Pan Seared Ribeye Steak on a Napoleon Grill
Let’s do a pan seared steak on the grill! We use a trusty cast iron pan to make the perfect pan seared steak.
- 1 ribeye steak
- Worcestershire sauce
Cattleman’s Grill Steakhouse Seasoning
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 tbsp unsalted butter
- Grape seed oil
Preheat a Lodge 12” Cast Iron Skillet over high heat on the infrared SIZZLE ZONE side burner on a Napoleon Prestige P500RSIB for 10-15 minutes. Meanwhile, put a splash of Worcestershire sauce on the steaks, just enough to bind the seasoning to the meat. Then apply a layer of Cattleman’s Grill Steakhouse Seasoning to all surfaces of the meat.
- When the pan is smoking hot, add just enough grape seed oil to cover the bottom of the pan. Place two sprigs thyme and one rosemary in the middle of the pan. Set the steak right on top of the herbs. Top the steak with two more sprigs thyme, one rosemary. Using a towel to protect your hand, grab the handle and carefully tilt the skillet toward you and begin spooning the oil and juices from the pooled liquid over the top of the steak and herbs.
- You will want a metal spoon, something larger than a tablespoon. This basting will allow the steak to cook from both sides and infuse the aroma of the herbs into the steak. Do this for about two minutes, constantly basting. Flip the steak and continue basting until the internal temperature reaches 120°F. There is nothing wrong with flipping the steak more than once, if one side is cooking faster than the other.
- Have a plate set up with one tablespoon of butter in the middle to rest the steak. As soon as the steak hits 120°F remove it from the pan and place it on top of the butter. Let rest 5 minutes before slicing.
- Serving Size
- 4 oz
- per serving
- 0 grams
- 279 grams
- 103 grams
- 806 milligrams