Transform your ribeye into a restaurant-quality delight with this cast iron skillet method
What To Know
- Place the steak in the preheated skillet and sear for 2-3 minutes per side, or until a golden-brown crust forms.
- A drizzle of melted butter, a sprinkle of fresh herbs, or a dollop of creamy horseradish can elevate the flavors and create a truly memorable meal.
- Resting the steak allows the juices to redistribute throughout the meat, resulting in a more tender and juicy experience.
Indulge in the tantalizing flavors of a perfectly cooked ribeye steak, seared to perfection in a cast iron skillet. This timeless technique guarantees a juicy, flavorful, and restaurant-quality steak every time. Embark on this culinary adventure with our comprehensive guide on how to cook ribeye steak in a cast iron skillet.
Choosing the Right Ribeye Steak
The foundation of a great steak lies in the quality of the meat. Opt for a well-marbled ribeye steak with a thickness of at least 1.5 inches. The marbling, or intramuscular fat, will melt during cooking, infusing the steak with unparalleled richness and flavor.
Seasoning the Steak
Before the steak hits the skillet, give it a generous seasoning. Generously coat all sides with kosher salt and freshly ground black pepper. Seasoning the steak in advance allows the flavors to penetrate deeply, resulting in a perfectly seasoned exterior.
Preparing the Cast Iron Skillet
Cast iron skillets are renowned for their ability to retain heat, creating an ideal environment for searing steaks. Preheat the skillet over high heat until it reaches a temperature of approximately 450-500°F. A drop of water should sizzle vigorously upon contact with the skillet.
Searing the Steak
Place the steak in the preheated skillet and sear for 2-3 minutes per side, or until a golden-brown crust forms. This initial searing seals in the juices and creates a delectable crust.
Cooking the Steak to Desired Doneness
After searing, reduce the heat to medium and continue cooking the steak to your desired doneness. Use a meat thermometer to monitor the internal temperature:
- Rare: 125-130°F
- Medium-rare: 130-135°F
- Medium: 135-140°F
- Medium-well: 140-145°F
- Well-done: 145°F and above
Resting the Steak
Once the steak reaches your desired doneness, remove it from the skillet and place it on a cutting board or wire rack. Allow the steak to rest for 5-10 minutes before slicing and serving. This resting period allows the juices to redistribute throughout the steak, resulting in a more tender and juicy experience.
Finishing Touches
Serve the ribeye steak with your favorite sides and condiments. A drizzle of melted butter, a sprinkle of fresh herbs, or a dollop of creamy horseradish can elevate the flavors and create a truly memorable meal.
Questions You May Have
Q: What is the best way to season a ribeye steak?
A: Generously season all sides of the steak with kosher salt and freshly ground black pepper.
Q: How long should I sear the steak?
A: Sear the steak for 2-3 minutes per side, or until a golden-brown crust forms.
Q: What is the ideal temperature for cooking a ribeye steak in a cast iron skillet?
A: Preheat the skillet to approximately 450-500°F.
Q: How can I tell when the steak is done cooking?
A: Use a meat thermometer to monitor the internal temperature.
Q: Why is it important to rest the steak after cooking?
A: Resting the steak allows the juices to redistribute throughout the meat, resulting in a more tender and juicy experience.