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 How to cook a Ribeye

Change Page: < 123 | Showing page 3 of 3, messages 61 to 64 of 64
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Red Sox Nation

  • Total Posts: 69
  • Joined: 6/7/2005
  • Location: Framingham, MA
RE: How to cook a Ribeye Fri, 06/25/10 2:33 PM (permalink)
One more thing they would top it off with some compound butter.
 
#61
    Bill Tex Landreth

    • Total Posts: 9
    • Joined: 6/24/2010
    • Location: Irving, TX
    RE: How to cook a Ribeye Fri, 06/25/10 2:55 PM (permalink)
    Red Sox Nation


    The two take aways here is to have your steak out of the frig and at room temp before it hits the pan so it will cook evenly and to let it rest with tented foil. I like the idea to have the meat sit above the juice so it does not sit in its own juices while resting.

     
    Very true.  Lots of folks don't understand that resting allows the hot juice to redistribute into the steak and normalize.
     
    Red Sox Nation
    One thing I diden't see or read here is never serve hot food on a cold plate.

     
    Another very valid point.  Warming your plates in a 200 deg F oven for a couple of minutes is never a bad idea.

     
    #62
      Bill Tex Landreth

      • Total Posts: 9
      • Joined: 6/24/2010
      • Location: Irving, TX
      RE: How to cook a Ribeye Fri, 06/25/10 2:58 PM (permalink)
      Red Sox Nation


      One more thing they would top it off with some compound butter.


      Absolutely.
       
      I favor Plugra with kosher salt, finely mashed roasted garlic and one of the following:
       
      Fresh Truffle Finely Grated
      Oregon White Truffle Oil
      Chipotle with Lemon Zest
       
      #63
        DawnT

        • Total Posts: 1286
        • Joined: 11/29/2005
        • Location: South FL
        RE: How to cook a Ribeye Fri, 06/25/10 3:22 PM (permalink)
        This isn't a topic that I'd typically post on as I'm not much for red meat or steaks beyond beef ribs. I will do a ribeye for my Dad as a special treat every once in a while. I didn't see any mention of using the oven broiler, so I thought that I'd post how I do his. I only have an electric flat top and can't generate the heat for a cast iron skillet to properly sear the meat, so the broiler is my best bet short of wasting a grill full of coals for one person.


        I marinate the boneless rib eye that's about an inch thick in a home made marinade similar in taste to Dale's Seasoning but contains some oil in a Vac-U-Vin vacuum marinader for about 20 minutes.

         Set the grate closest to the burner and set the broiler to high. 

        Steak is patted down for excess marinade and placed on a small rack salvaged from a previous toaster oven wiped with veg. oil and set in a 1/4 rack sheet pan lined with foil. Dust with fresh, ground black pepper.

        Place under broiler for about 7 minutes, turn and dust the other side with pepper and return for another 7 minutes handling only with tongs. 

        This seems to work for my Dad and he's happy with the medium-rare results. I've also added liquid smoke to the marinade at times too. It must taste ok as he never asks for any steak sauce.  
         
        #64
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