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Ribeye Flare Up...Is Cast Iron Skillet The Fix?

Ty
Ty Posts: 2
edited November -1 in Forum Feedback
I have had a problem with ribeye flare up because of the fat content. I was wondering if I used a cast iron skillet would this protect the meat from the flare ups?
Thanks,
Ty P.
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Comments

  • jeffybeer
    jeffybeer Posts: 42
    The skillet is probably not your answer. However sear them at about 650-700 degrees for about 2-3 minutes a side, then shut it down after your second flip for another 2-3 minutes. If you are getting too much flare ups during the searing process then shut down both dampers for a second or two then open them back up and the flames should go away.
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