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My first bone-in ribeye, tips?
Posted on 5/19/13 at 6:12 pm
Posted on 5/19/13 at 6:12 pm
Bought my first bone-in ribeye on sale at albertson's. In the process of salting and bringing to room temperature. Plan on searing on the skillet and finishing in the oven.
What do y'all think? Its about 1.75" thick.
What do y'all think? Its about 1.75" thick.
Posted on 5/19/13 at 6:17 pm to beauxkner
That's a thick steak.
I cook ribeyes a little slower than filets. It let's the fat render a bit more and the ligaments break down a little more. I would cook on a hot grill then into 450 oven for 10-15 minutes
I cook ribeyes a little slower than filets. It let's the fat render a bit more and the ligaments break down a little more. I would cook on a hot grill then into 450 oven for 10-15 minutes
Posted on 5/19/13 at 6:17 pm to beauxkner
I'd sear it in a skillet and finish it in the oven.
Posted on 5/19/13 at 6:19 pm to beauxkner
Hot hot hot skillet. 2 minutes per side. Finish in the oven
Posted on 5/19/13 at 6:21 pm to beauxkner
If you go the skillet route make sure you let it Sear till the meat releases from the pan then flip
This post was edited on 5/19/13 at 6:22 pm
Posted on 5/19/13 at 6:29 pm to beauxkner
would like more marbling from a ribeye. Still should be pretty good
not sure how hot you get your grill. if its hot enough you dont need to finish in the over
not sure how hot you get your grill. if its hot enough you dont need to finish in the over
Posted on 5/19/13 at 6:33 pm to beauxkner
does anyone do a quick sear at a high temp then put in the oven at quite a bit lower temp (250ish) to give the fat time to render. talking specifically for ribeyes. still not cooking beyond med rare
Posted on 5/19/13 at 6:40 pm to Coater
Put in the oven at 225 and bring internal temp to 90. Sear it for 60-90 seconds per side and it will be a perfect medium rare and the fat will have rendered.
This post was edited on 5/19/13 at 6:56 pm
Posted on 5/19/13 at 6:41 pm to beauxkner
Cook on its side to let all the fat render out.
Then cook on medium in its own fat - flipping every 30 seconds or so - until you get a nice caramelized crust. Don't add salt/pepper yet.
When you're almost there, take off the skillet and add your salt and pepper. Throw some crush garlic coves (skin on) and some thyme into the pan as well as a pat of butter (don't be stingy with that one). Let the garlics brown just a little bit and throw your steak back on.
Do the finishing touches on each side. Let the steak rest. And then you can commiserate with your gf because you will then both know what an orgasm in your mouth feels like.
Or you can just burn each side and leave the center raw like these folks are suggesting.
Then cook on medium in its own fat - flipping every 30 seconds or so - until you get a nice caramelized crust. Don't add salt/pepper yet.
When you're almost there, take off the skillet and add your salt and pepper. Throw some crush garlic coves (skin on) and some thyme into the pan as well as a pat of butter (don't be stingy with that one). Let the garlics brown just a little bit and throw your steak back on.
Do the finishing touches on each side. Let the steak rest. And then you can commiserate with your gf because you will then both know what an orgasm in your mouth feels like.
Or you can just burn each side and leave the center raw like these folks are suggesting.
This post was edited on 5/19/13 at 6:49 pm
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