cast iron ribeye steak

(An Epic) Cast Iron Ribeye Steak Recipe

This simple recipe will surprise you with it's flavor, and leave you wanting to make it again and again.

Category Dinner, Lunch, Paleo
Compliance Level Kickstart, Lifestyle, Performance
Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings 2
Author Jon Gilson


  • 16 oz boneless ribeye steak
  • Salt
  • Pepper
  • Avocado oil
  • Asparagus



  1. Put an empty cast iron pan in the oven, and pre-heat it to 500 degrees. The idea is to get the pan really, really hot (and this will help).

  2. Sprinkle your steak with a generous portion of salt and pepper on both sides.
  3. Rub a bit of avocado oil over the salt and pepper, coating the steak until it is shiny.

Cooking the Ribeye:

  1. Once the oven (and skillet) reach 500 degrees, remove the skillet from the oven. Don't turn the oven off.
  2. Put the skillet on high heat on the stovetop.
  3. Add a few tablespoons of avocado oil to the skillet.
  4. Sear the ribeye for 60 seconds, flip, and sear for an additional 60 seconds. This will form a beautiful (and very tasty) crust.
  5. Immediately place the entire pan, ribeye and all, back in the 500-degree oven for 2 minutes. If the ribeye is thicker than 1", flip and roast for an additional 2 minutes.
  6. Remove the ribeye from the skillet and put it on a plate to "rest" for 3-4 minutes.

Cooking the Asparagus:

  1. Put the hot skillet back on the stovetop, and set to medium heat.
  2. Add a few tablespoons of avocado oil.
  3. Add your asparagus, making a single layer that covers the bottom of the pan.
  4. Cook 2 minutes, flip, and cook for an additional 3 minutes.

Serving the Meal:

  1. While the asparagus finishes, slice the ribeye, making sure to cut against the natural grain of the steak.
  2. Arrange artfully on the plate, and add the asparagus directly from the pan.
  3. Serve to your family, friends, or (if you're smart) just yourself.