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Rib Eye Steak?? how to cook inside

Not a beef eater but bought a couple and want to make them to best best of their ability but my ability with steak is next to nil. Husband is not a beef eater but once in while I need some beef so please help... thank you

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  1. I like to do the pan seared method. It is quick and simple but if done with a good ribeye I find it gives you that satisfying beef flavor with minimal effort. Alton Brown's method provides specific times for doneness so you may want to check it out as when I do remember to follow it to the letter the steaks are perfect. http://www.foodnetwork.com/recipes/al...

    1. Best way indoors is with a grill pan; barring that, iron skillet. Salt and pepper the meat first, then let it sit at room temperature (cover with a clean dish towel or a wire colander to keep any flies off) for about an hour before cooking. Put the pan on HIGH and heat until you need a hot pad to hold the handle, and drop the steaks in, not touching each other. I usually am cooking relatively cheap steaks, no more than an inch thick; I like mine on the rare side of medium-rare, while Mrs. O likes hers cooked just enough so that a good vet could revive the cow. So I cook hers for about two minutes and then flip it, then after another two minutes I dish hers up and flip mine, and then a minute and a half after that I plate mine. It's hard to explain any other way of determining cooking times to someone who's not used to doing this; I do check the doneness by pressing gently with my finger, and have a good sense of how much more it needs if any, but there's no way I can explain that.

      1 Reply
      1. re: Will Owen

        why do you have so many flies in your kitchen?

      2. Use a cast iron skillet. Preheat over high for about 5-10 minutes. When its really hot, drop the steak in the skillet and let cook (do not touch) for at least 2 minutes and then flip and leave alone for another 2 minutes. Depending how thick the steaks are or how much you like it cooked, at this point you may have to finish in a hot oven, like 450 deg, until the desired doneness. The steak will have enough fat, so you dont need to put oil in the pan, not to mention that it will burn and smoke. If you want, you can lightly oil the actual steak but this is not necessary.

        4 Replies
        1. re: ESNY

          If you use the above method, do NOT use olive oil, as it smokes at temps that high. Canola is best.

          1. re: lisafaz

            My preference for this cut is to be a minimum of 1.5 inches thick, but 2-2.5 inches is best on the bone, Cowboy Style...a steak for two of sorts. I season liberally, sear and finish in the oven...depending on thickness, between 8-12 minutes for medium-rare temperature at 425*. I take the steak out of the cast iron pan and transfer to a plate.....I then make a pan sauce, usually with the juices and simple butter...unless the other half wants something a little different and I make a red or port wine reduction pan sauce. If there is any heavy cream left over from a holiday....then it's an Au Poivre all the way.

            BTW....a tip my father gave me many years ago was to cut the excess fat from beef and freeze the trimmings for later use. I throw the trimmings in the pan instead of oil...I feel it's a better use of the whole animal and it saves on the expense of added oils......both practical in today's world of conservation and respecting the whole consumption of the animal.

            1. re: fourunder

              Does the 8-12 minutes including searing time?

              I'm cooking a ribeye tonight in pretty much the same way.

              Figuring about 2 minutes a side in the cast iron on the stove top, followed by about 6 minutes in the oven

              1. re: VealParmGuy

                VPG,

                Depends on the thickness of your steak and how hot your sear is. I never sear on the highest setting....to smoky. Off the cuff, I would say a couple of more minutes may not hurt....but you are erring on the side of caution, as you can always cook up.

                Before you cook your meat, press into the steak with your fore finger. See how soft it is. Now do the same to the thumb pad of your opposite hand with your palm open and not flexed. They should both feel the same. Now close your hand with minimal pressure so your finger nails touch your thumb's pad. This is how Medium-rare should feel when you press into your steak.....now your cooking like a restaurant broil chef.

                For the record, the the 8-12 minutes in the oven does not count the sear time. It is in addition to the sear phase of cooking.

        2. First I heat of the cast iron grill or skillet letting it heat up on high so that it is really hot. Then after seasoning with salt and pepper only, drop on the cast iron and leave it alone.
          For rare 2-3 minutes per side, and for med rare 6 or 7 mins, then I flip and again don't touch, I remove sooner than it cooks on the first side (maybe 2 mis), because I let the steak rest and they'll continue to to cook. I don't use oil at all, I find the steak gets a lovely crust when there nothing used (no oil or marinade for ribeyes) The steaks I prefer are about 2 inch thick. t's really hard to tell a person to cook it so many minutes, because of so many variables that could happen. Because I don't know your pan or stove and how high high is. I have gas, and that does cook differently than electric or a grill. I don't know the cut of meat or how thick your steaks are, so you will need to practice cooking steaks stove top. If I were you, I would definitely use a probe thermometer until you got the hang of it. You just don't want to over-cook the steaks, so if anything go shorter on the time, you can always cook it more.

          5 Replies
          1. re: chef chicklet

            Thanks alot I made it and it was medium rare and I loved it that was, heated a pan very hot so it seared it in a great look and taste, I added a pinch of salt and pepper. I loved it, I must try other cuts as my husband deosn't eat steak or hamburgers and once in awhile I need my fix. I live in FFD County, where do you suggest I buy them, great quality of course. What about the old Turco's went for the first time and it looked good but I don't know about their meat department or if you know a butcher in White Plains, Port Chester, Rye, Greenwich or Stamford that you love please let me know. And what types of steak are good for one and tasty?Thank you very much

            1. re: nbermas

              Can't help you with a butcher, but as far as steak cuts, my three favorites are skirt steak, hanger steak and ribeye. They are all very different but all are very flavorful with a decent amount of fat. The price of a skirt and hanger are much cheaper than the steakhouse cuts such as ribeyes, strips, etc.

              A skirt steak is very long and thin with a pronounced grain. This cooks in less than 3-4 minutes total. Dont' cook more than medium rare and slice across the grain. Slightly chewy but with tons of flavor.

              A hanger steaks sort of looks like a tenderloin in that the whole cut is long and oval. There is a big piece of gristle in the middle but most butchers will cut it out if youwant. This is slightly chewier and has a slight livery flavor. If you cook it right, and slice thinly it will not be tough. It has a big flavor that can stand up to sauces like a pan sauce with shallots, red wine and butter or a chimichurri .

              1. re: nbermas

                I'm sure your reply was meant for all, me though, no I'm in CA. And as far as a good steak, I prefer (my fave) is the one you cooked. I have found that the best ribeye steaks are at Costco. I've purchased Rib Eye at chain grocery stores, but in my op Costco beats them all.

                1. re: nbermas

                  Are you close to Kingston? There is a butcher called Fleischers that sells naturally raised, grass fed beef. Expensive, but I hear the meat is outstanding.

                  1. re: janetms383

                    I have had naturally raised grass fed Beef , or so they said ... it was good. But honestly for the cost, it wasn't all that much better. It was good, just not that good. I just get a good quality beef and never dissappointed. Now when entertaining. Only the best but every day, just good quality is fine for me. Can'f afford to be that picky.

              2. DO NOT make the misteak <!> of cooking steaks of any kind by time. Uses a thermometer and cook to a specific temperature for a specific doneness. Stop cooking about 5-10 degrees cool, and let carryover finish the job.

                My preferred method indoors is the upside down grill you call a broiler. No you won't get those pretty grill marks, but you'll get a better cooking...