Pan-Seared Cast Iron Ribeye

Our wines are named after family members so we like to pressure each other to come up for pairings for “your” wine. In this case, we knew what we were likely to hear when we asked our oldest brother, John Marshall Serres, to come up with a wine pairing for the Marshall, our first Cabernet Sauvignon released this fall. John is a beef guy and the ripe tannins and natural acidity of the wine are a perfect match for a fatty, flavorful cut like a rib eye. This recipe, which we found at Hell’s Kitchen Recipes, takes just 20 minutes and makes for a juicy, delicious rib eye with plenty of butter and herbs to enhance the flavor. Scroll down to get the recipe!


John Marshall Serres with his family + Santa and Mrs Claus



  • One bone-out ribeye steak, 1 .5-In. thick

  • 1 Tbsp. Canola oil to coat the pan

  • Pinch Kosher salt and fresh ground black pepper to taste

  • Herb Butter


  • Heat a 10-to-12-inch cast-iron skillet in a 500°F oven. Remove the ribeye from the refrigerator, and bring it to room temperature.
  • Once the oven reaches 500°F, remove the skillet from the oven and place it on the stove over high heat for 5 minutes. Lightly coat the steak with oil and season both sides with a large salt and black pepper pinch.
  • Instantly place the ribeye in the center of the hot skillet. Sear for 30 seconds; don’t move the ribeye. Turn the ribeye over, and cook for an additional 2 minutes. (If you prefer medium-cooked steak, add a minute to each turn.) Turn over the steak with tongs and sear for 30 seconds, then place the skillet straight into the oven for 2 minutes.
  • Place a pat of herb butter on top of the ribeye, remove the steak from the skillet, cover loosely with foil, and rest for 2 minutes as the butter melts.
For many more tips on how to perfectly cook this ribeye, including tips on how to create this recipe in the oven, check out Hells Kitchen Recipes.