Cooking Ribeye Steak on a Cast Iron Pan

Mastering the Art of Cooking Ribeye Steak on a Cast Iron Pan with Deez Seasonings
There's nothing quite like a perfectly cooked ribeye steak, especially when it's prepared on a cast iron pan. This method of cooking, combined with the exceptional "Meat Master" seasoning from Deez Seasonings, results in a steak that's flavorful, juicy, and incredibly satisfying. In this blog post, we'll guide you through the process, including the ideal cook times and internal temperatures for different levels of doneness.
  • 1 Ribeye steak
  • 2 tablespoons of "Meat Master" seasoning by Deez Seasonings
  • 2 tablespoons of olive oil
  • 2 cloves of garlic
  • Fresh rosemary and thyme sprigs
  • Salt to taste
  • Butter for basting
  1. Start by seasoning your ribeye steak with the "Meat Master" seasoning from Deez Seasonings. Make sure to cover all sides of the steak for an even flavor.
  2. Heat your cast iron pan over medium-high heat. Once it's hot, add the olive oil.
  3. Place your steak in the pan. Cook it for about 3-5 minutes on one side, until it develops a beautiful, golden-brown crust.
  4. Flip the steak and add the garlic, rosemary, thyme, and a knob of butter to the pan. As the butter melts, spoon it over the steak, basting it continuously. This will infuse the steak with a delicious, aromatic flavor.
  5. Continue to cook the steak on the second side for another 3-5 minutes. The exact cooking time will depend on the thickness of your steak and your preferred level of doneness.
  6. To check the doneness of your steak, use a meat thermometer. Here are the internal temperatures you should aim for:
    • Rare: 120-125°F
    • Medium Rare: 130-135°F
    • Medium: 140-145°F
    • Medium Well: 150-155°F
    • Well Done: 160°F and above
  7. Once your steak is cooked to your liking, remove it from the pan and let it rest for about 10 minutes before slicing. This allows the juices to redistribute throughout the steak, ensuring it's moist and flavorful
Back to blog