Grass-Finished Ribeye cooking on a cast iron pot with overlay text Cast Iron Seared Ribeye

Cast Iron Seared Ribeye: How to Cook a Grass-Fed Steak the Simple Way

Name: Recipe informations
Prep time: 5 min
Cook time: 12 min

Written by: Mike Parker

Published on February 23, 2026

Time to read 6 min

Introduction

A cast iron seared ribeye is one of the simplest and most rewarding meals you can cook at home — especially when you're starting with quality grass-fed, grass-finished beef. This recipe breaks down exactly how to cook a grass-fed ribeye in a cast iron skillet with nothing more than salt, black pepper, and high-heat oil. Whether you're following a carnivore diet, keto, or just want a perfect steak dinner, this method works every time and takes less than 15 minutes of active cooking.

Why This Is the Only Steak Recipe You Need

I'm Mike — co-owner of P&K Family Farms and the guy who prepares meats this exact way multiple times per week. It's not always a Ribeye but it is my go-to method for just about every steak I cook — strips, filets, sirloins and even pork chops. The method is the same. its a eats this exact meal multiple times a week. I'll do carnivore for 60 to 90 days at a time. I've done stretches of keto. And regardless of what I'm eating or not eating, the cast iron seared ribeye is my go-to.

Here's my philosophy on cooking a great steak: if the beef is good, get out of the way. Don't overcomplicate it. Don't drown it in marinade. Don't add twelve ingredients. A quality cut of premium grass-finished beef with salt, pepper, and a hot pan is the best meal you'll eat this week. I promise.

The difference between a good steak and a great steak isn't technique — it's the beef. When the animal spent its entire life on diverse grasses instead of grain in a feedlot, you can taste it. The flavor is deeper, cleaner, more complex. And you don't need anything else to make it shine.

"I've eaten this steak on carnivore, on keto, on no particular diet at all. It doesn't matter. A quality grass-finished ribeye with salt and pepper in a screaming hot cast iron is the best meal I cook — and it takes ten minutes."

-Mike Parker

Sliced Ribeye Steak on a wood cutting board

Recipe informations

Prep time

5 min

Cook time

8-12min

Servings

1-2

What You Need

For the steak:

1 bone-in ribeye (1 to 1.5 inches thick)
Coarse salt (kosher or sea salt)
Fresh cracked black pepper — be generous
High smoke point oil (I use avocado oil, but ghee or tallow work great)
Butter (for finishing after the cook)

Equipment:

Cast iron skillet (the heavier the better)
Tongs
Meat thermometer (if you want to be precise)

That's it. No garlic compound butter. No rosemary sprigs. No truffle oil. Salt. Pepper. Hot pan. Good beef. That's the whole recipe.

You don't need a full beef share to taste the difference. Our Ribeye Sampler Box is built for exactly this — two bone-in ribeyes and four packs of ground beef from the same 100% grass-fed, grass-finished cattle we raise on regenerative pastures.

Why choose P&K Family Farms ribeyes:

100% grass-fed and grass-finished — never grain, never feedlot, start to finish on pasture
No antibiotics, no hormones, no mRNA vaccines — ever. Not after a withdrawal period. Never administered at any point.
Cook the ribeyes with this recipe. Use the ground beef for [any of our weeknight recipes]. It's the easiest way to find out if grass-finished beef is worth the switch — and we already know your answer.
Ready to try it? Grab the Ribeye Sampler Box here.

The Recipe

Step 1 — Prep the steak.Pull your ribeye from the fridge 30-45 minutes before cooking. Pat it completely dry with paper towels — moisture is the enemy of a good sear. Season generously on both sides with coarse salt and a healthy amount of fresh cracked black pepper. Don't be shy with the pepper. It's going to form part of your crust.

Step 2 — Heat the pan.Place your cast iron skillet on the burner over high heat. Let it get screaming hot — we're talking 3-5 minutes of preheating. You want the pan hot enough that a drop of water vaporizes instantly. Add a thin layer of avocado oil (or your high smoke point oil of choice) right before the steak goes in.

Step 3 — Sear.Lay the steak away from you into the pan. Do not touch it. Let it sear undisturbed for 3-4 minutes until a dark, golden-brown crust forms. You'll hear it — that hard sizzle means the Maillard reaction is doing its job. Flip once with tongs and sear the other side for another 3-4 minutes.

Step 4 — Check the temp.For medium (my target every time), you're looking for an internal temperature of 130-135°F before resting. It will carry over to about 140°F during the rest. For medium-rare, pull at 125°F. For medium-well, 140°F — but I'd encourage you to keep it at medium or below. Grass-finished beef dries out fast past medium.

Step 5 — Butter and rest.Pull the steak from the skillet and place it on a cutting board or plate. Top it immediately with a pat of butter — I butter it out of the skillet rather than basting during the cook. Keeps things simple and the skillet easier to clean. Let the butter melt over the steak while it rests for 5-10 minutes.

Step 6 — Eat.Slice against the grain if you want to share it. Or don't slice it at all. No judgment.

Why Grass-Finished Ribeye Is a Different Animal

This isn't just marketing. The nutritional profile of grass-finished beef raised on diverse regenerative pastures is measurably different from grain-finished beef:

Higher Omega-3 fatty acids — up to 5x more than grain-finished, supporting brain function, heart health, and reduced inflammation

Better Omega-6 to Omega-3 ratio — closer to 2:1 vs. 15:1 in grain-finished beef. This ratio matters for managing inflammation in your body.

More CLA (conjugated linoleic acid) — linked to improved immune function and body composition

The Bottom Line

A great ribeye doesn't need a complicated recipe. It needs great beef and someone willing to keep it simple. Salt, pepper, screaming hot cast iron, and grass-finished beef that was raised right. That's it.

This is the meal I come back to whether I'm deep into a carnivore stretch, eating keto, or just having a Tuesday night dinner with my family. It never gets old because the beef never lets you down.

If you've been cooking conventional steaks and wondering what the fuss is about with grass-finished, this is the recipe to try it with. The ribeye is the most forgiving, most flavorful cut to taste the difference. You'll know on the first bite.

Fill your freezer with ribeyes and every other cut — our beef shares are available now.

Frequently Asked Questions

What temperature should I cook a grass-fed ribeye to?

For medium, pull the steak at 130-135°F internal temperature and let it rest for 5-10 minutes. It will carry over to about 140°F. Grass-finished beef cooks faster and is less forgiving than grain-fed, so pulling it earlier than you're used to is key.

Why does grass-fed beef cook differently than grain-fed?

Grass-finished beef is leaner with less intramuscular fat. Less fat means less insulation, which means heat transfers through the steak faster. It will overcook more quickly than a heavily marbled grain-fed steak, which is why bringing it to room temperature and pulling it early matters.

What oil should I use for searing a ribeye?

Any high smoke point oil works. Avocado oil is a great option with a smoke point around 500°F. Ghee and beef tallow are also excellent choices. Avoid olive oil and butter for the initial sear — their smoke points are too low and they'll burn before you get a proper crust.

Do I need to marinate a grass-fed steak?

No. If your beef is quality grass-finished from a regenerative farm, a marinade masks the flavor rather than improving it. Salt and pepper is all you need. The beef should taste like beef.