It’s cold outside (really cold outside), so grab your cast iron skillet and make the BEST ribeye steak recipe tonight.
One of my favorite cuts is the ribeye. It’s beautiful, tender, and when made properly, it’s fantastic. I enjoy ribeye for its flavor as well as how easy it is to make. It takes no time at all and with a great technique, the result is just awesome. The ribeye pictured here has been cut into two. We get our grass fed beef from a local farmer who cut a few ribeye pieces into two. It’s difficult for me to finish one whole ribeye! Make sure your steak is room temperature. This is very important! Be sure to heat your cast iron skillet first in the oven, and then on the stove top. You want it to be thoroughly hot.
Kosher salt and California olive oil I always use to season. You can sprinkle pepper on after cooking, just before the meat rests. Pepper actually burns at high temps, so add it after the fact. And I find that the thick, chunky peppercorn pieces taste wonderful with ribeye steak. So, basically you have ground black peppercorn that’s not finely ground. I usually don’t finely grind black peppercorn for any of my dishes, for the most part.
This recipe is very easy and is one I’ve been using for awhile. It’s an Alton Brown technique, and it works EVERY SINGLE TIME! Over the years I’ve varied it a little. Like I add flash-fried rosemary herb butter after it has cooked, as well as cooking the meat less time than it calls for. But heating your cast iron first, then into the oven? It’s basically the best method. So, when I first began blogging I wrote a ribeye recipe. This is basically its ‘newer’ version, which I love. The pics have come a LONG way, let me tell you. I originally launched my blog as Froment Free, which means ‘wheat free.’ There are days when I miss it. But I knew the name and format just needed to change. So, Feeding Gluten Free was born. My first ribeye picture looked like this….
Hey! Not bad?!? Right!?! But I’d rather sink my teeth into the one below, honestly. In fact, I did. You see that second ribeye steak to the left? Yes, I began devouring it during the photo shoot. Ugh. I seriously know NOT what I do. But sometimes, these things just happen. I remember when I cooked my VERY FIRST, and what I thought best, ribeye steak recipe a long time ago. My husband and I had only been on a few dates, and I wanted to impress him. Ok, so this was like over 12 years ago when I was used to making ramen noodles. And mac n’ cheese. And frequenting McDonald’s. Because it was darn good. Imagine what my Celiac gut looked like after years of that. It wasn’t pretty.
To impress my then date, now husband, I figured ‘let’s make him a steak?’ Ribeye was the steak of choice and at the time, I actually didn’t know what a ribeye was. So, I brought a nice cut back to my apartment from the grocery store, inspected it, then figured it needed marinade. Yes, I used to think every steak needed a marinade. Little did I know, this spelled disaster. Because I marinaded it for a day. Yes, like 24 hours. By the way, marbling is beneficial when making a ribeye. The more marbling (so the more lines of fat) the better. I always say that if fat is present on a cut of meat, then there is a reason why it should be there in the cooking process. A good quality meat is best here.
Ok, back to our date. After wine and chatting about life, I asked my husband (then boyfriend) what he thought about the steak? ‘Were they tender enough,’ I thought? Did they compliment the wine? Or were they just THAT good!?!? His words, and I quote…“It was (*#BLEEPIN*#) horrible, and the wine was (#*BLEEP#@) too.” I’ve never laughed so hard in my life. Honestly, I can say I wasn’t offended. I fell in love because he was brutally honest. The meat was awful. Our mouths were so dry from the sodium, we just kept drinking water and wine. The canned corn was terrible as well. Because I used three different kinds of dried herbs within the mix. And about 3 tablespoons worth.
Suffice to say, I’ve think I’ve come a long way when it comes to ribeye making. Don’t worry! We use grass fed, local beef. We buy our meat from an Indiana farmer and it’s phenomenal.
Winter is here and this recipe is perfect for a weeknight dinner! And it’s a quick, easy dinner at that. And healthy. Indoors, cast iron skillet, fantastic meat….what more could you ask for!?!?
Best Ribeye Steak Recipe
A perfect ribeye steak for a quick and healthy weeknight dinner.
- 2 ribeye steaks 1 to 1 1/2 inch thickness, each
- olive oil California
- Kosher Salt
- Ground Black Pepper
- Preheat oven to 500 degrees, then place a cast iron skillet in oven.
Be sure the ribeye is room temperature, then blot and dry meat with paper towels.
- Let cast iron skillet heat to the 500 degree mark in oven.
- When oven temp reaches 500 degrees, remove skillet and place on stove top.
- *Keep oven temp at 500 degrees.
- Turn stovetop to high and heat cast iron skillet for five minutes.
- Massage a small amount of olive oil to steak cuts, enough to cover.
- Sprinkle kosher salt on both sides.
- After five minutes, place both ribeye into hot cast iron skillet.
- Sizzle for thirty seconds on one side, then thirty seconds on other side of meats.
- When done, quickly transfer skillet to oven.
- Cook in oven for two minutes, then flip steaks and cook another two minutes.
- Quickly remove steaks from oven and cover with foil to rest for two min.
- Sprinkle with ground pepper, then serve.
- NOTE: This dish will smoke. Vent kitchen while cooking.