Jump to Recipe
Looking for a quick and easy dinner recipe that the whole family will love? Mouth-watering and tender, cast iron ribeye is the king of weeknight dinners.
If you ever have any leftovers, you can always make our famous Philly Cheesesteak or the Steak Sandwich.
As a busy working mom of two boys, I am all too familiar with the chaos that comes with making a homemade dinner on a school night. This recipe is a true crowd-pleaser that requires little prep or cleanup. What’s better than that?
One of the best things about this super simple recipe is that so much of the ribeye’s flavor comes from the meat itself. The ribeye, sometimes referred to as cowboy steak, is a fattier cut of beef that is best enjoyed bone-in. If you prefer boneless ribeye, don’t worry! Ribeyes have great fat marbling, with or without the bone in.
Serve Ribeye With:
- The Perfect 5 Minute Asparagus
- Garden Salad
Cooking a Ribeye Steak in a Cast Iron Pan
Pan-fried ribeye is one of the simplest ways to get a perfectly crusted steak with a tender and juicy inside. For this method, I recommend using oil on high heat to create the initial sear on your ribeye as opposed to something like butter which can burn quite easily.
Oils like avocado, vegetable and canola have a high smoking point, making them great options for developing a nice crust. Butter, on the other hand, is excellent for basting (melting and pouring over your steak) near the end of its cooking process. Basting helps the steak retain moisture and adds a deep, rich flavor.
How Do You Like Your Steak Cooked?
Hot tip: Do yourself a favor and take the guesswork out of making sure your steak is safe to eat and invest in a meat thermometer! No matter what cooking method you choose, use this quick temperature guide below to make sure your steak is cooked just right:
- Rare: 130 to 135 °F
- Medium-Rare: 140 °F
- Medium: 155 °F
- Well-Done: 165°F
Other Cooking Methods
One of the best things about this recipe is that it’s incredibly versatile when it comes to the cooking method. You can also use the grill or oven to make a yummy ribeye: (instructions for medium-rare).
Grilling Ribeye
When using the grilling method, start off by ensuring that your grill is clean (this helps prevent flare-ups) and coated generously with cooking spray. Before placing your ribeye on the grill, make sure that it is properly heated to a medium to high-heat. You want your grill to be somewhere close to 500°F, as this ensures that your ribeye will develop a perfectly crisp crust. Once you place your steak on the grill, it’s time to shut the lid and lower the grill to medium. Grill three minutes on each side.
Oven Baked Ribeye
For this no-fuss method, begin by preheating your oven to 415° F. Before placing your steak in the oven, you want to first sear your steak on the stove in a cast iron skillet over high heat for about 30 seconds to a minute on each side. Finish the steak in the oven for 10 minutes.
Ribeye Questions Guide
How long does it take to cook a medium-rare steak in a cast iron pan?
Preheat your pan for 5-10 minutes on medium-high heat. It is important that the pan is hot and ready before you place the steak on it. Depending on the size and thickness of your ribeye, cook for about 3 minutes on each side for medium-rare. Remove the steak and allow it to rest for at least 5 minutes before slicing.
Should I Marinate Ribeye?
Always marinate your steak if you can. Simply rub it with salt and pepper and let it marinate for at least an hour prior to cooking. Salt helps tenderize the tougher fat membranes in the meat, which means a melt-in-your-mouth steak!
How Do You Make a Ribeye Tender?
No matter which method you choose it’s crucial that you let your steak rest for around 5-15 minutes before slicing. This helps keep your steak moist and locks in the flavor.
Recipe
Perfect Cast Iron Ribeye
PrintPin
Servings
4 servings
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Recipe contributed by: Natalya Drozhzhin
Looking for a quick and easy dinner recipe that the whole family will love? Mouth-watering and tender, cast iron ribeye is the king of weeknight dinners.
Ingredients
- 2 lb ribeye steak
- 2 tbsp kosher or sea salt (to taste)
- 2 tbsp ground pepper (to taste)
- 1 tbsp oil avocado, canola
US Units – Metric
Instructions
Season ribeye very generously with salt, as professional chefs say, make salt snow over ribeye. Season to taste with pepper. Let the ribeye rest for at least an hour.
Preheat cast iron skillet to the point where it's almost smoking. Drizzle skillet with a little bit of oil. Place seasoned ribeye onto the preheated skillet, let it cook for about 30 second and move to prevent sticking. Now let the ribeye cook for a few minutes on each side. Look for temperature guide above.
