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Ribeye Cooking Tips
Posted on 6/1/17 at 9:47 pm
Posted on 6/1/17 at 9:47 pm
How do you cook your ribeye steaks?
17
Posted on 6/1/17 at 9:50 pm to lsutrojan1
Kosher salt and black pepper. Super hot cast iron skillet. Sear one side, flip, add butter, fresh Rosemary and whole peeled garlic. Spoon butter over steak while side two cooks. Remove and let sit 5 minutes before eating.
This post was edited on 6/1/17 at 9:51 pm
Posted on 6/1/17 at 9:50 pm to lsutrojan1
I like mine medium rare. I sous vide it in the bath tub at 135 for 67 hours.
Posted on 6/1/17 at 9:53 pm to lsutrojan1
It's a steak. How much advise do you need?
Posted on 6/1/17 at 10:22 pm to notiger1997
quote:If you're going to ridicule someone for asking a question, you yourself could use some spelling advice. Carry on.
It's a steak. How much advise do you need?
Posted on 6/1/17 at 11:09 pm to lsutrojan1
quote:
How do you cook your ribeye steaks?
I have become a huge fan of the reverse sear lately, was highly skeptical at first but am fully a convert now.
Around º225 on the pellet grill up to º125 internal then crank up the heat and sear both sides.
Perfect every single time.
If in a hurry, a black iron skillet on the stove does the trick, hot and fast.
Posted on 6/2/17 at 4:15 am to Honky Lips
quote:
Kosher salt and black pepper. Super hot cast iron skillet. Sear one side, flip, add butter, fresh Rosemary and whole peeled garlic. Spoon butter over steak while side two cooks. Remove and let sit 5 minutes before eating.
I don't get the downvotes here. This method is not bad at all.
I do mine a little different though. I flip the steak a lot and pull it before it's done, let the pan cool some, then do the butter baste step.
Posted on 6/2/17 at 5:06 am to lsutrojan1
I do it the old fashioned way
Posted on 6/2/17 at 5:56 am to lsutrojan1
Reverse sear. Every time.
Posted on 6/2/17 at 6:07 am to lsutrojan1
Reverse sear is hard to beat. Tried sous vide and to be honest, liked the dry heat of the oven better. Season with salt and pepper, put in 250 degree oven until steak reaches desired temp (wife and I like 127 degrees), remove from oven, rest for 10 minutes, sear in a hot cast iron skillet 2 minutes per side, enjoy!
Posted on 6/2/17 at 6:10 am to lsutrojan1
I have done reverse sear with great results, and in a skillet with rosemary, garlic, and butter. These two methods have become popular lately. This weekend i was lazy and had the charcoal grill going so i did them on the grill.
when I brought home from store, I pat them dry and put in the refrigerator wrapped in paper towels. Change the paper towels as they become too wet. Take out 30 min before ready to cook to come to room temperature.
Had the grill set up in two zone, super hot and indirect. seasoned them with salt and pepper
seared over hot coals for 1 min per side and then moved to the indirect for 3-4 min per side depending on thickness. ours were smaller 3/4-1 in thick so i did 1 min per side sear and 3 min per side indirect for medium rare, 4 min per side for med to med well.then let them sit for 5-10 min before serving.
when I brought home from store, I pat them dry and put in the refrigerator wrapped in paper towels. Change the paper towels as they become too wet. Take out 30 min before ready to cook to come to room temperature.
Had the grill set up in two zone, super hot and indirect. seasoned them with salt and pepper
seared over hot coals for 1 min per side and then moved to the indirect for 3-4 min per side depending on thickness. ours were smaller 3/4-1 in thick so i did 1 min per side sear and 3 min per side indirect for medium rare, 4 min per side for med to med well.then let them sit for 5-10 min before serving.
Posted on 6/2/17 at 6:28 am to Honky Lips
Pretty much the same but I do thyme instead of rosemary
Posted on 6/2/17 at 6:52 am to lsutrojan1
Rub with olive oil and a little Cajun seasoning
Get the Weber as hot as it will go (I have the cast iron grill top)
Hit it for about 2-3 minutes a side depending on tbunkness.
Rest and feast
Get the Weber as hot as it will go (I have the cast iron grill top)
Hit it for about 2-3 minutes a side depending on tbunkness.
Rest and feast
Posted on 6/2/17 at 7:23 am to lsutrojan1
Either searing in a hot cast iron with butter, plus salt & pepper, finish off in the broiler if they are thick.
Or, sous vide to between rare and medium rare (130ish) for a few hours, then finish them off with a quick sear.
Or, sous vide to between rare and medium rare (130ish) for a few hours, then finish them off with a quick sear.
Posted on 6/2/17 at 7:26 am to lsutrojan1
Want a good sear without smoking up the house? Use a propane burner.
Posted on 6/2/17 at 7:35 am to Jones
quote:
I don't get the downvotes here. This method is not bad at all.
This is what people do who don't know what's good.
If you like the juices to run out of the meat, and eat a tough steak that's more chewey than tender, than this is your method.
I'll never make a steak like this again.
Posted on 6/2/17 at 7:43 am to BRgetthenet
What is your go-to method?
Posted on 6/2/17 at 7:44 am to BRgetthenet
quote:
This is what people do who don't know what's good.
If you like the juices to run out of the meat, and eat a tough steak that's more chewey than tender, than this is your method.
I'll never make a steak like this again.
Good enough for Gordon Ramsay but not good enough for BRgetthenet. You should let him know.
I use this method consistently and it's always delicious. Maybe you're buying cheap meat or your skills need some work.
ETA:
BR's method: marinade steak in a brine of chackbay. Move to the microwave for 30 minutes on 'defrost' mode. Move to a BBQ pit till each side has burn marks that resembles Paul Allen. Sprinkle with chackbay and tomatoes. Profit.
This post was edited on 6/2/17 at 7:53 am
Posted on 6/2/17 at 7:52 am to lsutrojan1
I like to reverse sear big fat steaks. But sometimes when I'm feeling crazy I light a charcoal grill, grill the steaks over the real hot part for a couple minutes then move to the not so hot part for a few minutes. Kind of a tip of the hat to bygone steak men of yesteryear who obviously had no idea wtf they were doing.
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