Once you make steak in a cast iron skillet you’ll never go back! This Cast Iron Ribeye with Garlic Mushrooms takes about 20 minutes to make but is worthy of any special occasion.
Growing up, I was never very interested in steak. In my mind, steaks were chewy, tough, and dry. Why would anyone choose that over, say, a basket of fried chicken fingers and French fries? (Oh how young and naive I was!)
It wasn’t until I was newly married and on one of my first vacations with the Mr. that I began to appreciate steak. I don’t know if it was the elegant atmosphere or the salty sea air, but on a whim I ordered filet mignon. And everything changed. This steak was so tender it almost melted in my mouth.
From then on, I was a steak girl, or rather, I was a filet mignon girl. I was loyal to it like a kid is loyal to their favorite ice cream flavor. Slowly, I began branching out, trying new cuts of steak at restaurants, and even making them at home.
Beef: From Farm To Table
Nothing has expanded my horizons quite like Buying a Side of Beef. Folks, if you can find the freezer space (or a deep freezer), I cannot recommend doing this enough! It will save you money, cut down on grocery trips, and give you a new appreciation for all of the hard work that goes into bringing beef to our tables.
Having a freezer full of different beef cuts on hand means that you’ll be ready in a pinch for just about any meal situation you can imagine:
- Surprise dinner guests, anyone? Beef.
- Impromptu backyard BBQ party? Beef.
- Forgot about the potluck? Beef.
- Need to impress that special someone with your culinary artistry? You know it. Beef.
With a side of beef, you WILL be prepared. Plus, you can finally sample and compare beef cuts for yourself and see what all the hype is about around each one. For inspiration, check out my roundup of Beef Recipes for Every Cut.
Familiar chuck roasts, cubed stew meat, and ground beef are all essentials that were great to have around for some of our favorite family dinner recipes, but the real bonus of getting a side of beef is that I got to try so many different steak cuts–sirloins and T-bones, filet and skirt steaks. Leaner cuts made fabulous sandwiches and tacos (see: Grilled Flank Steak Sandwiches with Caramelized Onions or Flank Steak Tacos), but I discovered my favorite steak to eat on its own wasn’t, in fact, the filet but rather a simple cast iron ribeye.
Is Ribeye The Best Steak?
Subjectively, Yes. After trying every steak cut in the side of beef we ordered, it was the the ribeye’s marbly slab of tender juiciness and intense flavor that finally won my heart and the crown for my favorite steak. A ribeye cut is a great steak to cook at home and still presents like a restaurant-quality entrée. I like to keep my ribeye seasonings very simple since this cut of steak already has such fantastic natural flavor.
How To Cook Steak On The Stove
A hefty sprinkling of Kosher salt and fresh ground pepper is all your steak needs before being placed into a lightly oiled and sizzling hot cast iron skillet. You want to sear each side of the steak on high heat for 2 ½ – 3 minutes, and then it will be finished off in the oven. For more details on searing, check out my Beef Short Ribs Recipe post.
I discovered the cast iron sear/oven bake method for steak a few years ago, and it’s the only way I cook it now. It’s quick, controlled, and easy, and the steaks are always perfectly browned with a tender and juicy center. Just like this Cast Iron Ribeye is going to be. You’ll see.
The Best Way To Tell If Your Steak Is Done
Just use a Meat Thermometer for goodness sake! Much ink has been spilled over the last few years about judging your steak’s doneness just by FEEL! If you can do this, congratulations, you’re a professional chef. For the rest of us, that’s ridiculous for several reasons:
- It involves plunging your bare finger into food that is still cooking. In hot oil. In a cast iron skillet. (Sound like a good idea to you?) The internal temperature of beef continues to rise even after it is removed from heat for several minutes (and cast iron holds heat incredibly well). So… yeah, if you want to fricassee your fingerprints off feeling up your steak, be my guest. I’ll be over here using the scientifically calibrated instrument that cost me only $10 and has an “easy-read digital display.” Thanks.
- Even if it only takes a few steaks to get the hang of this feel-method, steak is pricey! Most of us aren’t willing to sacrifice even a couple steaks, just so we can attain this touch-wizardry. Especially since steak is for special occasions and we’re usually not cooking more than a few steaks at a time anyways. (Again, kudos if you cook 12 steaks every weekend, and have earned your steak merit-badge. You are truly next-level.)
- This touch method invariably involves the cook comparing the feel of the steaks to their face, hands, or other body parts… A few issues here: First off, gross. Second, how do you know how firm my cheeks are? Maybe I have a plate in my head, or 0% body fat, or maybe I just did a firming masque, or maybe everyone’s body is completely different and unique. (I dunno, probably that one).
