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Homemade Cast Iron Steak photo

Cast Iron Steak

A simple, classic cast-iron ribeye steak cooked to your preferred doneness with butter and pan juices.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 10 minutes
Servings 2 servings

Equipment

  • Cast-Iron Skillet
  • Tongs
  • Instant Read Thermometer
  • Cutting Board
  • Knife

Ingredients
  

  • 2 ribeye steaks, boneless
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Instructions
 

  • Remove the ribeye steaks from the refrigerator and bring to room temperature, about 20–30 minutes.
  • Pat steaks dry with paper towels, then rub both sides with the olive oil. Season both sides evenly with the salt and pepper.
  • Heat a well-seasoned cast iron skillet over medium-high heat until very hot and beginning to smoke slightly.
  • Add the butter to the skillet and let it melt and foam.
  • Place the steaks in the skillet and cook without moving for 4–5 minutes. Flip and cook the other side 4–5 minutes, or until an instant-read thermometer reaches your desired doneness (see notes for temperatures).
  • Transfer steaks to a cutting board and let rest for 5 minutes to allow juices to redistribute.
  • Slice the steaks against the grain, spoon pan juices over the slices, and serve.

Notes

  • Rare: 120°F.
  • Medium-rare: 130°F.
  • Medium: 135°F.
  • Medium-well: 140°F.
  • Well done: 150°F.
  • When melting the butter, add fresh rosemary or thyme and minced garlic to infuse more flavor.