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beauxkner
LSU Fan
Flippa City
Member since Jun 2008
457 posts

My first bone-in ribeye, tips?

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.




TheEnglishman
LSU Fan
On the road to Wellville
Member since Mar 2010
1710 posts

re: My first bone-in ribeye, tips?
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


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Darla Hood
LA-Lafayette Fan
Near that place by that other place
Member since Aug 2012
5361 posts

re: My first bone-in ribeye, tips?
I'd sear it in a skillet and finish it in the oven.


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John McClane
New Orleans Saints Fan
Member since Apr 2010
28148 posts

re: My first bone-in ribeye, tips?
Hot hot hot skillet. 2 minutes per side. Finish in the oven


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TheEnglishman
LSU Fan
On the road to Wellville
Member since Mar 2010
1710 posts

re: My first bone-in ribeye, tips?
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 at 6:22 pm


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Lester Earl
Notre Dame Fan
Violet, LA
Member since Nov 2003
199022 posts
Online

re: My first bone-in ribeye, tips?
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


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Coater
LSU Fan
Madison, MS
Member since Jun 2005
21104 posts
Online

re: My first bone-in ribeye, tips?
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


geauxtigers810
LSU Fan
baton rouge
Member since Jun 2004
177 posts

re: My first bone-in ribeye, tips?
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 at 6:56 pm


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l'affiche
LSU Fan
Member since Feb 2013
378 posts

re: My first bone-in ribeye, tips?
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.
This post was edited on 5/19 at 6:49 pm


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