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Al Roker's Cast-Iron Rib-Eye Steak

Cook Time:
20 mins
Prep Time:
5 mins

Chef notes

Nothing hits the spot quite like a big, honkin' cowboy-sized steak. I love searing my rib-eye steak on a cast-iron skillet. The pan really intensifies the flavor and gets that fat sizzling around the meat nicely. Before you cook a big steak, make sure to let it come to room temperature for the best results. The garlic-rosemary butter is optional, but it really takes this meal to the next level. 


Garlic-Rosemary Butter



Put steak on a plate, coat it with olive oil, then season the meat liberally with sea salt and black pepper. Let steak sit out until it comes to room temperature. 


Preheat your oven to 500 F. 


Heat a cast-iron skillet to medium-high heat on the stove. 


Put the steak into the skillet and let it sear for at least 4 to 5 minutes on one side, then turn it over and sear for another 4 to 5 minutes. Both sides should have a nicely browned crust. 


Transfer skillet into the oven for about 5 to 6 minutes, until a meat thermometer inserted reads 135 F for medium rare or 145 F for medium.  


Remove skillet from the oven then remove the steak from the pan and place it on a cutting board but do not cut it! Lightly cover the meat with aluminum foil and let it rest for 10 minutes to allow the juices to redistribute.


Meanwhile, place the butter, garlic and rosemary into the skillet and scrape up all the browned bits (known as fond) to make a quick pan sauce. Let the herbs flavor the butter for 2 to 3 minutes, but do not let it burn. 


When you're ready to serve the steak, slice it up and pour a few spoonfuls of the buttery sauce over each serving.