Cast Iron Ribeye with Rhubarb Sauce

 

Recipe & photos contributed by Ada Smith

Rhubarb Sauce

 

Ingredients:

  • 2 1/4 c. rhubarb

  • 1 c. onion

  • 1/2 c. apple cider and white vinegar

  • 2/3 c. sugar

  • salt

  • cloves

  • cinnamon

  • pepper

  • all spice

Directions:

In a large saucepan or Dutch oven, combine all ingredients. Bring to a boil. Reduce heat and simmer for 1 hour or until thickened, stirring occasionally. Cool. Use and/or refrigerate in covered containers

 

Ribeye

 

Ingredients:

  • a well-seasoned 12-inch cast iron skillet

  • avocado oil

Preparation:

  1. Put an empty cast iron pan in the oven, and pre-heat it to 500 degrees. The idea is to get the pan really hot.

  2. Sprinkle your steak with a generous portion of salt and pepper on both sides

  3. Rub a bit of avocado oil over the salt and pepper, coating the steak until it is shiny

 
 

Cooking the Ribeye

  1. Once the oven (and skillet) reach 500 degrees, remove the skillet from the oven. Don’t turn the oven off.

  2. Put the skillet on high heat on the stovetop.

  3. Add a few tablespoons of avocado oil to the skillet

  4. Sear the ribeye for 60 seconds, flip, and Sear for an additional 60 seconds. This will form a beautiful (and very tasty) crust.

  5. Immediately place the entire pan, ribeye and all, back in the 500-degree oven for 2 minutes. If the ribeye is thicker than 1”, flip and roast for an additional 2 minutes.

  6. Remove the ribeye from the skillet and put it on a plate to “rest” for 3-4 minutes

 



 
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