Perfect Cast Iron Ribeye Steak with Herb Butter Tips, FAQ & printable recipe

Tips for success

To get the best sear, ensure the cast iron skillet is fully preheated before the steak touches the pan. Heating the dry skillet over high heat for several minutes allows the metal to absorb maximum heat, which instantly sears the meat upon contact and prevents sticking.

When basting, tilt the cast iron skillet toward you slightly so the melted butter pools at the bottom edge of the pan.

This makes it much easier to scoop up large spoonfuls of the foaming, herb-infused fat to pour over the top of the steak. Work quickly and continuously to keep the heat circulating over the meat.

Variations

• Chili-Garlic Butter: Add a pinch of dried red pepper flakes or a sliced red chili to the butter baste for a spicy kick.
• Blue Cheese Topping: Crumble high-quality blue cheese over the hot steak immediately after cooking so it melts slightly during the resting phase.

Storage and make-ahead

Fridge

Store leftover steak in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze cooked steak in a vacuum-sealed or heavy-duty freezer bag for up to 2 months.

Reheat

Reheat gently in a 250°F (120°C) oven until warm, then flash-sear in a hot skillet for 30 seconds per side.

Let any leftover steak cool to room temperature for no more than two hours before storing. Place the steak in an airtight container, pouring any remaining pan juices over the top to keep it moist.

Store the container in the refrigerator for up to three days, or freeze it for up to two months in a heavy-duty freezer bag.

While steak is best enjoyed fresh from the skillet, you can prep the ingredients ahead. You can smash the garlic and portion out the butter and herbs several hours before cooking so you are ready to sear at a moment's notice.

Serving ideas

Slice the rested ribeye against the grain into thick, elegant strips to highlight the beautiful interior.

Arrange the slices on a warm platter and pour the warm, savory pan juices and browned butter directly over the top. Garnish with a few fresh sprigs of thyme or rosemary from the pan for a beautiful presentation.

This rich, buttery steak pairs beautifully with classic steakhouse sides. Serve it alongside creamy mashed potatoes, roasted asparagus, or a crisp wedge salad.

A side of crusty artisan bread is also perfect for mopping up every last drop of the delicious garlic-herb butter from your plate.

Frequently asked questions

Recipe card

Perfect Cast Iron Ribeye Steak with Herb Butter

Prep 10 minCook 10 minRest 5 minTotal 25 minServes 2

Ingredients

• 1 1/2 lb boneless ribeye steak, 1.5 inches thick
• 3 tbsp unsalted butter
• 4 cloves garlic, smashed
• 3 sprigs fresh thyme
• 2 sprigs fresh rosemary

Instructions

1. Pat the boneless ribeye steak completely dry with paper towels to ensure a perfect sear. Let the steak sit at room temperature for up to thirty minutes before cooking to ensure even heat penetration throughout the meat during the searing process.
2. Heat a 12-inch cast iron skillet over high heat until it is smoking hot. Carefully lay the dry steak into the hot skillet, laying it away from you to avoid any hot air splashes. Sear the steak without moving it for about two minutes, then flip and sear the other side to build a deep, dark crust.
3. Reduce the heat to medium and add the unsalted butter, smashed cloves garlic, fresh thyme, and fresh rosemary to the skillet. Tilt the pan slightly and use a large spoon to rapidly and continuously ladle the foaming, melted butter over the top of the steak for two to three minutes.
4. Insert an instant-read thermometer into the thickest part of the meat to verify it reaches a safe internal temperature of 145°F (63°C). Once reached, transfer the steak to a warm cutting board and let the meat rest for at least 3 minutes to allow the juices to redistribute throughout the steak before slicing.

Contains: milk

Estimated nutrition per serving

Calories

1000

Protein

80 g

Carbohydrates

0 g

Fat

76 g

Fiber

0 g

Sugar

0 g

Sodium

300 mg

Automatic estimate from the ingredient list, not laboratory-verified.