- Did I mention that a Meat Thermometer only costs $10? And it takes about 2 seconds to use? One method here sounds Easy, Cheap, and Accurate vs. the other which is Dangerous and Completely Subjective. Seems like kinda a no-brainer to be 100% sure that your meat is cooked how you want. For me, that’s Medium, which is right about 145 degrees Fahrenheit.
If you’re on the fence, please just try the thermometer, and I’m sure the results will speak for themselves. Plus, you will use that thermometer all of the time! I use mine every time I make this Cast Iron Ribeye, Spicy Chicken, Grilled Salmon with Mango Salsa, Thanksgiving Turkey, Mexican Chicken, Marinated Skirt Steak, and even when I make Homemade Caramel Sauce.
A Perfect Cast Iron Steak
If you’ve found yourself thinking that steakhouse quality steaks require complicated methods and ingredients, or that they take hours to prepare, I hope this Cast Iron Ribeye debunks that myth. Ribeye is such a flavorful steak that a little salt, pepper, and butter (of course, butter) goes a long way.
And with the cast iron skillet pulling double-duty on the stovetop and finishing in the oven, this whole main dish cooks up in 30 minutes or less.
This cast iron steak recipe really doesn’t need much dressing up, but because Valentine’s Day is coming up, I decided to smother it in buttery garlic mushrooms, which are a weakness for both me and the Mr.
This combo is, unsurprisingly, phenomenal. I’ll admit, I was pulling off some of the crispy edges of the steak and sneaking mushrooms before I even took pictures. I have no will power when it comes to salty crispy meat nibblins. What can I say? I’m a carnivore for life.
Maybe your Valentine doesn’t dig the fungus. With this cast iron ribeye recipe, you can easily sub the mushrooms for some caramelized onions, or one commenter even mentioned blue cheese crumbles. Sign me up.
There’s more than one reason to include beef in your Valentine’s Day plans. Aside from its tantalizing taste, a 3 ounce portion of beef also provides 25 grams of protein and 10 essential nutrients, including iron.
What Wine Goes With Ribeye Steak?
Of course, every great steak dinner also deserves a great wine to go with it. If you’re unsure where to start, I recommend reaching for a Cabernet Sauvignon, which is bold and full enough to stand up to the rich flavor of the steak. If you’re looking to branch out and try something new, check out the infographic below to learn how to pair your favorite beef dishes with wine.
If you happen to have leftover cast iron ribeye (and that’s a BIG if!), I highly recommend using it for this Steak and Blue Cheese Salad. It is incredible!
- 2 boneless ribeye steaks, 1-1.5 inches thick
- Vegetable oil
- Kosher salt and freshly ground black pepper
- 3 Tablespoons butter, divided
- 8 ounces sliced mushrooms
- 2 cloves garlic, minced
- Fresh parsley (optional)
- Preheat the oven to 425 degrees.
- Remove the steak from the packaging and allow it to rest at room temperature while the oven preheats. Brush both sides of the steak with vegetable oil and sprinkle generously with salt and pepper.
- Place a cast iron skillet over medium high heat and coat with about a Tablespoon of vegetable oil. Heat the pan until the oil is shimmering and droplets of water sizzle in the pan. Add the steaks to the pan and allow them to cook until seared on one side, about 3-4 minutes. Flip the steaks over and then place in the oven to continue cooking until the internal temperature reaches 145 degrees for medium, or about another 4-6 minutes. Remove the steaks from the oven, transfer to a plate (preferably a warm plate!) and place a Tablespoon of butter on each steak. Tent with foil and allow to rest for at least 10 minutes.
- Meanwhile, make the mushrooms. Melt 2 Tablespoons of the butter in a large skillet over medium heat. Add the mushrooms and allow them to cook undisturbed until well browned on one side. Flip them over and continue to saute until the mushrooms are soft and browned. Stir in the garlic and cook for another minute, or until fragrant. Serve the steaks with the mushrooms on top.
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Nutrition Information:Yield: 2 Serving Size: 2
Amount Per Serving: Calories: 480 Total Fat: 41g Saturated Fat: 19g Trans Fat: 1g Unsaturated Fat: 20g Cholesterol: 112mg Sodium: 338mg Carbohydrates: 7g Net Carbohydrates: 0g Fiber: 3g Sugar: 3g Sugar Alcohols: 0g Protein: 24g
This post was developed in partnership with Ohio Beef. As always, all opinions are my own. Thank you for supporting the wonderful businesses who keep NeighborFood afloat. There are also Amazon affiliate links in this post. If you click on a link and make a purchase, a small percentage will come back to NeighborFood.