How to Prepare Appetizing Cast iron rib eye steak

Cast iron rib eye steak. Nothing hits the spot quite like a big, honkin' cowboy-sized steak. I love searing my rib-eye steak on a cast-iron skillet. The pan really intensifies the flavor and gets that fat sizzling around.

Lightly coat steak with oil and season both sides with a large pinch of salt and black pepper. Place a large cast iron skillet inside the grill to heat. Place the steaks vertically into the hot cast iron skillet, fat cap side down. You can have Cast iron rib eye steak using 6 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Cast iron rib eye steak

1. Prepare 1 (8 ounce) of rib eye steak.
2. You need of Salt.
3. Prepare of Pepper.
4. It's 2 of garlic cloves.
5. You need 1 tablespoon of butter.
6. Prepare of Steak fries.

If you have one, insert a probe thermometer (not an instant-read) into the final steak. Cast Iron Ribeye Steak This Cast Iron Ribeye Steak is flavored with rosemary, thyme, butter, and garlic. It also has a nice crust on the outside and juicy center. In a large cast-iron skillet over medium high, heat oil until very hot.

Cast iron rib eye steak instructions

1. Rub the steak with plenty of salt and coarsely grounded pepper..
2. Heat up your cast iron pan and make sure it’s really hot so you can get a good seat on it..
3. Once the pan is hot add the steak. Cook for about 4 minutes on medium high heat. Turn the meat and let it cook on the other side. Add the garlic cloves and butter. Start basting the top of steak with the melted butter to add all of that flavor onto your meat. I cook my steak medium well that’s my preference. I made some steak fries in the oven for 30 minutes..

This cast iron ribeye steak recipe is super simple and one of the best tasting ways to prepare a delicous ribeye. It uses very minimal seasoning and doesnt take long to cook. You will sear it on the stove top and then move it to the oven. Cooking a Ribeye Steak in a Cast Iron Pan Pan-fried ribeye is one of the simplest ways to get a perfectly crusted steak with a tender and juicy inside. For this method, I recommend using oil on high heat to create the initial sear on your ribeye as opposed to something like butter which can burn quite easily.

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