A Blue Goose Organic Ribeye Steak

Before I head out of town I like to stop in and see Greg the Butcher at Port Moody’s Meatcraft Urban Butchery for advice on what quality piece of beef I should take and cook at my cabin.

Before I left for my most recent trip out of town, Greg connected me with a beauty of a little ribeye steak from Blue Goose Organics – a cattle ranch located in the southern Cariboo area of BC.

Blue Goose Organics

Blue Goose Organics

Greg was kind enough to cut down one of their full size ribeye steaks so that I could enjoy this little 7 ounce gem of a steak.

Blue Goose Organic Beef

Blue Goose Organic Beef

And seeing as I do not have a barbecue or a grill at the cabin (weird, right?) I use my classic cast iron cookware cooking technique – turn on the stove broiler, put the cast iron pan on the stove top to get it smoking hot, drop in a tablespoon of butter, and then place the steak in the centre of the pan.

Cast Iron Cooking

Cast Iron Cooking

Put the pan under the broiler, set the timer for 5 minutes and stand back and trust.

Once the timer sounds I pull the pan out, use my kitchen tongs to turn the steak over, place under the broiler for another 5 minutes and let the other side of the ribeye cook.

Ribeye and Veggies

Ribeye and Veggies

Once the 5 minutes is up, I pull the cast iron pan out, take the ribeye steak out of the pan and place it on a plate to rest for a few minutes.

Blue Goose Organic Beef

Blue Goose Organic Beef

With the way Greg the Butcher cuts my steaks, five minutes on each side under the broiler makes for a nearly perfect medium rare steak.

A shake of sea salt, a grind of fresh black pepper, and dinner is ready. Perfect way to spoil myself a little while away.

 

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