Cast Iron Skillet + CAB Choice Ribeye = Perfect Lunch

[DefTaker]

Had a hankering for some ribeye steaks so I got a 3-pk from Sam's for Choice Certified Angus Beef. 2 of the 3 had great marbling that looked like it could almost pass for Prime, the other one was definitely choice at best.

Nothing fancy - just S&P...IMO tho good beef only needs S&P.

Only took photos of the 1 steak...wife complained about how smoky the kitchen got tho even with the fans on the exhaust on full blast.

Oh well, I guess the complaint evened out with how great the 'crust' on the steak was so it's fine! :becky:

 

[CivilTrojan]

Looks great! Sounds like you have a good excuse to build an outdoor kitchen!! Just tell your wife that it will prevent the house from getting smoky and I’m sure she’ll approve. :grin:

 

[jkief]

Looks great. We have a small 2 burner camp chef stove for those types of cooks. It wasn’t expensive, but was worth it for us.

 

[cdp8]

That looks fabulous, DefTaker! Just like jkief, I do it outside on a camp stove. My wife loves those crusty steaks that only come from cast iron.

 

[kevinstaggs]

Looks great. A CI cooked stake is hard to beat.

 

[Stingerhook]

Anytime you want to cook for me Tony?

 

[DefTaker]

Anytime you want to cook for me Tony?

Sure thing, Marty! Just bring over a few cuts of steak to Cali and I'll cook'em up for you! :becky:

 

[DefTaker]

Looks great! Sounds like you have a good excuse to build an outdoor kitchen!! Just tell your wife that it will prevent the house from getting smoky and I’m sure she’ll approve. :grin:

Lol, you are a man w/a plan!

My wife did actually ask me "WTF didn't you just grill this outside using one of your grills and throw the cast iron skillet in there instead of creating a fire hazard in the kitchen?"

Which I could've done...but I didn't want to respond with "Cause I was feeling lazy and running low on charcoal..."

I'd like to get a griddle next since I currently have a 22-in. Weber One Touch Gold, 22-in WSM, two (2) MBGF 1050's...but my wife says that one of those has to go if I get any new BBQ hardware...

So I may be selling off one of my MasterBuilt 1050's in the near future...

 

[crboggs]

Looks nice. I need to add the cast iron skillet to my skillset.

Next time we do steaks on the Yoder I think I'll heat up the cast iron skillet instead of the grill grates when I do the reverse sear.

What do you suggest putting in the skillet? Butter, herbs, anything?

 

[DefTaker]

Looks nice. I need to add the cast iron skillet to my skillset.

Next time we do steaks on the Yoder I think I'll heat up the cast iron skillet instead of the grill grates when I do the reverse sear.

What do you suggest putting in the skillet? Butter, herbs, anything?

Actually, I don't use anything in the skillet (until the very end if I feel like it).

What I do is rub my steaks with a very light coating of olive oil (or grapeseed oil if I have it on hand -- a more neutral flavor profile than olive oil) and then season with salt & pepper. The oil makes a great binder and I don't have to use additional oil in the CI skillet. (Of course, making sure that the steak is patted dry 100% before I rub any oil on it though.)

If I do want to add a little more flavor, at the end of the cook, I'll throw in a 1 tbsp of minced garlic and a couple pats of butter. Pull off the heat (or place the CI skillet on the indirect side of the grill and spoon baste with the butter + garlic combo -- you can also add a sprig of thyme or other herb if you'd like into this butter mix).

Then let sit for 5 - 10 mins before cutting into the steak.