Best Recipes - Cast-Iron Ribeye Steak with Rosemary, Garlic and Herb Butter
Best Recipes - Cast-Iron Ribeye Steak with Rosemary, Garlic and Herb Butter
A ribeye is made for high-heat cooking: the marbling keeps it juicy while a hot cast-iron or steel pan builds a deep, flavorful crust. This recipe stays simple and precise—oil only on the meat (not in the pan), a short sear on each side, then a finish with rosemary, garlic and herb butter. The key to great results is timing: let the steak warm up before cooking, heat the pan until it just begins to smoke, and rest the meat briefly in foil so the juices settle.
Ingredients
- 300 g ribeye steak
- 50 g herb butter
- 1 sprig rosemary
- 1 clove garlic
- Salt and black pepper
- Oil for rubbing the steak
Preparation Time
Total: 40 minutes (about 30 minutes to temper, quick sear, plus 5 minutes resting).
Step-by-Step Instructions
- Remove the steak from the refrigerator and let it sit at room temperature for about 30 minutes.
- About 10 minutes before cooking, rub the steak lightly with oil and season both sides with salt and pepper.
- Place a cast-iron or heavy steel pan over high heat. Heat it until it is very hot and just starting to smoke. Do not add oil or butter to the pan.
- Lay the steak in the dry pan. Sear for 2 minutes without moving it so a crust can form.
- Flip and sear the second side for 2 minutes.
- While the second side is cooking, rub the steak with pressed garlic and add the rosemary sprig for aroma. Place the herb butter on top of the steak so it begins to melt over the surface.
- Transfer the steak to a wooden board, wrap it tightly in foil, and let it rest for 5 minutes.
Tips
- A properly preheated pan is essential; if it is not hot enough, the steak will steam instead of sear.
- Resting in foil helps the juices redistribute, making the steak noticeably juicier when sliced.
- Keep the butter on the steak rather than in the pan to avoid burning it on extreme heat.
Serving Suggestions
Slice against the grain and spoon any melted herb butter from the foil over the meat. Serve with a crisp green salad, roasted potatoes, or grilled vegetables for a balanced plate.