Cast Iron Ribeye
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
6 mins
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Additional Time
10 mins
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Total Time
21 mins
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Servings
1 steak
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Calories
1456 kcal
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Course
Main Course
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Cuisine
American
Cast Iron Ribeye
Description
Cast Iron Ribeye focuses on cooking a 1 to 1.5-inch thick ribeye steak using a hot cast iron pan. The steak is dry placed on the skillet once heated, creating a seared crust without interference from added fats initially. After flipping, clarified butter (ghee) is added on top to enhance flavor and assist in caramelization.
Cooking times recommended are approximately 5 minutes on the first side, then 2 to 3 minutes on the second, aiming to remove the steak when it is about 10 degrees below your desired internal temperature, allowing carryover cooking during a 5 to 10-minute resting period. This resting phase is essential to keep the meat juicy and evenly textured.
The recipe includes tips on how to measure steak temperature accurately with a digital thermometer to ensure doneness: rare, medium rare, medium, medium well, and well done based on internal temperatures. The method suits those seeking precision in steak cooking with a seared exterior and tender interior.
Ingredients
- 1 lb. ribeye steak preferably 1 ½” thick
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon ghee or clarified butter
Instructions
- Warm your cast iron skillet over medium-high heat.
- While the skillet preheats, season your steak with salt and pepper.
- When the pan is screaming hot, place the steak in the middle of the hot skillet dry. DO NOT add the ghee yet.
- Cook for 5 minutes, then flip using a pair of tongs. Add a dollop of ghee to the top.
- Cook for another 2-3 minutes, or until it’s within 10 degrees of your ideal internal temperature because it will continue to cook when you remove it from the cast iron skillet.
- Remove from the skillet, and transfer to a plate. Cover loosely with aluminum foil, and let rest for 5-10 minutes. This is important to redistribute the juices of the steak. If you cut it too early, all the juices will run out!
- When the steak has rested for the appropriate amount of time, slice and serve immediately.
Notes
- For a 1-inch thick steak, 5 minutes sear on one side and 2 minutes on the other yields medium rare; adjust times for thickness or desired doneness.
- Use a digital meat thermometer by inserting into the center of the steak to monitor internal temperature precisely.
- Remove steak from heat when it’s about 10 degrees below your target temperature since it continues to cook while resting.
- Let the steak rest covered loosely with foil for 5 to 10 minutes to redistribute juices and maintain moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1steak
Amount Per Serving
Calories 1456 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 1456kcal | 73% |
| Carbohydrates | 1g | 0% |
| Protein | 113g | 226% |
| Fat | 112g | 172% |
| Saturated Fat | 54g | 270% |
| Polyunsaturated Fat | 54g | 318% |
| Cholesterol | 419mg | 140% |
| Sodium | 2379mg | 99% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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