Cast Iron Ribeye

Name: Cast Iron Ribeye
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 Thick-cut ribeye steak; 1 tsp Kosher salt; 1 tsp Coarse black pepper; 4 tbsp Whole butter; 4 cloves Crushed garlic cloves; 1 tsp Fresh rosemary

Bone-in ribeye with garlic butter, roasted potatoes, and creamed spinach.

Developed and tested by The Neon Griddle test kitchenPublished August 1, 2026Last reviewed August 10, 2026Corrections

Prep: 15m
Cook: 40m
Serves: 4
Level: Hard

Ingredients

4servings

Thick-cut ribeye steak4
Kosher salt1 tsp
Coarse black pepper1 tsp
Whole butter4 tbsp
Crushed garlic cloves4 cloves
Fresh rosemary1 tsp

Instructions

1
Brine & rest
Season the steak generously 24 hours in advance to dry-brine.
2
Heat the skillet
Heat a cast-iron skillet until smoking.
3
Sear hard
Sear the steak for 2 minutes per side to build a crust.
4
Reduce heat
Reduce heat, add butter, garlic, and rosemary to the pan.
5
Continuously baste
Continuously baste the steak with the foaming, aromatic butter until the internal temperature reaches 130°F (medium-rare). Rest for 10 minutes before slicing.

Cook it safe

145°F / 63°C — Beef, pork, veal, and lamb steaks, chops, and roasts, then rest for at least 3 minutes before slicing.

Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F / 32°C.
Reheat leftovers to 165°F / 74°C before serving.
Use a calibrated instant-read thermometer rather than color or cooking time to judge doneness.

Temperatures follow the USDA Food Safety and Inspection Service safe minimum internal temperature chart.

Nutrition

Per serving · estimated

Calories: 461
Fat: 27g
Carbs: 9g
Protein: 43g

Nutrition is estimated from the listed ingredients using standard reference values (USDA FoodData Central). 4 of 6 matched ingredients use verified FoodData Central entries (dictionary snapshot 2026-09-11). Brand, portion, and preparation differences can change the result. Frying fat is counted at the share typically absorbed, and brines drained before cooking are excluded. These figures are an estimate for general interest, not medical or dietary advice.

Equipment

Instant-read meat thermometer

This recipe has a target internal temperature, and color is not a reliable way to read it.

Also useful here

Cast iron skillet — Cast iron stores enough heat to keep searing when cold food hits it, which is what produces the crust.
Chocolate tempering thermometer — Tempering succeeds or fails on a couple of degrees, so a fast, accurate readout matters.

These are category recommendations chosen on the criteria above, not tested product picks — we do not run a product testing program. Links go to Amazon search results for the category. As an Amazon Associate, The Neon Griddle earns from qualifying purchases. Nothing here is required to cook the recipe.