Cast-Iron Rib-Eye Steak serves up the best steak of your life! The trick to a tender and juicy steak requires two basic things: a little bit of prep time and a ripping-hot cast iron pan. The hot pan is crucial to developing a delicious crust. With the addition of some fresh aromatics and herbs, you can elevate a simple staple into the centerpiece of your dinner. Pair Cast-Iron Rib-Eye Steak with roasted asparagus or Brussels sprouts, and you’ve got a FIVE-STAR dish!
Ingredients
- 1 rib-eye steak, (1 1/4-1 1/2-inch-thick), boneless or bone-in
- salt, to taste
- pepper, to taste
- 4 tablespoons avocado oil
- 3 cloves garlic, smashed
- 3 tablespoons butter
- 2 sprigs thyme
- 2 sprigs rosemary
Directions
Step 1 -Let the steak rest at room temperature for at least 30 minutes.
Step 2 -Trim any excess silver skin or gristle off the steak.
Step 3 -Pat the steak as dry as possible with paper towels.
Step 4 -Season the steak generously with the salt and the pepper on the top, bottom, and sides.
Step 5 -Turn on the cooktop ventilation fan, and preheat a cast-iron pan as high as possible.
Step 6 -Once the pan is hot, add the avocado oil and loosely and carefully brush with a paper towel to coat the inside of the pan.
Step 7 -Once you begin to see wisps of smoke, gently add the steak, laying it away from you on the pan to avoid splashing the hot oil.
Step 8 -Cook the steak on each side until it reaches your desired level of doneness, about 4-6 minutes if cooking a boneless steak for medium-rare or 130 degrees F. It will continue to rise to 135 degrees F when resting. Add 1-2 minutes per side for a bone-in steak.
Step 9 -After you’ve flipped the steak once, add the butter, the smashed garlic cloves, the thyme, and the rosemary to the pan.
Step 10 -Tip the pan to one side slightly and, with a spoon, baste the steak with the herb-infused melted butter.
Step 11 -Once the steak is to your preferred level of doneness, transfer it from the pan and let it rest for a minimum of 10 minutes under a tent of foil.
Step 12 -Serve.