Directions For Rib Eye Steak In A Cast Iron Skillet

• Bring the rib eye steak to room temperature – Let the rib eye steak rest on a plate for 15 minutes. Then, wipe off the moisture and liberally apply the salt and pepper to both sides.
• Rinse and oil the cast iron skillet – Rinse the skillet with warm water and wipe out with paper towels. Pour one tablespoon of olive oil into the skillet, and with a paper towel, thoroughly coat the entire inside surface of the skillet with the olive oil.
• Slowly heat up the cast iron skillet – Place your skillet on a stovetop burner set to low for 15 minutes. When the handle is hot to the touch, the skillet is ready to cook with.
• Turn the burner up to medium-high – Turn the burner up to medium-high for 2 minutes until the olive oil starts to shimmer and smoke slightly.
• Place the rib eye steak in the cast iron skillet – Drizzle a little more olive oil onto the cast iron skillet, place the rib eye steak in the skillet, and cook for 2 minutes. Lift the rib eye steak up and add another drizzle of olive oil, then flip and cook for another two minutes. Very important: do not move the steak around after it hits the pan! This is what creates a nice sear.
• Add the butter and thyme to the pan and rib eye steak – With a butter knife, add the butter to the top of the steak and the cast iron skillet. As the butter melts, using a tablespoon, baste the steak with the butter 4 or 5 times. Flip the steak over, and baste with the butter again.
• A meat thermometer inserted in the thickest part of the rib eye steak should read roughly 130 degrees for a medium rare steak.
• Directions For Making Mustard Cream Sauce In A Cast Iron Skillet
• Clean out your cast iron skillet – Remove the now cooked rib eye steak, place it on a plate, and let it rest. At the kitchen sink, pour off the grease left in the cast iron skillet and run hot water into the cast iron skillet. Wipe out the cast iron skillet with paper towels.
• Return the cast iron skillet to the stove top – Place the cast iron skillet back on the stovetop and let it cool down for 3 minutes. Turn the burner on low and add the heavy cream, mustard, salt, and pepper. Whisk the ingredients together and cook until the sauce is thick and creamy. Pour on top of your fabulous cast iron skillet rib eye and enjoy!