How do I cook a rib eye steak?

[Alice S. Fuzzybutt]

I understand that cast-iron cooking is the best. I do have a cast-iron skillet but I don't have time to season it.

Would broiling it be okay? Would pan searing in a steel pan be okay?

I know-- I should have seasoned the damn iron skillet!!

[weekapaugjz]

ive done both pan searing and broiling and both have turned out pretty good, but i think i prefer the pan searing though cause i like it a little crunchy on the outside. i would season it with some salt and pepper and sear it in a little bit of olive oil for 4-5 minutes a side for medium rare. add more time to each side depending on your tastes. its best to only turn the steak once.

good luck. ribeye is my favorite cut of meat. im jealous.

[disneyspy]

i do both,pan fry to sear in the juices,then broil in whoschester sauce and seasonings,ya love da ribeyes
<-------jealous,im eatin oven pizza

[happytypinggirl]

the best advice i ever got was to briefly pan sear at a very high heat (cast iron pan or stainless will do just fine) and then finish it off in the oven. it makes for a much juicier steak. just dont over cook.

salt and pepper is all i need.

[west milly Tom]

Please put it on the grill. Do the right thing.

[Gvac]

Please put it on the grill. Do the right thing.

Tom is wise.

I knew I liked you!

[Jughead]

High heat turn ONCE!!!!!

[JerseyRich]

Being that you live where you do, I know you probably don't have the means for grilling...

Broiling would be my recommendation. Salt and Pepper(I might not bother with the salt) 4 mins each side on high heat in a broiler would do the trick.

Medium rare.

[hedges]

the best advice i ever got was to briefly pan sear at a very high heat (cast iron pan or stainless will do just fine) and then finish it off in the oven. it makes for a much juicier steak. just dont over cook.

salt and pepper is all i need.

That's how I do it without a grill.

[joethebartender]

Please put it on the grill. Do the right thing.

Tom is wise.

I knew I liked you!

I'm wit these cats.

http://common.csnstores.com/common/products/WEB/WEB1147_l.jpg
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http://www.nakedwhiz.com/lumpdatabase/bag51s.jpg
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http://www.gourmetatyourdoor.com/shop/images/primerib2.jpg

[PapaBear]

I'm sure her jerk neighbor would just LOVE her setting up a grill indoors.:unsure:

[TooLowBrow]

the important thing is to just go for it. use the advice the read here, but if you fuck up the steak, relax. try again. by, at least, your 3rd time youll be an expert.

[joethebartender]

the important thing is to just go for it. use the advice the read here, but if you fuck up the steak, relax. try again. by, at least, your 3rd time youll be an expert.

At least with that cut (rib eye), there's a high fat content and even if you "over-do" it, chances are it will still come out edible and somewhat juicy.

[A.J.]

Medium.

[ToiletCrusher]

Lazy way to make a good pan seared steak. It tastes pretty good.
http://www.cajunbrands.com/prodimages/magic/blackenedsteak.jpg

[CHUCKWAGONCOOK]

No time like the present to start seasoning that cast iron pan. And nothing betterto do it with than a Delmonico (Rib eye) Steak. Just use plenty of real butter, get it fairly hot, season your steak with salt and pepper and drop it in the hot buttery pan. The most important thing is not to move it for a minute or so after putting it in the pan. Let it caramelize before you even shift it a little bit. Then turn it over after a few minutes and as it's cooking on the other side, take a big spon and baste it with the buttery steak fat love from the pan.

Plop it on plate with truffeled mash potatos and green beans sauteed with hazelnuts and chifinad of mint.

A little Barolo Demi Glace is nice with it too.

A nice micro red ail or porter would go great with it. If you want wine, try a $12-15 bottle of Shiraz from Africa. I like their harvest from 2006.

Other than that, I'm fucking Starving.

http://spinacare.files.wordpress.com/2007/03/bigstockphoto_ribeye_steak_1241204.jpg

[boosterp]

Please put it on the grill. Do the right thing.

