cast-iron ribeyes
Sometimes, simple is best. This is our favorite way to cook good ribeye steaks. As always, use the best quality steaks that you can afford. I apologize for the poor photos, but the steaks were devoured as soon as they came out of the skillet! Oh, man, they were so good! I'll try to add a "pretty" photo the next time that I make them.
prep time
30 Min
cook time
5 Min
method
Stove Top
yield
2 serving(s)
Ingredients
- 2 - beef ribeye steaks, 3/4 to 1 inch thick
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon garlic powder
- 1 teaspoon vegetable oil
- 2 teaspoons butter
How To Make cast-iron ribeyes
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Step 1Place steaks on a plate or platter. -
Step 2In a small bowl, combine salt, pepper and garlic powder.
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Step 3Sprinkle mixture over both sides of steaks; set steaks aside, uncovered, at room temperature for 1/'2 hr.
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Step 4Pour oil in a large cast-iron skillet, add butter and turn heat on to medium-high.
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Step 5When skillet is hot, but not smoking, add both steaks; cook, undisturbed for 2 to 2 1/2 minutes; flip steaks over, reduce heat to medium/medium-low and cook for another 2 to 3 minutes; remove steaks from skillet to warm serving plate and cover with foil. Allow to rest for 2 or 3 minutes before slicing. Serve with the following sauce, if desired.
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Step 6For pan sauce, add up to 1/4 cup dry red wine or water to juices in skillet; stir and bring to simmer; remove from heat; stir 1 tablespoon butter into sauce; taste sauce and adjust seasoning as needed. (NOTE: If skillet was too hot while cooking steaks, the sauce may be too bitter to use.)
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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