Cast Iron Ribeye
Got a cast iron skillet?? You might want to try this recipe.
Equipment
- Tablespoon or Metal Serving Spoon
- Cast Iron Skillet
Ingredients
- 1/4 stick Butter
- 1 bundle Rosemary
- 1 bundle Thyme
- 1 head Garlic
- 2 stalks Scallion chopped
- 14 oz Classic Cut Ribeye
Instructions
- Preheat the skillet to a medium-low heat. (Remember, we only need 325F to achieve the caramelize the steak, so no need to smoke out the whole house)
- Season steak, chop scallions and cut the head of garlic in half across the cloves while the skillet is warming.
- Add butter to pan and melt. When melted, add the aromatics, and give them a minute or two to incorporate into the butter. Move aromatics to the edge of the pan and add the ribeye to the pan. Allow it to remain in one spot until it is completely seared, it should release from the pan with little effort when it is ready. Flip the steak over and repeat, except this time, tip the pan so the butter pools in one edge with the aromatics, then use the spoon to baste this liquid over the steak repeatedly.
- Cook to the desired internal temperature. (See the chart below for reference) Remove from pan and rest for AT LEAST 5 minutes, 10 is better, before serving. Serve with a strong Cabernet or Scottish Wee Heavy.
Notes
Tried this recipe?Let us know how it was!
Starting with butter is a horrible idea it will burn, add butter at end
You’re half wrong. Butter DOES brown/burn/caramelize at a lower temp than other fats/oils, and it will allow a sear/crust to form on the surfaces of the steak quicker, thus allowing the internal temp of the steak to remain lower during cooking. It is particularly effective when prepping thinner steaks one desires to keep more to the “rare” side. Try it sometime.
Adding butter at the end for some basting is never a bad move.
Have a nice day,
Steve Johnson
Nebraska Star Beef