American · Free recipe
Cast-Iron Ribeye Steak
A thick, well-marbled ribeye gets salted ahead, seared hard in smoking cast iron, and flipped often so the crust builds evenly without a gray band. Butter, garlic, and thyme foam in the pan for the final minutes while you spoon it over the steak like a basting ritual.
- Prep
- 50 min
- Cook
- 15 min
- Total
- 1 hr 5 min
- Serves
- 2
- Level
- Medium
Method
-
Season the steak all over with kosher salt and set it on a rack at room temperature for 45 minutes, until the surface looks dry again.
-
Heat a 12-inch cast-iron skillet over high heat for 5 minutes, until a drop of water skitters and vanishes instantly, then add the oil.
-
Lay the steak in, away from you, and sear for 2 minutes, then flip every minute for another 4 to 6 minutes, pressing down gently so the whole surface stays in contact.
-
Use tongs to hold the steak on its fat edge for 1 minute to render and crisp it.
-
Lower the heat to medium, add the butter, garlic, thyme, and rosemary, then tilt the pan and spoon the foaming butter over the steak continuously for 1 to 2 minutes, until the center reads 125F for medium-rare.
-
Rest the steak on a board for 8 minutes, crack pepper over it, slice against the grain, and sprinkle with flaky salt.
Zest note from the test kitchen
Add the pepper after searing rather than before; ground pepper scorches in a smoking-hot pan and tastes acrid.
