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The Ultimate Cast Iron Pan-Seared Ribeye Steak: Foolproof Steps for a Restaurant-Quality Crust and Juicy Center

Five perfectly sliced pieces of medium-rare ribeye steak showing a deep pink center and dark sear, resting in pan juices.
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Learn the secrets to cooking a perfectly juicy ribeye steak with a crispy crust using a cast iron skillet. This method delivers restaurant-style steak at home every time.

Ingredients

Scale
  • 2 (1.5-inch thick) ribeye steaks, about 16 ounces each
  • 2 tablespoons coarse salt (like kosher salt)
  • 1 teaspoon black pepper
  • 2 tablespoons high smoke point oil (like canola or grapeseed)
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, smashed
  • 3 sprigs fresh thyme or rosemary

Instructions

  1. Take your ribeye steaks out of the refrigerator at least 45 minutes before cooking. You need them close to room temperature for even cooking.
  2. Pat the steaks completely dry using paper towels. Moisture prevents a good crust.
  3. Season both sides of each steak generously with the coarse salt and black pepper. Do not hold back on the salt; this builds the crust.
  4. Place a heavy cast iron skillet over high heat. Let the skillet heat up for 5 to 10 minutes until it is smoking hot.
  5. Add the oil to the hot skillet. When the oil shimmers, carefully place the steaks in the skillet, ensuring they do not touch.
  6. Sear the steaks without moving them for 3 to 4 minutes until a deep brown crust forms.
  7. Flip the steaks. Immediately add the butter, smashed garlic, and herbs to the skillet. The butter should foam quickly.
  8. Tilt the skillet slightly so the melted butter pools on one side. Use a large spoon to continuously baste the foaming butter over the top of the steaks for 1 to 2 minutes.
  9. Use an instant-read thermometer to check the internal temperature for your desired doneness. For medium rare steak, aim for 130°F.
  10. Remove the steaks from the skillet and place them on a cutting board or wire rack. Let the steaks rest, uncovered, for 10 minutes. This resting period is key for a juicy steak.
  11. Slice the ribeye steak against the grain and serve immediately.

Notes

  • For a thicker crust, you can sear the fat cap edge of the steak first for about 1 minute before searing the flat sides.
  • If your steaks are thicker than 1.5 inches, consider using the oven baked ribeye method or finishing them in a 400°F oven after the initial sear.
  • Use the basting butter from the pan to drizzle over the sliced steak for extra flavor.

Nutrition

Find it online: https://yumdrizzle.com/ribeye-steak-cast-iron-pan-seared-recipe/