Cast Iron Ribeye Steak Recipe
Fragrance is paramount when cooking Gordon Ramsay’s Ribeye Steak. Just like wearing a perfume or aftershave enhances your presence, infusing your steak with aromatics such as garlic, thyme, and rosemary greatly improves its appeal and enriches the flavor.
Ingredients
- 1 16 0z. bone-out ribeye steak, 1 .5-In. thick
- 1 Tbsp. Canola oil to coat the pan
- Pinch Kosher salt and fresh ground black pepper to taste
- Herb Butter
Instructions
- Heat a 10-to-12-inch cast-iron skillet in a 500°F oven. Remove the ribeye from the refrigerator and bring it to room temperature.
- Once the oven reaches 500°F, remove the skillet from the oven and place it on the stove over high heat for 5 minutes. Lightly coat the steak with oil and season both sides with a large salt and black pepper pinch.
- Instantly place the ribeye in the center of the hot skillet. Sear for 30 seconds; don't move the ribeye. Turn the ribeye over and cook for an additional 2 minutes. (If you prefer medium-cooked steak, add a minute to each turn.) Turn over the steak with tongs and sear for 30 seconds, then place the skillet straight into the oven for 2 minutes.
- Place a pat of herb butter on top of the ribeye, remove the steak from the skillet, cover loosely with foil, and rest for 2 minutes as the butter melts.
Video
Notes
Adapted from Gordon Ramsay's Steak Restaurants.