We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
Those very thick Costco Prime Ribeyes are the official steak of Maggie's Farm. Given the choice of cooking them on charcoal or in a fiery-hot cast iron pan, I'll always use the pan. They must come out Rare, in my view, and crispy on the outside which means taking them off the heat before they are Rare. I always have to remind myself that they continue cooking after you take them off the stove. Undercooked is much better than overcooked, and a smoky kitchen is a good kitchen.
I use a little butter in addition to the steak's fat. On a normal day, I can only eat half a Costco ribeye. I like to serve it with some canned red bell pepper slices, sauteed and almost burned, in the same pan. Mashed potatoes too, of course, and if anybody makes creamed spinach, then it's a perfect supper.
That cooking method works absolutely. I had my doubts, especially with the salt, but I tried it out in a big cast iron pan with the cheapest steaks I could find at Costco and they turned out to be amazing! No steak sauce needed at all, and no other condiments other than a very little salt and pepper. My preference is for mashed sweet potato with clarified butter and a nice cold wedge salad with bacon bits and home-made french dressing.
You know, I can do steaks in the cast iron skillet as well as anyone, but I make no apologies for a little bit of A-1 steak sauce. Of course the absolute best accompaniment to steaks is a side that has red onions and capers -- a little french style potato salad, or a simple relish.
Rib eye is my favorite too but I use an All Clad pan which also sears very nicely. I rub the steaks with crushed garlic or shallots and after removing the steaks to 'rest", throw in some mushrooms and then deglaze the pan with some balsamic or worcesteshire. Swirl in a couple of pats of butter and a delicious topping that puts A-1 to shame
Been cooking with cast iron for over 50 years. Got some ALL-Clad, too. The salt thing on the steak [I used the Kosher salt with no preservative] works in either, and I have a 10 inch square cast iron grill pan that works really well.
I have been known to put a little Worcestershire on re-heated steak, even really good steak. It's not the same reheated, although it's still good.
We had Costco New York steaks tonight, cooked by my husband in a cast iron skillet, and served with pepper sauce. Nothing better! And you cannot beat the price when you buy a large uncut slab of New York Prime or Prime Sirloin from Costco for about 5.25/pound. (They charge about $3 more per pound if their butchers cut the meat into steaks.)
Don't ever go in for your 6th or 8th root canal high on vicodin, rum, and the odd adderrol to let ya drive safely, and say "Ah screw it, doc, let's just pull 'em ALL and git some nice store teeth like walter brennan!" --because you'll never eat a normal steak again. You'll eat little dipshitz slices that you can gum into goo before ya try to swaller.
I beg to differ. I've been wearing full dentures since I was nineteen years old - this is my fourth set and I've never been unable to eat anything that requires chewing - steaks, apples, carrots, yada, yada, yada.
The only reason I have to visit the Dentist is to have the dentures relined and that isn't very often.
I can't tolerate mine --i feel like i've got a truck toolbox in my mouth. I'd get implants if i wasn't so enjoying having an excuse to be a hermit (What? Come to dinner with NO teeth? What, you need a LAFF?).
what I do with my steak (all meat really), is sprinkle a little vegetable oil on it then salt, black pepper, garlic powder and a wee pinch of hot chili powder, do that on both sides, and cook the way you want, we quite often get a cut of steak that's called beef ham up in in Scotland, it's very thin and hence quite cheap, so it's a good alternative to bacon in a roll mid-week (a bread roll I mean). If I get sirloin or fillet I normally serve it with thick chips, mushrooms fried in a bit of butter and garlic powder, and onion rings and maybe fried tomatoes. I usually only do onion rings when the oil in the chip pan is getting old, as once you have done onion rings in it you have to get rid of it and replace it with fresh. At 1 point in the UK (where I live) every house had a chip pan but oven chips, and the fear of chip pan fires has put many ppl off using them, but you can't beat home made chips (I am talking about deep fried batons of potato here, what would get called fries in the states, but fries to me conjures up a picture of those nasty skinny toothpicks you get in McD's, chips are about the same length but about 1/4" to 1/2" thick and fluffy inside), I use a large ikea pasta pan with a large wire spoon type thing that i bought in a Chinese super market in Liverpool China Town years ago, which has fished out many a plate of chips over the years.