Cast Iron Ribeye

Want a steakhouse experience without leaving your house? Learning how to cook a cast iron ribeye (or your favorite cut of steak!) is easier than you think. Plus, cast iron steak makes a delicious centerpiece for any meal.

Prep Time 5

Cook Time 6

Resting Time 10

Total Time 21

Servings steak

Calories 1456kcal

Ingredients

1 lb. ribeye steak preferably 1 ½” thick
1 teaspoon kosher salt
½ teaspoon black pepper
1 tablespoon ghee or clarified butter

Instructions

Warm your cast iron skillet over medium-high heat.
While the skillet preheats, season your steak with salt and pepper.
When the pan is screaming hot, place the steak in the middle of the hot skillet dry. DO NOT add the ghee yet.
Cook for 5 minutes, then flip using a pair of tongs. Add a dollop of ghee to the top.
Cook for another 2-3 minutes, or until it’s within 10 degrees of your ideal internal temperature because it will continue to cook when you remove it from the cast iron skillet.
Remove from the skillet, and transfer to a plate. Cover loosely with aluminum foil, and let rest for 5-10 minutes. This is important to redistribute the juices of the steak. If you cut it too early, all the juices will run out!
When the steak has rested for the appropriate amount of time, slice and serve immediately.

Notes

For a 1” steak, I found that 5 minutes on the first side and then 2 minutes on the second side produced a perfect medium rare steak.

What temperature should my steak be?

Rare (cool red center: 125F
Medium rare (warm red center): 135F
Medium (warm pink center): 145F
Medium well (light pink center): 150F
Well done (cooked entirely through): 160F

Please note that the steak will continue cooking after it comes out of the skillet, so remove it when the temperature is within 10 degrees of your ideal temperature.

How do I take my steak’s temperature?

Use a digital meat thermometer to make your job easy. Nobody likes guessing when it comes to steak, and guessing incorrectly could lead to overcooked meat, which is the saddest!

To take your steak’s temperature, poke the thermometer’s tip into the center of the steak. Be careful not to push it all the way through the other side.

Let the thermometer tell you what the temperature is, and then transfer the steak to a plate and cover if it’s within 5-10 degrees of your ideal temperature or pop it back into the skillet for a little more time if you want it more cooked through.

Nutrition