Ribeye Steak

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Ribeye Steak

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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4 Servings


  • 1 - 24 oz Ribeye steak
  • Kosher salt to taste
  • Black pepper to taste
  • 1 tbsp Canola oil
  • 3 tbsp Butter
  • 3 cloves Garlic
  • 3 sprigs Fresh thyme
  • 2 sprigs Fresh rosemary


  • Using paper towels, pat steak dry, then season generously with 1 tsp of salt and 1/2 tsp pepper
  • Heat medium cast iron skillet over medium high heat until hot, about 1-2 minutes, then add canola oil
  • Place steak in skillet and cook, turn every 2-3 minutes until dark crust has formed on both sides, about 12 - 14 minutes total
  • Reduce heat to medium low. Add butter, garlic, thyme and rosemary to skillet
  • Carefully spoon butter over steak for 1-2 minutes turning over once until it reaches an internal temperature of 120 degrees F.
  • Let rest for 15 minutes before slicing
  • Plate, slice and enjoy!
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