Cast Iron Ribeye Steak with Garlic and Thyme Recipe

If you’ve ever dreamed of mastering the perfect steak at home, this Cast Iron Ribeye Steak with Garlic and Thyme Recipe is exactly what you need. With a beautiful crust, juicy interior, and rich flavors infused by garlic and fresh thyme, this simple yet stunning dish turns an ordinary ribeye into a dinner worthy of celebration. Cooking your steak in a cast iron skillet ensures a steady, high heat that locks in all those meaty juices, while basting it with butter and herbs brings an irresistible aroma and depth. Whether you’re a steak lover or just looking to impress, this recipe is a go-to favorite to keep in your culinary arsenal.

Ingredients You’ll Need

Getting great results with this Cast Iron Ribeye Steak with Garlic and Thyme Recipe starts with just a handful of ingredients. Each plays a critical role—from the seasoning that highlights the meat’s natural flavor to the butter and herbs that add decadence and aroma.

• 1 thick-cut boneless ribeye steak (about 1 pound): Choose a good quality steak with nice marbling for maximum flavor and tenderness.
• Kosher salt and freshly ground black pepper: These simple seasonings enhance the beef’s natural flavors without overpowering them.
• 3 tablespoons vegetable oil: A high smoke point oil is essential for achieving that perfect sear without burning.
• 3 tablespoons unsalted butter (⅜ stick): Adds richness and helps carry the flavors of garlic and thyme during basting.
• 4 cloves garlic (smashed): Infuses the steak with a fragrant, mellow garlic aroma throughout cooking.
• 3 sprigs fresh thyme: Fresh herbs bring an earthy, slightly minty note that complements the steak beautifully.

How to Make Cast Iron Ribeye Steak with Garlic and Thyme Recipe

Step 1: Season Your Steak

Start by patting your ribeye dry with paper towels—this is critical for achieving a fantastic sear. Then, generously sprinkle kosher salt and freshly ground black pepper over all sides of the steak. Don’t be shy with the seasoning; it’s what helps form the savory crust and brings out the beef’s natural flavor.

Step 2: Heat the Cast Iron Pan

Place your cast iron skillet on the stove and add the vegetable oil. Turn the heat up to high and wait until the oil starts to shimmer and smoke lightly. This intense heat is your ticket to a golden-brown crust that locks in all the juices.

Step 3: Sear One Side

Carefully lay your seasoned ribeye onto the hot pan. Let it cook untouched for 2 minutes to develop that amazing char. Moving it too soon might prevent a proper crust from forming.

Step 4: Flip and Sear the Other Side

Turn the steak over and cook for another 2 minutes. This balance of heat on both sides ensures an even sear and the beginning of a perfect cook.

Step 5: Sear the Edges

Hold the steak on its edges with tongs and sear each side for about 1 minute. This step creates a full crust that surrounds every bite, making the steak irresistible.

Step 6: Add Butter, Garlic, and Thyme for Basting

Lower the heat to medium-low and toss the unsalted butter, smashed garlic cloves, and fresh thyme sprigs into the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the steak continuously. Flip the steak every 20 seconds while basting for 3 to 4 minutes. This technique imparts incredible flavor and helps cook the steak evenly throughout.

Step 7: Check the Temperature and Remove

Use an instant-read thermometer to keep track of doneness. Remove the steak from the pan about 15°F before your target temperature since it will continue to cook while resting. This precision makes all the difference between perfect and overcooked.

Step 8: Rest Your Steak

Transfer the ribeye to a cutting board and let it rest for at least 5 minutes. This pause allows the juices to redistribute, so every slice bursts with juicy flavor.

Step 9: Slice and Serve

Slice your rested steak against the grain to maximize tenderness. Serve immediately and enjoy the rich, aromatic experience of your Cast Iron Ribeye Steak with Garlic and Thyme Recipe at its absolute best.

How to Serve Cast Iron Ribeye Steak with Garlic and Thyme Recipe

Garnishes

A sprinkle of flaky sea salt right before serving adds a delightful crunch and intensifies flavors. Fresh thyme leaves or finely chopped parsley also brighten the plate and add a hint of fresh herbal aroma.

Side Dishes

This steak pairs wonderfully with classic roasted vegetables like asparagus or Brussels sprouts. Creamy mashed potatoes or a crisp green salad also complement the rich, buttery flavors perfectly, giving balance and variety to the meal.

Creative Ways to Present

For a restaurant-worthy touch, arrange thin slices fan-style on the plate, drizzle with pan juices, and add a dollop of herb butter on top. Serving with grilled lemon wedges for a fresh citrus twist adds visual appeal and an exciting burst of flavor.

Make Ahead and Storage

Storing Leftovers

Place leftover steak in an airtight container and keep refrigerated for up to 3 days. To maintain juiciness, store slices separated with parchment paper to prevent sticking and moisture loss.

Freezing

You can freeze cooked ribeye steak by wrapping it tightly in plastic wrap and then in aluminum foil or using vacuum-sealed bags. Properly stored, it will keep well for up to 2 months without sacrificing much flavor or texture.

Reheating

To reheat without drying out, gently warm the steak in a skillet over low heat with a splash of beef broth or water to create steam. Cover with a lid for even warming. Avoid microwaving as it can make the steak tough.

FAQs

What thickness should my ribeye steak be for this recipe?

A steak about 1 inch to 1 ½ inches thick works best. This thickness allows for a beautiful crust while keeping the inside tender and juicy.

Can I use a different cut of steak for this Cast Iron Ribeye Steak with Garlic and Thyme Recipe?

Absolutely! While ribeye is ideal for its marbling and flavor, you can try similar cuts like New York strip or sirloin. The cooking technique remains the same, but adjust times based on thickness and fat content.

How do I know when the steak is done?

Using an instant-read thermometer is your best bet. For medium-rare, aim for about 130°F before resting. Remember the steak keeps cooking a bit after you remove it from the pan.

Can I use dried thyme instead of fresh?

Fresh thyme provides a brighter, more vibrant flavor, but in a pinch, dried thyme can work. Use about a third of the amount and add it during the basting stage so it can rehydrate and infuse the butter.

Is it necessary to rest the steak after cooking?

Yes, resting is crucial to keep the steak juicy. Skipping this step causes all the delicious juices to run out when you slice, leaving the meat drier.

Final Thoughts

This Cast Iron Ribeye Steak with Garlic and Thyme Recipe is pure joy on a plate—simple, satisfying, and downright delicious. The magic happens in that hot cast iron pan, where a perfect sear meets aromatic butter basting for steak that’s tender and packed with flavor. Whether for a special occasion or any day you want to treat yourself, I encourage you to try this recipe and savor the deliciousness you can create right at home.

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