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Cast Iron Ribeye Steak with Garlic Butter and Fresh Herbs

Few things match the bold, juicy perfection of a cast iron ribeye steak seared until crusty and finished with rich garlic-herb butter.
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Prep Time 45 minutes
Cook Time 12 minutes
Servings: 2 people
Course: Main Course
Cuisine: American
Calories: 850
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 ribeye steaks (1¼ to 1½ inches thick; about 12 oz each)
  • 2-3 tbsp neutral oil (canola, grapeseed, or refined avocado)
  • 3-4 tbsp tablespoons unsalted butter
  • 3-4 cloves garlic, smashed
  • 2-3 sprigs fresh thyme
  • 1-2 sprigs fresh rosemary
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
Optional garlic butter coins (for topping after cooking):
  • ½ cup unsalted butter, softened
  • 1 clove garlic, finely minced
  • 1 tbsp chopped fresh parsley or chives
  • Salt and pepper, to taste

Equipment

  • Cast iron skillet (essential for crust; heavy-bottomed stainless steel is a backup)
  • Tongs
  • Instant-read thermometer
  • Small spoon (for basting)
  • Paper towels
  • Cutting board (preferably wood for resting and slicing)
  • Sharp knife

Method
 

  1. Salt With Intention:
    Season the ribeye steaks generously with kosher salt at least 40 minutes before cooking. This draws out moisture and allows the salt to reabsorb for deep seasoning. If you're short on time, salt just before cooking.
  2. Preheat the Skillet:
    Place the cast iron skillet over medium-high heat for 3–5 minutes, until hot. Add the oil and swirl to coat. The oil should shimmer but not smoke aggressively.
  3. Sear the First Side:
    Place the steaks in the pan away from you to avoid splatter. Don’t move them—let them sear undisturbed for 2–3 minutes to build a solid crust.
  4. Add Butter, Garlic, and Herbs:
    Add butter, smashed garlic cloves, rosemary, and thyme. Let the butter melt and foam. Tilt the pan and baste the steaks with the hot, flavored butter for 1–2 minutes, using a spoon.
  5. Rest:
    Transfer steaks to a cutting board and spoon some butter and herbs over the top. Rest for 5–10 minutes before slicing. This keeps juices in the meat, not on your plate.

Video

Notes

Cooking Tips

  • Crust is King: Moisture ruins browning—dry steaks thoroughly.
  • Avoid burnt garlic: Use smashed cloves, not minced, during cooking. Minced garlic is best in compound butter.
  • Ventilation matters: Cast iron searing can get smoky. Turn on the vent or crack a window.
  • Compound butter upgrade: Mix butter, garlic, herbs, salt, and pepper. Chill in a log and slice coins for an elegant finish.