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.
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.
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.
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.
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.
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.