I hadn’t planned on having steak this week until I tasted a sample of the Bloody Mary Steak at the grocery store. The next thing I knew I was buying bloody mary mix, steak seasoning and a couple of rib eyes.
Grilling would have been my first choice for cooking the steaks, but the weather didn’t permit. So, I googled how to grill indoors and landed on cast iron skillets, specifically cast iron grills.
I didn’t own a cast iron grill. Naturally, I had to have one. So, before dinner I got in my car, drove to the Walmart across the street from my neighborhood and bought a cast iron grill.
Okay, now how do I grill streak on a cast iron grill? Back to Google.
I found two tutorials that I liked; one by Alton Brown, love him, that required a stove top/oven combination and another one by Ree Drummond, aka The Pioneer Woman, love her too, who used a grill only method.
I like easy so I went with The Pioneer Woman’s tutorial this time. Either way, this meal is ready in under 15 minutes!
Whether you heat the grill on the stove top or in the oven, you want it really hot before you start cooking on it.
See that smoke? Smoke is good in this case.
When the grill is good and hot, add some oil or butter to the pan. I may or may not have pulled a Paula Deen and used both.
Also, make sure your steaks are at room temperature before putting them on the grill. I read somewhere that you should let them sit out at least 20 minutes if they’ve been refrigerated.
Mine had been marinating in Bloody Mary Mix and in my eagerness to use my new cast iron skillet, I’m not sure I let the steaks quite reach room temperature, but everything worked out fine.
Alton used S&P, Ree used her preferred seasonings, and I used Adam’s Reserve rib, roast and steak rub….because that’s what the Bloody Mary Steak recipe called for.
If I weren’t using the steak rub, I’d side with Alton Brown on this one.
Both Alton’s and Ree’s cooking times were for a medium rare steak, which is exactly how we like them at the Hines house.
Once the steaks were done, I set them on a plate and covered them with foil to rest. Anytime your meat has to rest, you’ve crossed over into fancy territory, in my humble opinion.
While the steak was resting, I threw together a salad.
Why yes, I drank a little of that pepper juice. Seriously.
Steak and salad is all I needed for this to be a complete meal, but you could serve it with the perfect baked potato or if you want to keep this to a 15 minute meal, heat up a can of Bush’s Grillin’ Beans and be done.
I was willing to do that, heat up a can of beans for Mr. Hines, but he said he didn’t need it.
The steaks were a hit with my family, so it’s one for the recipe book.
Bloody Mary Steaks
|Prep time||5 minutes|
|Cook time||8 minutes|
|Total time||13 minutes|
|Meal type||Main Dish|
|By author||Cooking Connection at HEB grocery stores|
- 2-4 prime steaks , depending on your family size (we used 2 rib eyes)
- 2 tablespoons Adam's Reserve Rib, Roast and Steak Rub (or use S&P to taste)
- 1/2 cup Bloody Mary Mix
- 4 tablespoons butter
- olive oil
- 2 - 3oz vodka (optional)
Let your steaks come to room temperature before cooking.
|Place steaks and 1/2 cup of bloody mary mix in a resealable bag and marinate from 30 minutes to overnight.|
|Heat cast iron grill on medium high heat|
|Remove steaks from marinade and season|
|Pour a dash of olive oil on skillet just to coat, then add butter.|
|Cook steaks on grill, 4 minutes per side for a 1/2 to 1 inch steak for Medium Rare to Medium doneness. Let cook a minute or two longer per side for more doneness.|
|Remove from skillet to a plate, cover with foil and let rest a few minutes.|
I’m so excited to own a cast iron skillet! It may be my new favorite kitchen tool.
What’s your favorite?
p.s. This is not a sponsored or review post. However, I have included an affiliate link to Amazon if you’re in the market for a cast iron skillet. Mine was several dollars cheaper in store at Walmart.
See you in class,