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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 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 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 6:52 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 7:52 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.
Posted on 6/2/17 at 7:54 am to lsutrojan1
I put a thermometer on it and cook at 550-600 degrees on the grill, flip once.
Sometimes reverse sear but to be honest depending on the steak it's more effort than it's worth.
Cast iron outside sometimes too. Don't do cast iron in the house.
Sometimes reverse sear but to be honest depending on the steak it's more effort than it's worth.
Cast iron outside sometimes too. Don't do cast iron in the house.
Posted on 6/2/17 at 7:46 pm to lsutrojan1
Slow cook, low heat in a ceramic pan.
All four edges first. Each side 10-15 minutes. Butter on flip. When the butter turns color, dump and finish.
Something similar on the grill. All four edges first is the commonality, and the necessity.
All four edges first. Each side 10-15 minutes. Butter on flip. When the butter turns color, dump and finish.
Something similar on the grill. All four edges first is the commonality, and the necessity.
Posted on 6/3/17 at 10:35 am to lsutrojan1
+1
Reverse Sear
Reverse Sear
Posted on 6/3/17 at 10:37 am to lsutrojan1
First thing I do is salt the hell out of them with kosher salt....salt, lots of salt. I normally do this in the morning, then put them in the fridge lightly covered with plastic wrap. A couple hours before the cook I season them with crushed black pepper and fresh coffee grounds, both sides. I then reverse sear, in the oven till 120 for me ..125 for the wife... then onto the kamado at 700 1.5 mins. each side. Spread little butter on top as they are plated Enjoy...
edited for old man fat fingers
edited for old man fat fingers
This post was edited on 6/3/17 at 11:43 am
Posted on 6/3/17 at 10:51 am to lsutrojan1
STEAK FIGHT THREAD!
I love that our fight threads change with the seasons. When it gets cold, we're going back to fighting over okra and tomatoes in gumbo.
I love that our fight threads change with the seasons. When it gets cold, we're going back to fighting over okra and tomatoes in gumbo.
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