The award goes to.... (drum roll) WMT!!!!!! (cheer)

the best advice i ever got was to briefly pan sear at a very high heat (cast iron pan or stainless will do just fine) and then finish it off in the oven. it makes for a much juicier steak. just dont over cook.

salt and pepper is all i need.

Second place.

[DiabloSammich]

First, put on your prettiest dress, some nice perfume, some fancy lipstick, find yourself a man, hand him the steak and let him cook it.


(This Neanderthal moment brought to you by DiabloSammich)




Seriously, salt, pepper, grill. More simple, more better.

[ANC]

the best advice i ever got was to briefly pan sear at a very high heat (cast iron pan or stainless will do just fine) and then finish it off in the oven. it makes for a much juicier steak. just dont over cook.

salt and pepper is all i need.

I've actually had great results with the reverse. put it in the oven at 350 until internal temp is 90 degrees, then sear it quick in a pan/skillet.

[DiabloSammich]

I've actually had great results with the reverse. put it in the oven at 350 until internal temp is 90 degrees, then sear it quick in a pan/skillet.



ANC is exactly right. This method is actually the best a capturing all the heaven of a steak. You're starting to see all kinds of cooks recommending this method now.

[ANC]

ANC is exactly right. This method is actually the best a capturing all the heaven of a steak. You're starting to see all kinds of cooks recommending this method now.

Thanks for the additon to my sig! :wink:

[DiabloSammich]

Thanks for the additon to my sig! :wink:




Ha! I'm not sure if it's an endorsement you want, but you're welcome to it!

[lleeder]

Put it in the microwave on high for 5 minutes then eat it with ketchup and grape jelly.

[DiabloSammich]

Put it in the microwave on high for 5 minutes then eat it with ketchup and grape jelly.




Put that between two slices of Wonder Bread and you got a deal!

[underdog]

Put it in the microwave on high for 5 minutes then eat it with ketchup and grape jelly.

You forgot the cheez whiz.

[Death Metal Moe]

I understand that cast-iron cooking is the best. I do have a cast-iron skillet but I don't have time to season it.

Would broiling it be okay? Would pan searing in a steel pan be okay?

I know-- I should have seasoned the damn iron skillet!!

Broiling it would be completely fine. I would check the internet for pound to minute formulas if I were you, but my grandmother broils steaks, chops and roasts all the time.

Just today I put the crown roast my family had for Christmas back into the oven for about 40 minutes at 375 F because the interior cuts were getting too rare, and it turned out delicious.

So sure, broiling works great.

[earthbrown]

ribeye is best grilled outside, aside from that, I pan cook at medium heat until desired cooking level is reached.

I usually beat it with a meat hammer, and then season it lightly with salt, pepper and then add olive oil(just a tbs) and some garlic in the pan.

you could also fry some onions in the olive oil and then cook it in the aftermath.

K

[lleeder]

ribeye is best grilled outside


I agree. A rose is a rose is a rose.

[drusilla]

the best advice i ever got was to briefly pan sear at a very high heat (cast iron pan or stainless will do just fine) and then finish it off in the oven. it makes for a much juicier steak. just dont over cook.

salt and pepper is all i need.

i'm with deb. sear it with a little salt, pepper & oil, then stick it in the broiler. this is the best way to go if you don't have a grill available. foreman's just aren't the same.

[ecobag2]

just gnaw one off - best rib eye you'll ever have.

(now I'm really wondering - thanks for the thread Alice)

[ecobag2]

foreman's just aren't the same.

no but have you ever had a steak simmered in Stugots' armpit for a few days? Especially in summer.

Fantastic.

[Coach]

the best advice i ever got was to briefly pan sear at a very high heat (cast iron pan or stainless will do just fine) and then finish it off in the oven. it makes for a much juicier steak. just dont over cook.

salt and pepper is all i need.Pittsburgh Style?