Tag Archives: ribeye

Steak in a Cast Iron Skillet, Caramelized Butternut Squash, & Kale Salad

Happy Birthday, Wheat!

We had a birthday dinner for Wheat last night.  We didn’t invite anybody except for Harold, who begged the entire time. #rude

Ribeye with Sauteed Onions & Shiitakes, Kale Salad, & Caramelized Butternut Squash | Oysters & Pearls

This might have been the freshest, most seasonal, most local, most delicious meal we’ve had in quite some time.

The menu consisted of a ribeye from Jones Meats in Climax, along with a tasty combination of locally grown and organic Shiitake mushrooms, onion, kale, and butternut squash (all from our Farm to Table box from Harvest Moon).

I know you wanna know the recipes for everything, so here goes:

Steak in a Cast Iron Skillet

for a 1-inch thick ribeye (the cut we always get):

Heat a well seasoned cast iron skillet that is big enough to fit your steaks comfortably over medium high heat (without anything in it).  Preheat your oven to 400 degrees Fahrenheit.

Bring your steaks to room temperature and salt and pepper them with Kosher salt and freshly ground black pepper.  I use a Misto to lightly oil the steaks after patting the salt and pepper into them.  Just don’t get crazy with the oil – you only need a little bit.  And you can use olive oil, vegetable oil, canola oil – whatever you’ve got on hand.  (I used olive oil, but would prefer vegetable or canola or something with a higher smoke point.  I was just out of it!)

Once your skillet is hot, place your steaks in the skillet and sear them.  They will stick at first, but will release themselves when they are seared.  Just sort of grab them with your tongs a wee bit and try to move them around.  If they don’t move, they aren’t seared.  Once they do move, flip the steaks with tongs and then put the entire skillet in your preheated oven.  Leave it there for six minutes for a medium rare steak, or until the internal temperature is around 135 – 140 degrees Fahrenheit with a meat thermometer.  When it is, remove the steaks from the skillet and place on a plate or platter and cover with foil for somewhere between 5 to 10 minutes to rest.

For rare steak, remove them from the oven when the internal temp is 130 degrees.
For medium steak, remove them from the oven when the internal temperature is 150 degrees (around 8 minutes).
For well-done steaks, remove them from the oven when the internal temperature is 160 to 165 degrees.

I don’t know times for these really, because I’ve only been practicing medium rare.  The medium steak was a practicing accident, but still delicious. :)

I recommend one of our favorite wines with your steak: Seven Deadly Zins.  It’s a (red) Zinfandel and it’s delicious!

Sauteed Shiitake Mushrooms and Onion

Head some butter in a skillet over medium heat until melted.  Mince a couple cloves of garlic and add them to the butter.  Cook until the garlic is browned, but not burned.  Add the onions and cook until translucent.  Add the mushrooms and continue cooking until soft and most of the butter has been absorbed.  Serve on top of delicious steak.

Caramelized Butternut Squash, Kale Salad, and Ribeye Cooked in a Cast Iron Skillet | Oysters & Pearls

Caramelized Butternut Squash
slightly adapted from the most recent Southern Living Magazine


– one small butternut squash
– 1/4 stick of butter (4 tablespoons)
– 2 tablespoons light brown sugar


Preheat oven to 450 degrees Fahrenheit.  Wash the squash (lol) and cut in half lengthwise, then again crosswise.  Score the flesh with a sharp knife in a diamond pattern.

Melt the butter in a measuring cup.  Add the brown sugar and mix until melted and combined.  Using a pastry brush, brush half the mixture over the flesh side of the squash.  Place squash flesh down in a foil lined rimmed baking pan.  Bake at 450 for 10 minutes.  Using tongs, turn squash over (flesh side up) and brush the rest of the mixture over the squash.  Bake at 450 for another 12 minutes.  Turn the oven to Broil (HI) for 3 to 4 minutes, or until well caramelized.  Sprinkle with salt and pepper to taste.

DELICIOUS.  And so, so simple.

Ribeye Cooked in Cast Iron, Sauteed Shiitakes & Onion, with Kale Salad & Caramelized Butternut Squash | Oysters & Pearls

On the other side of the plate, we had Smitten Kitchen’s famous kale salad.  I say famous because I heard Deb on NPR recently discussing this very salad.  In my nerd book, if you are on NPR, you are most definitely famous.

Smitten Kitchen Kale Salad
the SoWeGa version


– 1 bunch kale (duh)
–  1/2 cup golden raisins
– 1/4 cup pecans
– 1/4 cup panko breadcrumbs (lazy girl’s version of breadcrumbs)
– 1 tablespoon tarragon white wine vinegar (because it’s what I had)
– 1 tablespoon water
– 2 tablespoons olive oil
– the juice of one lemon
– 1 cup (ish) of shaved pecorino romano cheese (with a microplane, because it’s fluffy and I like it that way)


Rip the spines (stems) out of the kale leaves.  Stack the leaves all on top of each other, roll them up long-ways, and cut into thin strips (aka chiffonade them).  Throw the kale in a big bowl.

