12 Cast Iron Skillet Ribeye Steak Recipes

Ever wonder why restaurant steaks are better than home-cooked ones? It’s because they use a cast iron skillet. Mastering ribeye steak recipes using a cast iron skillet makes meals at home taste like those at restaurants.

Ribeye steaks are highly prized for being tender and well-marbled. Cooking them in a cast iron skillet creates a delicious crust while keeping them juicy. This method is perfect for steak fans, especially when grilling outside isn’t possible.

This guide shares 12 ribeye steak recipes for a cast iron skillet. You’ll learn traditional and creative methods, making your cast iron skillet your go-to kitchen item.

If you’re a beginner or an experienced cook, these recipes will help. They cover everything from seasoning to searing your steak perfectly. You’ll learn to use oil for searing and butter for a tasty finish, creating a steak that’s as good as any from a steakhouse.

Key Takeaways

• Cast iron skillets create a perfect crust on ribeye steaks
• Proper seasoning and searing techniques are crucial
• Use oil for searing and finish with butter for flavor
• Let the steak rest after cooking for optimal juiciness
• Experiment with different seasonings and toppings

The Art of Cooking Ribeye in Cast Iron

Cooking ribeyes in my cast iron skillet is a favorite. Cast iron makes a perfect crust but keeps the inside juicy. I’ll share my top ribeye techniques for the best skillet steak you’ve had.

Start by preheating the skillet for 5-10 minutes on medium-high. This step ensures a great sear. With a 1-inch ribeye for medium-rare, cook about 3 minutes per side. Timing is everything for a perfect steak.

After cooking, I let the steak sit for 5-15 minutes. This step seals in flavor and moisture, making the steak more tender. Meanwhile, I make a quick sauce with the skillet’s flavorful bits.

Here’s a handy guide for cooking times based on steak thickness:

If you’re new to using cast iron, check out a guide on seasoning your skillet. A well-seasoned skillet boosts the steak’s flavor and stops it from sticking.

Essential Tools for Cast Iron Ribeye Perfection

Cooking ribeye in a cast iron skillet needs the right tools. With the correct equipment, making a steak like at a restaurant is possible at home.

Choosing the Right Cast Iron Skillet

A 12-inch cast iron skillet is perfect for ribeye steaks. It has enough room for the meat and cooks it evenly. Make sure the skillet is smooth and has a strong handle.

Must-Have Utensils and Accessories

You’ll need tongs for flipping and a spatula for basting the steak. A sturdy oven mitt is a must for the hot pan. Also, remember a cutting board for slicing the steak.

Importance of a Meat Thermometer

A meat thermometer is crucial for the perfect ribeye. It tells you exactly when the steak is done, eliminating guesswork. Use this guide for cooking temperatures:

• Rare: 130-135°F
• Medium-Rare: 140°F
• Medium: 155°F
• Well-Done: 165°F

Quality tools like a cast iron skillet and a meat thermometer are important. Combine them with proper utensils for amazing steaks. You’ll be ready to cook steaks as good as at the best steakhouses.

Preparing Your Ribeye for the Skillet

Steaks, especially ribeye, are a favorite of mine. Getting the preparation right is critical for a perfect sear. The journey starts by taking the steak out of the fridge 45 minutes prior. This step ensures the steak cooks evenly by letting it warm up to room temperature.

Seasoning the ribeye is crucial. I use kosher salt and freshly ground black pepper on it. Salt does more than make it taste good; it also softens the meat. Sometimes, I add garlic powder or dried herbs for extra flavor.

Next, while the steak is warming, I prepare my skillet. Getting the skillet ready is essential for a great sear. I preheat it on medium-high for 5 minutes until it’s really hot.

These steps are key for a great sear in the skillet. Warming the steak and seasoning it right prepares it for a savory meal.

The Classic Cast Iron Ribeye Recipe

I’m thrilled to share my favorite cast iron ribeye recipe. It’s a dish that always wows. Today, we’ll look at the ingredients and steps for a tasty steak.

Ingredients and Measurements

Here’s what you need for the recipe:

• 2 ribeye steaks (1-inch thick)
• 2 tablespoons kosher salt
• 2 tablespoons ground black pepper
• 1 tablespoon neutral oil (like canola or vegetable)
• 2-3 tablespoons salted butter
• 3 sprigs fresh rosemary
• 2 garlic cloves, smashed

Step-by-Step Cooking Instructions

Here’s how to cook a great cast iron ribeye:

1. Season your steaks with salt and pepper.
2. Start by heating oil in your skillet on high.
3. Now, sear the steaks for just 30 seconds on each side.
4. Flip them every 30 seconds to form a nice crust.
5. Then, add butter, garlic, and rosemary.
6. Use the butter mix to baste the steaks.
7. Cook until they reach your preferred doneness, 125°F for medium-rare.
8. Finally, let them rest for 10 minutes before cutting.

