Are you craving a juicy and tender ribeye steak? Look no further!

Cooking a thin ribeye steak in a cast iron skillet is the perfect way to achieve that mouthwatering sear and delicious flavor. In this article, we will guide you through the step-by-step process of cooking a thin ribeye steak to perfection using your trusty cast iron skillet.

What You’ll Need:

  • Ribeye steak: Choose a thin-cut ribeye steak for faster and more even cooking.
  • Salt and pepper: Seasonings are essential for enhancing the natural flavors of the meat.
  • Olive oil or butter: These fats will help create a beautiful crust on your steak.
  • Cast iron skillet: The best tool for achieving a perfect sear.
  • Tongs or spatula: To flip and maneuver the steak while cooking.
  • Meat thermometer (optional): For checking the doneness of your steak.

The Steps:

Step 1: Preparing Your Steak

Before cooking your ribeye steak, make sure to remove it from the refrigerator and let it sit at room temperature for about 30 minutes. This will ensure even cooking throughout the meat.

Pat dry both sides of the steak using paper towels to remove any excess moisture. Season generously with salt and pepper on both sides, pressing them into the meat for better adhesion.

Step 2: Preheating Your Cast Iron Skillet

To achieve that coveted sear, preheat your cast iron skillet over medium-high heat for about 5 minutes. You want the skillet to be hot enough to create a sizzling sear on the steak.

Step 3: Adding Oil or Butter

Once your skillet is hot, add a tablespoon of olive oil or butter. Swirl it around to coat the bottom of the skillet evenly. The oil or butter will help prevent sticking and add flavor to your steak.

Step 4: Searing the Steak

Gently place your seasoned ribeye steak into the hot skillet. Let it cook undisturbed for about 2-3 minutes on each side for medium-rare doneness.

Adjust the cooking time according to your preference and the thickness of your steak. Use tongs or a spatula to flip the steak halfway through cooking.

Step 5: Checking Doneness

If you prefer a more well-done steak, use a meat thermometer inserted into the thickest part of the ribeye to check its internal temperature. For medium-rare, aim for an internal temperature of 135°F (57°C). Remember that carryover cooking will continue after removing the steak from heat, so it’s essential to factor in this rise in temperature.

Step 6: Resting and Serving

Once cooked to your desired doneness, transfer the ribeye steak onto a cutting board or plate. Allow it to rest for about 5 minutes before slicing into it. This resting period allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.

Congratulations! You have successfully cooked a delicious thin ribeye steak in a cast iron skillet. Serve it alongside your favorite sides like roasted veggies or mashed potatoes for a complete and satisfying meal.

Remember, practice makes perfect. Experiment with different seasonings and cooking times to find your preferred level of doneness. Happy cooking!