How to Cook the Perfect Cast-Iron Skillet Steak

Learn how to cook a steak in a cast-iron skillet using your grill. This is a great way to combine the intense heat and flavor of the grill with the even cooking and beautiful sear of the cast-iron skillet.

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Course: Main Course

Cuisine: American Food

Keyword: cast iron steak, skillet steak

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings: servings

Calories: 465kcal

Ingredients

1 Ribeye steak 1 to 1.5 inches thick
2 tablespoons olive oil
2 cloves peeled garlic cloves or smoked garlic cloves
1 sprig of fresh rosemary or thyme
2 tablespoons unsalted butter
Morton kosher salt 1 teaspoon per pound of meat
1/2 teaspoon ground black pepper

Instructions

For Pellet Grill:
Preheat your pellet grill to 450°F. If your grill has a sear setting, you can use it to get a better crust on your steak.
Place the cast-iron skillet on the grill grates while preheating to ensure it's hot when you start cooking.
For Gas Grill:
Preheat your gas grill to high heat (about 450°F).
Place the cast-iron skillet directly on the grill grates during preheating.
For Charcoal Grill:
Light your charcoal and set up a two-zone fire. Bank the coals on one side of the grill to create a hot, direct heat zone, leaving the other side cooler.
Place the cast-iron skillet over the hot coals while preheating.
Remember, you can always use your stovetop and oven if you do not own a grill. Sear the steak on the stovetop and transfer it to a 450-degree oven to cook to the desired doneness.
Pat the steak dry with paper towels. This helps achieve a better sear.
Drizzle a bit of olive oil over the steak, rubbing it in to coat evenly.
Generously season both sides with Morton kosher salt and ground black pepper.
Once your grill and skillet are preheated, heat 1 tablespoon of olive oil in the cast-iron skillet.
Once you see a visible whisp of smoke, add the ribeye steak to the skillet, gently pressing down slightly to ensure full contact.
Let the steak sear for 2-3 minutes until a nice crust forms on the bottom. Flip the steak, and sear for 2 minutes.
Next, add the garlic cloves, fresh herbs, and butter to the skillet.
Tilt the skillet slightly to pool the melted butter. Use a spoon to baste the steak with the melted butter and garlic mixture.
For the Pellet Grill, Close the lid and continue cooking until the steak reaches your desired doneness. We recommend medium-rare, which is an internal temperature between 130 and 135 degrees F.
For Gas Grill: Lower the heat slightly after searing and close the lid. Cook until the steak is done.
For the Charcoal Grill: if the skillet gets too hot, move it to the indirect (cooler) side of the grill to finish cooking.
Remove the steak from the cast-iron skillet and transfer it to a clean cutting board. Allow the steak to rest for 5 minutes. Doing this will allow the juices to redistribute throughout the meat.

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