Fathers Day Ribeye and Flaming Cheese

First, I made Saganaki, a greek flaming cheese appetizer. It's a cheese called Kasseri. It was approx. 1/2 thick.
First coat with flour.



Preheat the cast iron skillet to 400 dome temp. Add cheese. Cook for 2 minutes. Flip with a spatchula. Cook 2 more minutes.
Remove skillet from egg. Pour 1 oz. brandy over the cheese and light on fire. Squeeze 1/2 lemon over it to put out the fire.

OPA!



Serve with bread. Delicious.

Next, I bought a dry aged bone-in ribeye. Salt and pepper only.



I cranked up the egg to 550 and cooked the steak quickly.



It was the first time I bought dry aged steak. It was absolutely fabulous and a special treat for Father's Day.

Faith
Tampa, FL