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Started By
Message
Cooking a whole ribeye in the oven.
Posted on 10/21/12 at 9:17 pm
Posted on 10/21/12 at 9:17 pm
I know it's probably been discussed, but the search function on here is about as good as Johnny's Pizza...it sucks!
Any who, what's the best way to do this?
Any who, what's the best way to do this?
3
Posted on 10/21/12 at 9:22 pm to CT
quote:
I know it's probably been discussed, but the search function on here is about as good as Johnny's Pizza...it sucks!
gonna be a lot of butthurt northerners
Posted on 10/21/12 at 9:37 pm to John McClane
Do you have access to charcoal at all? Sear that bitch(cold), then pop her in the oven @ 275 til it reaches 120. Turn off oven and let her raise to 125. Remove, rest for 30 and enjoy.
Posted on 10/21/12 at 9:40 pm to CT
Put it into a 350F oven for 30-45 min. Reduce the heat to 275. Cook till your meat thermometer hits your desired doneness.
Posted on 10/21/12 at 9:41 pm to Btrtigerfan
Rub it will salt, pepper, and rosemary?
Posted on 10/21/12 at 9:43 pm to OldHickory
quote:This sounds like a plan.
Do you have access to charcoal at all? Sear that bitch(cold), then pop her in the oven @ 275 til it reaches 120.
Posted on 10/21/12 at 9:47 pm to CT
quote:
Rub it will salt, pepper, and rosemary?
Yes. Bring it to room temp before you put it in the oven for best results. It can take a couple of hours to do this.
Posted on 10/22/12 at 8:48 am to CT
I've tried steak in the oven before with decent results.
IIRC, I heated to 425 or so, put the cast iron skillet in the oven with just enough oil to cover the bottom. And got it nice and hot. Then, I put the steak along with some mushrooms and onions (very thin sliced) into the pan and put it back in for about 10 minutes or so.
Came out nice. It wasn't a ribeye though. I think I was experimenting and just used sirloin or something.
IIRC, I heated to 425 or so, put the cast iron skillet in the oven with just enough oil to cover the bottom. And got it nice and hot. Then, I put the steak along with some mushrooms and onions (very thin sliced) into the pan and put it back in for about 10 minutes or so.
Came out nice. It wasn't a ribeye though. I think I was experimenting and just used sirloin or something.
This post was edited on 10/22/12 at 8:49 am
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