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Cast Iron Seared Ribeye with Parm crusted Zuch(s)

Discussion in 'Grilling Beef' started by bama bbq, Oct 25, 2013.

  1. I placed a beautiful ribeye in Dale's for a nice bath while I got a chimney of lump volcano hot, then threw it all in the kettle (steak indirect) With a piece of Oak. Meanwhile, I got a cast iron skillet rocket hot direct, added a sliver of garlic herb butter then seared the steak. Flipped it and moved the pan indirect until the Thermapen read 135*F. We plated the steak with a pat of the herb butter and some of SWMBO's Parmesan Crusted Pan Fried Zucchini. Served the meal with a Lazy Magnolia Southern Pecan Ale.

    Last edited: Oct 25, 2013
  2. [​IMG]

    Looks GREAT!

    I bet it taste out of this world. Rib-eye is my favorite.

    Happy smoken.

  3. miamirick

    miamirick Master of the Pit OTBS Member SMF Premier Member

    Looking good
  4. humdinger

    humdinger Master of the Pit Group Lead OTBS Member SMF Premier Member

    Wow that looks good. I love the flavor of grizzle off a rib eye! SOO good.
  5. hardwater

    hardwater Smoke Blower

    Wowsers!!!! Nice work!!
  6. venture

    venture Smoking Guru OTBS Member

    Looks great!  Kudos!

    To engage in a bit of blasphemy?

    Especially seeing cast iron?

    I still occasionally enjoy a steak or a hamburger out of a plain old cast iron skillet.

    To complete the old memories from childhood?  I would need to add a good amount of lard!

    Open windows help.  Nobody seems to like the smell of lard any more.

    I remember when the smell of lard meant dinner was coming!

    Good luck and good smoking.
  7. I use cast iron on the grill routinely. I like grill marks and this is the best way to get one solid crusty "grill mark". ;)
  8. dirtsailor2003

    dirtsailor2003 Epic Pitmaster OTBS Member

    Tasty looking steak! Love using the cast iron on the grill!
  9. Looks awesome! I love using both my cast iron skillet on the grill and my cast iron Dutch Oven on my grill, then in my smoker. If you sear meat on the grill in the Dutch Oven, then make stew, soups,etc uncovered in the smoker, it can come out great.
  10. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Fantastic lookin' steak Bama!

    Thank you for sharing this.

  11. You back in Germany yet? If not safe travels. If so, go to Woinemer Hausbrauerei in Weinheim for me. I miss that place!
    Last edited: Oct 26, 2013
  12. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    I was supposed to go back next week but I cancelled...too much to do in the U.S. right now.

    Weinheim...where is that in relation to say Frankfurt?
  13. S of Frankfurt. NE of Mannheim. N of Heidelberg.
    Last edited: Oct 26, 2013
  14. Been doin it a cpl yrs now.   I have perfected the DO cook from this first post:  http://www.smokingmeatforums.com/t/125536/first-d-o-pot-roast#post_841425
    Last edited: Oct 26, 2013
  15. Wish I had seen that first. I just decided I wanted to try it and my first attempt was a Flemish beef, onion and beer stew (Beef Carbonnade). I like the complex flavors caused by the combination of browning over the grill, then slow cooking in teh smoker.
  16. Sounds fantastic! Let's see some photos and recipe!!!