A good ribeye is pretty hard to beat don’t you think? Typically, we use our Pit Boss pellet grill and crank it up as high as it goes to grill our steaks. I really think if you have good quality beef, less is more when it comes seasoning and cooking a great steak.

This past weekend, we invited some family over for steaks before we checked our pellet situation… and we were almost out of pellets. We couldn’t hardly change the menu after we told them we were having steaks so I improvised and cooked them up in my trusty cast iron skillet. They got a nice caramelized crust on them and were super tender and juicy; so good and pretty darn easy!

Head over to our G3 Ranch Beef page to secure your beef share today! Ground beef is available this summer with cuts and shares available for order, which will be ready during the winter of 2023/2024.

Cast Iron Ribeye (Steak)

A great recipe for a simple cast iron cooked ribeye! Great for when your grill is covered in snow or it's really cold out. This recipe works for any quality cut of steak, your choice!

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Prep Time 5

Cook Time 5

Course Main Course

Cuisine American

Ingredients

Ribeye steaks 1 – 1 1/2 inch thick
seasoning – coarse garlic salt, onion powder, black pepper
2-3 tbsp butter, per steak
1/2 tbsp minced garlic, per steak

Instructions

Make sure steaks are thawed and let them sit out on the counter for about a half hour before cooking. This helps the steaks cook quickly and evenly.
Season the steaks up to your liking. I liberally sprinkle coarse garlic salt on mine, followed by a good sprinkle of black pepper and onion powder. The coarse salt is really good on steaks.
Heat your cast iron skillet over medium heat until heated thoroughly. I like to let it heat up for about 3 minutes or so. My skillet is a 10 inch and I can cook two good size ribeyes in it or one t-bone at a time. Don't overcrowd your steaks, depending on the shape of the steak you may have to cook one at a time.
These cook times are for a medium rare – medium steak that is a little over an inch thick. If you like your steak more done or your steaks are thicker, add a minute to each side.
Add the butter and minced garlic to the pan. Let it sauté for 30 seconds or so then add your steak. I put a cover over it and let it cook for about two minutes or until the top starts to brown a little bit.
Flip the steak over and let it cook without a lid for another two minutes or so.
Serve with a couple sides and a cold drink! Enjoy!