Ribeye Steak Recipe
The Perfect Ribeye Steak without a grill is made in a cast iron skillet and basted with herbs and butter. Yep, I said in a pan! Plus if you don’t want to use herbs you can even just add salt and pepper and use my 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.
What are the benefits of cooking in a cast iron skillet? 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 finished the cooking process on an even heat.
Why not cook the steak completely in the skillet? 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.
Look at the cook on the steak below:
This red center runs through most of the steak because of the even cooking of the indirect oven heat finishing off the cooking.
Why use a cast iron skillet? 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.
Some tips/tricks for picking the right 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 1/2 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 above.
Looking for more beef recipes?
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 chicken without damaging the skin and its super easy. I use this tool EVERY time I cook something that requires flipping, it is amazing.
- Yield: 2 Servings
- Prep Time: 14 minutes
- Cook Time: 6 minutes
- Total Time: 20 minutes
- Course: Main Course
- Cuisine: American
- 2 16- ounce ribeye steaks 1 1/2 inch thick
- 2 tablespoons unsalted butter
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon coarse ground black pepper
- 3 rosemary sprigs
Note: click on times in the instructions to start a kitchen timer while cooking.
- 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 30 seconds 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.
All images and text © for Dinner, then Dessert, Inc.
How to Cook a Perfect Steak: The Prep
We’ve talked about seasonings, marinades and a host of other preparation tools at Steak University. While each of these articles provides an in-depth review of how to cook steaks, a need-to-know list can be incredibly helpful when you’re on the go, or juggling steaks, sides and more in the kitchen. So without further ado, we bring you your prep checklist that will help you cook a perfect steak every time.
- Bring Steak to Room Temperature – While there is a growing trend for the reverse sear and similar methods of cooking partially frozen or cold steak, the tried and true best way to cook steak is to allow it to come to room temperature prior to cooking.
- Seasonings – For every steak lover there is a different “secret recipe” to be passed along for how to perfectly cook and season a steak. We prefer the basics to allow the flavor of the meat to reign supreme. Salt, pepper and a little bit of optional garlic should do you just fine. Or just use the bottle of Chicago Steak Company Steak Seasoning that came included with your last order.
- Grill Equipment – The exact tools you will need to cook a perfect steak will vary depending on your method of choice, but we tend to think the best ways to cook steaks are the simplest and rely on little more than a heavy skillet, tongs for flipping and a hot flame. Cast iron pans are ideal for the way they retain heat and you can throw them in the oven to pre-heat along with the side of your choice for perfect meal timing. Also, don’t forget your meat thermometer to ensure your steaks internal temperature reaches the desired doneness.
How to Cook a Perfect Steak: The Execution
Now that you’ve prepped your steaks and assembled your equipment, it’s time to stop wandering how to cook steaks and start executing steak perfection. Need more guidance for the best ways to cook your steaks? Follow this step by step how to for perfectly cooked steaks each and every time.
- Pre-Heat your pan – Pre-heating allows for even cooking and that perfect sear. If you are cooking a perfect steak, a crusty seared outside is a must. Don’t forget to oil the pan. We prefer avocado or olive oil. Leave the butter for finishing since it has a higher smoke point and tends to burn at the temperatures needed for cooking a perfect steak.
- Sear Steak on Both Sides – Ensure your pan is plenty hot by dripping a small drop of water onto the surface. If it instantly sizzles, you are ready for action. The best way to cook a steak is to sear for no more than 2-3 minutes per side. You don’t want to cook the steak all the way through as this will lead to well or overdone steak.
- Finish in Oven – After searing, place your steaks in a 425 pre-heated oven for 4-7 more minutes, depending on thickness and desired level of doneness. A meat thermometer should read 135 degrees.
- Rest, and Plenty of It – Once your steak has reached medium rare perfection, allow to rest for at least five minutes. This will allow the juices to coagulate, keeping all that flavorful goodness inside, where it belongs.
There you have it. All the tips and tricks you need to cook a perfect steak, every time. Remember to start with high quality cuts of beef, such as those offered by the Chicago Steak Company and you’ll be the one showing off your newfound knowledge of how to perfectly cook a steak at your next dinner gathering.
Rule #2: Use fresh steak cuts
This method works mainly for flank and skirt steak. You can even make more expensive cuts like striploin, ribeye, rump, t-bone and other delicious with this approach but it won’t work with cheaper non-steak cuts like chuck or blade.
Also always use fresh meat, especially if you are going for a rare steak. You don’t want to eat old and almost raw meat.