Guys, let’s talk about this pan from GRIZZLY. I’ve worked with cast iron before. Heck, it’s one of my favorite materials to cook on. I love how evenly the pan heats, and how well it retains that heat. Cast Iron is durable, heavy, and if properly cared for, will last for generations. This GRIZZLY cast iron pan though, is something different. It’s like they took the best parts of cast iron and improved on them, and made it so the worst annoying parts (like cleaning and dealing with rust) are a thing of the past.
For starters, this pan is simply gorgeous. I knew I was getting a nickel coated cast iron pan, but guys, it’s simply stunning. Right out of the box I noticed two things: it’s heavier than any cast iron I’ve ever used, and it is far more aesthetically pleasing as well. Immediately I wanted to put it through its paces. I made some quick, easy things to test it out. The grilled cheese I made for my son had a perfect golden brown to it. The fried eggs I made for my daughter cooked quickly and evenly, and didn’t even think about sticking to the surface. The bacon was crisp, and the chicken I seared had beautiful color. It went well from stove top to the oven, and back to the stove. I’m looking forward to warmer days so I can use this guy on the grill or over the camp fire.
Cleaning this pan was easier than my traditional cast iron. I usually avoid soap and cleaners all together when it comes to killing cast iron. It strips the seasoning out. Not this pan, the nickel coating allows for scrubbing with soap, and whichever sponge/brush you prefer. No seasoning required after you clean it, and it’s rust resistant. Now, honestly, I think traditional non-coated cast iron isn’t that hard to care for once you have a good rhythm of what to do, but this pan makes life that much easier! The only catch: let the pancool off completely before you wash it. The rush from hot to cold water can be hard on that nickel coating.
So, it passed all of my basic tests, and it’s a fine piece of cookware. Time to crank up the pressure, and do something a little more creative that will really give me an idea of what I’ve got here in my kitchen hardware arsenal. I want a thick steak, and a pan sauce. It’s similar to Steak Au Poivre, but you know, less Frenchie and more Kentucky. I want the sauce to compliment the beef, enhance the flavors of the steak, but not distract from it. I need a good sear, the ability to roast, and get the pan sauce all from the same pan. I think GRIZZLY and I nailed it with this Filet with Bourbon Mushroom Cream Sauce.
Filet Mignon with Bourbon Mushroom Cream Sauce
Filet Mignon thick cut
Kosher Salt to taste
Fresh Cracked Black Pepper to taste
1 Tbsp. Olive Oil
3 Tbsp. Butter
1 Shallot, Minced
12 oz. Baby Portobello Mushrooms
1 Tbsp. Flour
¼ Cup Bourbon
1 Cup Half and Half
Pinch of Nutmeg
To get started, preheat your oven to 425 degrees. Place your GRIZZLY pan on the stove and crank that burner up to high. Get that pan screaming hot. Meanwhile, dry your steak off with paper towels. Pat dry it all over. The dryer the steaks exterior the better the sear. Brush the steak with a little olive oil, just enough to help the seasoning stick. Liberally season the steak with kosher salt and fresh cracked black pepper. Use more salt and pepper than you think you need. I would put at least a teaspoon of salt on each steak, if not more.
Add 1 tablespoon of butter, and 1 tablespoon of olive oil to the pan. Once the better is melted (which should not take long), put the steaks in the pan. Did it sizzle? Excellent. After 2 minutes flip the steak. There should be some bits of steak and seasoning stuck to the pan, that’s flavor we’ll use later. After you’ve seared the second side of the steak for another 2 minutes, put the pan in the oven and roast until desired doneness. This is going to vary greatly depending on how thick your steak is, and your desired final temp. I suggest a meat thermometer and the following chart from www.heb.com
Steak Doneness Remove from the Oven at this Temperature Final Cooked Temperature
Rare 130 to 135°F 130 to 140°F
Medium Rare 140°F 145°F
Medium 155°F 160°F
Well Done 165°F 170°F
*My steak was 1 ½ inches thick, and took about 5 minutes in oven to get medium. Use your meat thermometer and keep an eye on it. Everyone’s oven is a little different, so don’t assume because mine took 5 minutes yours will too.
To be clear, these steaks are still sizzling after being off the stove long enough for a photo shoot. This pan holds heat!!
Once you have the steaks up to your desired temp, place the steaks on a plate and allow them to rest. Put your GRIZZLY pan back on the stove top and crank it back up to high. Remember it’s HOT from the oven, so you’re starting to cook right away. Add 1 tbsp. of butter, diced shallot, and sliced Portobello mushrooms and sauté 4-5 minutes.
As the moisture from the veggies cooks out, the pan will start to deglaze. Scrape up all those bits of steak, butter, and salt (it’s a delicious flavor).
Once the mushrooms and shallots are cooked, spread them out around the edges of the pan to make a ring. Add 1 tbsp. butter and 1 tbsp. flour to the middle of the ring and whisk for one minute cooking the flour.
Now, deglaze your pan with a shot of bourbon! It’s going to evaporate pretty quickly so be ready to scrape up all those little bits still stuck on the pan. Add the half and half and stir until smooth and bubbly. Turn the heat off, and add a pinch of nutmeg to the sauce. The GRIZZLY pan holds heat very well, so the sauce will continue to cook and stay hot. Serve your fillet with the bourbon mushroom cream sauce.
Guys get your Grizzly cast iron cookware today!
**Pictured as a side are some simply roasted red potatoes. You can roast them in the same 425 degree oven. While the oven is getting hot, cut up about a pound of red potatoes. Toss them in olive oil, salt, pepper, and a little garlic powder. Once the potatoes are coated in olive oil and the seasoning, toss onto a baking sheet and put them in the lower rack of the oven. Roast these potatoes until they are golden brown and tender. About 25-30 minutes.