A cast-iron skillet is the best way to grill a RibEye/New York

If you look at my patio you will find a Charcoal Grill, a Charcoal Smoker and a Propane grill. Grilling is my passion, heck, it is why I grabbed my 2 grilling buddies (ok, one is more of an eating buddy) and started Meat N' Bone. Because what is cooler than selling a product that you literally LOVE? Truthfully... eating it... 

There is nothing like grilling a skirt steak over charcoal or cooking beef ribs for hours and hours on my charcoal smoker. But my all time favorite is a RibEye cooked on a cast iron skillet... 

The skillet makes the process simple. You can use the oven (steakhouse method) or put the skillet on top of the grill (my wife prefers the whole house not to smell like meat... not sure why)

When you grill a RibEye, as the fat melts and the steak cooks the juice drops through the grates. When you cook it on a skillet, the ribeye cooks on its own fat... which I find wonderful, specially if you have a high quality ribeye like the ones we sell. Forget the herbs and the butter (unless you are going for a very particular flavor), I recommend using just salt and a bit of oil (just a bit)... although I have been known to use Hawaiian seasoning for a mean Ribeye.

There are other reasons a cast Iron is preferable to a grill, first off it has amazing heat conduction which means it can get REALLY hot and retains that heat. At the same time it distributes the heat for more even cooking throughout which allows you to get a more consistent crust over the steak’s surface.

As for recipes?

It really is not rocket science, frankly... you can probably wing it as long as you have a meat thermometer. The steps are: Season, Sear, Finish.

Here is a good recipe if you want to use the oven and here is one for the grill