Cast Iron Steak
Master the art of steak night with this foolproof Cast Iron Steak recipe, designed to deliver restaurant-quality results in the comfort of your home. Featuring perfectly seasoned ribeye steaks seared to golden-brown perfection in a piping hot cast iron skillet, this recipe locks in flavor and juiciness with a simple yet luxurious butter basting technique. Infused with the aromatic essence of fresh rosemary, thyme, and garlic, each bite bursts with rich, savory notes. Ideal for a romantic dinner for two or an indulgent treat, this quick-cooking steak is ready in just 10 minutes, making it a time-efficient yet impressive meal. Serve it alongside your favorite sides for an unforgettable dining experience. Keywords: cast iron steak, ribeye steak recipe, butter-basted steak, skillet steak, garlic herb steak.
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Recipe Information
Ingredients
- 2 pieces Ribeye steak (1 to 1.5 inches thick)
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 4 pieces Garlic cloves, smashed
- 2 sprigs Fresh rosemary sprigs
- 2 sprigs Fresh thyme sprigs
Instructions
Remove the steaks from the refrigerator 30 minutes before cooking to let them come up to room temperature. Pat them dry with paper towels to ensure a good sear.
Generously season both sides of the steaks with salt and black pepper.
Heat a cast iron skillet over medium-high heat for 5 minutes until very hot. Add the olive oil and swirl to coat the skillet.
Place the steaks in the skillet and let them sear undisturbed for 3-4 minutes, or until a golden-brown crust forms.
Flip the steaks and sear on the other side for another 3-4 minutes for medium-rare doneness. Adjust cooking time based on your desired doneness.
Reduce the heat to medium-low and add the butter, garlic, rosemary, and thyme to the skillet.
Tilt the skillet slightly and use a spoon to baste the steaks continuously with the melted butter and aromatics for 1-2 minutes. This enhances the flavor and keeps the meat juicy.
Remove the steaks from the skillet and let them rest on a cutting board for 5-7 minutes to allow the juices to redistribute.
Slice the steak against the grain and serve immediately with your favorite sides.
Nutrition Facts
Calories |
1840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.1 g | 205% | |
| Saturated Fat | 62.4 g | 312% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 4970 mg | 216% | |
| Total Carbohydrate | 6.3 g | 2% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 0.0 g | ||
| Protein | 97.4 g | 195% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1175 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
