Cooking up some rib-eyes in a cast-iron skillet

by Stefania Butler, Posted Aug 25th 2005 @ 11:08AM

One of my favorite ways to cook rib-eye steaks (after barbecuing) is to use my cast-iron skillet. Everyone should have at least one, and your "one" should be large enough to hold two bone-in rib-eyes. Yes, you'll get a workout lifting that pan, but it is so worth it. My method for pan-searing these babies—if you get the timing right—is practically fool-proof. Preheat your oven to 375º. Preheat your well-seasoned skillet to medium-high. Season steaks with rock salt (I grew up in Hawaii so my preference is Hawaiian alaea salt) and fresh ground pepper. Sear steaks for five full minutes on one side without disturbing them. Hands off the steaks! Flip them and then immediately stick the entire pan (use oven mitts!) in the hot oven for four minutes (for a one inch-thick steak) to finish off. Carefully take pan out of the oven, remove steaks to a warm platter, and tent with foil for about five minutes to redistribute juices before serving. Tonight we ate our rib-eyes with a fresh corn and heirloom tomato salad, and a butter lettuce salad. I'm telling you, ain't nothing better.

Filed Under: Ingredients
Tags: beef, dinner

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Reader comments (Page 1 of 1)

8-25-2005 @2:32PM Vince said... I've heard so many times people mention "well-seasoned" skillets what do you mean by that?
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8-25-2005 @3:09PM Sir Not Appearing in this Blog said... Seasoning a skillet is something best accomplished over time, though it can be accomplished more quickly. A well-seasoned skillet will have an accumulated coating which is almost as good as (if not better than) teflon. More info here:
http://www.kitchenemporium.com/info/castiron.html

I love cooking steaks in cast iron or on the grill, but I haven't done so in a while because I've been distracted by the far more cost-effective and deliciously beefy tri-tip.
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8-25-2005 @3:29PM Vince said... alright, thanks for the info.
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8-25-2005 @4:59PM Punisher2K said... http://www.kitchenemporium.com/info/castiron.html

How to season and care for cast iron
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8-27-2005 @10:23AM Punisher2K said... Oh, and to clean use kosher salt while its hot and a paper towel. The salt acts as an abrasive. Never wash with soap or in a dishwasher and dry it immediately.

I personally leave my cast iron skillet in the oven. It helps keep it seasoned and also regulates the heat in the stove.
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