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Perfect Cast Iron Cowboy Ribeye Recipe with Garlic Herb Butter for Juicy Steak Lovers

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A simple yet flavorful recipe for a juicy cowboy ribeye steak cooked in a cast iron skillet and topped with a rich garlic herb butter. Perfect for steak lovers seeking a quick, satisfying meal with a crispy crust and tender center.

Ingredients

Scale
  • 1 large cowboy ribeye steak (bone-in, about 1.5 to 2 inches thick, 20–24 oz / 570–680 g)
  • Kosher or sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tbsp high smoke point oil (like avocado or grapeseed oil)
  • 4 tbsp unsalted butter, softened
  • 2 cloves garlic, finely minced or grated
  • 1 tbsp fresh parsley, finely chopped
  • 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
  • ½ tsp lemon zest (optional)
  • Pinch of salt and black pepper to taste

Instructions

  1. Prepare the garlic herb butter: In a small bowl, combine softened butter, minced garlic, parsley, thyme, lemon zest, salt, and pepper. Mix until evenly blended. Set aside or refrigerate if making ahead (bring to room temp before using).
  2. Bring steak to room temperature: Take the cowboy ribeye out of the fridge about 30 minutes before cooking to help it cook evenly.
  3. Season the steak: Generously sprinkle kosher salt and freshly ground black pepper on both sides to form a flavorful crust.
  4. Heat the cast iron skillet: Place it over medium-high heat and add 1 tbsp of avocado oil. Heat until the oil just starts to smoke lightly (around 5 minutes).
  5. Sear the steak: Carefully lay the ribeye in the pan away from you. Cook without moving for about 4–5 minutes until a dark, crusty sear forms. Flip and sear the other side for another 4 minutes.
  6. Baste with garlic herb butter: Reduce heat to medium-low, add 2 tbsp of the butter mixture to the skillet, and continuously baste the steak with melted butter for 2–3 minutes.
  7. Check doneness: Use a meat thermometer inserted into the thickest part of the steak. Aim for 130°F (54°C) for medium-rare. Continue cooking and basting if needed, flipping every minute.
  8. Rest the steak: Remove from heat, transfer to a plate, and loosely tent with foil. Let rest for 10 minutes to allow juices to redistribute.
  9. Serve: Slice against the grain and top with a dollop of the remaining garlic herb butter. Enjoy with your favorite sides.

Notes

Pat the steak dry before seasoning to develop a better crust. Avoid overcrowding the pan if cooking multiple steaks. Use medium heat for basting to prevent butter from burning. Resting the steak for 10 minutes is essential for juicy results. Butter can be prepared ahead and refrigerated for up to 3 days.

Nutrition

Keywords: cowboy ribeye, cast iron steak, garlic herb butter, juicy steak, steak recipe, cast iron skillet, easy steak dinner

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