Cast Iron Pan-Seared Ribeye with RUB PRIME STEAK and Garlic Butter

How to Make Cast Iron Pan-Seared Ribeye with RUB PRIME STEAK and Garlic Butter

1. 1

   Step 1: Temper and season the steaks

   Take the ribeyes out of the fridge 30–45 minutes before cooking so they come to room temperature. Pat them very dry with paper towels, then sprinkle both sides evenly with kosher salt, RUB PRIME STEAK and freshly ground black pepper; press the rub into the meat so it adheres. Let them rest uncovered while you heat the pan—this helps the surface dry and builds a better crust.

   For this step

   • 2 12 oz (340 g) steaksribeye steaks
   • 2 tbspRUB PRIME STEAK
   • 1 tspkosher salt
   • 1 tspfreshly ground black pepper
   
2. 2

   Step 2: Heat the cast iron skillet

   Place a 10–12 inch cast iron skillet over high heat and let it get very hot (3–5 minutes) until it’s smoking lightly. Add the high smoke point oil and swirl to coat the bottom of the pan—this thin film prevents sticking and encourages immediate browning.

   For this step

   • 1 tbsphigh smoke point oil (grapeseed or canola)
   
3. 3

   Step 3: Sear to form a crust

   Lay the steaks in the hot pan away from you and don’t move them for 2½–3½ minutes (timing varies with thickness) until a deep brown crust forms. Flip and sear the second side for about the same time; for a 1¼–1½ inch steak this usually brings you close to medium-rare. Use an instant-read thermometer to monitor doneness: 120–125°F rare, 130–135°F medium-rare, 140–145°F medium.
   
4. 4

   Step 4: Butter-baste for flavor and finish

   Reduce heat to medium-low, add the unsalted butter, smashed garlic cloves, and thyme to the pan. As the butter foams, tilt the pan and spoon the butter and aromatic juices over the steaks continuously for 60–90 seconds—this adds flavor and pushes the internal temp up gently while coating the crust.

   For this step

   • 2 tbspunsalted butter
   • 4 clovesgarlic cloves
   • 4 sprigsfresh thyme
   
5. 5

   Step 5: Rest and finish

   Transfer the steaks to a cutting board and tent loosely with foil; rest 8–10 minutes to allow carryover cooking and redistribution of juices. While resting, sprinkle a small pinch of flaky sea salt over each steak to highlight the crust.

   For this step

   • 1/4 tspflaky sea salt (finish)
6. 6

   Step 6: Slice and serve

   Slice the steak against the grain into ¼ inch slices and arrange on a warmed plate. Spoon any resting juices and a little of the herbed garlic butter from the pan over the slices and serve immediately with your favorite sides.
   

1. Take the ribeyes out of the fridge 30–45 minutes before cooking so they come to room temperature. Pat them very dry with paper towels, then sprinkle both sides evenly with kosher salt, RUB PRIME STEAK and freshly ground black pepper; press the rub into the meat so it adheres. Let them rest uncovered while you heat the pan—this helps the surface dry and builds a better crust.
2. Place a 10–12 inch cast iron skillet over high heat and let it get very hot (3–5 minutes) until it’s smoking lightly. Add the high smoke point oil and swirl to coat the bottom of the pan—this thin film prevents sticking and encourages immediate browning.
3. Lay the steaks in the hot pan away from you and don’t move them for 2½–3½ minutes (timing varies with thickness) until a deep brown crust forms. Flip and sear the second side for about the same time; for a 1¼–1½ inch steak this usually brings you close to medium-rare. Use an instant-read thermometer to monitor doneness: 120–125°F rare, 130–135°F medium-rare, 140–145°F medium.
4. Reduce heat to medium-low, add the unsalted butter, smashed garlic cloves, and thyme to the pan. As the butter foams, tilt the pan and spoon the butter and aromatic juices over the steaks continuously for 60–90 seconds—this adds flavor and pushes the internal temp up gently while coating the crust.
5. Transfer the steaks to a cutting board and tent loosely with foil; rest 8–10 minutes to allow carryover cooking and redistribution of juices. While resting, sprinkle a small pinch of flaky sea salt over each steak to highlight the crust.
6. Slice the steak against the grain into ¼ inch slices and arrange on a warmed plate. Spoon any resting juices and a little of the herbed garlic butter from the pan over the slices and serve immediately with your favorite sides.