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Question Re: Bone-In Ribeyes
Posted on 4/11/13 at 4:36 pm
Posted on 4/11/13 at 4:36 pm
Do you cook them the same as boneless, or differently? My boss sent me 4 18-ounce USDA Prime bone-in ribeyes from Kansas City Steak Company, and I don't want to screw them up.
Below is my normal method for cooking steaks, copied from a different thread. Please make any necessary corrections/additions/recommendations. The steaks are ~1.25 inches thick. Thanks in advance.
Below is my normal method for cooking steaks, copied from a different thread. Please make any necessary corrections/additions/recommendations. The steaks are ~1.25 inches thick. Thanks in advance.
quote:
1. Bring steak to room temperature. Salt steak.
2. Heat oven as high as possible (mine goes to 550).
3. Place cast iron skillet over high heat on stove. Allow time for it to heat.
4. Grind fresh black pepper on each side of steak, then put the steak in the skillet (on the stove).
5. Let the steak cook undisturbed for 90 seconds, then flip it for another 90 seconds. Next, put it in heated oven for 90 seconds on each side.
6. After removing steak from oven, allow it to rest on a plate for ~5 minutes (I make a foil tent). Add a pat of butter if desired. For additional deliciousness (and unhealthiness), you can also pour some of the juices from the skillet over the steak.
If it's a ribeye, I may allow a little more oven time (maybe 30 additional seconds per side).
4
Posted on 4/11/13 at 4:38 pm to Patrick_Bateman
That sounds fine. When do we need to show up? You can't eat all of that...
Posted on 4/11/13 at 4:44 pm to Patrick_Bateman
If it were me I'd throw em on a charcoal grill but your method should be good.
Posted on 4/11/13 at 4:44 pm to OTIS2
quote:
You can't eat all of that.
Haha, not in one sitting, of course. But it should make for two lovely dinners for me and the Mrs.
This post was edited on 4/11/13 at 4:45 pm
Posted on 4/11/13 at 4:45 pm to Patrick_Bateman
you going to tomahawk them?
Posted on 4/11/13 at 4:47 pm to crimsonsaint
quote:
If it were me I'd throw em on a charcoal grill but your method should be good.
I've cooked a few steaks on the charcoal grill, but I always have a hard time judging doneness. Once in a while I'll get them medium-rare like I like, but about half the time they come out too done or not done enough. I feel safer cooking with a tried and true indoor method.
Posted on 4/11/13 at 4:54 pm to aaronb023
quote:
you going to tomahawk them?
I don't think there's enough rib bone left to do that.
Posted on 4/11/13 at 5:24 pm to Patrick_Bateman
Nice gesture by the boss.
Looks about right for med-rare (on the rare side).
Looks about right for med-rare (on the rare side).
Posted on 4/11/13 at 7:17 pm to DonChowder
Agree....maybe more towards rare for a 1.5" steak. Maybe leave it in the oven an extra minute on each side. Don't use broil and use kosher salt.
Prime bone-in ribeye is as good as it gets.
Prime bone-in ribeye is as good as it gets.
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