EFK Tested
Erickson Skillet Ribeye Steak
Our family-tested skillet steak method starts with a thick ribeye and a very hot cast-iron or carbon-steel skillet to build a deep crust, then finishes with butter, garlic, and rosemary.
From the EFK recipe collection
- Yield
- 2 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Pat the steak very dry and season both sides with kosher salt and freshly ground black pepper.
- 2. Heat a cast-iron or carbon-steel skillet until very hot with a small amount of high-heat oil.
- 3. When placing the steak into the hot skillet, lay it away from you so any hot oil or grease splashes away from your body.
- 4. Cook about 2–3 minutes per side, flipping as needed to build a deep crust.
- 5. Near the end of cooking, add butter, garlic, and a couple sprigs of rosemary. Baste the steak with the seasoned butter as it finishes.
- 6. Cook to your preferred doneness.
- 7. Remove from the skillet and rest for 5–10 minutes before slicing or serving.
Equipment
Cast-iron or carbon-steel skillet
Food safety & storage
Use care around the very hot skillet and oil. Cook steak to an internal temperature of 145°F and rest it for 5–10 minutes before slicing.
View this recipe on the original EFK website ↗