Perfect Ribeye Steak (Cast Iron or Grill)
Juicy, tender ribeye steaks seared in cast iron or grilled to perfection with garlic and herbs. Golden crust outside, buttery and flavorful inside — ready in 20 minutes!
Equipment
- Cast iron skillet or grill
- Tongs
- instant-read thermometer
- small spoon For basting
- Foil For resting the steak
Ingredients
- 2 ribeye steaks (10–12 oz each, 1–1.5 inches thick)
- 2 tbsp olive oil or melted butter
- 3 cloves garlic, smashed
- 3 sprigs fresh rosemary or thyme
- 1 tsp kosher salt
- 0.5 tsp freshly cracked black pepper
- 0.5 tsp smoked paprika or steak seasoning blend (optional)
Instructions
- Remove ribeyes from the fridge 30–45 minutes before cooking. Pat dry with paper towels. Rub with oil, salt, pepper, and optional seasoning.
- Heat cast iron skillet over high heat until smoking, or preheat grill to 450–500°F.
- Place steaks in skillet or grill. Add smashed garlic and herbs. Sear for 3–4 minutes per side (target 130°F internal temp for medium-rare).
- Optional: Add 1 tbsp butter to pan and baste steaks for 30–60 seconds with spoon.
- Transfer steaks to a plate. Cover loosely with foil and rest 5–10 minutes.
- Slice against the grain. Serve with desired sides and flaky salt if desired.
Notes
Let steaks rest before and after cooking for best results. Cast iron is great for indoor searing; grilling adds smokiness. Try with mashed potatoes, asparagus, or arugula salad.