Growing up a butcher’s daughter and granddaughter, I was trained by two of the best. I was taught the importance of quality vs. quantity at a young age. This upbringing has fostered my appreciation and attention to detail when buying, preparing and grilling a fantastic steak. This holiday weekend is the perfect opportunity to show all the dads out there how much they are loved by uniting our one-of-a-kind Bull BBQ with their obsession of grilled meat! Don’t forget to check out our website to find the perfect gift this Father’s Day!
I am taking one of my father’s favorite cuts of meat and putting a twist on the recipe that will have you drooling with each bite. I am going to teach you how to use the Bull gas grill – but not exactly as a grill. We are going to cook using direct heat of Bull’s powerful BTU’s along with a seasoned cast iron pan to create the perfectly seared rib eye steak for daddio! Check out this video on how to use Bull’s thermo gun to double check the surface temperature of the cast iron pans is nice and hot after preheating!
On the menu this week- pan seared rib eye steaks. 100% certified angus, this high-end choice quality steak is cut 1 ¼” thick with the perfect marbling throughout. The addition of the infused flavors and texture from the charred rosemary and sage will have your fathers rubbing their hands in excitement, anticipating that first bite (must see video)!!
- Try adding your favorite fresh herbs to cook along with the steak. To sear, carefully position the steak along with the herbs face side down in the center of the hot pan WITHOUT moving until time to flip! The end results are not only eye catching, but the earthy aromas and crispy texture of the charred herbs compliment this rib eye steak perfectly.
- For best results, I use two medium size seasoned cast iron pans on the Bull BBQ. The worst thing to do is crowd the steaks in one pan that is too small for proper searing.
- If you do not own a seasoned cast iron pan, here is a quick overview on how to season:
- Preheat oven to 450-500 degrees. Give the new pan a good scrub under warm water and dry it well! Sometimes this takes letting it sit for a minute and drying one more time.
- With a thick paper towel and cooking oil (vegetable, canola, corn) rub the entire surface, top and bottom – including the handle with oil. Rub it in well, so there is no excess oil running on any part of the pan.
- Place the pan into the hot oven for 30 minutes. Don’t be alarmed if it gets a bit smoky. Using the Bull pit mit, remove the pan from the oven for it will be piping hot!! Repeat the oiling step and place back into the oven for another 30 minutes. In total, 3 to 4 times of this process will create layers and a well-seasoned cast iron pan. This process can also be done in the Bull gas grill or Bull pizza oven. Nothing better than seasoning a pan next to a wood-fire!
- 2 boneless, rib eye steaks (2 lbs) cut 1 ¼” thick
- 2 sprigs fresh rosemary
- 2 sprigs fresh sage
- Canola oil to coat
- Kosher salt and ground black pepper
- Compound butter, to top, optional
- Steak and Pan Prep: Remove steaks from the fridge for 30-45 minutes, allowing the meat to come to room temperature. Place the cast iron pan on the grill and preheat the Bull gas grill on high heat with lid closed for 10-15 minutes. Once it reaches 450 plus degrees, open the lid, turn off one side of the grill and keep the other side on high heat. Using the Bull Pit Mitt, slide the pan directly over the flames.
- To Sear: Using theBull basting brush, lightly coat the steaks with oil and generously season with salt and pepper. Place the rosemary and sage in the center of the steaks. Immediately place the steaks and herbs face side down in the center of the hot cast iron pans. Sear steaks 4-5 minutes, without moving! Use the Bull tongs to carefully flip the steaks and charred herbs over and finish cooking, another 4-5 minutes for medium-rare.
- To Serve: Remove the steaks from the pan, place onto the Bull bamboo cutting board, and lightly cover with foil to rest for two minutes. To serve, place the steaks whole onto the Bull stainless steel serving platter, or remove the herbs and place on the side and slice/fan the steak on the platter. Top off with run off jus from steaks resting and compound butter!
💕Here’s celebrating you, Daddio! You are a one-of-a-kind, loving, and dedicated father who has shaped and molded the strong rock our family is today. To our hero, for all the years of hard work you put in running a top notch butcher shop while making the toughest of jobs look easy! We love you, Dad. Here’s to many more steaks and years celebrating you!!
Happy Father’s Day to all the dads out there!
♡ Chef Amy