Ribeye Steak
Cast iron screaming hot, 3-4 min/side, butter baste.
Cast iron sear is king — direct contact at 500°F+ creates Maillard crust far faster than oven’s radiant heat. Butter basting adds richness.
Step-by-Step
1. Pull steak from fridge 30-45 min before cooking.
2. Pat bone dry with paper towels (moisture = steam, not sear).
3. Season aggressively — kosher salt + fresh pepper.
4. Heat cast iron over high until it just starts to smoke.
5. Add high-smoke-point oil (avocado). Swirl.
6. Lay steak away from you (prevent splatter).
7. Sear 3-4 min — DO NOT TOUCH or move.
8. Flip once. Add butter, crushed garlic, thyme to pan.
9. Tilt pan, baste with foaming butter 2-3 min.
10. Pull at 125-130°F. Rest 5-10 min on rack.
Size & Portion Guide
Thin cut (3/4 inch): 2-3 min/side, stovetop only, no oven needed.
Standard (1-1.25 inch): 3-4 min/side stovetop.
Thick cut (1.5-2 inch): sear 2 min/side then 275°F oven to 125°F (reverse sear is easier).
Petite/small portion: same technique, just shorter cook.
Cook by temp, not time.
Reverse sear: 275°F to 120°F internal, then sear.
Don't Have Cast Iron?
Carbon steel is the best alternative — same heat retention, same sear. Stainless steel tri-ply works but needs more oil and higher preheat (wait until water droplets dance). Nonstick will NOT give a proper sear — the coating limits temp. In a pinch, broil on top oven rack 4-5 min/side.
Pro Tip
Reverse sear (oven first) is more forgiving for beginners.