Pan-Seared Ribeye Steak
- By Tom Jackson
- Jan 31, 2017
Chef Tom pan-sears a ribeye steak in our Lodge Cast Iron skillet on a Kamado Joe Classic ceramic grill.
Pan-Seared Ribeye Steak Recipe
- 1 ribeye steak
- vegetable oil
- Killer Hogs Steak Rub (or favorite rub)
- 2 sprigs rosemary
Preheat your Kamado Joe Classic Joe charcoal grill to 600°F, set up direct grilling. Place a Lodge Logic 10” cast iron skillet on the grate to preheat.
Coat your steak with a thin layer of vegetable oil. Season the steak with the Killer Hogs Steak Rub, preferable after being broken down in a spice mill for a finer texture.
Add a couple of tablespoons of vegetable oil to the smoking hot cast iron skillet. Place the steak in the skillet. Place one sprig of rosemary on top of the steak. As the fat renders out of the steak, use a towel to grab the handle and tip the skillet.
Spoon the pooled fat over the top of the rosemary and steak. Baste occasionally until the bottom of the steak is nicely seared. Flip the steak (rosemary with it). Continue basting occasionally until the internal temperature reaches 125°F-130°F. Remove from the grill and rest 5 minutes before slicing.