No outdoor grill or too cold to cook outdoors? Problem solved! Try these as good iron skillet ribeye steaks.
Ribeye Steaks are probably our favorite steak. The more marbling, the better and when you are married to a meat and potatoes Texas Cowboy like I am, you cook him a ribeye steak for his birthday and of course, serve the steak with homemade French Fries! This Ribeye Steak cooked in an iron skillet is as good, if not better than any you would cook on the grill!
Happy Birthday – Iron Skillet Ribeye Steak
These are serious steaks. I salt and pepper my ribeye steaks and coat them in olive oil at least the day before. Then I stick them in a ziplock and place them in the refrigerator overnight. I remove the steaks from the refrigerator at least 2 hours before cooking so they can come to room temperature.
When I’m ready to cook I heat an iron skillet to smoking and add my ribeye steaks. I let the steaks cook for 4 minutes on the first side without disturbing, then with tongs, I flip the steak over, I add butter, fresh herbs and continue cooking for about 3 more minutes, tilting the skillet and spooning the hot butter over the steaks.
To make these steaks extra special, I top them with my Blue Cheese Compound Butter. Oh my gosh! That butter and blue cheese just melt over the steak and becomes a lucious mess! Here’s a link that describes compound butter. https://culinarylore.com/cooking-terms:what-is-compound-butter
Here’s my Blue Cheese Compound Butter recipe: http://www.the2spoons.com/steak-worthy-blue-cheese-compound-butter/ This compound butter is delicious on any steak, not only a ribeye. Don’t like blue cheese? Substitute a good goat cheese or Parmesan.
I think you will love this method of cooking your ribeye steak. I also cook beef tenderloin steaks the same way. Whether it’s too cold, you or you don’t have an outside grill, this is a perfect method for cooking your steak.
Happy Birthday – Iron Skillet Ribeye Steaks
Here’s the recipe for my ribeye steaks! Make theme this weekend!
Happy Birthday – Iron Skillet Ribeye Steaks
Ingredients
- 2 nicely marbled ribeye steaks about 1 inch to 1 1/2 inch
- oilive oil to coat the steaks
- salt and pepper
- 2 tbsp butter
- couple of sprigs of fresh rosemary or fresh thyme
Instructions
- A day before serving, coat each steak with olive oil on both sides. Sprinkle with salt and pepper. Place in a ziplock bag and place in the refrigerator overnight. Remove from the refrigerator at least 2 hours before cooking to bring the steaks to room temperature. Place an iron skillet over high heat. When the skillet is smoking hot, add the ribeyes. Cook for 4 minutes without moving the steaks. Flip with tongs and add the butter and fresh herbs to the pan. Tilting the skillet and using a spoon, baste the steaks with the herb flavored butter. Cook for 3 minutes, continually basting for medium rare. Cook an additional 1 minute if you want a little more done.Serve immediately on a warm plate. Add compound butter or a pat of butter if you like! Bon Appetite!
