DOTHAN, Ala. (WTVY) – News4 returns to Kathy's Southern kitchen in a new episode of “Cooking with Kinsley,” as Kinsley Centers visits Kathy's home ahead of Father's Day to learn how to cook the perfect cast iron ribeye steak.
Shelby Easterling, president of the Alabama Women Cattlemen’s Association, helped Cathy and Kinsley prepare dinner. While the steaks were cooking, Easterling spoke about the Alabama Women Cattlemen’s Association’s three-pronged mission: beef legislation, beef education and beef promotion.
Easterling explained the rich history of the Alabama Women Cattlemen's Association, which was founded as the “Alabama Cowbelles” in 1953. In 1988 the association changed its name to the “Alabama Women Cattlemen's Association.”
Each year, the board of directors travels to the Alabama State Capitol, where on this trip the board presents the Governor with a steak platter and signs a proclamation to serve Father's Day Beef on Father's Day.
The tradition began in 1956. A few years later, in 1958, the association actually delivered a steak to the governor.
The two women share a moment of community and family tradition and full circle. This story was told while making exactly what Dad wanted for Father's Day dinner. Here's how you can try it:
See below for details
Cast Iron Ribeye Steak Recipe:
2 ribeye steaks (approximately 1 1/2 to 2 inches thick)
Your favorite condiments
Instructions
1. Preheat oven to 350F. Wipe the steak surface dry with paper towels. Keeping the surface dry will help create a good crust.
2. Season both sides of steak to taste.
3. Heat a well-seasoned cast iron skillet over high heat until smoking.
4. Add steaks to skillet and cook for about 2 minutes on each side and 30 seconds on each edge.
5. Carefully transfer the skillet with the steaks to the preheated oven. Cook the steaks in the oven for approximately 3 minutes for a medium-rare steak or 5 minutes for a medium steak.
6. Transfer the steaks with the fat to a warm plate and cover loosely with aluminum foil. Let the steaks rest for 5 minutes before serving with compound butter.
Compound Butter Recipe:
1 stick salted butter (softened)
1/4 cup Parmesan cheese (grated)
1 garlic clove, minced
1 tablespoon fresh rosemary (chopped)
1/4 teaspoon black pepper
1/4 teaspoon kosher salt
Instructions
Combine all ingredients and stir until well combined. Refrigerate for at least 1 hour before serving.
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