How to make a Cast skillet ribeye with herb butter, the most flavorful, tender, juicy steak you will ever eat. Absolutely mouthwatering!
Winter grilling not an option? No problem
For us who live in the great white north, sometimes getting to your barbecue is a bit of a challenge, and getting it to temperature even harder, as you are faced with extreme temperatures, way below zero, and of course snow. I have an option. Why not cook your tender ribeye in a cast iron pan in the warmth of your kitchen? I think after you try this, you may even like it better than on the barbecue.
We like cooking in a cast iron skillet. Try our Skillet orange chicken thighs (Pollo all'arancia), our Delicious Skillet Fingerling Potato Parmigiana, and for dessert Cast-Iron Pan Chocolate Coconut Bars.
Let's get started so you can try this way of cooking steaks!
How to make a Cast skillet ribeye with herb butter: ingredients
You are going to love this recipe because you really need a few things to make it happen. Here is the list:
- 14oz ribeye steak about 1 inch thick (2.25 cm)
- 1 teaspoon fine sea salt
- 1 teaspoon fresh cracked pepper
- 2 tablespoon extra virgin olive oil
- 2 tablespoon salted butter
- 1 small clove garlic crushed
- 1 tablespoon freshly chopped rosemary
- 1 tablespoon of freshly chopped sage
- 1 tablespoon freshly chopped Italian parsley
- 1 lemon
- Fresh arugula washed and spun
Equipment for this recipe
A cast pan is a must for this recipe as it holds heat and sustains it for a good period of time. With that being said, here is what is needed from the kitchen:
- 10 inch cast iron pan
- Small ramekin for the herb butter
- Bowl for the arugula
- Chopping knife for the herbs
- Fork or tongs for turning the steak
- Salad spoons for tossing the arugula
- Good slicing knife to cut up the steak
Making some herb butter
We want to get the herb butter for this How to make a Cast skillet ribeye with herb butter first. Super easy:
- Grab a ramekin, place butter in. Throw in minced garlic, fresh chopped parsley, rosemary and sage.
- Give it a good mix so it is all beautifully incorporated. Place it in the fridge to harden.
- You can also place the mixture onto some plastic wrap and form a small log, then place it in the freezer. When you want to use some, just cut a slice off and place the rest back in the freezer.
Season your steak
It is really important to season both sides of your steak before cooking, to coax out all that flavor and juiciness. This is what we want to do:
- Firstly we want to rub the ribeye with some olive oil.
- Secondly, season with fine sea salt, and a pinch of fresh cracked pepper.
- Turn ribeye over and season the same way, rubbing the seasoning into the meat. Set aside.
How to make a Cast skillet ribeye with herb butter: step one, a hot pan
This is a very important step in the cooking of a ribeye or the steak of your choice:
- Pre-heat oven to 400° F. The cast pan needs to be really hot. Place it on the stovetop on high, drizzle in some olive oil, and wait for it to smoke a bit. Remember turn on your exhaust fan, there is going to be some smoke.
- Once the pan is sizzling hot, place your ribeye in and listen for that searing sound. Music to my ears. This means there is going to be some caramelization on the surface of the steak, and most of all a crust of color.
- Turn over ribeye and let the pan heat up a bit before you lay it back down. This searing process usually takes a minute and some a side. Then place the ribeye in the cast pan onto the middle rack of the oven.
- Let that bake for about 5 minutes or until steak is where you like it to be. I like mine medium so around 145° F.
Cook temperatures for steak
- Rare: 125F-130F
- Medium rare: 130F-140F
- Medium well: 150F-160F
- Medium: 140F-150F
- Well done: 160F and up
Remember that herb butter we made? Get it out of the fridge and grab a small spoonful. Place it on top of your sirloin and just watch it melt away. With your spoon, grab those juices from the pan and spoon it over your steak.
