If you’re looking for an easy and delicious cast iron ribeye steak recipe, look no further! Cooking ribeye steak in a cast iron skillet is simple and produces a juicy, flavorful pan seared ribeye every time. This method is also a bit easier than most of my steak recipes (including sirloin steak, chuck eye steak, and filet mignon) that use a stovetop-to-oven method. Even if you don’t know how to cook ribeye steak, this recipe will have you looking like a professional chef!
What Is Ribeye Steak?
Ribeye steak, sometimes spelled rib-eye or rib eye steak, is a flavorful, tender cut of beef with plenty of marbling. It’s cut from the rib cage area of the cow (i.e. from the rib roast).
Ingredients & Substitutions
This section explains how to choose the best ingredients for cooking ribeye steak, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Ribeye Steaks – I used boneless ribeye steaks, which is recommended because this allows them to cook more evenly (meat near the bone will cook more slowly, which can lead to overcooking other parts). The best steak will be 1.5 inches thick with a good amount of marbling. Ribeyes with a high level of marbling are tender and tasty after cooking.Sea Salt – Draws out the moisture, creating a dry brine that is then re-absorbed back into the steak to make it juicier and more tender.Black Pepper – For this ribeye steak recipe, use pure ground black pepper as it brings out the savory flavor of the meat.Avocado Oil – Restaurants commonly use canola oil to cook steak, but I prefer this oil instead. Use any high-heat cooking fat you like.Compound Butter – Made with garlic cloves and fresh herbs like parsley, fresh rosemary sprigs, and fresh thyme, compound butter really elevates a simple steak.
How To Cook Ribeye Steak In Cast Iron Skillet
This section shows how to cook a ribeye steak in a pan, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below. If you want to cut down on wait time, make the compound butter the night before, so you can start cooking your ribeye steak right away and flavors can develop in the butter.
How Long To Cook Ribeye Steak?
Knowing how long to cook your pan seared ribeye depends on how done you like your steak. For a medium rare steak, you’ll cook it for 5-6 minutes, flipping every 30 seconds, or until it reaches an internal temperature of 130 degrees F. If you prefer a different doneness, use the ribeye cook time chart below: If you have time, let the steak sit at room temperature for 30 minutes. This will help ensure more even cooking. (It’s okay to skip this if needed.) Note: The times and temperatures above are when you should remove the steak from the pan. It will rise an additional 5 degrees while resting.
What Is The Best Doneness For Ribeye?
For most, the best doneness for a ribeye is medium-rare, or 135 degrees F, and you’ll want to remove the steaks 5 degrees below your target temperature. To get the maximum flavor and juiciness in your steak, cook medium or less. A succulent, juicy ribeye recipe is a thing of beauty. And while it may seem like the domain of professional chefs, with a little know-how, it’s easy to make a delicious ribeye at home. Here are some tips for the best way to cook ribeye steak:
Leave steaks in one place to sear. You do want to flip frequently for this method, but don’t move the steaks around in between. This ensures good browning. Flip with tongs or a spatula. Do not use a fork and don’t squeeze hard. This will cause the juices to run out. Use a meat thermometer to check the temp. A meat thermometer is the best way to ensure you get the doneness you want (check the temperature chart above). Let steaks rest. They will retain their juices better if they sit for 5-10 minutes after cooking, before you cut into them. Cut slices against the grain. Cutting against the grain helps to break apart the muscle fibers in the meat, resulting in a more tender texture that is easier to chew.
Storage Instructions
Store: Cool completely and store in an airtight container in the refrigerator for up to 3 days.Reheat: This ribeye steak recipe is best reheated in the oven at 250-300 degree F. For more details on the method, check the instructions for reheating filet mignon or reverse sear steak, as it will be the same.Freeze: Wrap leftover steak tightly or vacuum seal, and freeze for up to 3 months. Thaw overnight in the refrigerator.
What To Serve With Ribeye Steak Recipes
Once you’ve perfected your pan seared ribeye, the next question is what to make to go with it. Try these mouthwatering sides!
Easy Veggies – Use compound butter to saute your favorite veggies such as sauteed asparagus (shown in photo above), sauteed broccoli, or sauteed zucchini.Healthy Salads – Steak always pairs well with leafy salads such as spring mix salad, wedge salad, or 7 layer salad.
Classic Sides – Serve favorite steakhouse sides like mashed potatoes (or mashed sweet potatoes or mashed cauliflower), roasted baby potatoes (as pictured above, or larger diced roasted potatoes), creamed spinach, sauteed mushrooms, or roasted green beans.
More Easy Steak Recipes
If you liked this ribeye steak recipe, you may enjoy some of my other ways to cook steak: Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our Facebook support group, too – I’d love to see it!
