EASY CAST IRON RIBEYE RECIPE (w/ an excellent cut like ribeye, u don't need to get too fancy!)
1 boneless rib eye steak, 1 1/2 inches thick
Canola oil, to coat
Kosher salt and ground black pepper
Place a 10-to-12-inch cast-iron skillet in the oven and heat the oven to 500 degrees F. Bring the steak to room temperature.
When the oven reaches temperature, remove the skillet and place on the range over high heat for 5 minutes. Coat the steak lightly with oil and sprinkle both sides with a generous pinch of salt. Grind on black pepper.
Immediately place the steak in the middle of the hot, dry skillet. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip the steak and cook for another 2 minutes. (This time is for medium-rare steak. If you prefer medium, add a minute to both of the oven turns.)
Remove the steak from the skillet, cover loosely with foil and rest for 2 minutes. Serve whole or slice thin and fan onto plate.
( Also a little butter on top towards the end is ok, regular or flavored) ... See MoreSee Less
SHAYNE'S SENSATIONAL SLABS (ribs on sale now through next tuesday!)
Pork Baby Back Ribs Lemon Juice Apple Juice BBQ Sauce
Place ribs bones down (not tightly packed) in a large, deep roasting pan. Pour at a ratio 1:1 lemon juice and apple juice over ribs until approximately 1/2" of liquid resides in the bottom of the pan. Cover with foil and bake for 2 hrs. @ 300 degrees. Then, put the ribs directly on the grill, sauce'em, and let go for 5-10 min. to bake in the sauce.
"Right ribs, right place, right time, right now . . . DON'T STOP NOW BOYS!!!!" – Shayne ... See MoreSee Less