Cast Iron Ribeye Steaks
These succulent steaks are prepared easily, and indoors, on days you cannot grill.
Servings: 4 steaks
- 4 thick cut ribeye steaks at room temperature
- 2 tbsp Lawry's Seasoned Salt or other seasoned salt of choice
- 1 1/2 tsp black pepper freshly ground
- 3 tbsp Vegetable Oil or other high burning temperature oil like peanut, soybean or canola
- 4 tbsp Butter salted
Season ribeyes evenly on both sides with seasoned salt and pepper. Make sure steaks are at room temperature. Preheat oven to 350 degrees.
Heat oil in a large cast iron skillet over medium high heat until oil shimmers and is very hot to hold your hand 3 inches above. The key is to get a great sear (hot) on your steak to caramelize the outside and lock in the juices.
Gently put 2 of the steaks in the skillet, sear on each side for 3-4 minutes until well crusted. Remove to a plate and cover with foil. Repeat with other 2 steaks. Place steaks in skillet, into the oven. If your skillet is not large enough to hold all of the steaks, simply use a glass baking dish. Place 1 TBSP of butter on each steak. Bake steaks to finish, about 10 minutes at 350 degrees for medium doneness. Use an instant read thermometer to detect perfect temperature. Let steaks rest 5-10 minutes before serving.
Rare: 120-125 degrees F
Medium Rare: 130-135 degrees F
Medium: 140-145 degrees F
Medium Well: 150-155 degrees F
Well Done: Don't do it to a Ribeye!