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First things first, let’s talk a minute about how much I love my cast iron skillet. Other than a few knives, there might not be a more important item in my kitchen. From frying bacon to baking cornbread to making a grilled cheese sandwich, the cast iron skillet is such a wonderfully versatile pan that is always sitting front and center on the stove.
It’s also the inspiration behind this recipe post.
If you’re an enthusiastic carnivore like myself, then there is almost nothing better than a ribeye cooked to a perfect medium-rare. And while I love a sitting out on the deck and grilling steak, it’s hard to beat preparing one in a cast iron skillet.
Here’s the best part … it’s very easy to do. Don’t believe me? Check out this Cast Iron Ribeye with Garlic Mushrooms recipe. Take a minute to scan over the ingredients and instructions.
Here are a few tips to help make this steak just right:
I was extremely pleased with how my ribeye turned out. It had a beautiful crust and the inside was tender and juicy. Finishing things off with a pat of butter didn’t hurt matters either. What I love most about this recipe is that you can slice up the steak and serve it right out of the skillet as an appetizer or it treat it as an entrée centerpiece.
In the end, it was just another reminder of the wonders of the cast iron skillet.
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