Cast Iron Seared Ribeye Steak
Ribeye steaks go great with melted blue cheese and fried asparagus.
The ribeye steak is my favorite cut of beef. I love the fat content the steak has and it has a nice tenderness to it with nice marbling throughout. Plus, it’s not a super expensive cut for the quality you get. You get beautiful caramelization of the fat giving the steak a great flavor when seared in a hot cast iron pan. A nice treat to have once in a while! Put some fried asparagus and shallot on top for that extra goodness!
Ingredients needed:
8 oz ribeye
3 tbsp Kosher salt
Black pepper to taste
2 tbsp unsalted butter
3 cloves garlic with outer paper in tact
2 sprigs fresh rosemary
1 sprig fresh thyme
4 oz blue cheese
3 tbsp oil
Tools needed:
Cast iron pan
Stove top, oven with broiler setting
Napkin
Sharp knife
Cutting board
How to make it:
It’s important to cook your steak when it is room temperature. This ensures that nice caramelized crust when placed in a smoking hot cast iron pan. If a cold steak is placed in a cold pan, no crust will form as there will be moisture created steaming the outside of the steak.
Pat steak dry on both sides with napkin. Season liberally with kosher salt on both sides. Allow to come up to room temperature (around 45 minutes) on your countertop.
Get cast iron pan heated over high heat, heat util pan starts to smoke. Pat steak dry on both sides once more. Oil pan with oil (I use canola oil) and place steak in pan carefully putting it in away from you. This ensures you don’t splash yourself with hot oil. Depending on steak thickness and desired doneness, cook steak on each side. My steak was about 1-1/2 inches in thickness. For a medium rare, it took roughly 2 minutes per side.
Cook the first side for allowed time, flip and toss in butter with garlic and fresh herbs. Melt butter and basted the top of steak while searing. Place garlic cloves on top of steak, continue basting. I like to use a fresh sprig of rosemary, dipped in the hot oil in the pan and brush to top of the steak. This heats the oils in the rosemary flavoring the steak.
Topping ribeye with blue cheese to get melted.
After temperature of steak is to desired doneness, remove steak from pan and set aside on a baking sheet to rest for 10 minutes.
Top steak with blue cheese and place under broiler to melt the cheese.
Topping steak with fried asparagus and shallot. Gives the steak a great textural difference and flavor.
Serve with potatoes and as shown above with fried asparagus and shallots for extra goodness.
Enjoy
-Logan
