Description
Make this pan-seared Bone-In Ribeye with garlic herb butter for a perfectly juicy, restaurant-quality cast iron steak at home.
Ingredients
Scale
- 2 bone-in ribeye steaks (1 ¼ inches thick, ~18 oz each), room temperature
- 2 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 1 large garlic clove, gently smashed
- 1 fresh rosemary sprig (4–5 inches)
- 3 fresh thyme sprigs (6–7 inches)
- ¼ cup unsalted butter
- Optional Garnish: pat of butter, fresh chopped parsley
Instructions
- Prepare the Steaks
Pat steaks dry with paper towels. Season generously on all sides with kosher salt and black pepper. Allow them to sit at room temperature for 30 minutes. - Heat the Cast Iron Skillet
Heat a cast iron skillet over medium-high heat for 4–5 minutes until extremely hot. Add olive oil and swirl to coat the bottom. - Sear the Ribeyes
Place the ribeye steaks in the skillet, laying them away from you to prevent splattering. Sear for 3–4 minutes without moving them. - Flip and Add Aromatics
Flip steaks and add garlic, rosemary, thyme, and butter to the skillet. - Butter Baste
As the butter melts, tilt the pan slightly and use a spoon to baste the steaks repeatedly for 1–2 minutes. - Cook to Desired Doneness
Continue cooking until internal temperature reaches:- 125°F for rare
- 135°F for medium-rare
- 145°F for medium
Use a meat thermometer for accuracy.
- Rest the Steaks
Transfer steaks to a cutting board and rest for 5–7 minutes to allow juices to settle. - Serve
Garnish with a pat of butter and chopped parsley if desired. Slice and enjoy.
Notes
A dry steak = a better sear. Always blot with paper towels first.
Preheating the cast iron is crucial for a crust. Don’t rush it.
Butter burns quickly—only add it after flipping the steak.
Resting prevents the steak from losing juices when cut.