Seared to Perfection: Mastering the Art of Cooking Ribeye on Cast Iron

There’s a reason ribeye is the crown jewel of steak cuts — marbled, juicy, and full of rich beef flavour. But even the best steak can fall flat without the right technique. Cooking ribeye in a cast iron pan brings out its best: a beautifully caramelised crust with a buttery, tender interior.

Let’s break it down, butcher-style:

 

🔥 Step 1: Choose the Right Ribeye

Look for a bone-in ribeye if you want more flavour and visual impact, or boneless for quicker cooking. Focus on even marbling — those little streaks of intramuscular fat will melt into the meat, delivering tenderness and deep taste.

Ideal thickness: 1 to 1.5 inches

Butcher’s tip: Ask for a dry-aged cut if available — it intensifies flavour and tenderness.

 

🕑 Step 2: Bring to Room Temperature

Don’t skip this step. A cold steak straight from the fridge will seize in the pan and cook unevenly. Leave your ribeye out for 30–45 minutes before cooking.

Meanwhile, preheat your cast iron skillet over medium-high heat until it’s smoking hot.

 

🧂 Step 3: Season Like You Mean It

Coat your steak with sea salt and freshly cracked black pepper — don’t hold back. For extra depth, try adding:

  • Crushed garlic powder

  • Smoked paprika

  • A pinch of brown sugar for caramelisation

Pat the seasoning in with your hands. No oil on the steak yet.

 

🍳 Step 4: Sear, Sizzle & Baste

Add a high-smoke-point fat to the pan — beef tallow, avocado oil, or clarified butter work best.

 

Cooking Guide:

  • Sear for 2–3 minutes per side

  • Add a knob of butter, crushed garlic cloves, and a sprig of rosemary or thyme

  • Tilt the pan and baste with a spoon for 1 minute

For a perfect medium-rare, aim for internal temp: 130–135°F (54–57°C).

 

🧘 Step 5: Rest & Slice

Remove from heat and rest on a board for at least 5 minutes. Don’t skip this — it allows juices to redistribute.

Slice against the grain for maximum tenderness.

🍽 What to Serve It With:

  • Garlic butter mash

  • Grilled asparagus with lemon zest

  • A simple rocket salad with balsamic glaze

 

This isn’t just a steak — it’s a statement. And once you’ve nailed the sear, you’ll never look at restaurant steaks the same way again.

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