1. Welcome Hearth.com Guests and Visitors - Please enjoy our forums!
    Hearth.com GOLD Sponsors who help bring the site content to you:
    Hearthstone Soapstone and Cast-Iron stoves( Wood, Gas or Pellet Stoves and Inserts)
    Caluwe - Passion for Fire and Water ( Pellet and Wood Hydronic and Space Heating)

Ribeye in the stove! Pics!

Post in 'The Inglenook' started by WellSeasoned, Feb 19, 2012.

  1. WellSeasoned

    WellSeasoned Guest

    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.

    [​IMG]

    [​IMG]

    [​IMG]

    Helpful Sponsor Ads!





  2. WellSeasoned

    WellSeasoned Guest

    And the finished product, baked potato is done to.

    [​IMG]
  3. loon

    loon Minister of Fire

    Joined:
    Apr 9, 2010
    Messages:
    1,763
    Loc:
    ont canada
    Looks great Backwoods ;-)

    loon
  4. WellSeasoned

    WellSeasoned Guest

    Ooops, almost forgot


    [​IMG]
  5. thewoodlands

    thewoodlands Minister of Fire

    Joined:
    Aug 25, 2009
    Messages:
    10,825
    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
  6. WellSeasoned

    WellSeasoned Guest

    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.

    [​IMG]
  7. thewoodlands

    thewoodlands Minister of Fire

    Joined:
    Aug 25, 2009
    Messages:
    10,825
    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
  8. WellSeasoned

    WellSeasoned Guest

    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:

    [​IMG]

    From the tracks:


    [​IMG]


    1 of 2 old quarries in the woods:


    [​IMG]


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



    [​IMG]
  9. moody

    moody Member

    Joined:
    Jan 5, 2012
    Messages:
    45
    Loc:
    Southern West Virginia
    so how does that stove in the picture heat the house.
  10. pen

    pen There are some who call me...mod. Staff Member

    Joined:
    Aug 2, 2007
    Messages:
    7,094
    Loc:
    N.E. Penna
    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
  11. WellSeasoned

    WellSeasoned Guest

    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.
  12. WellSeasoned

    WellSeasoned Guest

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

    Jack22 New Member

    Joined:
    Mar 10, 2011
    Messages:
    95
    Loc:
    Warren County, New Jersey
    Amazing! I love Ribeye and Beer.
  14. Fi-Q

    Fi-Q Feeling the Heat

    Joined:
    Mar 5, 2009
    Messages:
    267
    Loc:
    Bonaventure, Quebec
    That looks so good.... I'll have to tru it ! But 'Ill trade the Miller Lite for a Rickard's Red... :)
  15. WellSeasoned

    WellSeasoned Guest

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

    Thistle Minister of Fire

    Joined:
    Dec 16, 2010
    Messages:
    4,206
    Loc:
    Central IA
    Oh wow that ribeye looks amazing.
  17. firefighterjake

    firefighterjake Minister of Fire

    Joined:
    Jul 22, 2008
    Messages:
    15,210
    Loc:
    Unity/Bangor, Maine
    That ribeye looks fantastic . . . I may have to try this myself.

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

    WellSeasoned Guest

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

    firefighterjake Minister of Fire

    Joined:
    Jul 22, 2008
    Messages:
    15,210
    Loc:
    Unity/Bangor, Maine
    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. :)
  20. PapaDave

    PapaDave Minister of Fire

    Joined:
    Feb 23, 2008
    Messages:
    5,740
    Loc:
    Northern MI - in the mitten
    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.
  21. mecreature

    mecreature Minister of Fire

    Joined:
    Dec 16, 2010
    Messages:
    782
    Loc:
    indiana
    That looks great. Now my stomach is growling.

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

    firefighterjake Minister of Fire

    Joined:
    Jul 22, 2008
    Messages:
    15,210
    Loc:
    Unity/Bangor, Maine
    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.

    Attached Files:

  23. WellSeasoned

    WellSeasoned Guest

    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. ;-)
  24. Highbeam

    Highbeam Minister of Fire

    Joined:
    Dec 28, 2006
    Messages:
    9,101
    Loc:
    base of Mt. Rainier on the wet side, WA
    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.
  25. WellSeasoned

    WellSeasoned Guest

    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.

Share This Page