Perfect, Easy Ribeye Steak butter basted in a cast iron skillet with rosemary. An error-proof medium rare in 20 minutes including rest time.
When it comes to Beef Recipes, a hearty perfectly cooked steak will impress every time. This is an easy and classic steak preparation, just like popular favorites Cube Steak with Gravy, Steak Au Poivre, and Easy Salisbury Steak.
The Perfect Ribeye Steak without a grill is made in a cast iron skillet and basted with herbs and butter. Yep, in a pan! Plus if you don’t want to use herbs you can even just add salt and pepper and use this A1 Steak Sauce (Copycat) recipe.
Cast Iron Skillet Ribeye Steak only takes five minutes to actually cook. It will actually take you longer to get the oven preheated than to cook your meal. The key to this recipe is getting a beautiful sear on each side of the steak before finishing in a super hot oven. The combination of searing the outside and letting the oven finish the cooking will give you a delicious char on the outside, with perfectly medium rare tender meat inside.
Frequently Asked Questions
The searing in butter is, let’s face it, pure flavor. Getting a good sear on the steak is essential to the flavor, then the oven finishes the cooking process on an even heat.
If you were to cook the steak through in your skillet the direct heat would overcook the outside of the steak to the point of toughness. This would result in a less tender crust on the steak as well as it being much drier. The red center runs through most of the steak because of the even cooking of the indirect oven heat finishing off the cooking.
Cast Iron Skillets are great conductors of high, even heat. If using a thin skillet you could scorch the pan or the steak. They also are nonstick when heated properly so the steak won’t stick to the pan. Finally, they’re perfect for finishing a dish in the oven.
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How to Select the Perfect Ribeye Steak
- Ask your butcher for a cut from the center of the rack if possible. The bigger the deckle, the more flavorful.
- The deckle is the chef’s cut of the whole cow. It is the rib cap that wraps around the top of the steak, over the center eye of the steak.
- Ask for a thick, 1 ½ inch cut of steak. You want a good thick cut to give you time to sear your steak and finish in the oven without overcooking.
- Season with a Kosher salt or sea salt and coarse ground black pepper. Using table salt and black pepper is just not going to give you the same flavor and will actually taste too salty.
- Let the meat rest for 5 minutes before serving.
- Cut the meat against the grain as you can see in the picture below.
More Easy, Error Proof Beef Recipes
- Ultimate Slow Cooker Pot Roast
- Spinach Artichoke Stuffed Flank Steak
- Slow Cooker Roast Beef (Sliceable!)
- Slow Cooker Salisbury Steak and Mashed Potatoes
- Easy Mongolian Beef
Tools used in the Making of this Ribeye Steak
Cast Iron Skillet: This is my most used pan in my kitchen, heavy, keeps heat well and gives the BEST sear ever.
Pig Tail Flipper: I use this to flip the steak without damaging the meat and it’s super easy. I use this tool EVERY time I cook something that requires flipping, it is amazing.
How to Store Ribeye Steak
- Serve: Do not leave cooked Ribeye Steak at room temperature longer than 2 hours before refrigerating.
- Store: Once cooled, store Ribeye Steak in an airtight container for up to 3 days in the refrigerator. Reheat gently in a pan to avoid overcooking, or use cold leftovers for a steak salad.
- Freeze: Once cooled, wrap tightly in a layer of plastic wrap then foil to avoid freezer burn. Ribeye Steak will freeze for 2-3 months. Defrost overnight in the refrigerator before serving.
- 2 16- ounce ribeye steaks , 1 ½ inch thick
- 2 tablespoons unsalted butter
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon coarse ground black pepper
- 3 rosemary sprigs
- Preheat oven to 500 degrees.
- Add the butter to a cast iron skillet on high heat.
- Add the Kosher salt and black pepper to the steaks and add to the pan.
- Sear the steaks on high heat for 3 minutes on each side.
- Add the rosemary sprigs to the top of the steaks and spoon over the butter onto the steaks.
- Put the pan with the steaks into the oven for 4-5 minutes (if you'd like you can flip them halfway through – I don't and you can see how mine have cooked through).
- Rest for five minutes before serving.
Photos used in a previous version of this post.