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Cast Iron Ribeye with Parmesan-Olive Crust

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Thin-cut ribeye steaks are seared in cast iron, topped with a savory blend of parmesan, black olives, green onions, and mayo, then finished in the oven and broiled to golden perfection. A quick, elegant main course that’s full of flavor and easy to make.

Ingredients

Units Scale
  • 2 cups mayonnaise
  • 1 cup freshly grated Parmesan cheese
  • 1/2 cup sliced green onions – use the entire stalk, both white and green parts
  • 1/2 cup sliced black olives (from one small can, drained)
  • 1 tablespoon kosher salt, divided
  • 1 tablespoon freshly ground black pepper, divided
  • 1 1/2 teaspoons garlic powder – for seasoning the steaks
  • 4 boneless ribeye steaks – preferably thin-cut; thick-cut tends to overpower the topping

Instructions

Instructions

  1. Remove the steaks from the refrigerator and let them come to room temperature while you prepare the topping.
  2. Preheat the oven to 425°F. Place a cast iron grill pan (or regular cast iron skillet) in the oven to preheat.
  3. Grate the parmesan cheese and slice the green onions (use the full stalk, minus the roots and tough tips).
  4. Add the sliced green onions and black olives to a mini food processor. Pulse until finely chopped.
  5. Transfer the mixture to a medium mixing bowl. Add the mayonnaise, grated parmesan, ½ tablespoon of the salt, and ½ tablespoon of the pepper. Stir to combine.
  6. Pat the steaks dry. Season both sides evenly with the remaining ½ tablespoon salt, ½ tablespoon pepper, and the garlic powder.
  7. Carefully remove the hot skillet from the oven and place it on the stovetop over medium-high heat.
  8. Add the steaks to the hot skillet and sear until well browned on the first side, about 2–3 minutes.
  9. Flip the steaks, then immediately top each with a generous amount of the prepared parmesan-olive mixture.
  10. Transfer the skillet to the oven and roast until the internal temperature is a couple of degrees below your desired doneness (about 130–132°F for medium-rare).
  11. Turn on the broiler and broil for 1–2 minutes, just until the topping is golden and bubbly.
  12. Remove from the oven, let rest briefly, and serve hot.

Equipment

Find it online: https://foodienoise.com/cast-iron-ribeye-steak-with-parmesan-olive-crust/