Ribeye Steak Cast Iron Pan
Ingredients:
2 bone-in ribeye steaks (or one large 2” thick steak)
kosher salt & ground black pepper to taste
3 tablespoons butter
3 cloves garlic, smashed
3 sprigs fresh thyme
2 sprigs fresh rosemary
Directions:
Pat both sides of the room temperature steak(s) dry: season generously with salt and pepper.
Heat a medium cast iron skillet over medium high heat until very hot, about 1-2 minutes; add canola oil. Place the steak(s) in middle of skillet and cook, turning every 2-3 minutes, until a dark crust has formed on both sides, (about 12-14 minutes for one 2” thick steak). Reduce heat to medium low. Push steak(s) to one side of the skillet; add butter, garlic, thyme & rosemary to opposite side of the skillet, tilting the skillet towards the butter and cooking until butter is foaming, about 30 seconds to 1 minute.
Working carefully, spoon butter over steak(s) for 1-2 minutes, turning over once, until it reaches an internal temperature of 145 degrees F for medium, or until desired doneness. Let rest 10 minutes. Serve individual steaks whole, or slice 2” steak.
Serve immediately.
Serves 3 -4
From prep to table 45 minutes
