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Seared Rib Eye Steak with Cinnamon

A large rib eye steak with a pat of butter on top, in a cast iron pan.
This recipe shows you how to baste a rib eye in its own juices inside a cast-iron skillet, whether over a fire or on your stovetop.
Derek Wolf

Prep 15 mins
Cook 5 mins
Total 30 mins
2 servings
283 kcal


  • 2 teaspoons sea salt
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon ground cinnamon
  • 1 (1 1/2 lbs) bone-in rib eye steak
  • 1 tablespoon plus 1 teaspoon mild vegetable oil
  • 4 tablespoons (2 oz) unsalted butter
  • 3 or 4 garlic cloves peeled and smashed


  • In a small bowl, thoroughly mix the salt, pepper, and cinnamon.
  • Lather the steak with 1 tablespoon oil. Season all sides of the steak with the spices, making sure not to miss the sides. Set the steak on a plate, cover, and refrigerate for 10 minutes.
  • Set your grill up for two-zone cooking and preheat to a medium-high temperature (about 375°F or 190°C).
  • Drizzle 1 teaspoon oil into a cast-iron skillet and set over direct heat to preheat for 2 minutes before cooking.
  • Carefully add the rib eye to the skillet and sear until a crust forms, 30 to 45 seconds per side. Shoot for a nice crust everywhere, so sear the edges of the steak on the sides of the skillet, if necessary.
  • Move the skillet to the indirect zone, move the steak to a plate and lower the temperature of the grill to a medium heat (about 325°F or 170°C).
  • Return the skillet to the direct cooking zone and add the butter to the skillet to melt. Once melted, place the steak back into the skillet and place the garlic on top of the steak. Cook, basting the warm butter over the steak with a spoon for 2 to 3 minutes. Flip the steak, place the garlic back on top, and continue cooking and basting until it is cooked to your desired doneness, about 3 minutes for medium-rare.
  • Move the steak to a plate, cover, and let rest for 5 minutes before serving.