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A Man and His Grill: Cast Iron Seared Ribeye on the Grill
Posted on 12/8/14 at 10:59 am
Posted on 12/8/14 at 10:59 am
The butcher case didn’t have a steak with the qualities I desired. So I asked the butcher to cut this bone-in rib steak from a standing rib roast. It weighed 26 ounces and was about 2.5 inches thick.
Sea salt was liberally added. The steak was then placed in the refrigerator, uncovered for 8 hours. This allows the moisture to evaporate from the steak surface. I don't want the steak to steam during cooking.
I own a Wagner cast iron skillet. The seasoning isn't presentation quality but I use it often.
I placed my cast iron skillet on my Weber propane grill and the grill was turned on high. It’s essentially outdoor pan-searing using the grill as the heat source. This method allows a very high temperature without smoking fat being an issue. I know the reverse sear is currently quite popular. I like simple, high heat.
It took nearly 20 minutes to heat to a temperature of 600 F.
Safflower oil is a neutral oil with a high smoke point. The steak was brushed with oil and black pepper was added.
The steak was placed in the hot skillet.
I only flipped the steak once. The hot surface and oil facilitates the development of a nice crust.
The steak was removed from the heat and rested for 5 minutes.
The steak turned out very well.
I thought the high heat might burn off the cast iron seasoning. However, it wasn't an issue. The cast iron surface actually looked better afterwards from the oil and rendered fat.
Posted on 12/8/14 at 11:10 am to timdallinger
Very nice. How long did you cook the steak on each side?
Posted on 12/8/14 at 11:20 am to timdallinger
there are not many sounds in this world that are better than when that steak first hits the skillet !
Posted on 12/8/14 at 12:10 pm to timdallinger
Looks great.
Why did you use the grill? I'm guess either you needed the grill to get that high temp? Or you didn't want to smoke out the house?
Why did you use the grill? I'm guess either you needed the grill to get that high temp? Or you didn't want to smoke out the house?
Posted on 12/8/14 at 12:13 pm to LSUSPARKY621
quote:
Very nice. How long did you cook the steak on each side?
Thank you. I cooked this steak for 5 minutes per side.
Posted on 12/8/14 at 12:15 pm to BayouBlitz
quote:
Why did you use the grill? I'm guess either you needed the grill to get that high temp? Or you didn't want to smoke out the house?
Both. I don't have a gas range. I can get my grill hotter than my electric range. I wanted to mimic the effect of a hot broiler without smoking up the apartment.
This post was edited on 12/8/14 at 7:26 pm
Posted on 12/8/14 at 1:15 pm to timdallinger
Awesome! Making me hungry!
Posted on 12/8/14 at 5:58 pm to timdallinger
solid arse post brother. i will be doing this soon.
Posted on 12/8/14 at 6:08 pm to timdallinger
My crappy electric range produces similar results but smokes up my kitchen. Nice job!
Posted on 12/8/14 at 6:33 pm to Motorboat
The ridged cast iron products on a gas grill produce the best steaks I've ever had.
Posted on 12/8/14 at 7:01 pm to timdallinger
I like to go 4 minutes on each side, only seasoning with hand crushed salt, pepper and home ground chili powder on the fat.
Passionate about steak.
Once dated a vegan from Los Angeles, she told me "either her or the beef", she went back to L.A. on a bus.
Passionate about steak.
Once dated a vegan from Los Angeles, she told me "either her or the beef", she went back to L.A. on a bus.
Posted on 12/8/14 at 7:22 pm to SEClint
quote:I feel similarly. Salt, pepper, high heat are my preferences.
I like to go 4 minutes on each side, only seasoning with hand crushed salt, pepper and home ground chili powder on the fat.
I know sous vide and the reverse sear are currently popular. It's just not how I personally prepare steak. But if someone wants to use another method and feels they get great results, I'm not going to argue. I'm not selling anything.
Posted on 12/8/14 at 7:23 pm to PaBon
quote:Thank you. If you try it, let me know what you think.
solid arse post brother. i will be doing this soon.
Posted on 12/8/14 at 7:26 pm to timdallinger
It's my favorite meal. Add a fully loaded baked potato with it and it would be my last meal preference. Keeping it simple, no marinades, or "distractions" to pull away from the meats natural flavor.
Posted on 12/8/14 at 11:46 pm to timdallinger
Looks amazing. Great job!
Posted on 12/9/14 at 9:51 am to la_birdman
Posted on 12/9/14 at 10:05 am to timdallinger
No need to let it rest.
Cut into that thing right when it's done grilling.
Cut into that thing right when it's done grilling.
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