Cast Iron Ribeye

ribeye Mar 03, 2021

Ribeye with Fingerling Potatoes and Asparagus


  • Let meat sit out an hour before cooking
  • Heat up cast iron until hot throughout
  • Generously season steaks with kosher salt and fresh cracked black pepper
  • Lightly oil with high smoke point oil such as peanut, sunflower, or lard
  • Add steak to pan, make sure not to crowd.
  • If steak seems stuck to pan, do not touch it. It is developing a crust of flavor and moving it will rip that crust off.
  • Once steak comes loose (5 min or so), flip and repeat same crusting process.
  • Remove steak from heat and let rest. It will reabsorb some of its liquids and remain moist.
  • Cut and plate