Description
A perfectly seared cast iron ribeye steak with garlic, rosemary, and butter. Crispy crust outside, juicy inside — a steakhouse experience at home.
Ingredients
1 12 oz bone-in ribeye steak
1 tablespoon olive oil
1 tablespoon kosher salt
1 teaspoon freshly cracked black pepper
2 tablespoons unsalted butter
2 cloves garlic, smashed
2 sprigs fresh rosemary
Instructions
1. Remove steak from the fridge and let it come to room temperature for 30–45 minutes.
2. Pat steak dry with paper towels and season generously with salt and pepper.
3. Heat cast iron skillet over medium-high heat for about 5 minutes until very hot.
4. Add olive oil, then place the steak in the skillet.
5. Sear without moving for 3–4 minutes until a crust forms.
6. Flip and sear the other side for another 3–4 minutes.
7. Add butter, garlic, and rosemary to the skillet.
8. Tilt the skillet and baste the steak with butter for 1–2 minutes.
9. Check internal temperature with a meat thermometer (130–135°F for medium-rare).
10. Transfer steak to a cutting board and let it rest for 5–10 minutes before slicing.
Notes
Nutrition (per serving):
Calories: 720
Protein: 50g
Fat: 55g
Saturated Fat: 24g
Cholesterol: 165mg
Carbohydrates: 1g
Fiber: 0g
Sugar: 0g
Sodium: 420mg
Nutrition
- Serving Size: 12 oz steak
- Calories: 720
- Sugar: 0g
- Sodium: 420mg
- Fat: 55g
- Saturated Fat: 24g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 50g
- Cholesterol: 165mg
Keywords: ribeye steak, cast iron steak, garlic butter steak