Description
Learn how to cook the perfect steak in a cast iron skillet, achieving a beautiful sear and tender juiciness.
Ingredients
Scale
- 2 ribeye steaks (about 1-inch thick)
- Salt (coarse or kosher)
- Black pepper (freshly ground)
- 2 tablespoons of cooking oil (such as vegetable or canola)
- Optional: Butter for basting
- Optional: Fresh herbs (like thyme or rosemary) for flavor enhancement
Instructions
- Take the steaks from the fridge and let them sit for about 30 minutes to reach room temperature.
- Pat the steaks dry with a paper towel and sprinkle a generous amount of salt and freshly ground black pepper on both sides.
- Place the cast iron skillet on the stove over medium-high heat and let it heat up for about 5 minutes until it’s very hot.
- Pour in the cooking oil and swirl to coat the bottom of the skillet.
- Carefully place the steaks in the skillet and cook without moving for about 4-5 minutes to achieve a crust.
- Flip the steaks once they easily release from the pan and cook for another 4-5 minutes or until the desired doneness is reached.
- If using butter, add it now and spoon it over the steaks while cooking.
- Remove the steaks from the skillet and let them rest for 5-10 minutes before slicing and serving.
Notes
Resting the steak is crucial to keeping it juicy. Pair with grilled vegetables for a complete meal.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-searing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 0g
- Sodium: 700mg
- Fat: 36g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 46g
- Cholesterol: 90mg
Keywords: steak, cast iron, ribeye, pan-searing, cooking techniques