Let ribeye rest before serving, otherwise all the juices will run out and you will end up with a dry steak.
Nutrition Facts
Perfect Cast Iron Ribeye
Amount Per Serving
Calories 510Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 15g75%
Cholesterol 138mg46%
Sodium 3607mg150%
Potassium 648mg19%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 46g92%
Vitamin A 50IU1%
Calcium 29mg3%
Iron 4.2mg23%
* Percent Daily Values are based on a 2000 calorie diet.
Posted July 1, 2019
About Author
CarolOct 3, 2023 Perfect! I used beef tallow in the skillet, got some good color on the steak then moved to the oven for a few minutes since the internal temp was still low then finished on the stove and sautéed some mushrooms while the steak was resting. Oh also I used a porterhouse steak for this cooking method.
Natalya DrozhzhinOct 3, 2023 Hi Carol, Yum! You got me craving steak and mushrooms. Thanks for sharing!
MichelleJun 16, 2023 Your way is perfect. I love cooking steak (ribeye, etc.) in cast iron. It's getting warmer so now we go to the grill!
Natalya DrozhzhinJun 17, 2023 Hi Michelle, So glad to hear that. Thank you for sharing.
LisaMar 29, 2023 Perfect recipe, thank you! I always baste on the stovetop with butter and garlic and finish in the oven and then rest for 10 mins. Mostly because I live in a rental with tons of smoke alarms and a German Shepherd (radar ears!) who freaks when they go off. I also use Avacado Oil who's smoke point is so low you barely know it's searing!
Natalya DrozhzhinMar 29, 2023 Hi Lisa, I am so glad to hear that you love this recipe as much as we do. Thank you for sharing your process and feedback with me. Enjoy it dear!!
AndrewMar 13, 2023 I've used this method for years. Tip when the steak is half way done put unsalted butter 2 bay leaves and crushed garlic. Cook and spoon the butter over the steak until fine to your liking. Best steak in a car iron pan you can get.
Natalya DrozhzhinMar 13, 2023 Hi Andrew, my mouth is watering! Lol! That sounds so delicious, thank you for sharing your process and feedback. Enjoy!
JeremyFeb 17, 2023 I'm more of a grilling kinda guy. But I made my wife and I a ribeye for valentines day. The steak was perfect! After it was done, I threw portobello mushrooms and and onion in the frying pan and served that over our steak. My wife said it was probably the best steak I've ever made!! Thank you for the recipe.
Natalya DrozhzhinFeb 17, 2023 Hi Jeremy, that absolutely made my day, reading this! Thank you for sharing your experience. I am so thrilled that that recipe was a success.
HannahJan 17, 2023 Let it cook “for a few minutes”. This was not helpful haha we are coming to a recipe like this because we need specifics for the basics! 2 minutes, 3 minutes, 7 minutes we don’t know? It makes a big difference with steak.
Natalya DrozhzhinJan 17, 2023 Hi Hannah, I think it would depends on the desired doneness for each person. This is why we have section with "How Do You Like Your Steak Cooked? ". Hope you find it helpful. Thanks for your feedback.
M.S.Dec 13, 2022 Almost set my house in fire after promising a steak date to my roommate. Please, do not advice non experienced cooks to place oil in a pan that has been on the stove for an extended period of time. Please place the oil in the pan before you turn it on. Proceed with caution and don't put water on an oil fire.
Natalya DrozhzhinDec 13, 2022 Hey there, Oh my, I am so glad you are alright! The amount of oil I recommend should not have been a fire hazard. This recipe does create a lot of smoke when cooked on a stove top. So having your vent turned on high is an absolute must. I appreciate you reaching out and letting me know your experience.
CecilAug 16, 2022 Tried your recipe today, it turned out awesome! I used sea salt from a grinder. A dusting of garlic just before the steak hit the pan. Couldn't buy a better steak from anywhere in my opinion. Thank you for the recipe.
Natalya DrozhzhinAug 16, 2022 Hello Cecil, thank you for giving our recipe a try! I'm thrilled that you enjoyed it so much, thank you for the feedback. 😀
SherryJul 26, 2022 Made this tonight and it was delicous. The best steak I've ever made - and it was made on/in the stove rather than the grill! I did finish it in the oven for ~10 minutes. Definitely a keeper.
Natalya DrozhzhinJul 27, 2022 Ah thank you for taking the time to leave feedback, Sherry! I'm so glad you enjoyed our steak recipe!
