Cast Iron Ribeye

Posted on Thursday, February 18th, 2021 in barbecue, Blog, featured recipes, main dish

Cooking on a cast iron has never been this good! 

Big Poppa will show you just how you can have a nice + elegant dinner at home. No need to leave the house, you can do it all in your backyard or in the comfort of your kitchen. Big Poppa has got you covered with this delicious recipe, featuring our two popular beef rubs; Cash Cow and Double Secret. Follow the easy steps and enjoy!

Chairman's Reserve Cast Iron Ribeye

Course: Main Course   Cuisine: American   Prep Time: 10-15min   Cook Time: 20-30   Servings: 15-20




  • Preheat grill, smoker, or oven to 300°F – be sure to have an indirect cooking zone and a direct searing/cooking zone!
  • Season steaks with a layer of Big Poppa’s Cash Cow Seasoning on both sides. Press into the meat.
  • Season steaks with a layer of Big Poppa’s Double Secret Steak on both sides. Press into the meat.
  • Allow seasoning to “melt” into the meat, about 10-15 min.
  • Put the steaks on the indirect side of your smoker and cook for 8 minutes. Flip and cook for 8 more minutes on the other side. Remove from smoker and set aside.
  • Lightly spray the cast iron pan with Pam or high temp oil (peanut, grapeseed, avocado).
  • Place cast iron pan in the smoker on the direct searing/cooking zone. Allow your smoker to rise in temp, if possible (around 325°F).
  • Be careful, the cast iron pan will be HOT – please make sure you have welding gloves or proper gloves for handling high temps.
  • Once the cast iron pan is hot enough to sear (325°F), melt a couple of cubes of butter in the pan.
  • Place steaks back into the smoker on the cast iron pan to sear, cover with large slices of butter.
  • Sear for 4-6min each side, flipping once until an internal temp of 128° F (or desired doneness) has been achieved.
  • Remove from cast iron, let meat rest for 5 min before slicing. Once rested, slice against the grain and serve immediately!
  • Poppa’s Pro Tip: Most people cook too hot on cast iron. Too hot and you’ll over-caramelize the outside, which makes it hard to get bumper to bumper doneness. Using an infrared thermometer to monitor the heat of the pan is a great way to make sure it doesn’t go over 325° F.


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