Cast Iron Ribeye Steak
Ingredients
1 ribeye steak, approximately 1 1/4- to 1 1/2-inches thick, boneless or bone-in (bone-in provides more flavor but requires a few extra minutes of cooking time)
4 tablespoons avocado oil (or other neutral-flavored oil with a high smoke point, i.e. grapeseed or canola)
3 tablespoons butter
2 sprigs rosemary
2 sprigs thyme
3 garlic cloves, smashed
salt and pepper, to taste
Directions
Let the ribeye steak rest at room temperature for at least 30 minutes, preferably on a metal sheet pan (this helps bring the steak to room temperature faster).
Trim any excess silver skin or gristle off the steak. Pat the steak as dry as possible with paper towels. Then season generously with salt and pepper on the top, bottom, and sides (tip: don’t be afraid to rub the salt and pepper into the steak).
Turn on your cooktop ventilation fan and preheat your cast iron pan as high as possible. Heat is your friend for creating a delicious crust. Once the cast iron pan is hot, add the avocado oil and loosely brush with a paper towel to coat the inside of the pan.
Once you begin to see wisps of smoke, gently add the steak, laying it away from you on the pan. Cook the steak on each side for 4-6 minutes for medium-rare, or cook to your ideal state.
After you’ve flipped the steak once, add the butter, smashed garlic cloves, thyme, and rosemary into the pan. Tip the pan to one side slightly and, with a spoon, baste the steak with the herb-infused butter that’s pooled in the pan.
Once the steak is to your preferred level of doneness, remove it from the pan and let rest for a minimum of 10 minutes under a tent of tin foil.
For medium-rare, the steak should be taken off the pan at 125-130 degrees F. It will continue to rise to 145 degrees F when resting.
