approval from one random dude on the internet was all I needed, bombs away!

yeah neuroman, that will be fine. you could even salt it before hand too!

lol at a couple thugs carrying away 600 pounds of frozen beef. Talk about a jackpot. Do you even report that kind of thing to police/insurance? Who is going to believe it?

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animal cruelty looks delicious

20 oz of marbled prime ribeye goodness:



With the stove being used for various and sundry tasks, I decided to put the cast iron on the grill and cook it there:



Let the steak come to room temp for ~75 minutes. No salt or pepper. Patted dry, then rendered the fat strip for 5-6 minutes:



Cooked on medium heat for 3+ min/side with a few crushed, un-peeled garlic cloves. After the first 2 minutes of cooking, I added a hunk of clarified butter. After the first flip, I salted the steak liberally with kosher salt and basted with the butter. Repeated the salt/baste process on the other side after 3 min.


Took the steak out of the cast iron, then turned the grill to high and got the cast iron screaming hot. Seared each side for exactly 1 min, then let the steak rest for 10 min:



As usual, I always forget to photodocument as I eat. But here is the first "cut." Steak was excellent, but unfortunately closer to medium than medium rare. Still, it tasted fantastic:



My girlfriend made Eggs Sardou and Dauphinois Potatoes for herself:



Dessert: Baskin Robbins ice cream cake. I'll update later with pics.

cool steak+ the lady friend makes some tasty looking food

also how is cooking with the cast iron skillet on the grill compared to the stove top

It seemed to work out better than the stove top. I feel like I had more temperature control, if that makes sense. I think it gives the cast iron a more even distribution of heat as well. It definitely gets hotter than my stove, so it's good for the quick sear.

I'll definitely be using the cast iron/grill method again.

beautiful reidg1. really nice crust there.

ribeye, brought to room temp. Salted heavily with coarse salt, rubbed off prior to cooking, and then re-salted and done with cracked pepper.




The filthy martini I drank while making up the steak.




The dog approves of both the steak and martini.



After resting. Cooked 4 min per side on a propane grill, full flame.



Served with asparagus (salt, pepper, olive oil, also grilled)




This was closer to medium than medium rare, but was delicious. I think the heavy pre-salting worked some magic.

I'm gonna get crucified, but I think I'd rather eat what the girlfriend made. The steak looks awesome, but the eggs and potatoes look incredible!

No arguments here. It's Eggs Sardou, and it's insanely good. The potatoes were ridiculous also.

the eggs and potatoes (and steak) all look delicious.

should have had her make a double portion of dauphinoise to go with the steak instead of having tater tots.

yum

For real. Won't make the same mistake twice.

LOL, i'm not sure. We never called the police to report what we found, or not found I guess. Of course we only found this out 5-6 days after the police came and took a report/pictures.

Ready for the grill:



Grill's ready!




Mine's done:



Kid's/wife's stay on an extra couple minutes:



Cut up into pieces for the kids:



My plate. Looks more cooked than it was (exposure? different light?):

Your kids have it good. I was eating chuck steak wrapped in bacon my dad bought out of the back of a truck when I was a kid.

That plate looks perfect. What kind of mac?

is that a water dog?

Havanese

Sigh -- you weren't supposed to ask me that. It's...

LOL sorry wasn't trying to call you out or anything. Check out the Beechers Mac & Cheese. It's heavenly

haha i was thinking to myself that it was stouffers, ive only seen 1 mac and cheese that is THAT yellow