NajlaApr 1, 2022 I ruined a beautiful ribeye steak by using your advice on "make the salt snow over the ribeye", it was too much salt and I couldn't eat it. Definitely do not use that much salt!
Natalya DrozhzhinApr 1, 2022 Hi Najla-- ahh I am so sorry it came out over salted and your ribeye was ruined. Please salt to taste going forward, or use no more than 2tbsp of salt as noted in the recipe card (just a light dusting of "snow"). If even that seems like too much I would brush some of it off. I hope these tips help and that your next steak is juicy, delicious and comes out perfect!
ChrisApr 19, 2022 I think it might be a good idea to emphasize using Sea Salt or Kosher Salt as opposed to simply saying Salt. Some may take that as Table Salt... which 2 Tablespoons would be way too much.
Natalya DrozhzhinApr 19, 2022 Hi Chris - Thanks for the feedback here. Good thinking! We will update the recipe to read sea salt or kosher salt.
tommyJan 9, 2022 Love your recipe! You are spot on; this is the way to pan fry a quality piece of meat.
Natalya DrozhzhinJan 10, 2022 Thanks, Tommy! There's nothing like a cast-iron ribeye. Pure bliss. Happy New Year!
Theodore C MoffittDec 28, 2021 Adding to salt to a steak and letting it "rest" before searing is only going to draw out moisture and prevent a nice crusty sear. Maybe allow your steaks to come up to room temp before cooking, but only season right before it hits the pan. Hope this helps!!!
Natalya DrozhzhinDec 28, 2021 Hi Theodore - Thanks for the feedback. We actually find that pulling out the moisture with salt creates a crispier crust. It's somewhat similar to the process that air-chilled chicken uses. That said, we've made many a tasty steaks when we've only had time to salt it right before too. Thank you and Happy New Year!
Tom CheethamDec 29, 2021 I learned a year ago to solve both sides of the rib eye place it on a plate in the refrigerator overnight uncovered. Bringing it out an hour or two before grilling or searing brushing the salt off just before cooking it. It draws out an incredible beef flavor. Try doing two of them one both methods and you'll see the incredible difference.
Natalya DrozhzhinDec 29, 2021 Totally! Always love to learn new methods. A couple years ago, I went to an amazing beef conference and learned so many tips and tricks for chefs.
Joe LDec 2, 2021 Clear instructions and good explanations. Worked right off the bat!!
Natalya DrozhzhinDec 3, 2021 I am so glad to hear that, Joe! Thank you for taking the time to comment your feedback!
SarahNov 11, 2021 Thanks for the recipe! My husband and I enjoyed it! I never knew to salt the ribeye so much, but I’m glad you informed me because it was delicious!
Natalya DrozhzhinNov 11, 2021 Awww, thanks Sarah! So happy you and the hubby loved it and you learned about the wonders of salting the ribeye ahead of time. It's one of our most popular recipes and we're so proud of it.
Edna BOct 9, 2021 Way too salty and I am a big salt eater as I have low blood pressure.
tommyJan 9, 2022 You should use Sea salt or Kosher salt; regular table salt would be too salty as it has a higher concentration of Sodium Chloride.
Natalya DrozhzhinOct 10, 2021 Thank you for your feedback, Edna!
AmSep 22, 2021 Delicious!! Cooked to perfection 👌🏼
Natalya DrozhzhinSep 22, 2021 Hello Anna, I am so glad to hear it turned out great, thank you for taking the time to comment!
NateSep 15, 2021 I tried this and heated my cast iron skillet, added a bit of oil and as soon as I added the oil, the entire skillet became engulfed in flames and almost caught my kitchen on fire. I think I will stick to baking the steak because my heart is still pounding lol. It looks delicious, however.
Natalya DrozhzhinSep 15, 2021 Hey Nate, I am so sorry! That doesn't sound like a fun experience. When adding oil to a hot pan, you have to be very careful and be sure not to spill any on the sides. Hope this helps in the future!
Bryant J RiveraDec 31, 2021 Or you could try medium to high heat not full on high and make sure to only pour a bit as not much is needed to sear a steak.
Wayne LindAug 3, 2021 Alberta beef, the best. Your recipe was a flop for me.
AmSep 22, 2021 How? It’s so simple and perfect. Must have not done something right maybe too little or too much or something.
Natalya DrozhzhinAug 3, 2021 What went wrong?
