Cast Iron Skillet Rib Eye

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It was Thursday night football my wife was going to catch a movie with several of her friends, my buddy Jim was coming over toRib Eye 1 watch the game.  Jim arrived about 45 minutes before kickoff and tossed a package onto the kitchen counter saying “I brought the Rib-eye’s, you do the cooking”.  There was snow on the ground so I wasn’t going to use the bbq, so I grabbed a cast iron skillet and shoved it into the oven and set it for 500°F.  While the oven heated I oiled and seasoned the steaks.  After prepping the meat I pulled the skillet from the oven and set it on a burner on high heat.  A minute or so later I dropped the steaks into the skillet.  30 seconds later I flipped them.  30 seconds later with both sides seared I put the skillet into the 500°F oven.  While the steaks were cooking I threw a couple of Idaho bakers into the microwave (I know this is cheating but kickoff was in less than 30 minutes).  After 2 minutes had passed I pulled the skillet out and flipped them and back into the oven they went.  2 minutes later I pull them out and put them on a plate covering them with foil to let them rest.  When the microwave beeped I pulled the bakers out split them, stuck in a pad of butter and sour cream, cracked open a couple of cold beers and sliced into a mouthwatering medium-rare Rib eye.

If you’re a steak lover I strongly urge you to give this a try.  Below you’ll find an easy to follow recipe.  By the way the Vikings won – a great night all the way around.

Cast Iron Skillet Rib Eye

  • Two 1 1/2” thick boneless Rib-eye Steaks.  (I believe Rib-eye work best but most cuts of tender steak will work such as NewSteak Cooked Cast Iron York Strip, T-Bone, Porterhouse, Tenderloin, or a Fillet Mignon).
  • Canola oil to coat steaks
  • 1 Tablespoon butter
  • Kosher or Sea salt and fresh ground black pepper

Set steaks out until they reach room temperature about 30 to 40 minutes.

Place a dry cast iron skillet large enough to hold two rib-eye steaks into the oven and heat to 500° F.  When oven reaches desired temperature remove the skillet and place on the range over high heat for 4 to 5 minutes.  DO NOT oil the skillet.

Using a paper towel pat the steaks dry then brush both sides of each steak with oil and season with kosher or sea salt  and fresh ground pepper.

At this point you will want to turn on your range vent or open a window because there will be smoke, and remember that the skillet will be EXTREMELY HOT so please be careful.  To safely handle hot pans we use KitchenReady Oven Gloves Click Here

Immediately place the steaks in the hot, dry skillet making sure they are not touching.  Cook 30 seconds without touching the steaks.  Turn with tongs (do not use a fork) and cook for another 30 seconds.

Turn off burner and place ½ tablespoon of butter onto the middle of each steak, then place the skillet onto the middle rack of the 500° oven for 2 minutes.  Turn the steaks and cook for another 2 minutes.Steak and Potato

This time is for medium-rare.  If you prefer medium add 1 minute to both turns of the steaks, or use a meat thermometer and remove when the center of the steaks are done to the following temperature’s:  Rare; 120° F.  Med-Rare: 125° F.  Med: 130° F.  Med-Well: 145° F.  Well: 155° F.

Remove steaks from skillet and cover with a piece of foil and allow to rest for 3-4 minutes

The steaks temperature will rise up to 5 degrees while resting.

Serve with a baked potato, fresh salad, a piping hot buttered dinner roll with a nice red wine or an ice cold beer – Bon appetite!

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Posted in Cast Iron Cookware, Meat, Rib Eye, Steak Tagged with: ,

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