Cast iron rib eye steak. Ribeye steaks are the king of beef, if you ask me, and if you are preparing this marvelous meat, you'd better be doing it properly. Cue the cast iron skillet folks, for they seal in the glorious savory juices from your steak, creating a delicious crust on the beef that is out of. This Cast Iron Ribeye Steak is flavored with rosemary, thyme, butter, and garlic.
Our Corporate Chef Paul Schieble shares an elegant and delicious recipe to prepare in-door specially for those hot summer days or either cool winter days.
Seared Ribeye done to a med rare served with crispy potatoes in a garlic herb butter sauce. oh so good.
THIS IS A MUST WATCH ! please.
You can have Cast iron rib eye steak using 6 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Cast iron rib eye steak
- You need 1 (8 ounce) of rib eye steak.
- You need of Salt.
- You need of Pepper.
- Prepare 2 of garlic cloves.
- You need 1 tablespoon of butter.
- You need of Steak fries.
Equipment Needed for Cast Iron Ribeye Steak Recipe. Take the steak out of the refrigerator, bring to room temperature. Place the steaks vertically into the hot cast iron skillet, fat cap side down. If you have one, insert a probe thermometer (not an instant-read) into the final steak.
Cast iron rib eye steak instructions
- Rub the steak with plenty of salt and coarsely grounded pepper..
- Heat up your cast iron pan and make sure it’s really hot so you can get a good seat on it..
- Once the pan is hot add the steak. Cook for about 4 minutes on medium high heat. Turn the meat and let it cook on the other side. Add the garlic cloves and butter. Start basting the top of steak with the melted butter to add all of that flavor onto your meat. I cook my steak medium well that’s my preference. I made some steak fries in the oven for 30 minutes..
The ribeye, sometimes referred to as cowboy steak, is a fattier cut of beef that is best enjoyed bone-in. If you prefer boneless Preheat cast iron skillet to the point where it's almost smoking. Drizzle skillet with a little bit of oil. See, I made this cast iron ribeye steak for lunch today, and looking at the pictures is triggering a (rather unsightly and definitely unexpected) Pavlovian reflex. Still, I'll carry on for your sake, as you're going to want to make this steak ASAP.
