Cast-Iron Garlic Butter Thick Cut Ribeye
August 12, 2026 • 0 comments
A simple steakhouse-style method that lets the rich marbling and deep beef flavor of our 14-Day Dry-Aged Prime Ribeye take center stage. A hard sear, butter, garlic, and fresh herbs are all you need.
- Prep Time:
- Cook Time:
- Servings: 1-2
Ingredients
- (1) Prime Bone-In Ribeye Thick Cut
- (1 tablespoon) High-heat cooking oil
- (1½ teaspoons) Kosher Salt
- (1 teaspoon) Coarse Black Pepper
- (2 tablespoons) Butter
- (2) Garlic Cloves Smashed
- (2 sprigs) Fresh Rosemary or Thyme
- Prime Boneless Ribeye Thick Cut
Directions
DIRECTIONS
- Remove the ribeye from the refrigerator 30–45 minutes before cooking. Pat completely dry.
- Season generously on both sides with kosher salt and coarse black pepper.
- Heat a heavy cast-iron skillet over medium-high to high heat until very hot.
- Add the oil, followed by the ribeye. Sear without moving for approximately 3–4 minutes.
- Flip and sear the second side for 2–3 minutes.
- Reduce the heat slightly and add butter, garlic, and herbs.
- Tilt the skillet and spoon the foaming herb butter over the steak for 1–2 minutes.
- Continue cooking until the steak reaches your preferred internal temperature.
- Transfer to a cutting board and rest for 5–10 minutes before slicing.
RECIPE NOTES
For medium-rare, remove the steak from the heat around 125–130°F and allow carryover cooking during the rest. Because Fossil Rock Farms Prime beef has abundant marbling, keep the seasoning and preparation simple and let the beef do the work.
