There is nothing quite like a juicy, ribeye steak. Now I know there is plenty of debate over whether grilled or pan seared is best, but I am going to be honest with you, I'll take it either way. For the part of the year where your barbecue is covered in snow, or for the days when you forgot to fill your propane tank, this perfect cast iron ribeye, slathered with a savoury garlic and herb compound butter is the solution to your ribeye cravings. This ribeye brings the steakhouse home!
Ribeye steaks, although on the larger side, are the perfect balance between meatiness and fattiness. This recipe works great with rib steaks with the bone-in, or a boneless ribeye. Paired with a classic caesar salad, or buttery mashed potatoes, this is the perfect steakhouse dinner on quite literally any weeknight.
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Ingredients
- Bone-in ribeye steak
- Salt
- Pepper
- Unsalted butter
- Fresh garlic
- Smoked paprika
- Garlic powder
- Fresh basil
A full list of ingredients with measurements is located on the recipe card, below.
Instructions
START WITH...
Bringing your ingredients to room temperature - Take your butter and steak out of the fridge approximately 20 minutes prior to cooking. Room temperature steak sears much better than a cold steak! Room temperature butter also mixes easier.
- Dry off the steak: Using a paper towel, dry off both sides of the steak. You want to get rid of any extra moisture off of the steak, so you get a nice sear on the outside. If there is too much moisture on the steak, you run the risk of the steak steaming in the pan - no good!
- Prepare the garlic compound butter: In a mixing bowl, mix together the ingredients for the compound butter. Put the butter in the fridge while preparing the steak. To elevate the butter, you can wrap it in a plastic wrap "log". This is completely optional!
- Season the steak liberally: Season both sides of the steak liberally with sea salt and coarse ground black pepper.
- Sear the steak: In a cast iron skillet over medium-high heat, sear the steaks in olive oil. For medium, cook for approximately 5 minutes each side. This is a great resource for cooking times.
- Rest and slice the steak: Once your steak is done to your desired done-ness, rest the steak on a plate or cutting board, tented with foil. Let the steak rest for 7-10 minutes, to allow the juices to settle. Slice the steak, and top with garlic and herb butter.
Expert Tip
The secret to the perfect crust is to leave the steak alone! It is tempting to move the steak around and to peek at it while it is searing. The more you move the steak around, the harder it is to get that perfect sear. Leave it alone!
Substitutions
- Ribeye steak - If you find that a ribeye is a little large, or too fatty for your taste, this recipe will work wonderfully with a New York strip, sirloin or even filet mignon!
- Smoked paprika - You can use regular paprika, or even substitute for chipotle chilli pepper powder for a smokey twist.
- Fresh basil - You can substitute the basil for Italian parsley or thyme.
Equipment
This is what I used to make this recipe - Please be mindful that different equipment and cooking utensils may yield varying results. Most of my favourite equipment can be found on my storefront.
- Cast iron skillet
- Meat thermometer
Storage
This steak is best enjoyed fresh, however, if you have leftovers it will store well in an airtight container for up to 2 days. You can reheat it in a skillet, the air fryer, or enjoy it cold on a salad!
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Perfect Cast Iron Ribeye [with Garlic and Herb Compound Butter!]
Ingredients
- 1 2 lb Rib steak bone-in
- 1 tablespoon Unsalted butter softened
- 2 cloves Garlic finely grated
- 1 tablespoon Fresh basil chopped
- ½ teaspoon Sea salt
- ½ teaspoon Black pepper coarse ground
- ¼ teaspoon Smoked paprika
- ¼ teaspoon Garlic Powder
Instructions
- Dry off the steak: Using a paper towel, dry off both sides of the steak.1 2 lb Rib steak
- Prepare the garlic compound butter: In a mixing bowl, mix together the ingredients for the compound butter. Put the butter in the fridge while preparing the steak.1 tablespoon Unsalted butter, 2 cloves Garlic, 1 tablespoon Fresh basil, ¼ teaspoon Smoked paprika, ¼ teaspoon Garlic Powder
- Season the steak liberally: Season both sides of the steak liberally with sea salt and coarse ground black pepper.½ teaspoon Sea salt, ½ teaspoon Black pepper
- Sear the steak: In a cast iron skillet over medium-high heat, sear the steaks in olive oil. For medium, cook for approximately 5 minutes each side. This is a great resource for cooking times.
- Rest and slice the steak: Once your steak is done to your desired done-ness, rest the steak on a plate or cutting board, tented with foil. Let the steak rest for 7-10 minutes, to allow the juices to settle. Slice the steak, and top with garlic and herb butter.
Equipment
- Meat Thermometer
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