Perfect, Easy Ribeye Steak that's butter basted in a cast iron skillet with Rosemary. An error-proof medium rare in 20 minutes including rest time.

Perfect Ribeye Steak Ribeye Steak Recipe

The Perfect Ribeye Steak without a grill is made in a cast iron skillet and basted with herbs and butter. Yep, I said in a pan! Plus if you don't want to use herbs you can even just add salt and pepper and use my A1 Steak Sauce (Copycat) recipe.

Cast Iron Skillet Ribeye Steak only takes five minutes to actually cook. It will actually take you longer to get the oven preheated than to cook your meal.

What are the benefits of cooking in a cast iron skillet? The searing in butter is, let's face it, pure flavor. Getting a good sear on the steak is essential to the flavor, then the oven finished the cooking process on an even heat.

Why not cook the steak completely in the skillet? If you were to cook the steak through in your skillet the direct heat would overcook the outside of the steak to the point of toughness. This would result in a less tender crust on the steak as well as it being much drier.

Look at the cook on the steak below:

Perfect medium rare Ribeye Steak

This red center runs through most of the steak because of the even cooking of the indirect oven heat finishing off the cooking.

Why use a cast iron skillet? Cast Iron Skillets are great conductors of high, even heat. If using a thin skillet you could scorch the pan or the steak. They also are nonstick when heated properly so the steak won't stick to the pan. Finally, they're perfect for finishing a dish in the oven.

Some tips/tricks for picking the right Ribeye Steak:

  • Ask your butcher for a cut from the center of the rack if possible. The bigger the deckle the more flavorful.
  • The deckle is the chef's cut of the whole cow. It is the rib cap that wraps around the top of the steak, over the center eye of the steak.
  • Ask for a thick, 1 ½ inch cut of steak. You want a good thick cut to give you time to sear your steak and finish in the oven without overcooking.
  • Season with a Kosher salt or sea salt and coarse ground black pepper. Using table salt and black pepper is just not going to give you the same flavor and will actually taste too salty.
  • Let the meat rest for 5 minutes before serving.
  • Cut the meat against the grain as you can see in the picture above.

Perfect Thick Cut Ribeye Steak with a large deckle on top of the eye of the steak, cooked in a cast iron skillet.

Looking for more beef recipes?

  • Ultimate Slow Cooker Pot Roast
  • Spinach Artichoke Stuffed Flank Steak
  • Slow Cooker Roast Beef (Sliceable!)
  • Slow Cooker Salisbury Steak and Mashed Potatoes
  • Easy Mongolian Beef

The most tender and EASY ribeye steak you'll ever eat. Butter basted in a cast iron skillet.

Tools Used in the making of this Ribeye Steak:
Cast Iron Skillet: This is my most used pan in my kitchen, heavy, keeps heat well and gives the BEST sear ever.
Pig Tail Flipper: I use this to flip the chicken without damaging the skin and its super easy. I use this tool EVERY time I cook something that requires flipping, it is amazing.

  • 2 16- ounce ribeye steaks 1 ½ inch thick
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 3 rosemary sprigs

  • Preheat oven to 500 degrees.

  • Add the butter to a cast iron skillet on high heat.

  • Add the Kosher salt and black pepper to the steaks and add to the pan.

  • Sear the steaks on high heat for 30 seconds on each side.

  • Add the rosemary sprigs to the top of the steaks and spoon over the butter onto the steaks.

  • Put the pan with the steaks into the oven for 4-5 minutes (if you'd like you can flip them halfway through - I don't and you can see how mine have cooked through.)

  • Rest for five minutes before serving.

Calories: 631 kcal | Protein: 51 g | Fat: 47 g | Saturated Fat: 23 g | Cholesterol: 185 mg | Sodium: 715 mg | Potassium: 683 mg | Vitamin A: 390 IU | Calcium: 18 mg | Iron: 4.4 mg

Keyword: Perfect Easy Ribeye Steak

Perfect, Easy Ribeye Steak that's butter basted in a cast iron skillet with Rosemary. An error-proof medium rare in 20 minutes including rest time.

The most tender and EASY ribeye steak you'll ever eat. Butter basted in a cast iron skillet.

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

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