Cast iron rib eye steak. Kosher salt and ground black pepper. Bring the steak to room temperature. 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.

The rules are simple: buy boneless cuts (they cook evenly), thinner steaks (they. Cooking steak in a cast-iron skillet has never been simpler. When making steak, you want to make sure it's well-seasoned.

Actually this is an easy recipe just when the additional ones. I think the hardest allocation is to find the best ingredients so you can enjoy the delectable Cast iron rib eye steak for your dinner with your friends or family. You can cook Cast iron rib eye steak using 6 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Cast iron rib eye steak

It's 1 (8 ounce) of rib eye steak.
It's of Salt.
It's of Pepper.
It's 2 of garlic cloves.
It's 1 tablespoon of butter.
You need of Steak fries.

You don't need a lot of fancy flavors Grilled Steaks with Greek Relish. My ribeye steak showcases the flavors of Greece my husband and I. Equipment Needed for Cast Iron Ribeye Steak Recipe. Take the steak out of the refrigerator, bring to room temperature.

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..

This Cast Iron Ribeye Steak is flavored with rosemary, thyme, butter, and garlic. It also has a nice crust on the outside and juicy Cast iron cooking makes the best steak. The steak cooks with a nice brown crust on the outside and the meat stays juicy and flavorful. Cast iron is specifically recommended because it gets very hot and it holds its temperature for a long time. If it's thicker, you'll need to cook it longer.

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