Cast Iron Steak

Select a Prime or Choice cut Ribeye, preferably with the bone in. Ribeye steaks should be 1.5” thick. Ribeyes should be room temperature before adding to skillet. This recipe produces alot of smoke.

Heat a large burner to medium. Let your well-seasoned cast iron skillet preheat. Then add 4-6 garlic cloves, a 6” sprig of rosemary, salt, and a pat of butter. Let the butter and herbs simmer, stirring frequently, for about 5 minutes. Increase heat to medium high or high. 

Pat down your ribeye with a paper towel. Add pink salt and pepper and another pat of butter to your skillet. Stir. Add the first ribeye. Pull the garlic, butter, and rosemary up close around the beef as it sears for 3-5 minutes. Add another pat of butter and turn the steak, searing for 3-5 minutes on the other side. The goal is a crisp, brown, buttery sear with just the right amount of char.

Reduce heat to medium or low, turn the ribeye again. Allow to baste on both sides until desired internal temp is reached.

When done, transfer the steak to a plate. Add a fresh sprig of rosemary and a fresh pat of butter and serve. Salt and pepper to taste if needed.