Tips for Achieving the Perfect Crust

To achieve the perfect crust, make sure your skillet is extremely hot. Always pat your steaks dry before cooking. While cooking, avoid moving them often to let the crust form well. For more recipes, take a look at this delicious stir-fry recipe perfect for your cast iron skillet.

Herb-Crusted Cast Iron Ribeye

I enjoy making herb-crusted steak with my cast iron skillet. This ribeye recipe makes the classic steak tastier. It’s a dish for four and ready in 30 minutes.

You’ll need these for the steak:

• 4 ribeye steaks (8 oz each)
• 1/4 cup fresh rosemary, finely chopped
• 1/4 cup fresh thyme, finely chopped
• 1/4 cup fresh parsley, finely chopped
• 1/2 cup breadcrumbs
• 2 tablespoons olive oil
• Salt and pepper to taste

First, mix the herbs and breadcrumbs in a dish. This mix makes a tasty crust for the ribeye. Season the steaks with salt and pepper, then coat each side with the herb mix.

Next, heat your skillet over medium-high. Cast iron distributes heat well for a nice sear. Put olive oil in the skillet and then the steaks.

Cook the steaks 4-5 minutes per side for medium-rare. Adjust the time for your liking. The skillet will make the herb crust crispy and keep the meat juicy.

After cooking, let the steaks sit for 5 minutes. This makes them juicier and more flavorful. For a special finish, add herb butter on top.

This ribeye with herb crust is a tasty upgrade for steak lovers. The herb crust adds flavor and the skillet gives the perfect sear. For more recipes, try this shrimp and broccoli stir-fry.

Garlic Butter Basted Ribeye

I enjoy making garlic butter steak with my cast iron ribeye. The key is in how I baste it. Basting makes the meat full of flavor. Now, let me share the recipe’s exciting details.

Selecting the Right Butter

For a perfect garlic butter steak, I pick unsalted butter, using 4 tablespoons. Using unsalted butter lets me adjust the salt and brings out the ribeye’s natural taste.

Garlic Preparation Techniques

To prep the garlic, I crack 4-6 cloves to let out their smell. Doing this keeps the garlic’s strong taste, even in the hot pan.

Basting Method for Maximum Flavor

The way I baste my ribeye in the cast iron is crucial for great flavor. I cook the steak on high heat first, then add butter and garlic to the pan. Melting the butter, I tilt the pan and let the liquid cover the meat. This step gives the steak its amazing taste in just a couple of minutes.

Basting also helps get the perfect medium-rare. I cook until the inside is 135°F (57°C). Always let it sit for 5 minutes after for the juices to spread before cutting.

For a full meal, pair your garlic butter steak with veggies or a salad. Also, try this shrimp and dumpling stir-fry recipe for easy and tasty dinners!

Pepper-Crusted Ribeye with Red Wine Reduction

I enjoy making a peppery crust on ribeye steaks. It changes the game for flavor and texture. Thickness matters a lot. I go for a 2-inch thick ribeye to get it just right.

First, I put coarsely ground black pepper on both sides. Then, I get my cast iron skillet really hot. This is key for an amazing sear. The steak cooks for 2 minutes each side and 2 more for the edges.

After cooking, a 5-10 minute rest is crucial. I make the red wine sauce during this time. I use Terra d’Oro 2015 Zinfandel to deglaze the skillet. The sauce simmers for 3-5 minutes before I add beef stock and further reduce for 4-5 minutes.

Here’s the nutrition info per serving:

This ribeye with a pepper crust and red wine sauce is amazing. Cooking it in a cast iron skillet makes a perfect crust and keeps the inside juicy. It’s the best way to wow your dinner guests!

Cast Iron Skillet Ribeye Steak Recipes for Special Diets

I enjoy cooking ribeye steaks, but I know not everyone can have them. So, I’ve made tasty alternatives for various dietary needs. I’ve got recipes for gluten-free steak, low-carb ribeye, and even vegetarian sides.

Gluten-Free Options

For a gluten-free steak, I avoid bread crumbs and use natural flavors. I season the ribeye with salts, pepper, and dried herbs like rosemary and thyme. It’s important to use gluten-free certified seasonings. The steak is cooked in a hot cast iron skillet with a little olive oil. It’s cooked for 4-5 minutes on each side for medium-rare.

Low-Carb Variations

To make it low-carb, a simple herb crust is great on my ribeye. I combine chopped fresh herbs with crushed pork rinds. This mix gives the steak a crunchy coating with fewer carbs. For sides, I cook low-carb veggies like broccoli or cauliflower in the same skillet after the steak.

