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Cast Iron Bone in Rib Steak

Cast Iron Bone in Rib Steak

Great fast & easy steak for a cold January night
Cuisine American


  • 2 Bone in Rib Steak 2 Steaks, about 1"thick
  • Olive Oil
  • 4 Garlic Cloves smashed
  • 3 springs Fresh Thyme
  • 3 springs Fresh Rosemary
  • Salt to taste
  • Pepper to taste


  • Remove steaks from refrigerator and allow to sit at room temperature for 30 minutes.
    Heat a large cast iron skillet over high heat until good and hot. Once skillet is hot add olive oil, about 1 tablespoon, more or less. Let the oil heat, 20 seconds.
    Season one side of each steak with a generous amount of kosher salt and place the steaks salt side down in the skillet. Sear the steaks until a good dark crust is formed, about 4 minutes (depends on how hot your skillet is) Turn the steaks and season other side with kosher salt and black pepper. Fresh ground black pepper is a great choice.
    Now add the garlic and fresh herb sprigs to the pan while the steaks continue to brown, 3-4 minutes depending on your heat. Check garlic so it does not burn. Spoon juices over steaks as they brown.
    Using a meat thermometer check your steaks for doneness, 125 for rare, 135 for Medium Rare, 145 for medium. At this stage your steaks should be to the rare temperature. If you want to cook beyond rare place the skillet in a preheated 375F oven and continue to monitor internal temperature, cooking to your desired temperature.