Cooking a thick ribeye on the stovetop in a cast iron skillet is a great way to achieve a deliciously seared and juicy steak. Here's a step-by-step guide on how to do it:
Choose a high-quality ribeye steak: Look for a thick-cut ribeye with good marbling for the best flavor and tenderness. Remove the steak from the refrigerator and let it sit at room temperature for about 30 minutes to take the chill off.
Preheat the skillet: Place a cast iron skillet on the stovetop over medium-high heat. Allow it to preheat for about 5 minutes. Heating the skillet before adding the steak helps create a nice sear.
Season the steak: Generously season both sides of the ribeye with salt and pepper, or any other desired seasoning. You can also use a steak rub or marinade of your choice.
Add oil and sear the steak: Once the skillet is hot, add a high-smoke-point oil like canola or avocado oil to the pan. Swirl the oil to coat the bottom. Carefully place the seasoned ribeye in the hot skillet. Be cautious as the skillet and oil can splatter.
Sear the first side: Let the ribeye sear without moving it for about 4-5 minutes, or until a deep brown crust forms. This step develops the Maillard reaction, which adds flavor to the steak.
Flip and sear the other side: Use tongs to flip the ribeye to the other side. Allow it to sear for an additional 4-5 minutes. Adjust the cooking time depending on your desired level of doneness. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C).
Check the internal temperature: To ensure accurate doneness, use a meat thermometer to check the internal temperature of the steak. Insert the thermometer into the thickest part of the ribeye without touching the bone. Remember that the steak will continue to cook a bit while resting.
Rest the steak: Remove the ribeye from the skillet and transfer it to a cutting board or a warm plate. Allow it to rest for about 5-10 minutes. Resting helps redistribute the juices and ensures a more tender and juicy steak.
Slice and serve: After resting, slice the ribeye against the grain into thin strips. This step helps ensure a tender texture. Serve the steak as desired, either on its own or with your favorite side dishes.
Enjoy your deliciously cooked thick ribeye steak!