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#CastIronCooking

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Good weekend! #castiron #castironskillet #castironcooking #reels #haul
Good weekend! #castiron #castironskillet #castironcooking #reels #haul
Need inspiration for what to cook with your cast iron? It goes far beyond steak (although it does that pretty well too). #castironcooking #smitheyironware #useitwell
Need inspiration for what to cook with your cast iron? It goes far beyond steak (although it does that pretty well too). #castironcooking #smitheyironware #useitwell
www.Mithlife.com 8301062813 #castironcooking #castironcookware #castiron #orders #mithlife
www.Mithlife.com 8301062813 #castironcooking #castironcookware #castiron #orders #mithlife
A perfectly seared, thick-cut bone-in ribeye (or T-bone) steak being carved right on a wooden cutting board—check the description box below for all the recipe details! Ingredients Meat: 1–2 thick-cut bone-in ribeye steaks (or T-bone steaks) Basting Aromatics: 3 tbsp unsalted butter, 4 cloves smashed garlic & fresh rosemary sprigs Seasoning & Sear: 2 tbsp high-smoke point oil (avocado or canola oil), coarse sea salt & crushed black pepper Steps Prep & Season: Bring steaks to room temperature for 30 minutes, pat completely dry, and season aggressively on all sides with sea salt and cracked black pepper. Sear & Baste: Heat oil in a heavy cast-iron skillet over high heat until smoking. Sear the steak for 3 minutes until a dark golden-brown crust forms, flip, add butter, garlic, and rosemary, and baste continuously for another 3 minutes. Rest & Slice: Transfer to a wooden cutting board, let rest for 5–7 minutes, then carve away from the bone and serve! #RibeyeSteak #BoneInSteak #PanSeared #CastIronCooking #SteakLovers UkFoodies UsaFoodies
A perfectly seared, thick-cut bone-in ribeye (or T-bone) steak being carved right on a wooden cutting board—check the description box below for all the recipe details! Ingredients Meat: 1–2 thick-cut bone-in ribeye steaks (or T-bone steaks) Basting Aromatics: 3 tbsp unsalted butter, 4 cloves smashed garlic & fresh rosemary sprigs Seasoning & Sear: 2 tbsp high-smoke point oil (avocado or canola oil), coarse sea salt & crushed black pepper Steps Prep & Season: Bring steaks to room temperature for 30 minutes, pat completely dry, and season aggressively on all sides with sea salt and cracked black pepper. Sear & Baste: Heat oil in a heavy cast-iron skillet over high heat until smoking. Sear the steak for 3 minutes until a dark golden-brown crust forms, flip, add butter, garlic, and rosemary, and baste continuously for another 3 minutes. Rest & Slice: Transfer to a wooden cutting board, let rest for 5–7 minutes, then carve away from the bone and serve! #RibeyeSteak #BoneInSteak #PanSeared #CastIronCooking #SteakLovers UkFoodies UsaFoodies
I was told never to use soap on cast iron, but apparently this topic has a lot of opinions. 😂 What’s your cast iron routine? #castiron #castironcooking #homecooking #cooking
I was told never to use soap on cast iron, but apparently this topic has a lot of opinions. 😂 What’s your cast iron routine? #castiron #castironcooking #homecooking #cooking
I was today years old when I found out “London Broil” isn’t a cut of meat—it’s a cooking style. 🤯 Since grocery store London Broils are usually super lean and tend to get tough, I asked my AI collaborator for the ultimate game plan. The verdict? A low-and-slow reverse sear to keep it incredibly tender. It turned out steakhouse-quality. Save this recipe for your next dinner! 🔥👇 THE RECIPE: -The Meat: ~1.5 to 2-inch thick London Broil cut (look for good marbling!). -The Prep (Dry Brine): Pat dry, coat heavily in an SPG blend (like Baja Pepper Garlic), and leave uncovered in the fridge for 4+ hours. -The Bake: Preheat oven to 225°F. Place meat on a wire rack and bake for 45–50 minutes until the internal temp hits exactly 120°F–125°F. -The Sear: Drop it into a smoking hot skillet with avocado oil for 60 seconds. Flip, add 2 tbsp of butter & smashed garlic cloves, and baste rapidly with a spoon for another 60 seconds. -The Rest: Let it rest on a cutting board for 10 mins. -The Slices: Slice paper-thin against the grain. #reversesear #cookingwithAI #castironcooking #londonbroil
