Cast-Iron Ribeye with Garlic Thyme Butter
A thick ribeye seared hard in a smoking-hot cast-iron skillet, then basted with butter, garlic and thyme until medium-rare. Steakhouse results at home in about 20 minutes; serves 2.
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A well-marbled ribeye needs very little help, but technique makes all the difference. Salt it ahead if you can, dry it well, and sear it in a cast-iron skillet heated until it smokes, so the outside forms a deep brown crust before the inside overcooks.
In the last few minutes, butter, crushed garlic and fresh thyme go into the pan, and you tilt the skillet and spoon the foaming butter over the steak again and again. It adds flavor, helps the crust, and finishes the edges evenly. Rest the steak, slice it, and pour the pan butter over the top.
Ingredients
- 1 bone-in or boneless ribeye steak, 1 1/4 to 1 1/2 inches thick (about 1 1/4 to 1 1/2 pounds)
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon coarsely ground black pepper
- 1 tablespoon vegetable or canola oil
- 3 tablespoons unsalted butter
- 3 cloves garlic, lightly crushed
- 4 sprigs fresh thyme
Instructions
- Salt ahead. Season the steak all over with the salt. For the best crust, refrigerate it uncovered on a rack for at least 45 minutes and up to a day. If you are short on time, salt it right before cooking instead.
- Dry and pepper. Pat the steak completely dry with paper towels and season with the pepper.
- Heat the skillet. Heat a 10 or 12-inch cast-iron skillet over high heat for about 5 minutes, until very hot. Turn on your exhaust fan. Add the oil and swirl; it should shimmer and just start to smoke.
- Sear. Lay the steak in the pan away from you. Cook for 3 minutes without moving it, until a deep brown crust forms, then turn it and cook 2 minutes more. Use tongs to hold the steak on its fat edge for 30 seconds to render it.
- Baste. Lower the heat to medium. Add the butter, garlic and thyme. When the butter foams, tilt the pan toward you and spoon the butter over the steak continuously for 1 to 2 minutes, turning once.
- Check the temperature. Insert an instant-read thermometer into the center from the side. Remove the steak at 125°F for medium-rare or 135°F for medium. See the steak doneness chart for other levels.
- Rest and slice. Rest the steak on a board for 5 to 10 minutes. Slice it across the grain, cutting along the bone first if bone-in, and spoon the garlic thyme butter over the slices.
Tips
- Cast iron holds heat best, but a heavy stainless-steel skillet also works. Avoid nonstick at this temperature.
- If your steak is thicker than 1 1/2 inches, finish it in a 400°F oven after searing, or use the reverse-sear method.
- Expect smoke. Open a window before you start.
Questions about this recipe
- How long do you cook a ribeye in a cast-iron skillet?
- A 1 1/4 to 1 1/2-inch ribeye takes about 6 to 8 minutes total over high heat, including the butter baste, to reach medium-rare. Use a thermometer and remove it at 125°F.
- Should I salt steak before cooking?
- Yes. Salt it at least 45 minutes ahead so the salt dissolves and is reabsorbed, or right before cooking. Salting 5 to 30 minutes ahead leaves the surface wet and hurts the sear.
- Why baste a steak with butter?
- Basting adds the flavor of browned butter, garlic and herbs and helps cook the top and edges evenly while the bottom sears.
More beef and steak recipes
Cooking a different size or thickness? See steak cooking times by thickness.
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