There’s steak—and then there’s steak cooked in cast iron over open flame. It’s bold, rustic, and dripping with flavor. This Cast Iron Ribeye with Garlic Herb Butter brings that steakhouse sizzle straight to your backyard grill or campfire, where the flames work their magic and the cast iron does the rest.

Whether you’re cooking over hardwood coals or a propane grill, this recipe delivers a perfect crust, juicy interior, and a melt-in-your-mouth finish thanks to a rich, homemade garlic herb butter. One bite, and you’ll wonder why you ever ate steak indoors.

Why Ribeye + Cast Iron Is the Ultimate Pairing

Ribeye is a marbled, flavor-packed cut that benefits from high-heat cooking and a good sear. The cast iron skillet captures and holds heat evenly, creating that restaurant-quality crust you just can’t get with a thin grill grate alone. When fire meets fat in that sizzling skillet—it’s culinary alchemy.

This method has deep roots in cowboy cooking and American steakhouse traditions, where thick cuts were seared in heavy pans and finished with butter, garlic, and herbs. These timeless techniques celebrate the bold flavors and hearty textures that are synonymous with rustic outdoor cooking. The essence of this culinary approach is deeply intertwined with the stories of cowboys who prepared their meals over open flames, harnessing the irresistible aroma of wood smoke and the rich, savory essence of grilled meats. We’re keeping the tradition alive, fire-style, by honoring the artistry behind this cooking method while infusing our own passion for quality ingredients and innovative flavor combinations, creating an experience that pays homage to these rich culinary roots.

3 Expert Tips for Fire-Cooked Steak Success

1. Start with Room-Temperature Meat

It might sound small, but letting your ribeye come to room temperature before grilling is a game-changer. When a cold steak hits a hot skillet, the temperature drop can cause uneven cooking—leaving you with a tough outside and undercooked middle. Letting the steak rest out of the fridge for 30–45 minutes gives the muscle fibers time to relax and ensures a more even sear from edge to center.

Pro tip: While it’s resting, go ahead and salt it generously. This dry brine helps draw out surface moisture, creating that beautifully caramelized crust when it hits the cast iron.

2. Use High Heat and Don’t Flip Too Soon

Cast iron loves heat—and steak loves sear. Once your skillet is hot enough to make water droplets dance (but not smoke excessively), you’re in the zone. Place the steak down and resist the urge to move it. Searing is all about developing a Maillard reaction: the chemical browning that turns ordinary meat into a crispy, flavor-packed crust.

How to tell when it’s ready to flip?
Check the bottom edge with tongs—if it releases easily and you see a golden-brown crust, it’s time. If it sticks, give it another 30–60 seconds.

Bonus: After the flip, spoon a bit of hot rendered fat over the steak for an impromptu baste.

3. Rest, Then Butter

Letting your steak rest after cooking is just as important as the grilling itself. During the high-heat sear, juices get pushed to the center of the meat. Resting (tenting with foil, not wrapping!) allows those juices to redistribute, giving you a tender, juicy bite from edge to edge.

Now’s the perfect moment to add your garlic herb butter—while the steak is still hot enough to melt it, but not so hot it cooks it. The butter melts slowly, infusing the steak with rich, aromatic flavor. Each slice will carry hints of roasted garlic, fresh herbs, and a touch of lemon brightness that cuts through the fattiness of the ribeye.

Optional Pro Touch: Finish with a sprinkle of flaky sea salt just before serving for texture and pop.

INGREDIENTS

For the Steak:

• 2 boneless ribeye steaks, 1–1.5 inches thick
• 1 tablespoon neutral oil (avocado or grapeseed)
• Salt and coarse black pepper to taste

For the Garlic Herb Butter:

• 4 tablespoons unsalted butter, softened
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh parsley
• 1 teaspoon chopped rosemary or thyme
• Zest of 1/2 lemon (optional, for brightness)
• Pinch of salt

INSTRUCTIONS

1. Prepare Your Fire or Grill:
   Create a medium-hot zone with hardwood coals or preheat your gas grill to high. Place cast iron directly on the grate to preheat.
2. Season the Steaks:
   Pat steaks dry and season generously with salt and pepper on both sides. Brush lightly with oil.
3. Sear in Cast Iron:
   Add a small amount of oil to the hot skillet. Place the steaks in and let sear without moving for 3–4 minutes. Flip and cook another 3–4 minutes for medium-rare (use a thermometer to check for 130–135°F internal).
4. Make the Garlic Herb Butter:
   While the steak cooks, mix together softened butter, minced garlic, a selection of fresh herbs, citrus zest, and a generous pinch of salt in a small bowl until well combined, ensuring the flavors meld beautifully.
5. Rest and Finish:
   Transfer steaks to a plate or cutting board. Immediately top with garlic herb butter and tent with foil. Let rest for 5–10 minutes before slicing.

Estimated Nutrition (Per Steak)

• Calories: ~560
• Protein: 45g
• Fat: 42g
• Carbs: 1g
• Sodium: ~400mg

Key Takeaways

• Cast iron = unbeatable crust and even cooking over fire, providing excellent heat retention and distribution, making it ideal for searing, baking, and frying various dishes.
• Ribeye’s marbling makes it ideal for high heat cooking methods, as it allows the meat to retain moisture and develop a rich, juicy flavor during grilling or pan-searing, ensuring a delicious and tender dining experience.
• Garlic herb butter adds richness and complexity to various dishes, enhancing flavors and elevating the overall dining experience.
• Great for camping, BBQs, or any fire-loving foodies who enjoy crispy grilled meats, smoky vegetables, and the perfect roasted marshmallows as they gather around the flickering flames to share stories and laughter.

Pairing Suggestions

Sides:

• Skillet potatoes with rosemary
• Charred corn on the cob with chili lime butter
• Grilled asparagus with lemon zest

Drinks:

• Bold red wine (Cabernet Sauvignon)
• Bourbon neat or an Old Fashioned
• Sparkling water with fresh herbs for a lighter pairing

Whether you’re grilling in the backyard or cooking over embers on a mountain trail, this Cast Iron Ribeye with Garlic Herb Butter is fire-cooked food at its finest.

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