DINNER: Pan Fried Rib Eye Steak

My wife found a deal on a Lodge cast-iron skillet and got it for me.  This week, I'm christening it with some Prime steak.

I seasoned the pan last week with some lard, now it's time to cook.

INGREDIENTS
2 rib eye steaks, about an inch thick and 10 ounces
salt
pepper
Worcestershire sauce
olive oil
(optional, honey broth)

Place the steaks in a sealable plastic bowl.  Sprinkle some Worcestershire sauce on them. I'm also ladling a scoop of the honey broth that I got from the honey glazed carrots side dish that I made.

The weather's beautiful so I'm going to cook these outside on my gas grill. If you'd like to stay indoors, you can also do this on your stovetop and oven.

I put the skillet on the side burner and turn the heat up high, getting the pan very hot. 

At the same time, I turn on the burners under the hood and get the temperature to around 300 degrees.

I coat each steak with olive oil, season with salt and pepper, on both sides. The steaks go into the skillet along with any remaining marinade, which I pour over the top of the meat. Two minutes on each side.

Then, I move the skillet into the grill and close the hood. The steaks get another six minutes per side.

Cover with foil when you remove them and let rest for ten minutes before serving.

Darryl
Copyright 2016 - Darryl Musick
All Rights Reserved

WEEKEND ON THE GRILL: Semi-Smoked Rib Eye

I've got one of those big packs of rib eye steaks from Costco. Been kind of bored with how I've been cooking steaks lately so I thought I'd try it like I cook my tri tip.

That, I marinade overnight in a 50/50 blend of pineapple and orange juice to break down the connective tissues and make it more tender. Then, it's seasoned with rub and cooked low and slow for a few hours in my smoker.

It's not necessary to to the "low and slow" method for the steaks but much of the rest of the recipe is the same.

I marinate the steaks for 4 to 5 hours. After that, I sprinkle some Kosher salt and black pepper on them.

Then, using a pinch between my fingers, I sprinkle each of the following: cayenne pepper, onion powder, mustard powder, and paprika.

On a charcoal grill, I sear each side for three minutes over direct heat. Move each steak to the indirect side of the grill, cover, and cook for an additional eight minutes per side.

When done, I cover and wait 10 minutes before serving.

INGREDIENTS

2 inch thick choice or prime rib eye steaks
1 tsp kosher salt
1 tsp black pepper
1 tsp paprika
1 tsp mustard power
1 tsp cayenne pepper
1 tsp onion powder
8 oz orange juice
8 oz pineapple juice


We're blowing out our classic vinyl LP albums at The Musick Channel Garage Sale on Ebay.Find some bargains on great music today.

Darryl Musick
Copyright 2018 - All Rights Reserved

This Week's Menu: The Magic of Compounding - Pan Fried Rib Eye Steak with Compound Butter and Chilaquiles con Huevos

Picture by Letty Musick - copyright 2016

We're doing our pan-fried rib eye steaks again on the gas barbecue but the catch this week is adding a bit of compound butter on top to compound the taste.  This is a very easy way to add a deeper level of flavor to the meat.


For Breakfast, it's one of my favorite Mexican specialties, Chilaquiles con Huevos (or tortilla chips and eggs).


Recipes at the links below.

CONDIMENT: Compound Butter

DINNER: Pan-Fried Rib Eye

BREAKFAST: Chilaquiles con Huevos


Darryl
Copyright 2016 - Darryl Musick
All Rights Reserved