• Kate

Cast Iron Boneless Ribeye



The dragon takes what it wants and if they should resort to violence, so be it. Everyone cowers to the dragon as it stalks from the sky. The mighty lion may roar, the wolf may gather with its pack, the stag may bare its horns and the Kraken may try to make a stand from the sea. But, they are no match for this predator. The dragon will take what it wants with fire and blood.


The steak sizzles in the pan, searing like it has been kissed by the dragon’s flame. The smoke comes off in delicate tendrils, the juice crackles along the edges. You can smell the simple spice of salt and pepper as the meat cooks. The marbling of the cut is beautiful and you cannot help but admire it before it is time to flip and kiss the other side to the flame.


Cast Iron Boneless Ribeye

  • 2 Boneless Ribeye

  • Salt and Pepper to Taste

  • 1 Sprig Sage

  • 3 Tbsp Butter

  • 2 Cloves Garlic

  • 1 Yellow Onion

  • 1C Sliced Mushrooms





Before we get started we are going to prep our butter. In a saucepan, we are going to melt our butter and steep the sage and garlic for about 6-8 minutes. Remove from the heat and set the butter in a small dish. Let it cool and re-harden in the fridge. Keep the sage and garlic in the butter.





Since I live in a small apartment and I do not have access to a grill I have to get creative when it is time to cooking certain things. Red meat is one of them. This is where a cast iron comes in handy and you can marvel at how much you can possibly love a pan.


The idea is to try to use as much heat as possible when cooking red meat to try to simulate a grill to the best of your abilities. To do this we are going to pre-cook our cast iron. Set your oven to about 450℉ with your cast iron in the oven. Let stand for about 30 minutes.


I have a few go-to’s when constructing toppings for a steak. You, of course, can never go wrong with blue cheese, letting the smooth pungent cheese melt across the top fo a hot steak. Creating a wine reduction is also a great way to use the juices that have gathered in your pan to be drizzled across the top. This time I decided on a simple combination of caramelized onions and mushrooms would do the trick.



We are going to use one medium yellow onion sliced thinly and about 1 C of sliced mushrooms. I prefer baby bellas over white button mushrooms. In a large skillet melt 1 Tbsp of butter over medium heat and toss in your onions. Turn the heat to medium-low and continue to move the onions for about 20 minutes. The onions will go through their process, first sweating and becoming translucent than during a lovely light brown and becoming sticky as their own sugars caramelize.


Add the mushrooms and continue to cook for another 10 minutes. You can continue to cook the vegetables until it is time to serve, you will not over caramelize them just be sure to not let them burn.




When working with meat we will get the best browning results the warmer the meat is and the dryer it is. Wet meat will not brown. Allow your steaks to rest of your counter for at least an hour and pat it dry with a paper towel. We will not season with salt until we are ready to cook because salt will extract existing moisture from inside and cause it to rest on the surface.




Once our pan is HOT take it out of the oven and set it on a high burner. Be very careful. I cannot stress how hot this will be. So please angle the handle of the pan away from anyone who may pass by. Set your steak in the pan and depending on the size of the steak and how you want it done cook for 3-5 minutes. I prefer my steaks on the rare side so I opted for 3 minutes. Do not touch them until the steaks are ready to be moved. Salt the uncooked side of the steak then flip for another 3 minutes. Remove from the heat and let rest for an additional 2 minutes.



As we have discussed before, the meat will continue to cook once it is removed from the heat so it is best practice to let it rest before your desired doneness. If you would like to go off of internal temperature a rare steak is at its final doneness between 130℉ and 140℉, remove from the heat about 5℉ prior to your final temp. For the record: Medium rare is 145℉ and Medium is 160℉. If you eat your steak well done, there is no help for you here….




As the steak is resting, place a pad of your sage butter across the top and allow it to melt over the sides. Serve with a scoop of caramelized onions and mushrooms and dig in!




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