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Help Me Make Perfect Ribeyes on a Cast Iron Grill


Home Cooking Cast Iron

Help Me Make Perfect Ribeyes on a Cast Iron Grill

sanangel | | Feb 25, 2009 01:38 PM

+ + Hi Hounds + +

I'm going to be preparing dinner in just a couple of hours, and tonight the menu consists of a pair of lovely ribeye steaks -- something new to my culinary repetoire. Not being the most red-blooded red meat eater, my experience with various preparations of meats is largely confined to poultry and fish, with an occasional foray into pork. Steaks are something I do only on very rare occasions. Tonight is one such rare occasion.

Mindful of the fact that ribeyes can be among the most flavorful and satisfying of steaks, I'm slightly worried that my lack of experience with them could translate into a missed opportunity (or worse yet, a burnt disaster). Fortunately for me, there's YOU. The beloved Chowhound community.. here to offer the advice, insights, and experienced know-how that I lack. I bow humbly before you and request your assistance.

Here's what you need to know:

I have in my possession 2 half inch thick ribeyes sitting in the fridge. I have a new double-sided Lodge griddle/grill (cast iron, of course) that I'd like to break in with the steaks.. and I have spices and oils aplenty.

What I'm looking to do: cook them with minimal fuss -- prefer a simple seasoning of salt and pepper to time consuming marinades (tonight at least.. want to eat before too long) -- and without over cooking. One will need to be medium rare, the other (my girlfriend's, that is) cooked all the way through -- no pink (sad, I know).

What I'm unsure of:

1. Should I bring the steaks to room temperature before throwing them on the grill?
2. Should I brush the steaks with vegetable of olive oil before grilling -- or should they be dry?
3. Should I season steaks before throwing on the grill or after?
4. Where should I set the flame? Medium? Medium high? High?
5. How many minutes per side for medium rare (roughly)... and how many for "cooked all the way through" without turning it into tough shoe-leather?
6. Finally, if you were going to season them with more than salt & pepper, what would you use? A rub of garlic on 'em? A dash of.. cumin? No idea.

Basic things all, I know.. but as I said, I've never made them before, and I'd like some pointers before cook, so I don't just wing it and ruin my ruby beauts.

As always, thanks for any and all help -- very much appreciated.

I'll post post-feasting to report on the results.


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