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
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.
Zona House
Wednesday 10th of July 2024
I hope you enjoy these ribeye steaks as much as we do!