Cast Iron Ribeye (Steak)
A great recipe for a simple cast iron cooked ribeye! Great for when your grill is covered in snow or it's really cold out. This recipe works for any quality cut of steak, your choice!
Ingredients
- Ribeye steaks 1 - 1 1/2 inch thick
- seasoning - coarse garlic salt, onion powder, black pepper
- 2-3 tbsp butter, per steak
- 1/2 tbsp minced garlic, per steak
Instructions
- Make sure steaks are thawed and let them sit out on the counter for about a half hour before cooking. This helps the steaks cook quickly and evenly.
- Season the steaks up to your liking. I liberally sprinkle coarse garlic salt on mine, followed by a good sprinkle of black pepper and onion powder. The coarse salt is really good on steaks.
- Heat your cast iron skillet over medium heat until heated thoroughly. I like to let it heat up for about 3 minutes or so. My skillet is a 10 inch and I can cook two good size ribeyes in it or one t-bone at a time. Don't overcrowd your steaks, depending on the shape of the steak you may have to cook one at a time.
- These cook times are for a medium rare - medium steak that is a little over an inch thick. If you like your steak more done or your steaks are thicker, add a minute to each side.
- Add the butter and minced garlic to the pan. Let it sauté for 30 seconds or so then add your steak. I put a cover over it and let it cook for about two minutes or until the top starts to brown a little bit.
- Flip the steak over and let it cook without a lid for another two minutes or so.
- Serve with a couple sides and a cold drink! Enjoy!