Non-VegetarianSouth Dakota Black Hills Ranch cuisine Main Course

Black Hills Cast-Iron Ribeye

Name: Black Hills Cast-Iron Ribeye
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 2 servings
Cuisine: South Dakota Black Hills Ranch
Ingredients: 2 unit ribeye steak; 2 tsp Kosher salt; 1 tsp Black pepper; 2 tbsp Vegetable oil; 3 tbsp Butter; 3 clove Garlic; 4 sprig Fresh thyme

A thick-cut ribeye seared hard in cast iron and finished with butter, garlic, and thyme, the standard steakhouse dish of Black Hills ranch country.

🇺🇸United States· South Dakota

Prep: 15 min
Cook: 12 min
Total: 27 min
Servings: 2
Difficulty: Medium
Calories: 680 kcal

Ingredients

0 of 7 gathered

Servings

Equipment

•Cast iron skillet
•Meat thermometer

Nutrition

Per serving, approximate

Calories: 680 kcal
fat: 52
carbs: 2
protein: 48
calories: 680

Instructions

1
Take the steaks out of the refrigerator 45 minutes before cooking and pat them dry.
2
Season both sides of the steaks generously with salt and pepper.
3
Heat the oil in a cast-iron skillet over high heat until it just starts to smoke.
4
Cook the steaks for 3-4 minutes per side until a deep brown crust forms.
5
Turn the heat down to medium. Add the butter, garlic, and thyme to the skillet.
6
Tilt the skillet and spoon the melted butter over the steaks continuously for 1-2 minutes.
7
Check the internal temperature and take the steaks out at 130°F for medium-rare.
8
Let the steaks rest for 5-8 minutes before slicing, then spoon the browned butter over top.

Chef's tips

Let the steak reach room temperature and pat it dry before cooking to get a deep, even crust.

Storage

Refrigerate leftover steak up to 3 days.

Reheating

Reheat gently in a low oven to avoid overcooking, or slice cold over salad.

Common mistakes to avoid

•Cooking steaks straight from the fridge, which causes uneven doneness.
•Skipping the resting step, which makes the juices run out onto the cutting board.