Southern Cast Iron – September 2019

SEPTEMBER | OCTOBER 2019 14

CaSt IrOn-GrIlLeD RiBeYe wItH
FaRmErS’ MaRkEt VeGeTaBlEs
Recipe courtesy of Chris Coleman
Makes 4 to 6 servings

“This recipe utilizes cast iron and a backyard
grill, two things we love in the South. I have
given a selection of vegetables I prefer, but any
late-summer farmers’ market veggies will work
in this recipe.”—Chris Coleman

2 (12- to 16-ounce) ribeye steaks
(2 inches thick)
Kosher salt, to taste
Ground black pepper, to taste
¼ cup plus 2 teaspoons olive oil, divided
⅓ pound baby pearl potatoes, halved
⅓ pound fresh green beans, trimmed
⅓ pound grape tomatoes
½ cup fresh corn kernels (1 to 2 ears
sweet corn)
¼ cup high-quality balsamic vinegar

1. Let steaks stand at room temperature while
   grill preheats. If working with gas, turn one side
   of grill on high heat (400° to 450°). If working
   with charcoal, build your fi re on one side of grill.
   Place a 12-inch cast-iron skillet directly over
   fi re side of grill. Close lid, and preheat for 10 to
   12 minutes.


2. While skillet is heating, blot any excess
   moisture from steaks with a paper towel,
   and season with salt and pepper. Carefully
   add 2 teaspoons oil to hot skillet. (It should
   immediately shimmer and turn very thin.)
   Carefully swirl oil around skillet to coat. (If it
   smokes or fl ares up, remove skillet from grill,
   and let cool down. Wipe it out, place back over
   fi re, and add new oil.)


3. Add steaks to skillet, and sear until a nice,
   thick crust is formed, 3 to 4 minutes per side.
   Turn steaks on edge so that fat cap is touching
   pan; let fat from caps render out of steaks and
   into skillet. Transfer steaks to unlit side of grill.


4. Place potatoes, cut side down, in pan with
   drippings; cook, undisturbed, until golden

brown, 2 to 3 minutes. Add green beans,

tomatoes, and corn to skillet, and drizzle with

vinegar and remaining ¼ cup oil. Stir vegetables

in drippings and vinegar mixture until well

coated, and season with salt and pepper.

Close grill lid, and cook until potatoes are

cooked through and vegetables are starting to

caramelize, about 4 to 6 minutes. The juices

from the tomatoes should have wept out and

created a nice pan sauce with the oil, vinegar,

and beef fat. If not, lightly crush tomatoes with

a fork until they do. Remove skillet from heat.

5. Check temperature on steaks. They should
   be medium-rare or medium (125° to 135°).
   If not at desired temperature, cover grill and
   let steaks stand for another 2 to 3 minutes;
   recheck temperature. Slice each steak against
   the grain, and return to skillet; spoon pan sauce
   onto steak. Serve immediately.

Visit southerncastiron.com for a stovetop

cooking method for this recipe.