Cast Iron Skillet Ribeye Steaks have deliciously flavorful meat topped with a handful of seasonings. They are ready in just 15 minutes.
Why I love this recipe
These delicious steaks have just 5 ingredients plus salt and pepper and are easy enough to make on weeknights or Sunday Supper while also great for special occasions.
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Substitutions
Try using this technique with filet mignon, tomahawk steak, skirt steak, or any thick steaks.
Equipment used for this recipe
- paper towels
- cast iron pan (or a nonstick pan)
- spatula
How to make Cast Iron Skillet Ribeye Steaks
Step 1 – Dry the steaks with a paper towel. This helps get a better sear.
Step 2 – Place a cast iron skillet on medium-high heat and let it heat up for 4-5 minutes.
Step 3 – Meanwhile, season both room-temperature ribeye steaks evenly with salt, pepper, garlic powder, and onion powder on both sides of the steaks.
Step 4 – Pour the oil into the hot pan and swirl to coat the bottom of the pan.
Step 5 – Place the steaks carefully into the cast iron skillet and press flat using a spatula.
Step 6 – Let the steaks cook on one side for 4 minutes or until desired doneness. Flip to the other side and let them cook for another 3-4 minutes.
Step 7 – Cut the butter into 4 pats and add to the sides of the pan. Once the butter melts, baste the steak with the flavorful melted butter several times.
Step 8 – Remove from heat and let it rest covered with aluminum foil for 5 minutes so it can reabsorb its juices.
Step 9 – Garnish with fresh minced parsley if desired, and serve.
Pro Tips
Remove the steaks from the fridge and let them rest for 30 minutes to 1 hour at room temperature before cooking. This ensures even cooking.
Always let the steak rest before cutting into it. This makes for the juiciest steak!
An instant thermometer is a must to check the temperature of the meat. Follow this steak internal temperature cooking guide and cook the steak according to your preference:
Rare: 120-125°F – Red center, very juicy.
Medium Rare: 130-135°F – Pink center, juicy and tender.
Medium: 140-145°F – Pink to slightly pink center, juicy and tender.
Medium Well: 150-155°F – Hint of pink in the center, less juicy.
Well Done: 160°F and above – No pink, firmer texture, less juicy.
You may also enjoy
- Creamy Mushroom Pork Steaks
- Ground Beef Cottage Pie Recipe
- Ground Beef and Garlic Bread Recipe
- Ground Beef Fajita
Cast Iron Skillet Ribeye Steaks
Equipment
Ingredients
- 2 ribeye steaks (1 ¼ pound each, at room temperature)
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 Tablespoon canola oil (or vegetable oil)
- 2 Tablespoons unsalted butter
- Optional for garnish – fresh minced parsley
Instructions
- Dry the steaks with a paper towel. This helps get a good sear.
- Place a cast iron skillet on medium-high heat and let it heat up for 4-5 minutes.
- Meanwhile, season both room-temperature ribeye steaks evenly with salt, pepper, garlic powder, and onion powder on both sides of the steaks.
- Pour the oil into the hot skillet and swirl to coat the bottom of the pan.
- Place the steaks carefully into the cast iron skillet and press flat using a spatula.
- Let the steaks cook on one side for 4 minutes or until desired doneness. Flip to the other side and let them cook for another 3-4 minutes for a medium-rare steak.
- Cut the butter into 4 pats and add to the sides of the pan. Once the butter melts, baste the steak with the flavorful melted butter several times.
- Remove from heat and let it rest covered with aluminum foil for 5 minutes so it can reabsorb its juices.
- Garnish with fresh minced parsley if desired, and serve.
Notes
- Remove the steaks from the fridge and let them rest for 30 minutes to 1 hour at room temperature before cooking. This ensures even cooking.
- Always let the steak rest before cutting into it. This makes for the juiciest steak!
- A meat thermometer is a must to ensure your steaks are cooked properly. Follow this steak internal temperature cooking guide and cook the steak according to your preference:
Rare: 120-125°F – Red center, very juicy.
Medium Rare: 130-135°F – Pink center, juicy and tender.
Medium: 140-145°F – Pink to slightly pink center, juicy and tender.
Medium Well: 150-155°F – Hint of pink in the center, less juicy.
Well Done: 160°F and above – No pink, firmer texture, less juicy.
Nutrition
Hi and welcome. I’m Zona and I love creating recipes for easy dinners or desserts. Here you will find quick recipes, recipes that take minimal effort, or recipes that have few ingredients. Eat, drink, and enjoy!
Zona House
Wednesday 10th of July 2024
I hope you enjoy these ribeye steaks as much as we do!