Dan PeartJul 22, 2021 I would say be clear on the salt. You can easily over salt a ribeye and I did. If your using a salted butter it’s in there too so tread lightly
Natalya DrozhzhinJul 24, 2021 Dan, every salt type has a different strength so it's hard to say exact measurement. This is why we suggest adjusting to taste.
Ashley BlakeJul 6, 2021 This was the best steak that my fiancé and I have ever had!!! Thank you so much for sharing! We now feel like we’ve been robbed for every 5 star restaurant that we’ve dined at that charged $60 and up for a great ribeye lol
Natalya DrozhzhinJul 6, 2021 Haha, I love it, I am so glad you enjoyed this recipe. Thank you very much for taking the time to share your feedback! I hope you find many more recipes to love 🙂
Stacey L FosterApr 26, 2021 Used this method tonight and man it was GOOD! Nice and tender/juicy ❤
Natalya DrozhzhinApr 26, 2021 Thank you for taking the time to share your feedback!
JeanetteFeb 17, 2021 What kind of oil should I use? Pam olive oil spray? Or like an olive oil, or vegetable oil?
Natalya DrozhzhinFeb 17, 2021 Hey Jeanette, I mentioned in the recipe that we are using canola oil. See the section "Cooking a Ribeye Steak in a Cast Iron Pan", it talks a bit more about oils.
Rena WhiteFeb 15, 2021 Excellent!!! I used Bertolli Cooking Olive Oil.
Natalya DrozhzhinFeb 16, 2021 I'm so glad you enjoyed the ribeye!
Michelle HFeb 10, 2021 Is vegetable oil okay? I currently do not have canola oil.
Natalya DrozhzhinFeb 11, 2021 Yes, it should work perfectly. Enjoy
Ricky LaredoJan 3, 2021 Cannoli oil ??? Rather use butter.
Using Cannoli oil you deserve to get hit with the pan putting that junk in your body
DeborahDec 25, 2022 I do not think you were rude!
JoslynJun 6, 2022 It’s canola. You also don’t have to add your two cents if you don’t like the recipe then don’t use it or use what you feel is better for your body. No need to be rude to her. Look at the reviews, doesn’t look like many are too worried.
DeetwoFeb 20, 2021 Use avocado oil
Steve PorterFeb 5, 2021 Butter burns in a hot cast pan .. better to melt butter on top while resting
Natalya DrozhzhinFeb 5, 2021 Thanks for sharing your tip.
Natalya DrozhzhinJan 3, 2021 Ricky, thanks for your tips.
AddisonNov 15, 2020 Just made this for my parents and they’re in love!! So simple and easy, but amazing!
Natalya DrozhzhinNov 16, 2020 Addison, that is so good to hear; it really is a super easy recipe. Thank you for commenting!
NYC BratAug 2, 2020 This was seriously simple to prepare (pan-to-oven method).
And seriously delicious. With a capital D!
Hubby was on cloud 9 with this meal, thank you!Natalya DrozhzhinAug 3, 2020 Such a great review! Thank you for sharing that!
KarissaJul 15, 2020 Thank youuuu! I love the simple recipes. Sometime I’m feeling saucy and ready to add herb butter and other bells and whistles. Other nights I just want to feed these animals and get on with it 🤣 I feel like you totally get that. Refreshing
Natalya DrozhzhinJul 15, 2020 Karissa, oh my, you gave me the best laugh ever! Love your comment, keep them coming! I am with you, its survival mode, feeding animals lol
Jon E BellDec 28, 2019 Simple yet delicious.
Natalya DrozhzhinDec 28, 2019 Jon, thank you! I am so glad you loved it!
KarinaJul 2, 2019 First of all, thanks for the new website. I got so tired of old website. I even didn't bother to stop by. So i love your new website. Huge thanks.
Thanks for Great Steak Feedback...
Usually I never marinate steak ( I am going by G. Ramsey and J. Olives techniques). However, my sister marinates and it does taste so good as well... For the next steak recipe you can do grilling with herbs butter ~add butter once you turn your steak on other side~ (herbs butter = unsalted butter, garlic, rosemary, thyme), oh it ends up so delicious as well...christyApr 12, 2021 Would love to hear your fav of all 3 recipes compared Karina. Watching a J. Oliver YouTube video now and he says let the steak come to room temp 1 hr beforehand.
Natalya DrozhzhinJul 2, 2019 Karina, thank you for the amazing feedback about the website, I can't agree more with you!
We do let the ribeye rest with herb butter, I definitely want to add more information on that in our herb butter recipe. Thanks for adding your comment, I think it will help many!
