How Long To Cook A 1 Inch Ribeye In A Cast Iron Skillet

Ribeye Steak recipe
RIBEYE: Mouth watering, tender, well-marbled beef. Go far right, and you'll never long for anything again. Ribeye steaks are the male monarch of beefiness, if you lot ask me, and if you are preparing this marvelous meat, you'd amend be doing information technology properly. Grilling season is upon us and in the by couple of weeks, nosotros had ample fourth dimension to go out the grill and warm it up for the summer.

Then… there was WIND! Of course, i would discover me with fresh ribeyes in the fridge. Cue the bandage iron skillet folks, for they seal in the glorious savory juices from your steak, creating a delicious chaff on the beef that is out of this world. I didn't miss the grill at all with these beauties. My super-secret trick? Searing in oil and finishing the steak with a pat of butter on top to melt all over. Flavor explosion, without the burn-cistron that y'all get when using butter for searing. (*butter burns when at the high searing temperature you lot'll need to sear the steaks.)

The steps here are simple for this recipe. Flavour. SEAR. Stop. Oh, and don't forget the butter. Please, don't forget the butter. Y'all tin can also add herbs similar finely minced rosemary or chives and a clove of sautéed garlic to the butter to create an even more delicious finish for your steak.
cast iron ribeye steak cows
Grain Finished or Grass Fed? Well, it is funny you lot enquire. I don't begrudge anyone the choice of steak they'd like to indulge in. Choices are among us, and you tin can cull what you'd like. The marbling, texture and flavor of grain finished beef is the but beefiness I'm interested in. This is the beef I grew up eating, the beef I purchase at the grocery shop. Did you know that grain finished beef cattle spend the majority of their life on grass anyway? Only a portion of their life is spent with a diet that includes grains and other forages as well.

twin cows prepping to become ribeye steaks

Twins in the lot with their Mama.

If you ever accept questions nigh beefiness, whether it is in recipe preparation, or how it is raised, just ask. I love connecting people to the experts I know, the farmers who raise the meat on your plate, whether information technology exist grass fed or grain fed.

cast iron ribeye steak eater

Dorsum to the BEEF!

Cast Iron Ribeye Steaks

These succulent steaks are prepared easily, and indoors, on days yous cannot grill.

Prep Time 10 mins

Cook Fourth dimension 10 mins

Total Fourth dimension xx mins

Servings: 4 steaks

four thick cut ribeye steaks at room temperature
ii tbsp Lawry's Seasoned Salt or other seasoned salt of selection
one 1/2 tsp blackness pepper freshly ground
iii tbsp Vegetable Oil or other high burning temperature oil like peanut, soybean or canola
4 tbsp Butter salted

Flavour ribeyes evenly on both sides with seasoned salt and pepper. Make certain steaks are at room temperature. Preheat oven to 350 degrees.
Rut oil in a large bandage iron skillet over medium high heat until oil shimmers and is very hot to concord your hand 3 inches above. The key is to get a swell sear (hot) on your steak to caramelize the outside and lock in the juices.
Gently put ii of the steaks in the skillet, sear on each side for 3-4 minutes until well crusted. Remove to a plate and encompass with foil. Repeat with other 2 steaks. Identify steaks in skillet, into the oven. If your skillet is not big enough to hold all of the steaks, simply utilise a glass baking dish. Place i TBSP of butter on each steak. Bake steaks to finish, about 10 minutes at 350 degrees for medium doneness. Utilise an instant read thermometer to discover perfect temperature. Permit steaks rest 5-10 minutes before serving.
Rare: 120-125 degrees F Medium Rare: 130-135 degrees F Medium: 140-145 degrees F Medium Well: 150-155 degrees F Well Done: Don't do information technology to a Ribeye!

Cristen

6th generation Iowa farmer, Mom and cinnamon roll proficient.