Cast Iron Grill Pan Steak (Perfect Grill Marks Indoors)

You don't need an outdoor grill to get a steakhouse-quality ribeye with deep, diagonal grill marks. A ridged cast iron grill pan gets screaming hot, sears in seconds, and gives you that charred crosshatch and smoky flavor right on your stovetop. This recipe takes about 20 minutes and works year-round.

Why a cast iron grill pan

Grill marks come from concentrated heat on raised ridges, and nothing holds and radiates that heat like heavy cast iron. The Alva Nori 11" Enameled Cast Iron Grill Pan ($149) has tall ridges that lift the meat above its own juices so the steak sears instead of steams, plus a smooth enamel surface that needs no seasoning. It's oven-safe to 500°F and works on induction, gas, and electric. Designed in Belgium, it's built to last a lifetime with simple hand-washing after it cools. Browse the full Alva cookware collection if you want to round out your kitchen.

Ingredients

• 2 ribeye steaks, about 1 to 1¼ inches thick (12 oz each), at room temperature
• 1 tablespoon neutral high-smoke-point oil (avocado or grapeseed)
• 1½ teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter
• 2 cloves garlic, smashed
• 2 sprigs fresh rosemary or thyme

Instructions

1. Take the steaks out of the fridge 30 to 45 minutes ahead. Pat them completely dry with paper towels and season both sides generously with the salt and pepper.
2. Set the grill pan over medium-high heat and let it preheat for about 5 minutes, until a drop of water sizzles and evaporates on contact.
3. Lightly rub the oil onto the steaks (oil the meat, not the pan). Lay the steaks across the ridges and press down gently. Cook undisturbed for 3 to 4 minutes so the grill marks set.
4. For a crosshatch pattern, rotate each steak 90° after 2 minutes, then continue searing. Flip and cook the second side another 3 to 4 minutes.
5. In the last minute, add the butter, garlic, and rosemary. Tilt the pan and spoon the foaming butter over the steaks to baste.
6. Cook to your preferred doneness using an instant-read thermometer: 130–135°F for medium-rare, 140°F for medium. (The USDA recommends a minimum internal temperature of 145°F for whole cuts of beef, followed by a 3-minute rest.)
7. Transfer to a board and rest 5 to 10 minutes before slicing against the grain. Resting lets the juices redistribute so the steak stays moist.

Tips

• Dry surface, hot pan: moisture is the enemy of a good sear. Pat the steaks dry and don't crowd the pan.
• Don't move the meat once it's down — that's how you get clean, dark grill marks.
• An instant-read thermometer beats guessing every time; pull the steak 5°F below your target since it keeps cooking while it rests.
• Turn on your exhaust fan — a hot grill pan gives off a little smoke, just like an outdoor grill.
• Let the enameled pan cool, then hand-wash with warm soapy water and a soft sponge (it's not dishwasher-safe). If you also cook on bare cast iron, here's how to season cast iron.

Want to compare pans before you commit? Our best cast iron skillet buying guide for 2026 breaks down what to look for. The Nori Enameled Cast Iron Grill Pan is $149 with a lifetime warranty. Free U.S. shipping over $99.

Frequently asked questions

How do you get grill marks on a steak indoors?
Use a ridged cast iron grill pan preheated until very hot, lay the steak across the ridges, and leave it undisturbed for 3 to 4 minutes. The raised ridges char the meat where they touch it, creating the signature marks.

What temperature is medium-rare steak?
Pull the steak at 130–135°F internal for medium-rare, or 140°F for medium. Use an instant-read thermometer and remember the temperature climbs a few degrees while it rests.

Do you oil the pan or the steak?
Oil the steak, not the pan. A thin coat of high-smoke-point oil on the meat prevents sticking and reduces smoking, and keeps the grill pan cleaner.