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Cast Iron Ribeye Steaks with butter and garlic is the perfect “special occasion” dinner meal! This steak is absolutely perfect with its own rich, natural flavor enhanced with butter, garlic, and other seasonings.

Table of Contents
Why You’ll Love This Cast Iron Ribeye Steaks Recipe
- This recipe is super quick and simple. Whether you’re making cast iron ribeye steaks for your special someone or you just feel the need to make a steak on a random weeknight, these steaks are sure to hit the spot.
- The ribeye landed a spot in my top 6 most tender steaks guide, so you know it’ll melt in your mouth!
- This recipe is crazy fast! A quick, crispy sear on both sides of the steak to seal in the flavor, and you’re done.
Recipe Ingredients
- Ribeye Steaks: You’ll need two ribeyes, cut 1″ thick. Living in a farming community has allowed me to appreciate local meats and the importance of buying locally whenever possible!
- Oil: You’ll want to use an oil that can handle high heat. I use avocado oil, and it works perfectly.
- Butter: Get a good quality grass-fed butter for this; it’s such a central flavor, and you’ll notice the difference! I love Kerrygold (not sponsored, but I wish!) and highly recommend it.
Cast Iron Ribeye Steaks Recipe
Before starting: Set your steaks on the counter and let them come up to room temperature.
Step 1: Right before cooking, season your steaks with salt and pepper. Heat a 12″ skillet over high heat, then add oil. Once the oil is shimmering, carefully lower the steaks into the pan.
Step 2: Sear the steaks until a deep crust forms, then flip with tongs. This usually takes about one minute over high heat.
Step 3: Reduce the heat to medium, then on one side of the skillet, melt butter and add the garlic.
Step 4: Flip the steaks every minute until they reach your preferred doneness. While they cook, I like to continuously spoon the butter and garlic over the top. Once done, remove the steaks from the skillet and let them rest before serving.
Recipe FAQs
The USDA recommends beef steaks be cooked to a minimum internal temperature of 145°F (medium).
I make most of my steaks very similarly—nice, quick, crispy sear on both sides of the steak, but with a ribeye, I like to flip several times while cooking and baste in butter and garlic almost constantly, kind of like my venison steaks, but with a ribeye.
Oh, the possibilities are endless. It really depends on the mood. For a nice quiet romantic evening; go with roasted new potatoes and boiled asparagus. A couple of other general favorites include mashed potatoes, corn on the cob, macaroni, dutch oven baked beans, glazed honey carrots, roasted squash with bacon and garlic parmesan Brussel sprouts.
By now, I think we can all agree I am partial to cast iron skillets! Personal biases aside, I think most will agree with me that cast iron is really the best skillet for searing. Take it from my smothered round steak and gravy or my elk steak recipe. A “normal” pan will work, and so will a non-stick pan; you just need to be careful when heating it up without anything in it. I don’t use non-stick pans, but I do know that they should not be heated empty, as this can damage the pan and even release harmful fumes.
Expert Tips
- Careful of oil splashing. When adding your steaks to the hot skillet, lay them away from you so you don’t splash hot oil on yourself.
- Do not overcook your steaks. The steaks will continue to cook a bit once they’re taken out of the skillet to rest, so it’s ok to pull them out when the internal temperature is a few degrees short of your target.
- Don’t burn your butter. I know I said it in the directions, but make sure to turn down the heat before adding your butter, or it will burn before your steaks are done.
- Turn on your vent hood. Searing steaks can make a bit of smoke, so make sure you ventilate your kitchen while you cook!
Feeling hungry?
For more great recipes, check out some of my other favorites below.
- Marinated bottom-round steaks
- Perfectly tender lamb chops
- BBQ bacon elk burgers
- Reverse sear t-bone
- Southern fried pork steaks
- Pork steak and gravy
No meal is ever really complete without dessert! Be sure to finish off with some cast iron brownies or a maple vanilla blondie, for two!
If you tried these Cast Iron Ribeye Steaks or any other recipe on my website, I would love for you to come back and leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Cast Iron Ribeye Steaks
Ingredients
- 2 Ribeye steaks 1" thick
- 2 tbsp avocado oil
- 2 tbsp butter
- 4 cloves of garlic minced
- Salt and pepper to taste
Instructions
- Set your steaks on the counter and let them come up to room temperature.
- Right before cooking, season your steaks with salt and pepper. Heat a skillet over high heat, then add oil. Once the oil is shimmering, carefully lower the steaks into the pan.
- Sear the steaks until a deep crust forms, then flip with tongs. This usually takes about one minute over medium-high heat.
- Reduce the heat to medium, then on one side of the skillet, melt butter and add the garlic.
- Flip the steaks every minute until they reach your preferred doneness. While they cook, I like to continuously spoon the butter and garlic over the top. Once done, remove the steaks from the skillet and let them rest before serving.
Notes
- When adding your steaks to the hot skillet, lay them away from you so you don’t splash hot oil on yourself.
- The steaks will continue to cook a bit once they’re taken out of the skillet to rest, so it’s ok to pull them out when the internal temperature is a few degrees short of your target.
- I know I said it in the directions, but make sure to turn down the heat before adding your butter, or it will burn before your steaks are done.
- Searing steaks can make a bit of smoke, so make sure you ventilate your kitchen while you cook!