Recipe: Appetizing Cast iron rib eye steak

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Cast iron rib eye steak. Kosher salt and ground black pepper. Bring the steak to room temperature. Ribeye steaks are the king of beef, if you ask me, and if you are preparing this marvelous meat, you'd better be doing it properly.

Cast iron rib eye steak When making steak, you want to make sure it's well-seasoned. You don't need a lot of fancy flavors Grilled Steaks with Greek Relish. My ribeye steak showcases the flavors of Greece my husband and I. You can have Cast iron rib eye steak using 6 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Cast iron rib eye steak

  1. 🢂 1 (8 ounce) of rib eye steak.
  2. 🢂 of Salt.
  3. 🢂 of Pepper.
  4. 🢂 2 of garlic cloves.
  5. 🢂 1 tablespoon of butter.
  6. 🢂 of Steak fries.

This isn't steakhouse steak; it's your-house steak, ideal for home cooks who want fast weeknight meals. The rules are simple: buy boneless cuts (they cook evenly), thinner steaks (they. Equipment Needed for Cast Iron Ribeye Steak Recipe. Roomy enough to cook two big steaks, it brown's food deeply, and being totally.

instructions Cast iron rib eye steak

  1. Rub the steak with plenty of salt and coarsely grounded pepper..
  2. Heat up your cast iron pan and make sure it’s really hot so you can get a good seat on it..
  3. Once the pan is hot add the steak. Cook for about 4 minutes on medium high heat. Turn the meat and let it cook on the other side. Add the garlic cloves and butter. Start basting the top of steak with the melted butter to add all of that flavor onto your meat. I cook my steak medium well that’s my preference. I made some steak fries in the oven for 30 minutes..

It also has a nice crust on the outside and juicy Cast iron cooking makes the best steak. The steak cooks with a nice brown crust on the outside and the meat stays juicy and flavorful. Cast iron is specifically recommended because it gets very hot and it holds its temperature for a long time. If it's thicker, you'll need to cook it longer. See, I made this cast iron ribeye steak for lunch today, and looking at the pictures is triggering a (rather unsightly and definitely unexpected) Pavlovian reflex.