Description
This Ribeye Steak recipe delivers a perfectly seared, juicy medium-rare steak using a cast iron skillet. The steaks are seasoned generously, seared in olive oil and butter, and rested to lock in flavor and tenderness. Optional cowboy butter adds a rich, flavorful finish, making this a classic steakhouse favorite ideal for a satisfying meal.
Ingredients
Scale
Steak
- 2 ribeye steaks, 1.25 inches thick
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons olive oil
- 4 tablespoons butter, divided into 4 pats
Optional Sauce
- Cowboy butter, for serving
Instructions
- Bring Steaks to Room Temperature: Take the ribeye steaks out of the refrigerator 30 to 60 minutes before cooking. This helps them cook more evenly and promotes better searing.
- Season the Steaks: Pat the steaks dry thoroughly with paper towels to remove excess moisture. Season both sides generously with salt and black pepper to enhance flavor.
- Preheat the Skillet: Heat a heavy cast iron skillet over medium-high to high heat until very hot. This can take a few minutes. Add the olive oil and swirl to coat the pan. To test if the pan is hot enough, sprinkle a drop of water; it should sizzle immediately.
- Sear the Steaks: Carefully place steaks into the hot skillet and cook without moving them for 4 minutes, allowing a crust to form. Flip the steaks using tongs, place butter pats on top, and continue cooking for another 4 minutes for medium-rare doneness (internal temperature 125°F to 130°F). Adjust cooking times if you prefer different doneness or have varying steak thickness.
- Rest the Steaks: Remove the steaks from the skillet and transfer them to a plate or cutting board. Let them rest for 5 to 10 minutes to allow juices to redistribute, keeping the steak tender and juicy.
- Serve: Serve the steaks whole or slice them against the grain for tenderness. Add cowboy butter as a dipping sauce or spoon over the top for extra flavor.
Notes
- Resting the steak is crucial to retain its juices and tenderness.
- Use an instant-read thermometer to check doneness for the most accurate results.
- Adjust cooking times if your ribeye steaks are thicker or thinner than 1.25 inches.
- Cowboy butter adds a rich, flavorful complement but is optional.
- Ensure your skillet is very hot before searing to get a perfect crust.
