Cast-iron skillets are awesome.

You’re gonna read that a lot on this thing for the next ten-and-a-half months.

I wanted a really rich beef dish.

With cream.

It was cold outside and I was starving.

I bought a red and green bell pepper, a Spanish onion, one ribeye, heavy cream, and a block of Parmesan cheese.

I cut the ribeye into cubes, diced the veggies, and lit the coals. After the ol’ cast-iron was hot, I melted some butter and seared the beef, then added the veggies and cooked them for a few minutes. Then I added a few cups of cream and some Worcestershire to cut through the richness of the cream, and let the cream thicken.

After about 45 minutes, I had a disgustingly awesome, thick skillet of deliciousness.

So I added about a half cup of grated Parmesan and thickened it more.

I grilled some hamburger buns, and spooned the creamy beef stuff over them.

I didn’t get a final photo, but I’m kind of glad.

It didn’t look very good. It looked like gravy with big pieces of beef mixed in.

But it tasted good.

It was good cold, rainy-day weather food.

I think a lumberjack would have been pretty pumped to eat it.

-K&J