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Beef and Cast Iron

Discussion in 'Grilling Beef' started by Lakeside Smoker, Jul 9, 2018.

  1. C8BE1555-C102-4E13-BC6B-70794B5D7A84.jpeg
    Rolled rib eye cap, bone marrow butter, rosemary, garlic. Seared on cast iron cooked over coals.

    Anyone else prefer cooking steak in a cast iron pan instead of on the grill? I like doing this way: in the cast iron, but I still get to use the coals.

    Last edited: Jul 9, 2018
    bdskelly, tropics, zwiller and 15 others like this.
  2. gmc2003

    gmc2003 Smoking Guru OTBS Member

    I'm a grate guy, but I can't argue with your results.

    Lakeside Smoker likes this.
  3. browneyesvictim

    browneyesvictim Master of the Pit ★ Lifetime Premier ★

    Drool! Totally point worthy!
    Lakeside Smoker likes this.
  4. pc farmer

    pc farmer Epic Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    That looks fantastic. I love my CI. Tell us more about that marrow butter??
    Lakeside Smoker likes this.
  5. chilerelleno

    chilerelleno Master of the Pit OTBS Member SMF Premier Member

    That looks incredibly scrumptious!
    This should be on the Carousel, that pic is simply salivation inducing.

    Yes, please tell us more about the marrow butter.

    I reverse sear most of my steaks, smoke them and then sear in cast iron.
    But sometimes when time is short, they go straight on the grill.
    Lakeside Smoker likes this.
  6. chilerelleno

    chilerelleno Master of the Pit OTBS Member SMF Premier Member

    I found this recipe.
  7. hillbillyrkstr

    hillbillyrkstr Master of the Pit Group Lead OTBS Member

    This looks incredible! I just wish you had some more pics! I want to grab that right out of the skillet! The burns to my hands and mouth would be worth it!!! I think....

    Fine job
    Lakeside Smoker likes this.
  8. Lookn4u

    Lookn4u Smoke Blower

    I'm a huge cast iron fan, new and old. My favorite and one I will pass down to one of my sons has been in our family as long as anyone can remember, It has no markings at all. My newest addition is a Stargazer pan I got for Fathers Day this year. I baked an apple pie in it last weekend. As for steaks cooked inside, we sear for two and minutes in a hot pan per side then in the oven at 400 for 5 minutes, usually get a good medium out of that depending on the thickness.
  9. rawand

    rawand Newbie

    It really looks delicious !!
    Lakeside Smoker likes this.
  10. The bone marrow butter is crazy good! I can’t cook a steak without it now. I think that’s why I like cooking steaks/roasts in a cast iron pan. You get to baste the meat with butter, rosemary, garlic, and its own juices, and fat. The recipe that @chilerelleno posted is pretty much what I do. I like about 70% butter and 30% bone marrow, salt and fresh chopped rosemary. I make a big batch and keep it in the freezer. It’s great stuff!

  11. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Your steak looks fantastic!
    I'm with you, I cook all our steaks in CI pans, with bacon grease.
    Love the flavor you get, and there is a bunch of juice to baste with & then pour over the steak when it's done!
    And Chile is right, that photo does belong on the carousel.
    Lakeside Smoker likes this.
  12. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Someone needs to print some Fire and Iron t-shirts.
    daveomak and Lakeside Smoker like this.
  13. zippy12

    zippy12 Smoking Fanatic SMF Premier Member

    One of the best Q's I have seen in a while! POINT!
    Lakeside Smoker likes this.
  14. ab canuck

    ab canuck Master of the Pit OTBS Member ★ Lifetime Premier ★

    That looks Great, I am liking that. Congrats on your carousel ride.
    Lakeside Smoker likes this.
  15. motocrash

    motocrash Master of the Pit OTBS Member

    Love CI sizzle,sear,baste!I go back and forth between it and a vintage Weber CI grate.
    Lakeside Smoker likes this.
  16. Lookn4u

    Lookn4u Smoke Blower

    This is how my cooktop looks at all times. The Stargazer pan is in the middle, the other two, I’ll put like this. I’m well into my 50’s and I can remember the other two sitting on my grandmothers stove when I was a child. The only markings on the little chrome one is “E85”.
    Lakeside Smoker likes this.
  17. petehalsted

    petehalsted Smoking Fanatic

    Not much to say that hasn't already been said, absolutely beautiful.

    I do all my steaks these days reverse sear. Instead of Cast Iron, I use Carbon Steel, pretty much the same thing, but a bit less weight.

    I have been wanting to try one of the right on the coals cooks, but haven't had the opportunity yet.
    Lakeside Smoker likes this.
  18. dls1

    dls1 Smoking Fanatic

    Lakeside Smoker,

    That's one fine presentation, and a beautiful looking piece of meat. Well deserving of a like. Did you stuff the rolled cap, or leave it plain?

    I like to finish on the grill such as you did but I ditched the CI a few years ago and went all carbon steel such as petehalstead mentioned.

    Also, I was glad to hear the bone marrow butter mentioned. I have a couple versions that I made in the past but had long forgotten. One is similar to what chilerelleno posted but calls for ghee (clarified butter) and includes confit garlic and minced fresh thyme. The other is more of a serving sauce with a base of reduced beef stock, butter, marrow, minced shallots, white wine, Dijon, etc. Time to print those recipes and get some marrow bones. Thanks for jogging my memory.
    Lakeside Smoker likes this.
  19. Thanks, @dls1 !
    I did not stuff the cap. I like heavy salt and pepper, and a little garlic powder on beef.
  20. daveomak

    daveomak Epic Pitmaster OTBS Member SMF Premier Member

    What is a "rib eye cap".... Is that where you trim off the outside of the rib eye and roll it??? or do you buy it from the meat guy ???