Cast Iron Angus Ribeye Steak

5 (1)

There’s nothing quite like the anticipation of cooking a really great cut of Beef. Every step of the process is so fun. The journey out to the Butcher knowing you’re looking for the best. Seeing that beautiful cut of Angus Ribeye Steak with your name on it. Carefully unwrapping it when you get home like you’re opening a Christmas present as a child. All the steps even before you cook it are so fun

The Ribeye Steak really must be the King of all cuts. Sure, the Beef Tenderloin has had its day, and its price may also sway many to thinking it is the best cut. However, true Steak aficionados know that the best flavor and texture comes from a beautiful cut of Ribeye Steak

This recipe is specifically tailored to not just the cooking of any Ribeye, but for high quality cuts. The cut of steak we used in the photos is a 5+ Marble Scored Angus Ribeye Steak. Most Steaks you will find at this level of quality are large, and this one was no different. The Steak weighed approximately 1.5 kg / 3 lbs., or 48 oz. It’s an expensive cut of meat, so treating the produce with respect and good preparation before cooking is key

There are several great methods to cook a perfect Ribeye Steak

There’s no single ‘correct’ way to perfectly cook a steak. For this recipe we will be searing it in the pan, then finishing it in the oven. A steak of this size will always need some level of roasting. You will not be able to secure a good, even cook if you pan sear it

Another great method to cook delicious Ribeye Steaks is the reverse seared method. This involved roasting the Steak first until it is at the correct temperature. You then finish it off by searing over a high heat to get the crust. We’ve got a great recipe for an amazing Reverse Seared Ribeye Steak if this method interests you

When cooking such a high-quality Steak, preparation is key

There are a few critical components that you need to get right to get the most out of that beautiful cut of meat. Preparation is always key. First of all, this recipe requires using a Cast Iron Pan, which is the perfect cooking device for a large piece of Ribeye Steak

A Cast Iron Pan conducts heat better than any other frying pan. It can also be placed directly into the Oven from the Stovetop, no need to transfer dishes, which all in all ensures better overall quality in the final cook. You don’t want to be constantly moving the Steak around, so a Cast Iron is the best pan to cook your Angus Ribeye Steak to perfection

What’s more, we’re talking about a Prime cut here, which doesn’t come cheap. So, when some serious cash has been put down to acquire this amazing produce, we want to take every step to ensure its cooked perfectly. Make sure you’ve got a plan for the below steps before you put anything on the fire and you’ll be setup for success

Our Five Step Guide for the Perfectly cooked Cast Iron Angus Ribeye Steak

1. Ensure the Steak is at room temperature before cooking

This is a critical step for a steak as large as the Angus Ribeye Steak. Cooking the Steak once it is at room temperature means that you will get an even cook throughout. If you cook the steak while it is still cold, what happens is the outside gets cooked quicker than the middle. Therefore, you’ll have a weird temperature of under / over done steak. Not ideal!

2. Have a good quality Meat Thermometer handy, and use it often

Knowing when to take your Ribeye off the heat and let it rest is critical. This can be done by hand, however we find that using a meat thermometer gives a level of certainty to the process. It is also important to take the Steak off the heat before it hits the desired temperature as it will continue to cook when resting. For medium rare, we like to take the Steak off the heat at around 110 degrees, it’ll continue to cook to 120 degrees (medium rare) when it rests. Perfect!

3. Initially cook it at an aggressively high heat for a great crust

You almost want to burn the outside of the steak to get a lovely crust. Super high heat is the way to go, with a little bit of fat in the pan such as Vegetable Oil. There is no harm in having a very dark, almost black crust – this just means you’ll get some beautiful, charred flavors. Provided that the middle of the steak is cooked perfectly, the crust just adds more character to the flavor

4. Butter Basting with Garlic and Herbs adds immense flavor

This is a method that many great chefs use. Once your steak is seared, drop the heat back to medium then melt Butter, Garlic, Thyme, and Rosemary in the pan. Baste the Ribeye by carefully tipping the pan toward you so the Garlic Butter will pool. Then with a spoon, carefully ladle that amazing flavored Butter all over the Steak

5. Once seared, Roast in the Oven for a perfect, even cook throughout

For large steaks it is very risky to just pan fry it. You’ll likely have overcooked outsides and an undercooked middle. Cooking in an oven ensures the entire piece of meat gets cooked evenly at the same time. So, sear the Steak first to get a lovely crust. Baste, then finish it off in the Oven

Angus Ribeye Steak Recipe

Ingredients

• 1 good quality Bone In Angus Ribeye Steak (or other suitable high quality steak) 2.5 lbs. – 3 lbs.
• 100g Unsalted Butter
• 4 Sprigs of Rosemary
• 4 Sprigs of Thyme
• 4 Garlic Cloves, peeled
• 1 tbsp. Vegetable or Canola Oil
• Salt and Pepper
  
  

Instructions

1. Remove the Steak from the refrigerator and leave at room temperature for at least 1.5 hours before cooking. Season liberally with Salt and Pepper, ensuring every side of the Steak is well covered
2. Pre-heat the Oven to 375 degrees and place your Cast Iron Pan on the Stove over high heat, adding 1 tbsp. of Vegetable or Canola Oil
3. Once the pan is hot and the Oil is smoking, carefully place the Ribeye Steak down in the middle of the Pan, over the hot oil. Gently press down on the top of the steak with some tongs to ensure all parts of the meat on the underside make contact with the Pan
4. Seer for 3 minutes on high heat on one side. Check that the crust is a dark brown color, then flip over. Drop the heat to medium and sear for a further 3 minutes
   
   

Baste the Angus Ribeye Steak with Buttery, Herby Garlic while it cooks on the pan

1. While the Ribeye is cooking on it’s second side, after about 1 minute add the Butter, Garlic, Thyme, and Rosemary to the Pan, trying to get as much of the Garlic and Herbs to swim in the Butter as it melts
2. Once the Butter has started to foam, tilt the Pan towards you so the Butter pools and carefully baste the Steak with Butter by spooning it over the Steak. Do this process until the 3 minutes of searing is up
3. Place the Cast Iron Pan with the Steak in the Oven on the middle rack and roast until the internal temperature of the Steak reads 110 degrees. Depending on the size of the steak the time may vary, it should be between 10 – 15 minutes
4. Remove Steak from the oven and set aside on a flat surface to rest for 10 minutes before carving
5. Serve family style at the table on a large serving plate, and finish with a generous sprinkling of flaky finishing salt and some good quality mustard on the side
   
   

This perfectly cooked Cast Iron Angus Ribeye Steak is a beautiful centerpiece at any dinner table. What makes a great Steak dinner other than the Steak is, of course, beautiful sides

Check out some of our amazing Side Dish Recipes here. Some of our favorites to pair with Ribeye Steak are:

• Cheesy Potatoes au Gratin
• Mushroom Sauce for Steak
• The Best Mashed Potatoes Ever
• Red Wine Sauce
  

Happy Cooking!