Quote:
Originally Posted by Fire Me Boy!
What oil do you use for steaks in the cast iron? I've switched to ghee mostly, which has a very high smoke point - a bit higher than even canola - and it's gone a ton of flavor. 
And if you make your own, it's cheap. Whenever I start to run low, I pop a couple pounds of butter in my dutch oven and put it in a 250-degree oven for a couple hours. Once the milk solids have sufficiently browned and it's ready, I'll pour it all through some cheese cloth and save the oil. |
No oil for a rib-eye if your skillet is good and seasoned.. A small amount of soft butter on it afterwards is what I use.
I like if I have a 2 inch ribeye I like about 3 mins on each side and it produces a MR steak for me.