Go Back Email Link
–+ servings
logo image of zona's lazy recipes with an outline of a ladle with steam rising from it.
Cast Iron Skillet Ribeye Steaks cooking in a frying pan.

Cast Iron Skillet Ribeye Steaks Recipe

Zona House
Cast Iron Skillet Ribeye Steaks have deliciously juicy steak topped with a handful of seasonings. They have just 5 ingredients plus salt and pepper, are easy enough to make on weeknights or Sunday Supper, and are ready in just 15 minutes!
5 from 1 vote
Print Recipe Pin Recipe Save
Prep Time 5 minutes
Cook Time 4 hours 10 minutes
Total Time 4 hours 15 minutes
Course Main Course
Cuisine American
Servings 4
Calories 674 kcal

Equipment

Ingredients

  • 2 ribeye steaks (1 ¼ pound each, at room temperature)
  • ½ teaspoon salt (or Kosher salt)
  • ½ teaspoon ground black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 Tablespoon canola oil (or any oil with a high smoking point)
  • 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 boneless ribeye steaks carefully into the cast iron skillet and press flat using a spatula.
  • For 3/4 inch thick steaks let them 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

Serving: 1Calories: 674kcalCarbohydrates: 1gProtein: 57gFat: 49gSaturated Fat: 22gPolyunsaturated Fat: 3gMonounsaturated Fat: 23gTrans Fat: 0.2gCholesterol: 188mgSodium: 439mgPotassium: 772mgFiber: 0.1gSugar: 0.04gVitamin A: 219IUVitamin C: 0.1mgCalcium: 24mgIron: 5mg
Share on Facebook Pin Recipe
Tried this recipe?Let us know how it was!