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How do I cook a ribeye on the stove/oven?
Posted on 6/13/12 at 8:32 pm
Posted on 6/13/12 at 8:32 pm
whats the best way to do this? No grill tonight.
TIA
TIA
7
Posted on 6/13/12 at 8:35 pm to Teen Wolf
Cast iron preferably. Oven to MAXIMUM POWER. Brush steak with oil, salt, pepper. Skillet on high. 90ish seconds each side, finish in oven until done how you like. Finish with some butter in top for extra arterie lubrication.
If you wanna go nuts, build a pan sauce after.
If you wanna go nuts, build a pan sauce after.
Posted on 6/13/12 at 8:39 pm to Schwartz
really, max power on the oven? I've been reading everything from 250-350
Posted on 6/13/12 at 8:42 pm to Teen Wolf
For a ribeye I'd rather cook it really fast. Salamander at a steakhouse is 900+
Posted on 6/13/12 at 8:49 pm to Teen Wolf
Hotter the better on the oven.
I dont use oil on the outside but some do.
I dont use oil on the outside but some do.
Posted on 6/13/12 at 8:52 pm to tigerfoot
Im gonna go 550. How long do you think it should be in the oven? About an inch thick
Posted on 6/13/12 at 8:55 pm to Teen Wolf
For an inch steak. Turn your oven off. It's not needed. Just use the stove top for 90 seconds per side.
Posted on 6/13/12 at 9:01 pm to OTIS2
I hear you for most other steaks but I think the ribeye should be cooked a bit longer. Allows the marbled fat to melt down more and impart more flavor without being chewy from the solid fat.
Posted on 6/13/12 at 9:05 pm to Drew Orleans
Yeah, rIbeyes need a bit longer especially with the different densities between the different muscles in the steak.
Posted on 6/13/12 at 9:06 pm to Schwartz
You need a thermometer to be sure
Posted on 6/13/12 at 9:08 pm to PBeard
Negative. Ribeye is one of the easiest cuts for the poke test. NY strip one of the most difficult.
Posted on 6/13/12 at 9:13 pm to Teen Wolf
Also, let the steak come up to room temp first. If you do, under 2 mins in oven.
Posted on 6/13/12 at 10:56 pm to Teen Wolf
Squeeze some fresh lime on the steak while cooking it with some butter in pan.
Posted on 6/13/12 at 11:06 pm to Schwartz
quote:
let the steak come up to room temp first.
A good idea for most any protein.
Posted on 6/14/12 at 12:03 am to Teen Wolf
I sear mine in bacon grease when I do the stove/oven cook.
Posted on 6/14/12 at 12:16 am to Teen Wolf
Use Alton Brown's method in the oven. So easy, so good. I haven't cooked a steak on a grill since I started doing it his way.
Posted on 6/14/12 at 12:32 am to Schwartz
if i get a cast iron skillet to cook steaks on in the broiler will it still smoke up like crazy when i sear them on the stove top?
Posted on 6/14/12 at 12:54 am to Wooly
Yeah, there's gonna be smoke. As long as you're not cooking more than a couple steaks, you should be ok.
Posted on 6/14/12 at 12:57 am to DanglingFury
quote:
there's gonna be smoke.
but less smoke than normal? im using a regular old metal skillet, with metal handle and it smokes up like CRAZY. will it be less with a cast iron skillet? or is there a trick to reducing the smoke?
quote:
As long as you're not cooking more than a couple steaks, you should be ok.
only cook one at a time, the gf doesnt like steaks so im a solo steak cooker
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