A perfectly seared ribeye steak with a golden crust, juicy center, and rich garlic butter flavor is the ultimate indulgence. Served with crispy roasted potatoes and sautéed spinach, this meal balances heartiness with freshness. Cooking the steak in a cast-iron skillet ensures an even sear and a melt-in-your-mouth texture, making this dish a restaurant-quality experience right at home.
Why You’ll Love This Recipe
- Perfect crust & juicy interior – Searing in a cast-iron skillet locks in moisture while creating a flavorful crust.
- Garlic butter basting – Enhances the steak with rich, aromatic flavors.
- Complete meal – Served with crispy roasted potatoes and sautéed spinach for a balanced plate.
- Quick & easy – Ready in just 40 minutes with minimal effort.
- Versatile doneness options – Cook to your preferred temperature, from rare to well-done.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Ribeye Steak:
- Ribeye steak (1.5-inch thick)
- Olive oil
- Unsalted butter
- Garlic cloves, smashed
- Fresh rosemary or thyme sprig
- Kosher salt
- Black pepper
For the Roasted Potatoes:
- Yukon Gold potatoes, halved
- Olive oil
- Salt
- Black pepper
- Garlic powder
- Dried oregano
For the Sautéed Spinach:
- Fresh spinach
- Olive oil
- Garlic, minced
- Salt & pepper to taste
Directions
Prepare the Potatoes:
- Preheat your oven to 400°F (200°C).
- Toss the halved potatoes with olive oil, salt, black pepper, garlic powder, and oregano.
- Spread them out on a baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and crispy.
Cook the Ribeye:
- Pat the steak dry with a paper towel to remove moisture, then season generously with salt and black pepper.
- Heat a cast-iron skillet over high heat until very hot, then add olive oil.
- Sear the steak for 2-3 minutes per side, flipping once, until a golden crust forms.
- Reduce the heat to medium and add butter, smashed garlic, and rosemary to the pan.
- Tilt the skillet slightly and continuously spoon the melted butter over the steak for 1-2 minutes to infuse it with flavor.
- Remove the steak when it reaches 125°F (52°C) for medium-rare, or your desired doneness.
- Let the steak rest for 10 minutes before slicing to retain juices.
Sauté the Spinach:
- Heat olive oil in a pan over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
- Add the fresh spinach and cook until wilted, about 2 minutes.
- Season with salt and pepper to taste.
Serve:
- Slice the ribeye steak against the grain.
- Plate alongside the roasted potatoes and sautéed spinach. Garnish with fresh rosemary for a rustic, flavorful finish.
Servings and Timing
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
- Servings: 2 servings
- Calories: 750 kcal per serving
Variations
- Different herbs: Swap rosemary for thyme or sage for a different flavor profile.
- Add mushrooms: Sauté mushrooms in the pan with garlic and butter for an extra layer of umami.
- Make it spicy: Add red pepper flakes to the butter basting for a subtle heat.
- Alternative sides: Swap potatoes for mashed sweet potatoes or garlic butter asparagus.
- Reverse sear method: If using a thicker cut, cook the steak in a low oven (250°F) until it reaches 115°F inside, then sear in a hot skillet for a perfect crust.
Storage and Reheating
- Refrigeration: Store leftover steak in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze cooked steak for up to 2 months. Wrap tightly in plastic wrap and store in a freezer bag.
- Reheating: Reheat gently in a skillet over low heat, basting with butter, or in the oven at 300°F until warmed through.
FAQs
How do I know when my steak is done?
Use a meat thermometer to check the internal temperature:
- Rare: 120°F (49°C)
- Medium-rare: 125°F (52°C)
- Medium: 135°F (57°C)
- Medium-well: 145°F (63°C)
- Well-done: 155°F (68°C)
Can I use a different cut of steak?
Yes, New York strip, filet mignon, or sirloin also work well with this method.
Why should I rest the steak before slicing?
Resting allows the juices to redistribute throughout the steak, keeping it tender and juicy.
Can I cook this steak in a different pan?
A cast-iron skillet is ideal for even heat and a perfect crust, but a heavy stainless-steel pan also works well.
Can I use dried herbs instead of fresh?
Yes, but fresh herbs provide the best aroma. If using dried, sprinkle them on before cooking.
How do I make the steak extra tender?
Choose a well-marbled cut like ribeye, avoid overcooking, and let it rest before slicing.
Can I marinate the ribeye beforehand?
Ribeye is flavorful on its own, but a simple marinade with olive oil, garlic, and herbs can enhance the taste.
What can I serve with this steak?
Pair with a glass of red wine (Cabernet Sauvignon or Malbec) and a side of roasted vegetables, garlic bread, or mashed potatoes.
Should I use salted or unsalted butter?
Unsalted butter allows better control of seasoning, but either works.
Can I cook this on a grill instead of a skillet?
Yes, grill over high heat for 3-4 minutes per side, then finish with butter basting.
Conclusion
This Perfect Cast-Iron Ribeye Steak is the ultimate steakhouse-quality meal you can make at home. With a beautifully seared crust, juicy interior, and rich garlic butter flavor, it pairs wonderfully with crispy roasted potatoes and sautéed spinach for a well-balanced dish. Whether for a special occasion or a simple indulgence, this meal is sure to impress. Try it today and enjoy a steakhouse experience in your own kitchen!
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Perfect Cast-Iron Ribeye Steak
- Total Time: 40 minutes
- Yield: 2 servings 1x
Description
A beautifully seared, juicy ribeye steak served with golden roasted potatoes and sautéed spinach, finished with fragrant rosemary. A restaurant-quality meal made easily at home!
Ingredients
For the Ribeye Steak:
- 1 (1.5-inch thick) ribeye steak
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 2 cloves garlic, smashed
- 1 sprig fresh rosemary or thyme
- 1 tsp kosher salt
- 1/2 tsp black pepper
For the Roasted Potatoes:
- 2 medium Yukon Gold potatoes, halved
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
For the Sautéed Spinach:
- 2 cups fresh spinach
- 1/2 tbsp olive oil
- 1 clove garlic, minced
- Salt & pepper to taste
Instructions
Prepare the Potatoes:
- Preheat oven to 400°F (200°C).
- Toss potatoes with olive oil, salt, black pepper, garlic powder, and oregano.
- Spread on a baking sheet and roast for 25-30 minutes, flipping halfway through.
Cook the Ribeye:
- Pat the steak dry with a paper towel and season generously with salt and black pepper.
- Heat a cast-iron skillet over high heat until very hot. Add olive oil.
- Sear steak for 2-3 minutes per side, flipping once, until a deep crust forms.
- Reduce heat to medium, add butter, garlic, and rosemary. Tilt the pan and spoon the melted butter over the steak continuously for 1-2 minutes.
- Remove steak when it reaches 125°F (52°C) for medium-rare or desired doneness.
- Let the steak rest for 10 minutes before slicing.
Sauté the Spinach:
- Heat olive oil in a pan over medium heat. Sauté garlic for 30 seconds, then add spinach and cook until wilted (about 2 minutes). Season with salt and pepper.
Serve:
- Slice ribeye against the grain and serve over roasted potatoes and sautéed spinach. Garnish with fresh rosemary.
Notes
- For a deeper crust, make sure the steak is at room temperature before cooking and pat it very dry.
- Basting with butter and garlic adds incredible flavor and moisture to the steak.
- Adjust cooking times based on your desired doneness: Medium-rare (125°F), Medium (135°F), Medium-well (145°F).
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Steak, Gourmet
- Method: Pan-searing, Roasting
- Cuisine: American, Steakhouse