Preheat the oven to 350 degrees Fahrenheit.  Toast the pecans on a baking sheet for 10 minutes, tossing once.  Or put them in a dry skillet over medium-low heat and toss often, until fragrant.

Put the raisins in a small saucepan with the vinegar and water.  Bring to a simmer until almost all the liquid is gone and the raisins are re-hydrated, then take off the heat, cover, and set aside until ready to put the salad together.

Toss the raisins and their liquid (or what’s left), the cheese, the pecans, and the panko bread crumbs together, along with the juice of the lemon, a drizzle of olive oil, and a dash of the vinegar.

All I can tell you is that it’s the best kale I’ve ever eaten.

I can see why it made a believer out of Deb.

Smitten Kitchen Kale Salad | Oysters & Pearls

Topped off with a leftover lemon vanilla cupcake, this was one pretty sweet birthday meal for my favorite birthday boy.

I encourage you to try one or all of these sometime soon!  You will not regret it.

Happy Birthday (again) Wheat!

Also, hiding in these pictures is a preview of tomorrow’s post.  I can’t wait! :)


Peppercorn-Crusted Steak

I feel like I start almost every post with, “This past weekend…”  I guess I do a lot of my cooking and exciting life events on weekends.  But who doesn’t?

So anyway, this past weekend… we cooked steak.  Like we do almost every weekend.  It was raining Saturday morning, and I decided to spend some time re-reading Thomas Keller‘s Ad Hoc At Home.  I initially went for my go-to roasted chicken recipe (post coming tomorrow – I think), but kept reading and came away with thoughts of peppercorn crusted beef filets dancing in my head.  We had already purchased a couple of ribeyes for grilling that night, so I thought it would be a nice change of pace from our usual magical steak marinade.  After a while, the sky cleared and we went and played 9 holes of golf (my first 9 holes ever!).  When we got back, I prepped our steaks before we took them over to our friends Karri’s and Stephen’s house to cook out.

Peppercorn-Crusted Steaks | Oysters & Pearls

Thomas Keller’s Peppercorn Crust for Steak (from Ad Hoc at Home)


– steaks, of any cut or size (we used two very large ribeyes, cut 1.5″ thick)
– 1/4 cup tri-colored whole peppercorns
– 1 cup vegetable or canola oil
– kosher salt to taste


Combine the peppercorns and oil in a small sauce pan.  Bring to a simmer, then turn off and let sit for at least an hour.  Then strain through a mesh strainer.  Reserve the oil for use in other things.  Keller suggests in vinaigrettes, but you could do any number of things with it!  I think it would be an interesting twist on savory biscuits

Straining Steeped Peppercorns | Oysters & Pearls

Then, little by little, crush the peppercorns with a mortar and pestle.  I don’t use mine very often, but it does come in handy every now and then.  I suppose in a pinch you could use a small food processor instead.

Tri-Colored Peppercorns | Oysters & Pearls

Crushing Peppercorns | Oysters & Pearls

Crushed Peppercorns | Oysters & Pearls

Pat the crushed peppercorns into your steaks on all sides, and let sit for, at the very least, 30 minutes.  We let ours sit in the fridge for close to a couple of hours.

Peppercorn Crusted Steaks | Oysters & Pearls

Then, 30 minutes or so before grilling, take them out and add kosher salt to taste and let them come to room temperature.

Peppercorn-Crusted Steak Recipe | Oysters & Pearls

Grill to your preferred level of done-ness!  It got dark on me and I couldn’t get any pictures to turn out of the finished steaks, but they were really, really good!  I’ll definitely be adding this to our regular steak rotation.  It’s nice to change things up every now and then.

We had an awesome meal all around.  I made some more of Anna Shortcakes’ Truffled Potatoes, and Karri made some copy cat bang bang shrimp, stuffed mushrooms, rolls, and broccoli.  It was a jam-up summer meal!   While we hung out before supper, I did manage to take a few pictures of Karri’s and Stephen’s house pony, Roxie. ;)

Roxie the Great Dane | Oysters & Pearls

She’s quite the ham, and she was begging for some popcorn bang-bang shrimp Karri made in these pictures.

Roxie, the Great Dane | Oysters & Pearls

The last picture I got of the night was of this goofball licking the door while we ate outside.  I think she really wanted a steak!

Roxie Licking the Door | Oysters & Pearls

We finished the night with some delicious (and super easy) homemade vanilla ice cream.

Good friends, good food, and ice cream.  Pretty sure that’s what summer nights are all about!