Cast Iron Ribeye

Cast Iron Ribeye



Heat up a cast iron skillet with olive oil, garlic & butter. 

Coat steak with Char Crust Original Hickory seasoning and lightly coat with olive oil.  Make sure pan is hot, add steak and sear on each side for 2 minutes per side. Continue to flip 2 minutes per side. 

Add herbs. Cook until rare at 130 to 135 degrees and medium 140 degrees. It will depend on the thickness of steak.

Step Up Option: Pomegranate & Balsamic Glazed Carrots


1 pound of tricolor carrots cut in half or quartered.

1 tablespoon of olive oil 

¼ teaspoon of salt & pepper

⅛ teaspoon of cayenne pepper

2 teaspoons of balsamic vinegar 

¼ cup pomegranate arils (seeds)

Preheat oven to 475 degrees and put carrots on a baking sheet with salt & pepper, a drizzle of olive oil and roast for about 20 minutes.  

In a sauté pan combine balsamic vinegar, pomegranate arils (seeds), cayenne pepper and a touch olive oil. Warm up for a minute and pour on roasted carrots.

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