Ribeye in the stove! Pics!

WellSeasoned Posted By WellSeasoned, Feb 19, 2012 at 4:20 PM

  1. WellSeasoned

    WellSeasoned
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    Went out today and purchased a cast iron pan, heated it up in the stove, added a steak, a couple peices of hickory and my mouth tasted heaven.

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  2. WellSeasoned

    WellSeasoned
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    And the finished product, baked potato is done to.

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  3. loon

    loon
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  4. thewoodlands

    thewoodlands
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    That steak looks great Backwoods, I was just telling the wife we should try cooking some steaks in the Liberty, looks like this coming week or weekend with pics to follow.

    You sure did get the steak before zap did. :coolgrin:

    zap
     
  5. WellSeasoned

    WellSeasoned
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    I thought you would like that! Even the fat on the steak crisped up and was delicious. I'm outside enjoying the 35 deg temps sitting by the fire.

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  6. thewoodlands

    thewoodlands
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    U son of groan, you get your wood delivered via CSX! :vampire: How old is the outside fireplace and who makes it?

    Looks Good.

    zap
     
  7. WellSeasoned

    WellSeasoned
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    I think I bought that about 10+ years ago.... I think at the home depot or maybe lowes. I'm thinking is an Englander, but can't quite remember. Csx, I wish! Thats the border, and theres hasn't been a train through in decades. You should see the trees growing out of the racks. I think those tracks were used with mining. I'll post pics sometime. Feel better zap.

    Well I went out back....

    The trail from the yard in:

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    From the tracks:


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    1 of 2 old quarries in the woods:


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    From below, house is about 30 above cliff in the distance:



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  8. moody

    moody
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    so how does that stove in the picture heat the house.
     
  9. pen

    pen
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    Cast iron is the only way I cook a ribeye also. Can't be beat. Looks great

    Porter House / T-Bone are fine for the grill.

    pen
     
  10. WellSeasoned

    WellSeasoned
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    The jotul heats the house perfectly, especially due to the open concept. Although when its below 20, I have to stay on top of it.
     
  11. WellSeasoned

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    Pen, agreed. This has opened a whole new door to wood burning and cooking. I have some burgers on my mind.
     
  12. Jack22

    Jack22
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    Amazing! I love Ribeye and Beer.
     
  13. Fi-Q

    Fi-Q
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    That looks so good.... I'll have to tru it ! But 'Ill trade the Miller Lite for a Rickard's Red... :)
     
  14. WellSeasoned

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    Miler lite... Ha ha ha. Thats high life. The champagne of beers. Thats troop supporting beer. Gotta support the troops. Be well. :lol:
     
  15. Thistle

    Thistle
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    Oh wow that ribeye looks amazing.
     
  16. firefighterjake

    firefighterjake
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    That ribeye looks fantastic . . . I may have to try this myself.

    P.S. Where are the vegetables? ;) :)
     
  17. WellSeasoned

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    Sorry, no veggies. Just stead and potatoes. Gotta watch my figure ya know! :)
     
  18. firefighterjake

    firefighterjake
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    HehHeh . . . you sound a lot like me . . . just steak and potato is all I need . . . I usually add veggies when cooking for both the wife and myself. :)
     
  19. PapaDave

    PapaDave
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    Veggies are usually an afterthought.
    Love a good steak with a salad though. New York strip is my favorite.
    Pre-seasoned pan? I buy 'em at garage sales for a few bucks and re-season.
    I shouldn't read these threads........now I'm hungry.
     
  20. mecreature

    mecreature
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    That looks great. Now my stomach is growling.

    I have the same chimney in my back yard.
     
  21. firefighterjake

    firefighterjake
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    You inspired me!!!

    On my way home I swung by the store and picked up some rib eyes, dug out my cast iron pan from my camping supplies, put in a little olive oil, salted and peppered the steak and voila -- in less than 6 minutes I had some of the best steak I have ever eaten . . . along with a garden salad and some cheddar and broccoli pasta.

    Thanks for the inspiration.
     

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  22. WellSeasoned

    WellSeasoned
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    Nice Jake!!!!! How was the fat on the edge??? Didi you get it crispy enough while maintaining a pink center??? It was like glorified bacon I tell Ya. Nice pics. I may have to make another special run to the foodstore for some more. ;-)
     
  23. Highbeam

    Highbeam
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    These are the best steak-in-stove pics I've ever seen. So tell me, do you establish a deep bed of coals, flatten them out and preheat the pan on coals until it is glowing, then add steak? We don't pan fry steak so this is weird but I assume you must flip the steak at some point to sear the back side. Does the steak end up boiling in its juices or does it fry in a pretty dry pan.

    I gotta say Jake, I would not have bought that particular steak but intstead looked for one with more meat like Backwoods found.
     
  24. WellSeasoned

    WellSeasoned
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    I had a bed of coals, went out and split some hickory into small pieces, let them ignite, turned down the air, and put the pan in, in 2 minutes, I rubbed salt & pepper on the steaks and a dab of olive oil, placed into the pan, only needed maybe 3 minutes, flipped steak, another 3 minutes, and it was a perfect medium steak. Wear super hand protection when removing pan, it will burn through any oven mitt in seconds.
     

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