This cast iron ribeye recipe begins with a flavorful marinade for a real melt-in-your-mouth experience. Between the pan sear and the marinade, this ribeye yields incredibly tender beef speckled with a gorgeous crust in under 25 minutes total.
Why this recipe works
Chef Antoine’s cast iron ribeye steak is marinated first using his ribeye marinade. Alternatively, you can simply season the steaks with salt and pepper and increase the cook time by five minutes. Marinating the steak first will tenderize the meat and allow for a shorter cook time while simultaneously infusing mouth-watering flavor into an already juicy cut of beef.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
STEAK – Look for ribeye steaks with nice marbling throughout. Ribeyes can have a lot of fat on them. You can trim off some of the excess, but not too much as the fat helps with the flavor during cooking.
How to Make Cast Iron Ribeye
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Pat dry marinated steaks with paper towel. Find our ribeye steak marinade here.
- Heat olive oil in cast iron skillet over medium-high heat until shimmering.
- Add both steaks to the skillet and allow to sear for 5 minutes. Turn over and sear on the other side for 5 minutes. Turn one more time on each side, 3 minutes per side.
- Remove from skillet and wrap in foil, allow to rest in foil for 5 minutes before serving.
Frequently Asked Questions & Expert Tips
Cook ribeye steak to an internal temperature of 130-135F for medium-rare and 145 for medium to medium-well. Use an instant-read thermometer to gauge doneness. Keep in mind that the steak will continue to rise 6-10 degrees in temperature as it rests in the foil.
Marinating ribeye isn’t always necessary as it’s already a super tender cut of beef. However, marinating even for only 2 hours will aid in the flavor and help tenderize the fat in the steak. You can use a dry rub or stick to the basics with salt and pepper and increase the cook time by 5 minutes if you’d rather skip the marinade.
Serving Suggestions
Serve this cast iron ribeye with a side of mashed potatoes, mashed sweet potatoes, twice baked potatoes, roasted carrots, asparagus, or broccoli. We also love serving steak with a hearty wedge salad drizzled blue cheese dressing.
Ingredients
- 2 boneless ribeye steaks about 2 pounds
- 2 Tablespoons olive oil
- ribeye marinade
Things You’ll Need
- Cast iron skillet
- Vinyl gloves
Before You Begin
- Chef Antoine’s cast iron ribeye steak is marinated first using his ribeye marinade here, which is linked above in the ingredients list. Alternatively, you can simply season the steaks with salt and pepper and increase the cook time by five minutes. Marinating the steak first will tenderize the meat and allow for a shorter cook time.
- Look for ribeye steaks with nice marbling throughout. Ribeyes can have a lot of fat on them. You can trim off some of the excess, but not too much as the fat helps with the flavor during cooking.
- Cook ribeye steak to an internal temperature of 130-135F for medium-rare and 145 for medium to medium-well. Keep in mind that the steak will continue to rise 6-10 degrees in temperature as it rests in the foil.
Instructions
- Pat dry marinated steaks with paper towel.
- Heat olive oil in cast iron skillet over medium-high heat until shimmering.
- Add both steaks to the skillet and allow to sear for 5 minutes. Turn over and sear on the other side for 5 minutes. Turn one more time on each side, 3 minutes per side.
- Remove from skillet and wrap in foil, allow to rest in foil for 5 minutes before serving.
