Cast Iron Italian Ribeye Steaks

With just a few simple steps you will have a great tasting charred gridded steak on your plate in just minutes and we also included several other cooking methods.

We make all kinds of recipes with steak; some of our favorites are Italian Sauce Steak, Steak Marsala, and Salisbury Steak.

Scroll down to my easy instructions for this printable recipe and to avoid ads, hit print and they will disappear.

Ribeyes and Other Kinds of Steak Choices and Cookin Methods

1. Ribeye Steak: (also known as the smaller version  boneless Delmonico) contains the fattest marbling in it for tenderness and is very flavorful
2. New York Strip Steak: is a meat cut with a firm, tender texture and bold flavor. This cut comes from the short loin part of the cow
3. Filet Tenderloin Steak: is a boneless round less fat and very tender steak
4. Porterhouse and T-bone Steak: has a strip steak on one side and a larger tenderloin filet on the other usually bigger than the T-bone
5. Hanger Steak: is similar in taste to its cousin’s skirt steak and flank steak, with slightly more marbling
6. Skirt Steak and Flank Steak: are perfect for marinating and then used in tacos and fajitas Round steak a tougher steak great for stuffing and slow cooking, as it’s, has very little fat
7. Grilling: heat the grill to 450 degrees, brush the steaks with butter. Add the steaks, and use an instant-read thermometer to ensure doneness or follow our chart
8. Broiling: Move the oven rack 6 inches from the heating element. Pre-heat oven and cast iron skillet after setting the oven to broil for 12 minutes
9. Air Frying: preheat the air fryer for 4 minutes in the broiler pan add the steak brushed with melted butter or olive oil using around 2 teaspoons. Rare: 5 minutes Medium Rare: 7 min Medium: 9 min Medium well: 11 min

Serve your steak with some warm bread some flavored butter our delicious Steakhouse Baked Potatoes and a side of Marsala Sauteed Mushrooms

Shopping List for Iron Italian Ribeye Steak 

• bone-in or boneless rib-eye steaks (or use another cut of meat you prefer)
• olive oil
• butter
• freshly cracked black pepper
• fresh herbs: parsley, oregano, basil,  thyme minced
• salt and  freshly cracked pepper to taste
• mashed garlic

Temperature Chart for Iron Italian Ribeye Steak:

Tips for Making Pan Seared Steaks:

• Always heat the cast iron pan first without oil before searing the meat
• Sear each side on medium-high heat first to seal in the juices for at least minutes on each side then lower the heat
• Use tongs to flip the meat
• Refer to the meat temperature chart using an instant-read thermometer for the desired doneness
• Let meat rest for 3 to 5 minutes minutes before serving
• Steaks can also be grilled, broiled in the oven or air-fried
• Experiment with fresh herbs you prefer, rosemary, dill, tarragon, and mint for a unique flavor enhancer
• Keep your cast iron pan in great shape by cleaning it with a little dish soap and letting it soak for a few minutes. Do not use steel wool or it will ruin the surface or any abrasive kinds of cleaner. Wipe with paper towels and add a little cooking oil to the surface (low-smoking oil) when storing. Refer to the instruction guides, cast iron should usually be hand-washed on not added to a dishwasher.

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Ribeye Steak Serving Ideas

This dish is great served with Chantilly Potatoes and Garlic Roasted or Air Fried Asparagus.

Add more or less garlic herbs and seasoning to taste and if you prefer to serve this with steak sauce, or another condiment, add that for a garnish.

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steak recipes, ribeye recipes, skillet steak recipes, cast iron cooking recipes

American, Italian

Yield: 2

Author: Claudia Lamascolo

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Cast Iron Italian Ribeye Steaks

Ribeye is a tender delicious steak and when sauteed in a cast iron pan in butter, garlic, and olive oil the taste is irresistible.

Prep time: 5 MinCook time: 14 MinTotal time: 19 Min

Ingredients

• 2 Ribeye Steak (around 1 – 1/2 inches thick nicely marbled)
• 2 tablespoons of olive oil
• salt and freshly cracked black pepper to taste
• 2 to 3 tablespoons of butter
• 2 small cloves of mashed fresh garlic (or more to taste)
• 1 leaf or sprig of each fresh basil, oregano, thyme, parsley finely minced
• Note: use around 1 teaspoon of each if dried herbs are used

Instructions

1. Heat a cast iron skillet first for around 4 minutes without the oil on medium-high heat.
2. When the skillet is hot add the olive oil
3. Place the steaks in the hot oil and add the salt and pepper (if you like spicy add some red pepper flakes.)
4. Sear on each side for around 3 minutes.
5. Lower the heat then add the butter, garlic, and herbs and continue to saute for your desired doneness, referring to our chart.
6. Let the meat rest on a platter for around 4 to 5 minutes before serving.

Notes

Tips for Making Pan Seared Steaks:

• Always heat the cast iron pan first without oil before searing the meat
• Sear each side on medium-high heat first to seal in the juices for at least minutes on each side then lower the heat
• Use tongs to flip the meat
• Refer to the meat temperature chart using an instant-read thermometer for the desired doneness
• Let meat rest for 3 to 5 minutes minutes before serving
• Steaks can also be grilled, broiled in the oven or air-fried
• Experiment with fresh herbs you prefer, rosemary, dill, tarragon, and mint for a unique flavor enhancer
• Keep your cast iron pan in great shape by cleaning it with a little dish soap and letting it soak for a few minutes. Do not use steel wool or it will ruin the surface or any abrasive kinds of cleaner. Wipe with paper towels and add a little cooking oil to the surface (low-smoking oil) when storing. Refer to the instruction guides, cast iron should usually be hand-washed on not added to a dishwasher.

Ribeyes and Other Kinds of Steak Choices and Cookin Methods

1. Ribeye Steak: (also known as the smaller version boneless Delmonico) contains the fattest marbling in it for tenderness and is very flavorful
2. Skirt Steak and Flank Steak: are perfect for marinating and then used in tacos and fajitas Round steak a tougher steak great for stuffing and slow cooking, as it’s, has very little fat
3. Grilling: heat the grill to 450 degrees, brush the steaks with butter. Add the steaks, and use an instant-read thermometer to ensure doneness or follow our chart
4. Broiling: Move the oven rack 6 inches from the heating element. Pre-heat oven and cast iron skillet after setting the oven to broil for 12 minutes
5. Air Frying: preheat the air fryer for 4 minutes in the broiler pan add the steak brushed with melted butter or olive oil using around 2 teaspoons. Rare: 5 minutes Medium Rare: 7 min Medium: 9 min Medium well: 11 min
6. New York Strip Steak: is a meat cut with a firm, tender texture and bold flavor. This cut comes from the short loin part of the cow
7. Filet Tenderloin Steak: is a boneless round less fat and very tender steak
8. Porterhouse and T-bone Steak: has a strip steak on one side and a larger tenderloin filet on the other usually bigger than the T-bone
9. Hanger Steak: is similar in taste to its cousin’s skirt steak and flank steak, with slightly more marbling

Serve your steak with some warm bread some flavored butter our delicious Steakhouse Baked Potatoes and a side of Marsala Sauteed Mushrooms

Nutrition Facts

Sodium (milligrams)

230.97 mg

Cholesterol (grams)

175.49 mg

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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