Fried ribeye in CI

[normanaj]

Never done it and figured why not.Keeping it simple with spog and butter.

How hot should the pan be.....screaming or med/high or lower.

 

[zwiller]

If you're talking sear and not deep fry, the hotter the better. You will be convinced you are ruining it but trust me you will be pounding your fist later. Best to do outside if you can.

 

[BigW.]

You want it hot to get a good sear on both sides. Then depending on thickness lower the heat, add some butter and baste. You can also put it in the oven for awhile if really thick. As stated above, outside or a good exhaust fan is a must.

 

[normanaj]

Thanks fellas!

Got the outside burner going.Will post up a few pics later.

 

[chopsaw]

Looks like I'm late , but I'll throw this out there . Steak out of a hot cast iron pan will change the way you do steak . I'll be waiting for pics .

Strip steaks . Cast iron / oven finish .

Cooked up some of the steaks from this thread , https://www.smokingmeatforums.com/threads/whole-strip-loin-and-meatloaf-from-beef-trim.313880/ Wanted to go on the kettle over mesquite coals , but was way to windy . So My next favorite way is in a cast iron skillet , then finished in the oven ...

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Petite Tenders / Mock filets

I've posted the petite tenders before , but usually do them whole . This is an idea I got from @mosparky , to double cut and butterfly them . This is a really tender beef cut as is , and this method adds to that . Decided to use the cast iron for a sear and finish in the oven . These are from...

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[SmokinEdge]

Yeah I like to get a good sear in duck fat, don’t skimp on the sear and get it hot and crusty, then an oven finish then butter for the rest.

 

[Oldguy68]

This is how I do them.

 

[Brokenhandle]

Sure are making me hungry! Waiting on pics of finish...

Ryan

 

[chopsaw]

Sure are making me hungry! Waiting on pics of finish...

Same here , but a good cast iron steak will leave you speechless .

 

[normanaj]

Ended up doing them on a really hot skillet with butter and bacon fat.Spiced with a generous amount of spog.

My only mistake was not accounting for carryover when resting.They came out a little more done than I usually like but the flavor was awesome.

 

[JLeonard]

Love it! That is a great looking plate. hmm....Birthday coming up in a couple of weeks. Steak might be on the menu!

Jim

 

[Brokenhandle]

Looks delicious! So many ways to cook things... sometimes easy to overlook some of the easiest and tasty ways!

Ryan

 

[chopsaw]

Looks great to me .