Cast Iron Skillet Ribeyes

[chef willie]

Well, GF went to Washington to visit relatives so I had me a couple extra brews at the Club with the boys during Happy Hour. Pouring rain here in the PNW on the Western side so decided against firing up the grill and went with the cast iron skillet for seared goodness. I had me some 'shrooms to use up and some cauliflower as a veg (I know...not very glam) and got to it with a glass of wine to steady the nerves and ward off the chill. Mushrooms went in first with some butter and OO to make a nice fond in the pan. Steaks were only 6 ounces each so, of course, needed two and the cauliflower got tossed around the sides just to warm up. Scored the perfect medium rare, wiped out the pan with paper towels (another plus of the CI) and chowed down. No sauce needed....the seared, crusted meat was superb......Willie

steak3.jpeg

• chef willie
• Oct 31, 2014

steak2.jpeg

• chef willie
• Oct 31, 2014

steak1.jpeg

• chef willie
• Oct 31, 2014

 

[themule69]

Willy

It looks great. Rib-eyes is always good any way you dish it up.

Happy smoken.

David

 

[brooksy]

Looks delish!!!

 

[pc farmer]

WOW.  Looks great.

I am just getting into the world of CI.

 

[mdboatbum]

That looks gooood! Nothing like cast iron for a good sear. I did some chicken thighs a while back. Put the skillet in the oven at 425 and let it heat up for about a half hour. Then I set my biggest burner on high, brushed the (dry and salted) chicken skin with olive oil, put the pan on the burner and the chicken in the pan skin side down. Let it ride untouched for probably 7 or 8 minutes, flipped it and put the skillet immediately in the oven. 20 minutes or so later, pulled it out, perfectly browned and right at 170. Set it aside to rest, hit the skillet (back on the burner on med hi) with some wine, stock and butter to make a delicious pan sauce.
Only thing to remember is that the handle of the skillet is at 425 degrees, so grabbing it when you go to stir the sauce is not a pleasant experience.

 

[squirrel]

Oh my! That looks like a mighty fine dinner Willie. I don't think you could have gotten a more perfect sear. Yum!

 

[b-one]

Great looking sear! Nice pile of shrooms also!

 

[driedstick]

Dang it Willie you are doing it to us again!!! Posting this great stuff at my lunch time!!!! Shame on you!! Happy hr there already?? I want to be there LOL 

Have a great weekend.

A full cast Iron is a happy cast Iron. 

DS
 

 

[chef willie]

That looks gooood! Nothing like cast iron for a good sear. I did some chicken thighs a while back. Put the skillet in the oven at 425 and let it heat up for about a half hour. Then I set my biggest burner on high, brushed the (dry and salted) chicken skin with olive oil, put the pan on the burner and the chicken in the pan skin side down. Let it ride untouched for probably 7 or 8 minutes, flipped it and put the skillet immediately in the oven. 20 minutes or so later, pulled it out, perfectly browned and right at 170. Set it aside to rest, hit the skillet (back on the burner on med hi) with some wine, stock and butter to make a delicious pan sauce.
Only thing to remember is that the handle of the skillet is at 425 degrees, so grabbing it when you go to stir the sauce is not a pleasant experience.

Oh yeah....sounds good.....love the skillet pan sauce. Usually, one learns after grabbing the hot handle once....so I've been told <grin>

 

[chef willie]

 
Oh my! That looks like a mighty fine dinner Willie. I don't think you could have gotten a more perfect sear. Yum!

Thanks.....blind luck at that point of my night...lol. went down easy, that's for sure

 

[chef willie]

 
Dang it Willie you are doing it to us again!!! Posting this great stuff at my lunch time!!!! Shame on you!! Happy hr there already?? I want to be there LOL 

Have a great weekend.

A full cast Iron is a happy cast Iron. 

DS
 

LOL...thanks....Happy Hour in a few hours. I find the older I get the earlier Happy Hour arrives although I've had to tame it down some from 'back in the day'.....Gawd, I hate being responsible

 

[gary s]

Looks Fantastic,   May have to go get a couple of steaks for tonight

Gary

 

[welshrarebit]

Looking good there chef!

I scored a couple of sukiyaki cast iron pans yesterday from work! I can't wait to use them..,

 

[chef willie]

Looking good there chef!

I scored a couple of sukiyaki cast iron pans yesterday from work! I can't wait to use them..,

Sweet....would like to see those in action. Sukiyaki was my favorite meal 30 some years ago in the Japanese section of Downtown Los Angeles. A steaming CI skillet of Japanese goodness arrived at tableside in a very dimly lit restaurant. Gawd, those were great times.....haven't thought of that in years but you mentioned sukiyaki and it triggered....thanks

 

[dirtsailor2003]

Looks great Willie! You haven't been doing a very good job of keeping the rain on your side of the Cascades where it belongs! Been raining non stop here too!!!!

 

[schola1980]

Nice sear! Love pan fried steaks when done right

 

[disco]

Looks like a man's dinner alright. A good steak just doesn't need a lot else. Great meal, Chef.

Disco

 

[venture]

All the basic food groups on one great looking plate!

As much as I like smoked and grilled meat?  I still like a steak out of the cast iron skillet too!

Good luck and good smoking.

 

[GaryHibbert]

Hey Willie

Great looking meal--gotta love cast iron for the sear and perfect cooking. Question for you. Was the cauliflower precooked, or raw. Might not be glam, but I do love cauliflower.

Gary

 

[gulf shucker]

great sear, and love the mushrooms