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Cast Iron Seared Ribeye with Parm crusted Zuch(s)

bama bbq

Master of the Pit
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Joined Sep 24, 2011
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.



:grilling_smilie:
 
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themule69

Epic Pitmaster
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Joined Oct 7, 2012


Looks GREAT!

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

Happy smoken.

David
 

humdinger

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

venture

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Joined Aug 1, 2008
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.
 

bama bbq

Master of the Pit
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Joined Sep 24, 2011
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.
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". ;)
 

sarnott

Meat Mopper
251
14
Joined May 28, 2012
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.
 

pgsmoker64

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Fantastic lookin' steak Bama!

Thank you for sharing this.

Bill
 

bama bbq

Master of the Pit
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Joined Sep 24, 2011
Fantastic lookin' steak Bama!

Thank you for sharing this.

Bill
You back in Germany yet? If not safe travels. If so, go to Woinemer Hausbrauerei in Weinheim for me. I miss that place!
 
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pgsmoker64

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You back in Germany yet? If not safe travels. If so, go to Weinheim Housebroweri for me. I miss that place!
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?
 

bama bbq

Master of the Pit
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Joined Sep 24, 2011
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?
S of Frankfurt. NE of Mannheim. N of Heidelberg.
 
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bama bbq

Master of the Pit
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Joined Sep 24, 2011
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sarnott

Meat Mopper
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Joined May 28, 2012
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.
 

bama bbq

Master of the Pit
2,354
70
Joined Sep 24, 2011
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.
Sounds fantastic! Let's see some photos and recipe!!!
 

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