Usually I grill steaks on the weekend. However, since I only use a charcoal grill, I sometimes, like when it’s raining, don’t want to fight the hassle. So I went out to the web to find tricks on cooking ribeye steaks on the stove top. Yes, I have tried this before. That’s why I went looking for ideas.
There are no less than a million ways to cook steaks inside. I have discarded the idea of cooking in the oven. What I have concluded is that you need a cast iron skillet, some olive oil, coarse salt, fresh ground black pepper, garlic or garlic salt, butter, and a fire extinguisher. The trick seems to be using a really hot skillet and not turning the meat but once. Cooking time varies for the doneness you want. And, finally you let the steaks "rest." I just thought dragging the grill out was a lot of trouble.
I think the grandchildren will like P&B sandwiches just as well.
PMO
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