Sizzling Rib Eye Steak with New Potato Salad

  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m

When I grew up , sizzlers were quite the attraction. A hot plate filled with steaming meat and veggies was the coolest thing to order.

It is fairly simple to make a good steak, if you religiously follow a few steps. The best trick for a tender juicy steak, according to some of the best chefs is to flip it over every 30 seconds. This ensures a crisp brown exterior but preserves the juices inside leading to a soft, tender & juicy steak.

But to achieve this, what you need is a good solid pan that goes hot hot hot! I found this Cast Iron pan from Judge Cookware absolutely fit the bill.


I recently acquired this Sizzler Cast Iron pan from Judge Cookware, a beautiful good-looking, robust pan that comes with a handle to help lift the food- a very thoughtful feature given how hot the pan gets.

Also this pan is wonderful for serving up – no need to worry about protecting your table because it comes with its own maple wood stand.

Now people get a bit anxious when they hear Cast Iron, but with a little bit of TLC, they can turn into a family heirloom and  be handed down from generation to generation. Remember to wipe off any excess oil after use, let cool and then wash with hot water,  and thoroughly dry it. I prefer to heat it on the gas and make sure there is no water residue left . Before storing, wipe over with a teensy bit of oil and put away till the next time!

I love Cast iron cookware. It takes a while to heat up but when it does, heats to really high temperatures, making it the best kind of cookware for meat and steaks, where you need to sear the meat, browning it on the outside and keeping the juices in.


To celebrate my lovely new Sizzler pan, I made this delightful recipe – Rib Eye Steak Sizzler with a New Potato Salad, all served up on the Sizzler plate.


  • Steak
  • Salt - to taste
  • Pepper, freshly ground- to taste
  • Oil- 1 tsp


1. Wash and heat up the pan. Grease with a little bit of oil. When really hot, put the steak on.


2. Grate some pepper directly onto the steak and sprinkle some salt. If you like, you could also sprinkle some chilli flakes for added spice. Dab the steak with some oil.


3.Keep flipping over every minute. By allowing each side to cool for a few moments after being heated for a few moments, the intense temperature that builds up near the surface of the steak has time to dissipate back into the steak. So the outer layers do not overcook, but inner layers  cook simultaneously.You will notice that the steak gets these really lovely grill marks on it as it cooks.


4. Repeat the process for 4- 6 minutes .

Cover the steak in foil and let stand for 2 minutes.

Slice and serve .

I served the steak with a lovely New Potato Salad.


Ingredients for the Potato salad

New/ small/ baby  potatoes- 250 gm

Yoghurt- 1/4 cup

Mayonnaise- 2 tbsp

Horseradish sauce- 1/8  tsp

Salt- to taste

Lettuce leaves- to serve

Method for the Potato salad

  1. Boil the potatoes in salted water for 10-12 minutes.
  2. Cover and let stand for another 10 minutes, to ensure they’ve cooked through.
  3. Meanwhile, mix the mayonnaise, yoghurt, salt and horseradish sauce in a small bowl.
  4. Pour over potatoes and mix well.

To Serve


On the still hot pan, put the lettuce leaves. They make a huge sizzling sound as they sit on the sizzler plate.

Add the potato salad.

Top with the sliced steak and serve!

Sizzling Steak


I am really pleased with the Judge Sizzle & Serve pan. It is robust and good to use. The handle is really helpful for lifting it off the heat and serving. The maple wood stand is also fantastic because the pan can sit directly on it.

Tips for using Cast Iron cookware:

Before using for the first time: Rinse your cast Iron cookware in warm soapy water. Dry off and Then put it on a medium gas and heat for 10-15 minutes. This is to ensure that all the moisture dries off. Then brush with the smallest amount of oil and tada! It’s ready to use!

After every use . Wipe off any excess oil that tends to collect on the side. Let cool completely. Wash off with warm soapy water only if you’ve fried meat or egg. For most other cooking and vegetables, just a wash under the tap with hot water is enough.

Never let it stay wet. As always, put it back on a medium gas for 10-15 minutes.  Cast iron is porous, so this step ensure that it completely dries. Let cool. Dab oil all over the pan with a tissue paper and keep aside till your next use.


Do remember that with use, the cast iron cookware becomes  nonstick automatically if you take proper care.

Judge Cookware Sizzle and Serve range has a fabulous collection of Cast Iron pans that are suitable for all hob types and barbecues, and also oven-safe up to 240°C. What’s more they all come with a handy heat-resistant wooden stand made of maple wood that is extremely handy for carrying the food around and serving.

Also available in the Sizzle and Serve range;
15cm Round Gratin Dish £13.00
16 x 11cm Oval Gratin Dish £15.00
20 x 14cm Oval Gratin Dish £17.00

Get yours here

Disclosure: I was sent this pan for review purpose. The views and experiences expressed herein are as always, my very own.
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