Hot Iron: Easy Cast-Iron Recipes for the Grill


Photo: PeakPX

Add the flavor and style of cast iron to your next grill session. Cast-iron pans and skillets take longer to heat up, but they are better at retaining thermal energy and thus cook foods more evenly once they’re at temperature. These recipes bring the skillet to the grill, letting you layer deep and rich flavors for a culinary treat.

Smoked Trout Apple Hash

Photo: Recipe

This hearty and interesting recipe from Southern Living is at home over a campfire or your grill in the backyard. The fresh fish and light tartness of the apples work to create a dish that’ll have you angling for more.

What you need:

  • 1 cup sour cream
  • 2 tbsp. horseradish
  • 4 tbsp. butter
  • 2 medium russet potatoes unpeeled, boiled, and diced
  • 1 small yellow onion, finely chopped
  • 1 Granny Smith apple, diced
  • Kosher salt and black pepper
  • Pinch of ground red pepper
  • ½ cup heavy cream
  • 1 (4 oz.) smoke trout filet, flaked into ½ inch pieces
  • 1 ½ tsp. fresh dill weed
  • 1 tsp. thinly sliced chives
  • Lemon wedges

What to do:

  1. Heat a 12-inch cast-iron skillet over medium-high heat 5 minutes. Stir together sour cream and horseradish in a small bowl and chill until ready to use.
  2. Melt butter in skillet over medium-high heat; add potatoes and cook, turning occasionally, about 10 minutes or until potatoes begin to brown and crisp. Add onions and apples and cook, stirring occasionally, about 10 minutes or until onions are tender and apples are golden.
  3. Add salt and pepper to taste; add ground red pepper. Stir in cream. Cook, without stirring, about 5 minutes or until potatoes are deep golden. Using a metal spatula, gently lift and turn hash. Cook 5 minutes; gently stir in trout and herbs. Remove from heat and squeeze lemon wedges over hash. Serve immediately with sour cream sauce.

Chicken Under a Brick

Photo: Recipe

Also from Southern Living, this recipe will help you create a crispy, juicy chicken perfect for quick weeknight dinners by cutting your standard grilling time in half. Using a cast-iron pan also lets you retain more of the chicken’s juices.

What you need:

  • 1 lb. small red or Yukon gold potatoes halved
  • 3 tsp. kosher salt
  • 1 (3–4 lb.) whole chicken
  • 2 tbsp. olive oil
  • 2 tsp. black pepper
  • 12 fresh herb sprigs (rosemary, thyme, sage, tarragon)
  • 2 lemons, halved

What to do:

  1. Bring potatoes, 1 tsp. salt, and water to a boil in a large saucepan over high heat. Reduce heat to medium and simmer 5 to 7 minutes or until potatoes are just tender. Drain.
  2. Heat one side of grill to 300° to 350° (medium) heat; leave other side unlit. Remove and discard giblets and neck from chicken. Place chicken, breast side down, on a cutting board. Cut chicken, using kitchen shears, along both sides of backbone, separating backbone from chicken; discard backbone. Open chicken as you would a book. Turn chicken breast side up and press firmly against breastbone with the heel of your hand until bone cracks. Tuck wing tips under. Rub with 1 tbsp. oil. Sprinkle chicken with black pepper and remaining 2 tsp. salt
  3. Heat a 12-inch cast-iron skillet on lit side of grill 10 minutes. Add remaining 1 tbsp. oil to hot skillet; place potatoes, cut side down, in skillet. Transfer skillet to unlit side of grill.
  4. Place chicken, breast side down, over lit side of grill; top with herbs. Place cast-iron skillet with potatoes on chicken to flatten. Grill, covered with grill lid, 10 to 15 minutes or until chicken is browned. Remove skillet. Transfer chicken to unlit side of grill. Place cast-iron skillet on chicken. Grill, covered with grill lid, 45 minutes or until a meat thermometer inserted in thickest portion of breast registers 165°. Remove chicken from grill and let stand 5 minutes. (For crisper skin, place chicken on lit side of grill and grill, without grill lid, 5 minutes or until crisp.)
  5. Meanwhile, place lemons, cut side down, on lit side of grill and grill, covered with grill lid, about 5 minutes or until charred and softened. Serve chicken with potatoes and charred lemon.

Cast-Iron Cowboy Steak

Photo: Recipe

Cook like the cowboy you dreamt of becoming with this tasty recipe. The Cast-Iron Cowboy Steak is a hearty and filling meal sure to rustle up some rave reviews.

What you need:

  • 1 (1 ½–2 lb.) bone-in rib-eye or porterhouse steak
  • 1 tsp. vegetable oil
  • 4 tbsp. butter
  • 8–10 fresh herb sprigs (thyme, oregano, rosemary)
  • 3 garlic cloves, peeled and smashed

What to do:

  1. Preheat grill to 400° to 450° (high) heat. Heat a 12-inch cast-iron skillet on grill, covered with grill lid, 15 minutes. Sprinkle salt and pepper generously over steak.
  2. Add oil to skillet. (Oil should smoke.) Using tongs, place steak in skillet and cook on grill, without grill lid, 10 minutes or until dark brown and crusty. Turn steak on fatty edge in skillet, holding upright with tongs, and cook 2 minutes. Place steak, uncooked side down, in skillet. Cook on grill, covered with grill lid, 8 to 10 minutes or to desired degree of doneness. (We recommend an internal temperature of 120° to 125° for medium-rare; temperature will rise as steak rests.)
  3. Add butter, herbs, and garlic to side of skillet and cook 2 to 3 minutes or until butter foams. Tilt skillet slightly and spoon butter mixture over steak 20 times (being careful not to splatter). Transfer steak, herbs, and garlic to a platter; let stand for 5 to 10 minutes. Slice against the grain.

Adding some cast-iron recipes to your grill repertoire will help you shake things up while you partake in a legacy of well-loved cookware.

Pick up a cast-iron pan here.