Cast-Iron Seared Ribeye with Smoked Pepper Rub

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

Thick-cut ribeye seasoned with a wood-smoked pepper blend, seared in a preheated cast-iron skillet for a charred crust. This American-inspired beef recipe, ready in about 23 minutes, pairs ribeye steaks, smoked black pepper, garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 (1.5 inch thick, 8 oz each) ribeye steaks
• 1.5 tsp smoked black pepper
• 1 tsp garlic powder
• 1 tsp coarse sea salt
• 2 tbsp avocado oil
• 1 tbsp finely chopped fresh rosemary
• 2 tbsp unsalted butter

The cast-iron skillet we’d sear this in → Best Cast Iron Skillets for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Pat steaks dry with paper towels. In a small bowl, mix 1.5 tsp smoked black pepper, 1 tsp garlic powder, and 1 tsp coarse sea salt. Rub evenly over both sides of steaks.
2. Step 2: Heat 2 tbsp avocado oil in a cast-iron skillet over high heat until shimmering (about 3 minutes).
3. Step 3: Sear steaks for 3 minutes per side for medium-rare. Add 2 tbsp unsalted butter and 1 tbsp chopped rosemary to the skillet. Tilt pan and spoon butter mixture over steaks continuously for 2 minutes.
4. Step 4: Transfer to a cutting board, tent with foil, and rest for 8 minutes before slicing against the grain.