13 Inch Square Cast Iron Grill Pan
A wonderful addition to any cookware collection, Bruntmor's Pre-Seasoned Cast Iron Square Grill Pan with Drain Spout and large loop handles. This 13 inch pan works well for making crispy bacon, grilled sandwiches, seared meat chicken or fish for a classic barbecue taste. The pan’s raised ridges impart delicious seared marks on food, similar to those created by an outdoor grill. The versatile cookware moves seamlessly from stove top or oven to the table for serving and easier cleanup.
TIPS FOR CAST IRON GRILLING AND SMOKING
- Preheat your cast iron before adding your food to the pan. Cast iron can take a few minutes to get up to the right temperature.
- Keep some pot holders nearby at all times. There aren’t any cool spots on cast iron pans, so be prepared to use heat protection to move things around as needed.
- Don’t be afraid to try new things and experiment. Some of my favorite cast iron recipes were developed by asking myself “how could I cook this outside?” The answer to that question was usually “use cast iron!”
Prep Time:10 mins Cook Time:1 hr Total Time: 1 hr 10 mins
Course: Main Dish
Servings: 2 people
- 2 6 oz filet mignon steaks
- 2 slices thick cut bacon
- 8 21/25 shrimp raw, shell removed, deveined
- 3 Tablespoons salted butter
- 2 cloves garlic minced
- 1/4 cup white wine
- 2 Tablespoons Italian flat leaf parsley finely chopped
- Salt & pepper to taste
Test Out Your Skillet Today
Surf and Turf
- Preheat your smoker or oven to 250 degrees F.
- Wrap each filet with a slice of the thick cut bacon. Secure with a toothpick. Season the steaks pretty aggressively on all sides with the salt and pepper.
- Smoke (or bake in a cast iron skillet) the steaks at 250 degrees for approximately 45 minutes or until the internal temperature of your steak reaches 120 degrees for a medium rare steak. I used a combination of cherry and hickory wood for this smoke.
- Remove the steaks from the smoker or oven to a plate and let them rest at room temperature.
- Melt the 3 Tablespoons of butter in the preheated skillet. Stir in the garlic and salt and pepper. Nestle the shrimp into the butter sauce. Close the lid on the grill and cook 2-3 minutes.
- Place your steaks on the super hot preheated grill alongside the shrimp in the skillet. Cook the steaks for 2-3 minutes
- Pour the white wine and parsley into the shrimp and turn each shrimp over in the pan to the cook on the other side.
- Remove the shrimp from the grill. Flip the filet mignon to the other side and cook for 2-3 more minutes or until the internal temperature of the steak reads 130 degrees F for a medium rare steak
- Remove the steaks to their individual serving plates. Top each steak with 4 of the shrimp and a spoonful of the garlic white wine melted butter. Serve immediately.