Recipe

Cast-Iron Ribeye Steak (Garlic Herb Butter)

A simple cast-iron ribeye with a deeply browned crust, buttery garlic basting, and a juicy, steakhouse-style finish.

By Matt Campbell

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4.8

A thick ribeye steak with a deep brown crust resting on a cutting board with melted garlic herb butter pooling on top, warm kitchen lighting

Ribeye is the steak I reach for when I want maximum payoff with minimum fuss. It has enough marbling to stay juicy, enough beefy flavor to hold its own with just salt and pepper, and it absolutely loves a ripping hot cast-iron skillet.

This is my go-to method for that steakhouse crust at home: dry the surface, sear hard, baste with garlic and herbs, then rest like your dinner depends on it, because it does. If you have ever sliced into a steak too early and watched all the juices sprint across the cutting board, welcome. We fix that here.

Raw ribeye steaks on a sheet pan next to kosher salt, black pepper, garlic cloves, fresh rosemary, fresh thyme, and a stick of butter on a kitchen counter

Why It Works

Big crust, not overcooked. Starting with a dry steak and a hot pan gets you crisp edges fast, so you do not have to overcook the center to get color.
Garlic herb butter basting. Butter plus thyme and rosemary turns the skillet into an aromatic basting bath. You get that classic steakhouse aroma in about 60 seconds.
Clear doneness targets. You will cook to temperature, not vibes, so your ribeye lands exactly where you want it.
Flexible finish. Serve as-is, or use the browned bits in the pan for a quick pan sauce with a splash of broth or wine.

Pairs Well With

Storage Tips

Refrigerate: Cool leftover ribeye, then store in an airtight container for up to 3 to 4 days.

Freeze: Wrap slices tightly (plastic wrap or parchment, then a freezer bag) and freeze for up to 2 months. Thaw overnight in the fridge.

Reheat without turning it into shoe leather:

Best: Warm sliced steak in a skillet over medium-low heat with a small splash of beef broth or water, covered, 1 to 3 minutes.
Also good: 250°F oven until just warmed through, about 8 to 12 minutes depending on thickness.
Microwave tip: Use 50% power in short bursts with a damp paper towel over the steak.

Leftover hero move: Slice thin and tuck into a toasted roll with mayo, arugula, and a little horseradish. Steak sandwich energy with zero drama.

Common Questions

What is the best thickness for ribeye?

Aim for 1 to 1 1/2 inches thick. Thin steaks overcook before they develop a real crust. If your ribeye is closer to 2 inches, you will get more control by searing first, then finishing in the oven (see the oven-finish note in the instructions).

Do I need to bring the steak to room temperature?

You do not need a long counter sit for great results. What matters most is drying the surface and cooking to temperature. If you have time, salt the steak and refrigerate it uncovered for 1 to 24 hours for an even better crust.

Should I use butter or oil to sear?

Use a high smoke point oil to sear, then add butter later to baste. Butter alone can scorch before the steak gets properly browned.

When do I flip the steak?

Flip when the first side has a deep brown crust and releases easily, usually 2 to 4 minutes depending on heat and thickness. If it sticks, it is not ready.

What internal temperature should ribeye be?

These are pull temperatures (you pull it from the heat a little early, then it rises as it rests):

Rare: pull at 120°F, rest to about 125°F
Medium-rare: pull at 125°F, rest to about 130°F
Medium: pull at 135°F, rest to about 140°F
Medium-well: pull at 145°F, rest to about 150°F
Well-done: pull at 155°F, rest to about 160°F

Safety note: USDA recommends whole cuts of beef reach 145°F with a 3-minute rest. Choose what you are comfortable with and use a thermometer.

Can I cook ribeye without cast iron?

Yes. Use the heaviest skillet you have, preferably stainless steel. Nonstick works in a pinch but will not build the same crust.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

12-inch cast-iron skillet
Tongs
Instant-read thermometer
Paper towels
Cutting board
Foil (optional, for resting)

I used to overcomplicate steak because I thought “restaurant good” meant “chef tricks I do not know yet.” Then I learned the most important steak skills are honestly pretty basic: dry surface, hot pan, salt that actually tastes like something, and the patience to let the steak rest. Ribeye became my favorite because it forgives a lot, but it also rewards you the second you get that first crisp, browned edge. I still cook it like a friend is hanging out at the counter, asking questions, stealing a taste of the butter, and pretending we are not both watching the thermometer like it is a suspense movie.

Cast-Iron Ribeye Steak (Garlic Herb Butter)

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 2

Ingredients

2 ribeye steaks (about 1 to 1 1/2 inches thick, 10 to 14 ounces each)
1 1/2 teaspoons kosher salt (plus more to taste)
1 teaspoon freshly ground black pepper
1 tablespoon high smoke point oil (avocado, canola, or grapeseed)
3 tablespoons unsalted butter
3 garlic cloves, lightly smashed
2 sprigs fresh thyme
1 sprig fresh rosemary
Optional: 1 teaspoon Worcestershire sauce (for the pan sauce or to finish the butter)
Optional quick pan sauce: 1/4 cup beef broth or dry red wine

Ribeye steaks on a cutting board being patted dry with paper towels beside small bowls of salt and pepper

Instructions

Dry and season. Pat the ribeyes very dry with paper towels. Season both sides and the edges with kosher salt and black pepper. If you can, let the steaks sit uncovered in the fridge 30 minutes to 24 hours for a drier surface. If not, just keep going.
Preheat the skillet. Place a cast-iron skillet over medium-high heat for 3 to 5 minutes, until it is very hot. Add the oil and swirl to coat.
Quick smoke tip: Turn on the vent fan and crack a window. Cast iron plus high heat means this can get smoky fast.
Sear side one. Lay the steaks in the skillet and do not move them. Sear until deeply browned, about 2 to 4 minutes depending on thickness and heat. If you are unsure, go by color, not the clock, and start checking temperature once you have a good crust.
Flip and sear side two. Flip the steaks and sear another 2 to 4 minutes. If your ribeye has a fat cap, use tongs to stand it up and render that edge for 30 to 60 seconds.
Butter baste. Reduce heat to medium. Add butter, smashed garlic, thyme, and rosemary. Once the butter melts and foams, tilt the pan slightly and spoon the butter over the steaks for 60 to 90 seconds.
Optional Worcestershire finish: For extra savory depth, stir in a few drops of Worcestershire to the butter in the pan during the last 10 seconds of basting, or use it in the pan sauce in Step 8.
Check temperature. Insert an instant-read thermometer into the thickest part of the steak, probing the center while avoiding large fat seams (and the bone, if bone-in). Pull the steak at your target temperature: 125°F for medium-rare, 135°F for medium, 145°F for medium-well. If it needs more time, keep cooking in 30 to 60 second bursts and recheck.
Oven finish for thick steaks (about 2 inches): After you sear both sides, slide the skillet into a 400°F oven and cook 3 to 8 minutes, checking temperature early and often.
Rest. Transfer steaks to a cutting board and rest 5 to 10 minutes. Spoon a little of the garlic butter from the pan over the top while they rest.
Optional quick pan sauce. Carefully pour off excess fat, leaving about 1 tablespoon in the pan along with the browned bits. Add 1/4 cup broth or red wine (and the optional 1 teaspoon Worcestershire, if using) and scrape the pan with a wooden spoon. Simmer 1 to 2 minutes until slightly reduced. Taste and season.
Slice and serve. Slice against the grain, finish with flaky salt if you like, and spoon any extra pan butter or sauce over the top.