A cast iron skillet classic is pan seared ribeye steak. We're taking it to the next level with garlic, shallots, rosemary, and loads of butter. This steak exudes flavor in all the right ways. With all these tips and tricks, you'll be known for your perfect-everytime steak.
1-2Tablespoonspepperblack pepper or peppercorn medley - pepper should be coarse in size
1head of garlic
2sprigs of rosemarythyme can be used instead or in addition to the rosemary
Remove your steaks from their packaging. Using a paper towel, dry your steaks on all sides. Allow them to come to room temperature. This will take anywhere between 10-20 minutes. After 10 minutes, salt and pepper your steaks generously on all sides. While waiting, prep your aromatics.
Remove the skin from on shallot and roughly chop into large pieces. Cut an entire head of garlic in half horizontally.
Preheat your dry skillet over medium heat until it starts to smoke. This will take about 3 minutes. Skillet should come to 475F.
Pour in the olive oil. It will be shiny against the hot skillet. Gently lay your steak in the pan away from you. It will continue to smoke and sizzle. Allow to cook for 2 minutes.
Using tongs, flip the steak onto the other side. Cook for another 1-2 minutes. During this second flip, add the shallot, garlic, rosemary, and butter to the skillet. Render the fat on the edge of the steak.
As the butter melts, tip the skillet towards you. Using a spoon, gather the brown butter continuously and baste the aromatics and steak.
Remove from the skillet and set on a cutting board. Allow to rest 5 minutes before cutting. While resting pour one more spoonful of browned butter over the steak. Once ready, cut into 1/4 inch - 1/2 inch strips against the grain and at an angle. Serve and enjoy.
*Total sear time for a steak should only be about 5 minutes. 2 minutes on each side and one minute to baste with butter and aromatics. For more tips and tricks be sure to read the blog post and watch the YouTube video.
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