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How to Cook the Perfect Cast-Iron Skillet Steak

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



If you’ve ever wondered about the mouthwatering steaks served at fine-dining restaurants, there’s a reason they taste so good. Achieving that perfect medium rare internal temperature and a thick, caramelized crust requires a few tricks. Some restaurants invest in expensive broilers, while others use a method that I’ll describe in this steak cooking guide. The key to a perfectly cooked steak is a combination of flavor and intense contact heat. A heavy cast iron skillet is one of the best tools for achieving high heat. Learning to cook steak in a cast-iron skillet can help you replicate those restaurant-quality steaks without breaking the bank.

Tips for How to Cook the Perfect Cast-Iron Skillet Steak

  • Season: Season both sides of the steak generously with salt and pepper.
  • Sear: Preheat your cast-iron skillet over high heat and sear the steak for a few minutes on each side to create a beautiful crust.
  • Finish off: Finish cooking the steak over low heat to your desired doneness.
  • Resting: Let the steak for 5 minutes after cooking to let the juices redistribute.
  • Serving: Slice large steaks against the grain and serve, or serve smaller steaks whole with your favorite sides.

Below, you’ll find instructions for using a pellet grill, gas grill, or charcoal grill. We’ve tailored details for each type of grill, along with alternatives for other cuts of steak, pork chops, and more.


cast-iron-steak-ingredients

Ingredients

  • 1 Ribeye steak (1 to 1.5 inches thick)
  • Olive oil (sub with avocado oil)
  • 2 cloves peeled garlic cloves (or smoked garlic cloves)
  • 1 sprig of fresh thyme or rosemary
  • Unsalted butter
  • Morton kosher salt (1 teaspoon per pound of meat)
  • Fresh ground black pepper

Alternative Steak Cuts and Steak Doneness

  • Other cuts of steak (Porterhouse T-Bone, New York strip steaks, filet mignon, and sirloin steaks)
  • For suggested cooking temperatures, please consult our Steak Temperature Guide. Here, you’ll learn about the different cuts of steak and the optimal doneness temperature.

Prepare Your Grill

Below, you will find instructions on how to set up each grill for optimal steak cooking.

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.

Gas Grill:

  • Preheat your gas grill to high heat (about 450°F).
  • Place the cast-iron skillet directly on the grill grates during preheating.

two-zone-set-up-n-charcoal-grill

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.

Seasoning the steak


seasoned-ribeye-steak
  • 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.

Searing the Steak


searing steak in cast iron skillet
  • 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.

Aromatics and Basting


basting cast iron steak
  • 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.

Finish Cooking the Steak


Finishing up steak
  • 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.
  • Grill: Lower the heat slightly after searing and close the lid. Cook until the steak is done.
  • Charcoal Grill: if the skillet gets too hot, move it to the indirect (cooler) side of the grill to finish cooking.

Rest and Serve


How to Cook the Perfect Cast-Iron Skillet Steak
  • 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.

Alternative Cuts

  • New York Strip: Similar cook times as ribeye. Slightly less fatty but still full of flavor.
  • Filet Mignon: Choose a leaner cut, sear for 2 minutes per side, and finish cooking to the desired doneness.
  • Sirloin: This cut is an affordable option for this cast-iron skillet recipe. It cooks similarly to ribeye, so monitor it closely for doneness. It can cook quickly!
  • Pork Chops: Bone-in chops should be cooked like ribeye, steaks. Boneless chops may need less time to cook to a safe internal temperature of 145 degrees F.

Pair this delicious cast-iron skillet steak with these comfort food classics and veggie sides for the perfect meal!


Cast-iron-skillet-steak-on-the-grill
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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.
Course Main Course
Cuisine American Food
Keyword cast iron steak, skillet steak
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2 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.

Nutrition

Calories: 465kcal | Carbohydrates: 1g | Protein: 23g | Fat: 41g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Trans Fat: 0.5g | Cholesterol: 99mg | Sodium: 61mg | Potassium: 328mg | Fiber: 0.3g | Sugar: 0.04g | Vitamin A: 394IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 2mg

The post How to Cook the Perfect Cast-Iron Skillet Steak appeared first on BBQ & Grilling with Derrick Riches.


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