Adapting Recipes for Vegetarian Sides

Even though ribeye isn’t vegetarian, I have tasty veggie sides. I cook thick slices of portobello mushrooms or eggplant steaks in the skillet. They take in all the flavors from the steak. To complete the meal, I serve a fresh salad with mixed greens and a tangy vinaigrette.

Smoky Paprika and Cumin Rubbed Ribeye

I enjoy making my cast iron ribeye tasty and smoky. I use smoked paprika, cumin, and a bit of brown sugar. This recipe is for two and takes under 30 minutes to make.

For the paprika rub, you’ll need:

• 1 1/2 teaspoons sea salt
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 2 tablespoons olive oil

Combine these in a bowl. Sea salt boosts the taste, cumin adds depth, chili powder gives heat, and smoked paprika brings a smoky flavor. Olive oil makes the rub stick to the steaks.

To make a cumin steak in a cast iron skillet, follow these steps:

1. Coat two 6-ounce ribeye steaks well with the spice mix.
2. Warm up your cast iron skillet on medium-high.
3. Cook the steaks 3-4 minutes on each side for medium-rare.
4. Rest the steaks for 10 minutes before cutting into them.

Cooking the steaks in a hot skillet chars the spices, forming a tasty crust. Serve with sweet potatoes and kale from the same pan. Top with cilantro for both taste and a burst of color.

Asian-Inspired Soy and Ginger Ribeye

Do you love trying new dishes? This Asian steak marinade is perfect for ribeye fans. It combines strong flavors with beef’s rich taste, great for cooking in a cast iron pan. This recipe is enough for 4 people and will make your dinner table shine.

Marination Techniques

The secret is in the marinade. Mix 1/2 cup soy sauce with 2 tablespoons grated ginger, 3 minced garlic cloves, and 1 tablespoon honey. This combination gives the meat a delicious balance of flavors. Let 2 ribeye steaks soak in the mix for 1-2 hours. The soy adds a bit of salt, ginger warms everything up, garlic gives it depth, and honey makes it just right.

Balancing Flavors in the Skillet

First, get your cast iron skillet nice and hot. Dry off the steaks to help them form a good crust. Cook them for 3 minutes on one side, then turn them over. They need about 6-8 minutes more to be medium-rare. The high heat makes a tasty glaze. After cooking, let the steaks sit for 5 minutes before cutting into them.

Serving Suggestions

Try your soy ginger ribeye with stir-fried veggies and rice for an Asian meal. The steak’s flavor and tenderness are a great match with crisp vegetables and rice. It’s a meal that looks and tastes amazing. Your friends and family will love it.

This recipe shows the magic of cooking in a cast iron skillet. In just 30 minutes, you can have a meal as good as what you’d get at a fancy restaurant. It’s a fun way to make your dinners special. Give it a go and see how it changes your steak game!

Blue Cheese Crusted Cast Iron Ribeye

Making a blue cheese steak that’s tasty and looks good is fun for me. The secret is the cheese crust. It mixes the strong taste of blue cheese with the crunch of panko breadcrumbs.

Cooking it in a cast iron pan gives the steak a nice sear. Then, you put the cheese mix on top.

• 2 ribeye steaks (about 1-inch thick)
• 1 cup blue cheese crumbles
• 1/4 cup panko breadcrumbs
• 1/4 cup unsalted butter, melted
• 1.5 tablespoons chopped parsley
• 1 teaspoon hot sauce
• Salt and pepper to taste

First, season your steaks with salt and pepper. Then, heat your pan until it’s super hot. Now, sear each steak for 3-5 minutes on both sides. This will make them medium-rare. While they cook, mix the blue cheese, breadcrumbs, melted butter, parsley, and hot sauce in a bowl.

Next, after searing, put the blue cheese mix on the steaks. Then, broil them for 3-4 minutes. They’re ready when the cheese top is gold and bubbly. Let the steaks sit for 5 minutes before you eat.

This blue cheese steak is full of great tastes and feels good as you eat it. The cast iron pan gives the steak a great crust. On top, the broiled cheese brings a tasty, rich flavor.

It’s like having food from a fancy restaurant right at your own dinner table!

Whiskey-Glazed Ribeye Steak

A whiskey-glazed ribeye in a cast iron skillet is delicious. It mixes the sweet notes of bourbon with a tender steak. Here’s how to make this mouthwatering dish at home.

Choosing the Right Whiskey

For a great whiskey glaze, pick a top-notch bourbon. Its sweet and oaky flavors go well with the meat. Don’t use really expensive, old whiskeys. They might lose their special taste during cooking.

Creating the Perfect Glaze

Mix the following for the glaze:

• 1/4 cup bourbon
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1/4 cup beef broth
• 1/3 cup heavy cream

Mix these in a bowl. Brown sugar adds sweetness, while the sauces and mustard make it tangy.

