Ribeye Steak on Cast Iron Skillet

Ribeye Steak on Ribbed Cast Iron Skillet
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Ribeye Steak on Cast Iron Skillet

Ribeye Steak on Cast Iron Skillet

There are many types of beef steaks, some of which are striploin, tenderloin, skirt, sirloin, T-bone, tomahawk, flank, rump, denver and ribeye of course. The last is one of our favorites, as it has a rich taste and aroma. Each one has a very different texture, but they are still prepared and seasoned almost the same. By itself, beef is tasty enough to use too much spices, especially when grilled.

Ribeye Steak on Cast Iron Skillet
Ribeye Steak on Cast Iron Skillet

For the best experience, it is necessary to use high quality ingredients. Salt is the basis of taste. Beef steak’s best friend is Maldon salt. It gives an unique and incomparable taste with other salt. You must have one in your shelf of spices. The next step is black pepper. For this purpose, freshly ground pepper mix is ​​required. Last but not least are the fresh rosemary and thyme. They have an amazing flavors and will make your steak on a much higher level. Beef loves garlic, use fresh in the butter “bath” in a cast iron skillet (if not ribbed).

Ribeye Steak on Cast Iron Skillet

Most of you may think that making a beef steak is difficult. There are only a few thin moments and success will be in your hands. Cast iron is probably the best way to cook steaks. Due to the fact that it retains and distributes heat, they come out with an incomparably crispy crust and a fragile body. The high temperature seals and caramelizes the steak instantly, this is very important so that the juices don’t run out at the beginning of cooking. So make sure the pan is well heated before putting the steak in it. The other important thing is the roasting temperature in the core of the steak.

Ribeye Steak on Cast Iron Skillet

Internal temperature:

Blue rare: 47 degrees

Rare: 49 degrees

Medium rare: 52 degrees

Medium: 57 degrees

Medium well: 63 degrees

Well Done: 71 degrees

Since most steaks come in different thicknesses and sizes, it would be best to equip yourself with a thermometer to measure the internal temperature. For medium rare, it should be 45 degrees Celsius. After removing them from the pan, the temperature will rise by another 6-7 degrees.

Ribeye Steak on Cast Iron Skillet
Ribeye Steak on Cast Iron Skillet

To preserve the tenderness of the beef, we recommend roasting to a maximum of medium rare.

Prep Time 5 mins Cook Time 5 mins Rest Time 10 mins Total Time 20 mins Difficulty: Beginner Servings: 2 Best Season: Suitable throughout the year

Ingredients

Instructions

  1. Coat the steaks with olive oil and season with salt and pepper.

  2. Sprinkle with the fresh spices.

  3. Heat a cast iron skillet to a high temperature until it starts to smoke.

  4. Put the steaks in the pan and cook for 2 minutes on each side.

  5. Let them rest for 10 minutes.

  6. Cut into strips and serve with garnish of your choice.

  7. We used roasted cherry tomatoes and baked chili with fresh whole grain bread.

Notes

Since most steaks come in different thicknesses and sizes, it would be best to equip yourself with a thermometer to measure the internal temperature. For medium rare, it should be 45 degrees Celsius. After removing them from the pan, the temperature will rise by another 6-7 degrees.

Keywords: ribeye, steak, cast iron, outdoor, camping, skillet

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Jolly

This is us – Ivan and Valentina, a young family who wants to show their passion for delicious and well-prepared food.

1 Comment

  1. Great method, really easy to make it when you follow the steps. Thanks for your explanations. Keep up the good work!

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