CAST IRON RIBEYE STEAK + GARLIC BUTTER

When I want to treat myself to a truly indulgent dinner I make this Cast Iron Ribeye Steak topped with Garlic Butter. This pan seared ribeye recipe is so quick and easy plus it’s The Best Way To Cook Ribeye, in my humble opinion.

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The Best Way To Cook Ribeye

Cast iron pan allll the way, Baybay! But seriously, you will not get a better sear on your steak that you do in a cast iron pan.

Just make sure to get it good and hot before you even think about adding the steak to the pan. And make sure you have a good amount of high temperature oil in the pan to prevent the steak from sticking. You don’t want all that wonderful sear to stick to the pan. I use avocado oil but plain old canola oil works too.

Cast iron ribeye is the best because of that gorgeous sear and how quick and easy it is.

How Long Does It Take To Cook Steak On Cast Iron

That all depends on how you like your steak. My instructions are for 1.5 inch thick steaks at medium rare. Add or subtract time depending on your preference. I cook the first side for 4 minutes then flip and cook for 3 minutes.

Here is a great tutorial on how to tell if your steak is done (this is the method I use) → The Finger Test To Check Doneness Of Meat

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Ingredients Needed For Pan Seared Ribeye + Garlic Butter (screenshot for grocery list)

• Boneless Ribeye Steak
• Oil
• Salt
• Butter
• Garlic

How To Cook A Ribeye Steak On The Stove

1. Prep garlic butter by mixing butter, grated garlic, salt and pepper. Set aside.
2. Generously salt both sides of ribeye steaks and let sit at room temp for 20-30 minutes.
3. Heat oil in large cast iron pan over medium/high heat for 3-5 minutes.
4. Sear steaks on each side for 3-4 minutes. Do not move once placed into pan or flipped. Also do not crowd pan, 1-2 steaks only depending on size.
5. Just before removing steaks from pan top with a dollop of garlic butter and let it melt on top. Transfer steaks to cutting board and let rest for 5-10 minutes.
6. Optional: While steaks are resting add garlic cloves to hot pan while still on hot burner (or reduce heat if using gas range) to cook in the oil and butter. Stir every minute or so until golden brown. Serve with steaks.

What To Serve With Pan Fried Ribeye

Strawberry Spinach Salad – Black Bean & Corn Salad – Mashed Potatoes with Spinach – Kale Slaw Salad

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Cast Iron Ribeye Steak - Garlic Butter

When I want to treat myself to a truly indulgent dinner I make this Cast Iron Ribeye Steak topped Garlic Butter. This pan seared ribeye recipe is so quick and easy plus it’s The Best Way To Cook Ribeye, in my humble opinion.

4.39 from 44 votes

Print Pin Rate

Course: Dinner

Cuisine: American

Keyword: cast iron recipe, cast iron steak, ribeye steak

Prep Time: 10 minutes minutes

Cook Time: 8 minutes minutes

Total Time: 18 minutes minutes

Servings: 2

Calories: 620kcal

Author: Nicole Harris

Cook ModePrevent your screen from going to sleep

Equipment

• Knives
• Cast Iron Pan

Ingredients

• ▢ 2 1.5"Boneless Ribeye Steaks
• ▢ 3-4 Tablespoons High Heat Oil
• ▢ Salt
• ▢ Garlic Butter:
• ▢ 1/4 Cup Softened Butter
• ▢ 3 Garlic Cloves - grated
• ▢ Salt/Pepper
• ▢ Optional: 15-20 peeled garlic cloves

Instructions

• Prep garlic butter by mixing butter, grated garlic, salt and pepper. Set aside.
• 
  Generously salt both sides of ribeye steaks and let sit at room temp for 20-30 minutes.
• 
  Heat oil in large cast iron pan over medium/high heat for 3-5 minutes.
• 
  Sear steaks on each side for 3-4 minutes. Do not move once placed into pan or flipped. Also do not crowd pan, 1-2 steaks only depending on size.
• 
  Just before removing steaks from pan top with a dollop of garlic butter and let it melt on top. Transfer steaks to cutting board and let rest for 5-10 minutes.
• 
  Optional: While steaks are resting add garlic cloves to hot pan while still on hot burner (or reduce heat if using gas range) to cook in the oil and butter. Stir every minute or so until golden brown. Serve with steaks.

Nutrition

Serving: 1g | Calories: 620kcal | Carbohydrates: 12g | Protein: 13g | Fat: 59g | Saturated Fat: 20g | Polyunsaturated Fat: 36g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 504mg | Fiber: 1g

Tried this recipe?Mention @wonkywonderful or tag #wonkywonderful!

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Welcome!

Nicole Harris is the recipe creator behind WonkyWonderful, sharing fast, budget-friendly meals for busy families. Since 2012 she’s been developing 30-minute dinners, kid-approved favorites, and holiday dishes with flair - all with real ingredients and no fuss. She grew up stretching simple pantry staples into something delicious, and that shows up in every recipe: easy, affordable, and full of flavor. Read more...