Ribeye in a cast iron skillet (pics)

Started with a ribeye leftover from the grandmother-in-law's Christmas gift of Omaha steaks. The meat is good enough quality for me - nothing to write home about, and not something I would ever buy for myself, but better than 90% of the Xmas gifts I'll receive. The ribeye is just about an inch thick.



Add olive oil, sea salt, and cracked fresh pepper on both sides



Stick your cast iron skillet in the grill and get it going as hot as possible



And get your side burner going as high as possible



Take the skillet off of the grill, and place on the burner. Drop the steak in and let it go for 45 seconds.



Flip the steak over and let it go for another 45 seconds.



Flip again and stick the skillet in the closed hot grill for 90 seconds.



Flip again, drop a pat of butter and a sprig of fresh rosemary from the garden on top - let it go for 90 more seconds.



After those 90 seconds are up...



I let her rest for about 5 minutes so the juices could distribute. I let it rest uncovered - normally I do a loose foil wrap, but was concerned that it was cooked a few degrees past my liking so I let it rest uncovered to try to keep the temp down.



Solid medium rare - I like a medium-rare steak with a bit more of a charred crust to it, but it's difficult to achieve with a steak only an inch thick. Gotta work with what I got...