Timing the Glazing Process

To glaze the ribeye perfectly, do this:

1. Season a 12 oz ribeye with salt and pepper
2. Sear the steak in a hot cast iron skillet for 3-4 minutes per side
3. Take the steak out and set it aside
4. Pour the glaze into the skillet
5. Let it cook down for about 2 minutes, keep stirring
6. Put the steak back in the skillet and baste it with the glaze for 1-2 minutes

The skillet’s high heat turns the glaze into a rich coat fast. Aim for the steak to be at 135°F for medium-rare.

This ribeye goes great with roasted veggies or salad. The recipe is for one serving, perfect for a date night.

Cajun-Spiced Blackened Ribeye

I really enjoy making Cajun steaks that are full of flavor. The key is using the right mix of spices and cooking it in a cast iron skillet. Here’s how I make my favorite blackened ribeye that’s sure to make your mouth water.

• 2 tablespoons smoked paprika
• 1 tablespoon cayenne pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 tablespoon black pepper
• 1 tablespoon salt

Start by mixing these spices in a bowl. This mix is what makes the ribeye so tasty and gives it that nice crust.

Here’s how to make your Cajun steak:

1. Use paper towels to dry your ribeye.
2. Coat the steak well with the Cajun spices by pressing them into the meat.
3. Get your cast iron skillet really hot over high heat.
4. Put your seasoned ribeye in the skillet.
5. Sear each side for 2-3 minutes for medium-rare, or until it’s cooked how you like it.

The cast iron skillet is great for getting that tasty blackened crust. And don’t forget, the better the quality of the ribeye, the tastier your steak will be.

Let the steak sit for 5 minutes after cooking. It goes perfectly with crispy potatoes and a salad. Enjoy your flavorful, cast iron cooked masterpiece!

Mediterranean-Style Ribeye with Olive Tapenade

I love making a Mediterranean steak that’s full of flavor. My cast iron ribeye recipe is great with a tangy olive tapenade. This meal brings the sunny tastes of the Mediterranean straight to you.

For this, you need a 1.5 lb ribeye, 2-3 tablespoons of olive oil, and fresh herbs. I mix 1/2 tablespoon of thyme, 1 teaspoon of rosemary, and 1 teaspoon of oregano. Add 2 minced garlic cloves for that extra zing!

Begin by marinating your steak for at least 30 minutes, but overnight is best. When it’s time to cook, heat your skillet until very hot. Sear the steak for 2-3 minutes on each side for medium-rare. Just remember, food safety says it should reach an internal temperature of 145°F.

While your steak rests, make the olive tapenade. Mix chopped olives, capers, garlic, and a little olive oil. This tangy mix enhances the ribeye’s rich taste wonderfully.

This steak goes well with rice, in a pita, or on a salad. It’s a hit with big eaters, like varsity lacrosse players. Ribeye costs between $9.99 and $14.99 per pound, but it’s worth it for this tasty meal.

Troubleshooting Common Cast Iron Ribeye Issues

Cooking the perfect ribeye in a cast iron skillet can be hard. I spent months perfecting my method, eager to share what I’ve learned. Follow these tips to avoid common cooking pitfalls.

Dealing with Smoke and Grease

Excessive smoke was a big issue for me. To handle it, I started using avocado oil. It has a high smoke point. I always have a large lid nearby in case I need to cover the skillet fast. Also, it’s important not to cook too many steaks at once to avoid extra grease.

Achieving Desired Doneness

Getting the steak’s doneness right is key. I rely on a Thermapen meat thermometer for precise checking. Below is a temperature guide to help you cook your steak just how you like it:

Proper Resting and Slicing Techniques

Letting the steak rest is important for juicy meat. I allow my ribeye to sit for 7-10 minutes before cutting. This gives time for the juices to spread out. When slicing, remember to cut against the grain for the most tender slices.

Remember, it’s all about practice. With these guidelines, you’ll soon be an expert at cooking cast iron ribeye. Enjoy your time in the kitchen!

Pairing Suggestions for Your Cast Iron Ribeye

I enjoy trying out different pairings to make my cast iron ribeye better. For a wine with ribeye, I choose a bold Cabernet Sauvignon. It matches well with the juicy 16-ounce ribeye. The wine’s tannins help balance the steak’s richness.

For the sides, I keep it easy yet tasty. Roasted potatoes with salt and pepper are a perfect choice. They cook nicely at 400°F while my steak rests. Grilled asparagus is also a good option. It’s fast to make and adds a crisp bite to the meal.

Sometimes, I make a special butter to go with my ribeye. I mix herbs or blue cheese into soft butter. It turns into a tasty topping that melts on the hot steak. These additions make my cast iron ribeye dinner special, even during busy times.