This step is monumental in preserving the juices of this amazing ribeye. This is what we do:
- Take steak out of the cast pan and place it on a cutting board. Let it rest. This is going to let all the juices go back into the strand of tenderness in the steak. I usually let it rest 10 minutes at room temperature.
Time to slice the ribeye
I love this part. Make sure your knife is sharp. Always cut against the grain. Keep slicing until all the ribeye is done.
Suggested side dish
We are serving this beautiful ribeye with a tangy arugula. This is how we dress it:
- Wash and spin the arugula. Place in a salad bowl and drizzle olive oil in. Season with salt and pepper, and then a nice squeeze of fresh lemon.
- Toss well, and place on the bottom of a serving platter.
- Place the sliced ribeye on top. Drizzle the juices on the board over the steak and that is it my friends, we are ready to serve this amazing steak.
I love this part. After working so hard in the kitchen, it is nice to sit down and enjoy all the passion and love that went into preparing this Cast skillet ribeye with herb butter.
I just have to bite in. I like to get some arugula on the fork, then the ribeye. OMG, it is so juicy, just explodes in my mouth. I love the flavor of the butter with the sweetness of this ribeye. It is so tender that it is just melting in my mouth. The arugula offers a nice pepperiness to the mix and that lemon dressing is perfect.
Thank you for cooking with me in the kitchen, it is always a please to share these wonderful recipes with you!
Alla prossima, which means "until we meet again", and Buon Appetito!Print
How to make a Cast skillet ribeye with herb butter
How to make a Cast skillet ribeye with herb butter, the most flavorful, tender, juicy steak you will ever eat. When you sense the aroma of this ribeye sizzling in your pan, only one thing to say: absolutely mouthwatering!
- Prep Time: 10 minutes
- Cook Time: 10 minutes t 10 minutes resting time
- Total Time: 0 hours
- Yield: serves 2 people 1x
- Category: main
- Method: stovetop/oven
- Cuisine: Canadian
- 14oz ribeye steak
- 2 Tbsp evo oil
- 1 tsp fine sea salt
- 1 tsp fresh cracked pepper
- 2 Tbsp room temperature salted butter
- 1 small clove garlic minced
- fresh rosemary
- Place butter into a ramekin. Throw in minced garlic, chopped rosemary, sage, and parsley.
- Give in a good stir until all ingredients are well incorporated. Place in fridge to harden.
- Rub ribeye on all sides with some evo oil.
- Season with salt and pepper on both side and rub into meat.
- Pre-heat oven to 400° F/200°C.
- Place cast iron skillet on stovetop, drizzle in olive oil, and turn heat to high.
- When oil begins to smoke lay ribeye in. Let that sear for 1-2 minutes until a nice golden crust has formed.
- Grab steak with a fork or tongs. Let pan heat up more, then turn steak over and sear other side for 1-2 minutes.
- Turn off heat and place ribeye in the oven for about 5 minutes or until the desired cook is achieved. I like mine medium so around 140-150 F. For other temperatures look in the notes. Use a meat thermometer to read temp. Place in the middle of the steak and go in half way.
- Take out of the oven, and grab the herbed butter from the fridge. Place a spoonful on the steak, let it melt a bit and the spoon juices from the pan and drizzle over the steak.
- Place ribeye on a cutting board and let rest 10 minutes.
- Wash and spin arugula. Place in a salad bowl.
- Drizzle in olive oil, squeeze some fresh lemon juice and season with salt and pepper.
- Place dressed arugula on to the bottom of a serving platter.
- Slice ribeye against the grain into ½ inch slices. Put slices on top of the arugula in the serving platter. Drizzle juices from the board over steak slices.
- Cut a wedge of lemon, place on a platter and serve.
The herb butter can be placed onto some plastic wrap, rolled into a log, sealed well, and placed into the freezer for later use. It is great with fish, chicken, pork. Better yet, put it into your mashed potatoes, yum!
For the steak, if you want, striploin, T-bone, or sirloin, work really well too.
When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.