I was today years old when I found out “London Broil” isn’t a cut of meat—it’s a cooking style. 🤯 Since grocery store London Broils are usually super lean and tend to get tough, I asked my AI collaborator for the ultimate game plan. The verdict? A low-and-slow reverse sear to keep it incredibly tender. It turned out steakhouse-quality. Save this recipe for your next dinner! 🔥👇 THE RECIPE: -The Meat: ~1.5 to 2-inch thick London Broil cut (look for good marbling!). -The Prep (Dry Brine): Pat dry, coat heavily in an SPG blend (like Baja Pepper Garlic), and leave uncovered in the fridge for 4+ hours. -The Bake: Preheat oven to 225°F. Place meat on a wire rack and bake for 45–50 minutes until the internal temp hits exactly 120°F–125°F. -The Sear: Drop it into a smoking hot skillet with avocado oil for 60 seconds. Flip, add 2 tbsp of butter & smashed garlic cloves, and baste rapidly with a spoon for another 60 seconds. -The Rest: Let it rest on a cutting board for 10 mins. -The Slices: Slice paper-thin against the grain. #reversesear #cookingwithAI #castironcooking #londonbroil
What NOT to cook in Cast Iron. #CowboyCooking #CastIronCooking #CookingTips #DutchOvenCooking
What NOT to cook in Cast Iron. #CowboyCooking #CastIronCooking #CookingTips #DutchOvenCooking
It wants the hose again… #castiron #dexter #castironcooking #castironskillet
It wants the hose again… #castiron #dexter #castironcooking #castironskillet
The hat trick.
The hat trick.
Perfect Butter-Basted Ribeye Steak ​Ingredients: ​1 thick-cut Ribeye steak (brought to room temperature) ​2 tbsp vegetable oil (or high smoke-point oil) ​3 tbsp butter ​3 cloves garlic (smashed) ​3-4 sprigs fresh rosemary ​Sea salt and coarse black pepper to taste ​Instructions: ​Pat the steak completely dry with paper towels. Season generously with sea salt and coarse black pepper on all sides. ​Heat vegetable oil in a heavy cast-iron skillet over high heat until it begins to smoke. ​Place the steak in the skillet and sear for 2–3 minutes without moving it to develop a deep, crispy crust. Flip and sear the other side for another 2 minutes. ​Turn the heat down to medium and add the butter, smashed garlic cloves, and fresh rosemary sprigs to the pan. ​Tilt the skillet slightly and use a large spoon to continuously baste the melted, foaming butter over the top of the steak for another 1–2 minutes until your desired doneness is reached. ​Remove the steak from the pan and let it rest on a cutting board for 5–7 minutes before slicing into juicy, tender pieces. ​Want to master the art of the perfect steak at home? Hit that follow button for more foolproof gourmet recipes! ​#perfectsteak #ribeyesteak #castironcooking #steakdinner #juicysteak
Perfect Butter-Basted Ribeye Steak ​Ingredients: ​1 thick-cut Ribeye steak (brought to room temperature) ​2 tbsp vegetable oil (or high smoke-point oil) ​3 tbsp butter ​3 cloves garlic (smashed) ​3-4 sprigs fresh rosemary ​Sea salt and coarse black pepper to taste ​Instructions: ​Pat the steak completely dry with paper towels. Season generously with sea salt and coarse black pepper on all sides. ​Heat vegetable oil in a heavy cast-iron skillet over high heat until it begins to smoke. ​Place the steak in the skillet and sear for 2–3 minutes without moving it to develop a deep, crispy crust. Flip and sear the other side for another 2 minutes. ​Turn the heat down to medium and add the butter, smashed garlic cloves, and fresh rosemary sprigs to the pan. ​Tilt the skillet slightly and use a large spoon to continuously baste the melted, foaming butter over the top of the steak for another 1–2 minutes until your desired doneness is reached. ​Remove the steak from the pan and let it rest on a cutting board for 5–7 minutes before slicing into juicy, tender pieces. ​Want to master the art of the perfect steak at home? Hit that follow button for more foolproof gourmet recipes! ​#perfectsteak #ribeyesteak #castironcooking #steakdinner #juicysteak
