Simple Cast Iron Rosemary Ribeye Instruction

This is more of an instructional post verses a recipe.
I hope it helps you rock your next ribeye at camp.


Season your ribeye liberally with smoked salt and coarse pepper. Heat your cast iron over the fire and add in a drizzle of oil. When it starts bubbling, add a sprig of rosemary until fragrant. Move it off too the size and add in the ribeye. When you see brown coming up the bottom to about 1/8th an inch, you've probably achieved enough sear to flip it. Cook until you're desired temp, mine was a bit thin and was medium in four minutes per side. Take it off the fire, set aside and add a pat or two of butter on top. Let it sit for 8-10 minutes and serve.

Serves 1