Cast Iron Ribeye - Sear & Bake

Thawing (if frozen)

• 1" steak: 12–18 hours in fridge.
• 1.5" ribeye: 24 hours in fridge.
• 2"+ steak: 36 hours in fridge.
• Quick thaw: sealed bag in cold water on the counter, change water every 30 min, ~1 hour. Never thaw uncovered on counter.

Prep (30–45 min before)

• Pull steak from fridge, pat very dry with paper towels.
• Salt generously on both sides. Let sit at room temp 30–45 min.
• Preheat oven to 400°F.

Sear

• Heat cast iron over high heat 4–5 min, until just smoking. Crack a window / hood fan on.
• Add a thin film of high–smoke-point oil (avocado, grapeseed).
• Lay steak in away from you. Don't move it. Sear 2 min.
• Flip, sear other side 2 min.
• If thick: stand on fat cap edge with tongs ~30 sec.

Finish in Oven

• Transfer the whole skillet to the 400°F oven.
• Pull at internal temp (use a thermometer, not the clock):

• Usually 3–6 min, depending on thickness.

Rest

• Move steak to a plate or board. Tent loosely with foil.
• Rest 8–10 min. Non-negotiable - juicy vs. puddle.
• Pepper after resting (pepper burns in the sear).

Optional: Butter Baste

• In the last minute of stovetop searing, add:
• A knob of butter, a smashed garlic clove, a sprig of thyme or rosemary.
• Tilt the pan, spoon foaming butter over the steak repeatedly.