Listen closely... 🔥 Simple, satisfying, and worth turning the volume all the way up. 📹 by @brian.wavra Were you expecting the Cast Iron? The more I use it the happier I get. Grass Fed Farm to Table ND Beef #weber #webergrill #castironcooking #grassfedbeef
Listen closely... 🔥 Simple, satisfying, and worth turning the volume all the way up. 📹 by @brian.wavra Were you expecting the Cast Iron? The more I use it the happier I get. Grass Fed Farm to Table ND Beef #weber #webergrill #castironcooking #grassfedbeef
Perfectly Seared Ribeye Steak with Roasted Asparagus Ingredients 1 thick-cut Ribeye steak (approx. 1.5 lbs) 2 tbsp coarse sea salt 1.5 tbsp freshly cracked black pepper 2 tbsp vegetable oil (high smoke point) 3 tbsp unsalted butter 3 cloves garlic, smashed 2 sprigs fresh rosemary 1 bunch fresh asparagus, trimmed 1 tbsp olive oil Instructions Remove the steak from the refrigerator 30 minutes before cooking to bring it to room temperature. Pat it completely dry with paper towels. Season the steak aggressively on all sides with the coarse sea salt and cracked black pepper, pressing the seasoning firmly into the meat. Heat the vegetable oil in a heavy cast-iron skillet over high heat until it just begins to smoke. Carefully place the steak in the skillet. Sear for 2–3 minutes without moving it to develop a deep, beautifully golden-brown crust. Flip and sear the other side for another 2 minutes. Reduce the heat slightly to medium. Toss in the unsalted butter, smashed garlic cloves, and fresh rosemary sprigs. Tilt the pan slightly and use a large spoon to continuously baste the melted, foaming butter over the top of the steak for another 1–2 minutes until your desired doneness is reached. Transfer the steak to a cutting board and let it rest for 5–8 minutes before slicing across the grain to retain all the juices. Serve alongside roasted asparagus and potatoes. Hit that subscribe button and give this video a thumbs up if you love a perfect medium-rare sear! #RibeyeSteak #CastIronCooking #SteakDinner #PerfectSear #CarnivoreDiet
Perfectly Seared Ribeye Steak with Roasted Asparagus Ingredients 1 thick-cut Ribeye steak (approx. 1.5 lbs) 2 tbsp coarse sea salt 1.5 tbsp freshly cracked black pepper 2 tbsp vegetable oil (high smoke point) 3 tbsp unsalted butter 3 cloves garlic, smashed 2 sprigs fresh rosemary 1 bunch fresh asparagus, trimmed 1 tbsp olive oil Instructions Remove the steak from the refrigerator 30 minutes before cooking to bring it to room temperature. Pat it completely dry with paper towels. Season the steak aggressively on all sides with the coarse sea salt and cracked black pepper, pressing the seasoning firmly into the meat. Heat the vegetable oil in a heavy cast-iron skillet over high heat until it just begins to smoke. Carefully place the steak in the skillet. Sear for 2–3 minutes without moving it to develop a deep, beautifully golden-brown crust. Flip and sear the other side for another 2 minutes. Reduce the heat slightly to medium. Toss in the unsalted butter, smashed garlic cloves, and fresh rosemary sprigs. Tilt the pan slightly and use a large spoon to continuously baste the melted, foaming butter over the top of the steak for another 1–2 minutes until your desired doneness is reached. Transfer the steak to a cutting board and let it rest for 5–8 minutes before slicing across the grain to retain all the juices. Serve alongside roasted asparagus and potatoes. Hit that subscribe button and give this video a thumbs up if you love a perfect medium-rare sear! #RibeyeSteak #CastIronCooking #SteakDinner #PerfectSear #CarnivoreDiet
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