Description
This cast iron steak recipe delivers a perfectly seared, juicy ribeye with a rich, buttery garlic and thyme flavor. Using a hot cast iron pan, the steak is seared on all sides to develop a beautiful crust, then basted with melted butter infused with garlic and fresh thyme. The method ensures even cooking and maximum flavor, yielding a tender and delicious steak perfect for any steak lover.
Ingredients
Scale
Steak
- 1 thick-cut boneless ribeye steak (about 1 pound)
- Kosher salt and freshly ground black pepper (to taste)
For Cooking and Basting
- 3 tablespoons vegetable oil
- 3 tablespoons unsalted butter (⅜ stick)
- 4 cloves garlic (smashed)
- 3 sprigs fresh thyme
Instructions
- Prepare the Steak: Pat the ribeye steak dry with paper towels to ensure a good sear. Generously season all sides of the steak with kosher salt and freshly ground black pepper to enhance the flavor.
- Heat the Pan: Place a cast iron pan on the stovetop and add the vegetable oil. Heat it over high heat until the oil begins to smoke slightly, indicating the pan is hot enough for searing.
- Sear the First Side: Carefully add the seasoned steak to the hot pan, ensuring it makes full contact with the surface. Cook without moving it for 2 minutes to develop a crust.
- Sear the Second Side: Flip the steak and cook for another 2 minutes on the opposite side.
- Sear the Edges: Sear each edge of the steak for about 1 minute to create a crust all around the steak.
- Baste with Butter and Aromatics: Reduce heat to medium-low and add unsalted butter, smashed garlic cloves, and thyme to the pan. As the butter melts, tilt the pan and continuously spoon the melted butter over the steak, flipping it every 20 seconds for 3-4 minutes to cook evenly and infuse flavor.
- Check Temperature and Remove: Use an instant-read thermometer to monitor the steak’s internal temperature. Remove the steak from the pan when it is about 15°F below your desired doneness to account for carryover cooking.
- Rest the Steak: Transfer the steak to a cutting board and let it rest untouched for about 5 minutes, allowing the juices to redistribute.
- Slice and Serve: Slice the rested steak against the grain into your preferred thickness and serve immediately for the best flavor and texture.
Notes
- Make sure to pat the steak dry to achieve the best sear.
- Use a cast iron pan for even heat distribution and a superior crust.
- The internal temperature will rise during resting, so remove the steak from the pan a little early.
- Resting the steak is crucial to retain its juices and tenderness.
- Slicing against the grain ensures each bite is tender.
