°), about 5 minutes more.
Remove steak to a cutting board and let rest 10 minutes before slicing. Sprinkle with flaky sea salt before serving.
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