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.