How To Cook The Perfect Cast Iron Ribeye
I'm a bit finicky when it comes to choosing quality meats.
With so much information surfacing about sustainable farming and the poor practices of the meat-packing industry (which we've literally known for ages!), I've always cared about where my animal protein is coming from...
... so, when my good friends at West Side Beef surprised me with a delivery box of all their best sellers to celebrate the launch of their new subscription box service, I knew I was getting items that were both top quality AND ethically and sustainably sourced.
West Side Beef's mission is to buy the best antibiotic-free & local meats they can find from the farmer that ACTUALLY raised them, and ships it directly to your door. You can either order a-la-carte or sign up for their new subscription service so you'll be able to have your favourite staple items delivered to you on a regular basis without having to worry 'bout a thing!
Although I don't often cook steak, Kyle and I decided to band together to create a "culinary masterpiece" in the kitchen - the perfect cast iron ribeye steak, basted with some fresh rosemary and garlic cloves and topped with a creamy gorgonzola, garlic & herb butter.
I mean... CAN YOU SAY YUM!!
I'll admit, we spent a LOT of time scrolling through Pinterest for all the best tips & tricks for cooking the perfect steak on a cast-iron skillet. But, since the results turned out so perfectly, I just had to share the recipe and all our favourite tips with all of you!
(See full recipe & details below!)
INGREDIENTS:
[for the steak]
1 (a little bit over 1lb) ribeye steak, room temperature
2 teaspoons of flaky sea salt & freshly-cracked pepper
2 tablespoons grapeseed oil
4 tablespoons butter
3 garlic cloves
1 rosemary sprig
[for the gorgonzola herb butter]
1/4 cup gorgonzola cheese
1/4 cup herb butter (or 4 tbsp butter + 2 tbsp chopped parsley)
1 garlic clove, finely minced
DIRECTIONS:
[for the gorgonzola herb butter]
Mix together.
Set aside until you're ready to garnish!
[for the ribeye steak]
Season your ribeye steak with the salt/pepper mix on both sides.
Using your cast-iron skillet, preheat 2 tablespoons of grapeseed oil over high heat. (TIP: We learned that this was also a good time to open the windows & turn ON the stove fan! It gets pretty smoky!)
Add your ribeye steak to the skillet and cook on high for about 4- 5 minutes, until the steak is slightly charred.
Carefully flip onto the other side and immediately add in your butter, garlic and rosemary.
Continue cooking the ribeye on high heat, basting with the melted butter. (TIP: Make sure to have a good heat-resistant glove, as your cast-iron will be extremely hot by now!)
Cook on this side for 3 to 5 minutes to have a medium-rare steak, 5 to 7 minutes for medium, or 8 to 10 minutes for medium-well (I cooked ours for about 6 minutes).
Place the ribeye steak onto a cutting board and let it rest for 10 minutes. (TIP: Resist the temptation to cut it beforehand "just to check"! Wait for the full 10 minutes. I promise it'll be perfect!)
When you're ready, slice your steak across the grain. Serve with your gorgonzola herb butter. Enjoy!
With love and wellness,
