More and more apartments, condos and homeowner associations are banning charcoal and gas grills that have been synonymous with summertime for decades. Making cast iron ribeye is a simple way to get a perfectly cooked steak for those of us that live in an area that doesn’t allow outdoor cooking over an open flame.
- 1 inch thick ribeyes
- granulated garlic
- bacon drippings or butter
- minced garlic
Grab your ribeyes.
Season with salt, pepper and granulated garlic.
Set steaks in cast iron pan and let them rest for an hour.
Cover with minced garlic.
Bake at 275 degrees for 20 minutes.
Remove steaks from pan and add drippings or butter.
Once the pan is hot sear each side of steak for 30 to 90 seconds.
To tell how well your steak is cooked you can use the simple hand method.
Let your steak rest for 10 minutes before cutting.
Tell the HOA to shove it as you sit on your deck enjoying your cast iron ribeye.
The cast-iron skillet is a sturdy, versatile, traditional kitchen workhorse that 85% of us own but far fewer of us reach for daily, mostly because we have one or two recipes we use it for and otherwise it stays in the back of the cabinet. In this new cookbook, the editors of Cook’s Country will show you everything you need to know about cast-iron cookware and the many (and often surprising) dishes you can cook and bake in this multitasker of a pan, from the classic dishes everyone knows and loves like steak, perfect fried eggs, and cornbread, to innovative and inspiring recipes like skillet apple pie, pizza, and cinnamon swirl bread. Learn about this cast iron’s history and what makes it uniquely American and let us show you how to shop for, season, care for, and clean this perfect pan.