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Cast Iron Seared Ribeye Steak

Serves: 3

Hands On Time:

Total Time:


  • 3 (10 ounce) ribeye steaks
  • ¼ cup olive oil
  • 2 tablespoons kosher salt
  • 2 tablespoons Montreal steak seasoning


• Lay the steaks on a piece of parchment paper. Brush one side of each steak with olive oil, then sprinkle with half of the salt and steak seasoning. Flip the steaks over and repeat on the opposite side. Allow the steaks to come to room temperature, approximately one hour.

• While the steaks are tempering, heat the grill to high. If your grill has a temperature gauge, shoot for around 550*. Place a large cast iron skillet inside the grill to heat through.

• Place the steaks vertically into the hot cast iron skillet, fat cap side down. If you have one, insert a probe thermometer (not an instant read) into the final steak. Close the lid on the grill and sear for 2 minutes. Turn flat onto one side and cook for 5 minutes. Flip the steaks and cook for another 5 minutes, or until the thermometer reads 120* for medium rare. Remove from the grill and allow to rest for 10 minutes before serving.

Bringing the steaks to room temperature will allow more even cooking throughout the steak. If you were to leave the steaks refrigerated until ready to grill, the outside will cook at a much faster rate than the inside, resulting in a “bullseye” appearance instead of a consistent color throughout.

About the recipe

Once you try cooking a steak in a cast iron pan, you'll never cook one one the grill again. The deep flavor and caramelization provided by cast iron translates to big flavor in your steak.

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