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re: Best Ribeye recipes
Posted on 3/5/13 at 7:01 pm to Rouge
Posted on 3/5/13 at 7:01 pm to Rouge
If its a prime rib eye...break out the cast iron skillet and get it ripping hot, salt, pepper and oil. Cook one side for about five minutes, throw in the oven at 500 and finish. Maybe a little garlic butter if you're really wanting something different. Salt and pepper and oil is really all you need
1
Posted on 3/5/13 at 7:02 pm to jiggy0
Not, he is saying that marination would not improve a taste, which is a totally subjective trait
Posted on 3/5/13 at 7:02 pm to death valley driver
Friend of mine I tailgate with taught me his recipe and it's fantastic. Marinate in mixture of soy sauce and Jack Daniel's Honey for 15-20 minutes or when steak is up to room temp, then wipe off, brush with olive oil and season with cajun spice mix or just s&p. Then cook on grill until med rare. 
Posted on 3/5/13 at 7:06 pm to Rohan2Reed
If its a cheap cut cover in A1 and wrap it in foil...I think you said you like A1?
Nothing wrong with old school Italian dressing, Worcestershire and hot sauce lol
Nothing wrong with old school Italian dressing, Worcestershire and hot sauce lol
Posted on 3/5/13 at 7:12 pm to death valley driver
I usually just do sea salt and fresh cracked pepper. Cook as high as the grill I'm using will get and flip only once. After you have about a minute left of cooking put a little sliver of butter on them. Let them sit a few minutes after too.
For the people questioning the brown sugar, I have a buddy who does some recipe with brown sugar and its delicious. Don't know what else is in it though. I believe the ribeyes at mike Anderson's have brown sugar in them too. (I know, not really a place to measure anything by, but the ribeye I had there was actually pretty good)
For the people questioning the brown sugar, I have a buddy who does some recipe with brown sugar and its delicious. Don't know what else is in it though. I believe the ribeyes at mike Anderson's have brown sugar in them too. (I know, not really a place to measure anything by, but the ribeye I had there was actually pretty good)
Posted on 3/5/13 at 7:39 pm to death valley driver
Salt
Pepper
Olive oil
Pepper
Olive oil
Posted on 3/5/13 at 7:45 pm to lsuguy84
I prefer my steak in a skillet 99% of the time.
Salt at room temp, piping hot skillet 2 1/2 minutes on each side, add butter and finish in the over
Salt at room temp, piping hot skillet 2 1/2 minutes on each side, add butter and finish in the over
Posted on 3/5/13 at 8:04 pm to MrCoachKlein
Why anyone thinks you need to finish in the oven is beyond me. By the time I get a good sear on each side it's done.
I prefer the dry black cast iron, sea salt and pepper as anyone who has been posting here knows but I'm not opposed to a good sauce at the end such as chimichurri, horseradish creme fraiche, good crumbled bleu cheese.
I'm also a fan of occasionally a really thin ribeye marinated and make a good sandwich or the style Mestizos has.
But for gods sakes people, leave the bottled Italian dressing on the shelf. It's way too acidic and oily and only belongs on the iceberg salad on the side. Way the frick off to the side.
I prefer the dry black cast iron, sea salt and pepper as anyone who has been posting here knows but I'm not opposed to a good sauce at the end such as chimichurri, horseradish creme fraiche, good crumbled bleu cheese.
I'm also a fan of occasionally a really thin ribeye marinated and make a good sandwich or the style Mestizos has.
But for gods sakes people, leave the bottled Italian dressing on the shelf. It's way too acidic and oily and only belongs on the iceberg salad on the side. Way the frick off to the side.
Posted on 3/5/13 at 8:07 pm to Martini
quote:
By the time I get a good sear on each side it's done.
Posted on 3/5/13 at 8:18 pm to Martini
My favorite method is the Alain Ducasse method, taught to me by a friend. You need at least a 1 1/2 inch steak to do this. 2" is ideal. The idea is to not use high heat at all, but rather a medium heat for longer periods than normal. Salt and Pepper are the seasonings, with only the fat from the steak and a little butter as the oil. You get a very nice crusty sear that you wouldn't think possible and the inside has minimal grey with just about the whole steak cooked a nice pink. Because the temp never gets too high the butter does not burn.
This site, Ducasse Method, has a pretty nice tutorial/pictorial.
This site, Ducasse Method, has a pretty nice tutorial/pictorial.
This post was edited on 3/5/13 at 8:23 pm
Posted on 3/5/13 at 8:32 pm to Rouge
quote:
let steak get to room temperature. VERY IMPORTANT
What does this do?
Posted on 3/5/13 at 8:38 pm to Uncle Ned
it insures that the meat is cooked evenly. If you cook it right out of the fridge the outside gets overcooked before the middle is brought to the correct temperature. Room temperature is ideal, but letting it sit outside the fridge for just 30 minutes makes a big difference.
Posted on 3/5/13 at 8:50 pm to jiggy0
new method im going to try is to stick the steak in the freezer for 30-40 minutes before i put it on the grill. freezes the outside a bit before going on the grill
Posted on 3/6/13 at 8:39 am to Martini
quote:I guess some just like different things. For me, to not finish in the oven means the outside is pretty much ruined by the time the the steak gets to medium rare. I just prefer medium rare to rare. It just gets worse as you move closer to medium.
Why anyone thinks you need to finish in the oven is beyond me. By the time I get a good sear on each side it's done.
Posted on 3/6/13 at 8:45 am to TJG210
quote:
Rub with a little olive oil.....and hit it with a little sea salt and cracked pepper.
The only way I do it.
Posted on 3/6/13 at 8:46 am to Martini
quote:
Why anyone thinks you need to finish in the oven is beyond me. By the time I get a good sear on each side it's done.
I prefer the dry black cast iron, sea salt and pepper as anyone who has been posting here knows but I'm not opposed to a good sauce at the end such as chimichurri, horseradish creme fraiche, good crumbled bleu cheese.
I'm also a fan of occasionally a really thin ribeye marinated and make a good sandwich or the style Mestizos has.
But for gods sakes people, leave the bottled Italian dressing on the shelf. It's way too acidic and oily and only belongs on the iceberg salad on the side. Way the frick off to the side.
for once I agree completely with Martini here.
Posted on 3/6/13 at 9:59 am to jiggy0
what's the price on that marbled cut, i'm wondering if the results may vary from steak to steak? This steak was not purchased at SAMS 
the specific product was this: "USDA Prime Dry-Aged Bone-In Rib Steak." The retail, if you're paying, is $62.98. Lobel's is not cheap but offers the best.
the specific product was this: "USDA Prime Dry-Aged Bone-In Rib Steak." The retail, if you're paying, is $62.98. Lobel's is not cheap but offers the best.
This post was edited on 3/6/13 at 10:52 am
Posted on 3/6/13 at 10:42 am to Tommy Patel
where did yuou get it
Posted on 3/6/13 at 11:01 am to death valley driver
quote:
looking for some new recipes to tryout
Cut slits down the sides, long ways, and stuff them with cream cheese, sausage, garlic, and jalapeños.
This post was edited on 3/6/13 at 11:02 am
Posted on 3/6/13 at 3:02 pm to CarRamrod
quote:
CarRamrod
Why the hell would you put your meat directly on the coals? I'm not a fan of ashes on my steak
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