Ribeye Steak in my Cast Iron

[Merle]

Put oil on your steak not in the pan, that way your beef doesn't boil in oil.

At 500F you're exceeding the smoke point of most oils. .pph

+1

All of a sudden I'm thinking 500F bath for both the Lodge lg grill & the 12 incher to cross char and finish! Yummm!

 

[ouch]

I'm not a big fan of "grill marks". They may please the eye and the great unwashed, but I like the entire surface of my meat to contact the pan.

 

[kwk285]

During the winter I mainly use a Foreman grill. I think it does a good job for flank steak but not for fillets and New York Strip. I can never get a good sear.

This makes me think about getting a cast iron pan

 

[jesseix]

I've been doing the reverse sear with the cast iron lately when I do steaks. Steak in the oven at around 250 for 30-40 minutes depending on thickness, flipping every 5 minutes. Then sear in a hot cast iron for a couple minutes on each side. Have been liking the results a lot.

 

[The Accountant]

I trim a small piece of fat off the meat and rub around (carefully!) the skillet as it heats up. When the skillet is coated with the fat the steaks go in; 3 minutes on one side and 2 minutes on the other for a rare steak. Done it this way for years, SWMBO approves and a lot quicker than the searing feature on the gas grill. Grill some veggies (different skillet), open a good red wine and you have a meal!