Cast-Iron Ribeye Steak


  • 1 ribeye steak, 1 1/4-1 1/2 inches thick, boneless or bone-in
  • salt, to taste
  • pepper, to taste
  • 4 tablespoons avocado oil
  • 3 cloves garlic, smashed
  • 3 tablespoons butter
  • 2 sprigs thyme
  • 2 sprigs rosemary


  1. Let the ribeye steak rest at room temperature for at least 30 minutes, preferably on a metal sheet pan. The metal sheet pan helps bring the steak to room temperature faster.
  2. Trim any excess silver skin or gristle off the steak.
  3. Pat the steak as dry as possible with paper towels.
  4. Season the steak generously with the salt and pepper on the top, bottom, and sides.
  5. Turn on the cooktop ventilation fan, and preheat the cast iron pan as high as possible.
  6. Once the cast iron pan is hot, add the avocado oil and loosely and carefully brush with a paper towel to coat the inside of the pan.
  7. Once you begin to see wisps of smoke, gently add the steak, laying it away from you on the pan to avoid splashing the hot oil.
  8. Cook the steak on each side until it reaches your desired level of doneness, about 4-6 minutes if cooking a boneless steak. Add 1-2 minutes per side for bone-in steak.
  9. After you’ve flipped the steak once, add the butter, smashed garlic cloves, thyme, and rosemary into the pan.
  10. Tip the pan to one side slightly and, with a spoon, baste the steak with the herb-infused melted butter that’s pooled in the pan.
  11. Once the steak is to your preferred level of doneness, transfer it from the pan and let it rest for a minimum of 10 minutes under a tent of tin foil.
  12. For medium-rare, the steak should be taken off the pan at 130 degrees F. It will continue to rise to 135 degrees F when resting.
  13. Serve.

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