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How do I Pan Fry Rib Eye ??

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I have a heavy duty ribbed fry pan ,since my outdoor cooker bit the dust I wan to fry 21/2" steak.
I need help WITH temperature ,time,etc.
Thanks!

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  1. I'd use a heavy flat pan and maybe use this technique (it's a little odd but the results are good if you want to strictly use a pan/stovetop):

    http://www.nytimes.com/2002/02/27/din...?

    1. http://www.lobels.com/recipe/perfects...

      Someone posted this recently on another thread......This link should give you the basic guidance you need.

      1. Using a ribbed pan to fry? Like a grill pan? Then I wouldn't "fry" the steak, but rather "grill" the steak.

        6 Replies
        1. re: wyogal

          it is a pan with half in ribbing on the bottom.Bit I didn't use it .I ended up using a closed and then uncovered crock at 425. Steak came out great !

          1. re: rickd785

            I guess I just don't understand what you are saying. Ribbing on the outside of the pan, where it touches the element? Not sure what "half in" means either.
            and what's a "crock?" I use the term crock to refer to a stoneware vessel.

            1. re: wyogal

              The bottom of the pan is has raised lines so that fat can drip down

              1. re: rickd785

                Inside the pan? Then one wouldn't use that to "fry" anyway.

                1. re: wyogal

                  Great for hamburgers and sausage so I thought it might work.

                  1. re: rickd785

                    Right, for grilling those things. Frying implies oil touching the food, even pan frying, so one would use a flat bottom pan, not one meant to drain the oil away from the food. I still don't know what you mean by cooking a steak in a crock.

        2. Make sure the steaks are at room temperature.
          Pat them dry with a paper towel.
          Turn on kitchen exhaust fan.
          Preheat the oven to 400 degrees Fahrenheit.
          Heat your pan until a drop of water dances violently and quickly evaporates from its hot surface.
          Oil the surfaces(s) of the steak and season liberally with salt and pepper.
          Rub the salt/pepper/oil mixture vigorously into the steak's surface.
          Repeat on the other side.
          Drop the steak into your hot skillet, reduce the heat to medium/high and don't touch it for three minutes.
          Use tongs to turn the steak over in one smooth movement.
          Again, don't touch it for three minutes.
          Place the pan with the steak inside of it into a 350 - 400 degree (center of the oven) for 8 - 10 minutes or until the internal temperature meets minimum FDA cooking temp.

          7 Replies
          1. re: todao

            In most respects I agree entirely with Todao, as far as overall technique. If it were me, I would still use a flat bottom pan (cast iron preferably - don't use non-stick as it'll destroy the surface) to sear the steaks at a VERY hot temperature - like 450-500 or more. I've got an infrared thermometer which is very useful for knowing what I'm working with. These have really come down in price so you may wish to consider one. When I got mine it was about $45-50 but now you can get one for about $20 - that's a heck of a deal. But in a pinch the "drop of water" technique is very valid and well-described.

            Then finish in an oven at 250-300, until it's medium rare or whatever is desired. Bear in mind that the steak WILL keep cooking when you take it out, so pull it sooner and let it sit for 10-15 min.

            Since I have several cast iron pans I can also finish the steaks directly in the pans - just use a low heat - it doesn't have to be all that exact once you are just finishing them off. But it's perfectly acceptable to use your oven for this.

            Other comments:
            - salt, only kosher or sea salt - nothing iodized
            - pepper, fresh ground only
            - oil. canola oil as it has a high sear point (or ghee - clarified butter)

            The very first thing he wrote is important - let those steaks get up to room temperature beforehand. You'll get a much more consistent end result with more "medium rare goodness" this way.

            Lastly, the steaks may or may not need 8-10 min after searing ... it all depends on how thick they are and the temperature you are using to finish them off. I'd say - check temp inserting through the side after 4 min to see where you are at. And pull them around 125 and let them sit for about 10 min. If they aren't quite done enough, you can finish them, 1 steak at a time, in the microwave at high in about 30 seconds.

            1. re: jkling17

              One thing to add - preheat your cast iron pan on MEDIUM LOW to MEDIUM heat, for 10-15 minutes. Trying to rush it by preheating on a really hot burner will not give you the even heat you need.

              1. re: jkling17

                "- oil. canola oil as it has a high sear point (or ghee - clarified butter)"
                ___________
                I have a bottle of rice bran oil (smoke point 490) and refined safflower oil (smoke point 510) that I keep around for high temp searing. Both are relatively easy to find and neither are all that expensive. Both are light tasting and much more flavorless than canola oil (they also work well in dressings and emulsions for that reason).

                Ghee should work, but unless I feel like making it, I don't have ready access to it. It can be a little pricey to buy too.

                One of the upsides of creating a crust in a high smoke point oil is that can add the oil to the pan, heat the pan slowly, and add the steaks as soon as the oil starts smoking - it gives you a fairly reliable gauge of when the pan is hot enough.

                Of course, that's only when you're using a flat pan, not a grill pan.

                1. re: cowboyardee

                  Hey Coyboy,

                  No idea where you live but Ghee (clarified butter) is readily available at any Indian market. Try a google map search - you may be surprised to find out that there is one much closer to you than you might expect. A Patel's market would be ideal as they are huge and will have an incredible selection. 16 oz of Ghee is about $10 or so.

                  Assuming that I'm not too lazy to make it (bad assumption), I doubt that I could beat that price even getting 4 sticks for $2.50 at nearby Halo Farms.

                  1. re: jkling17

                    "Ghee (clarified butter) is readily available at any Indian market"
                    _______
                    I know, man. If my little corner of Southwest PA had an Indian Grocery store, it would be a slightly brighter place.

                    I'm sure I could find some in Pittsburgh if I looked around next time I go. But frankly there's no need. Ghee is nice, but I get a little more use out of the oils, to be honest. Like I said, they work particularly well in emulsions and dressings, so they do double duty for me.

                    Nothing against ghee, and it's a fine suggestion for creating a crust on a steak, at least if it's been well filtered.

                    1. re: cowboyardee

                      Ah ... yes there are quite a few in and around Pittsburgh, including a large Patel's - but that's out in Monroeville. This one is a bit closer but still ... not exactly around the corner for you. I wasn't able to find ANY south of Pitt, or even just across the border in West Virginia ... surprise surprise.

                      Sri Sai Indian Foods & Groceries
                      1782 N Highland Rd, Pittsburgh, PA 15241-1206
                      (412) 833-5214 ‎

                      Next time you get up that way, you can get a nice big container of Ghee cheap and some other essentials that will be amazing - like dried fenugreek leaves. A big package of them is only like $2.50 and they add a unique flavor to my homemade sauces.

              2. re: todao

                todao's got it just about perfect, that's precisely what I do with all of my steaks.

                Only difference is I use just a wee bit of olive oil and then slather on honey, then grind on pepper, steak seasoning, a dash of garlic powder, and a sprinkle of smoked salt.

                The honey will bubble and make a mess, but it's a delicious mess. Like a good steak should be. : )

              3. Am. Test Kitchen just did an great piece on Bistro steaks, techn. for thick steaks like a ribeye, one full inch or thicker. Salt both sides (kosher or sea), bring to room temp, put into a 270 degree oven for 20-30 min. Finish in a bit of veg oil on the stove for 2 min per side. I'm an old school charcoal flame diehard. This method knocked my socks off, served w a muchroom wine sauce. Old dog....new trick.

                11 Replies
                1. re: stymie

                  Mmmmm .... that sounds good. I wonder if the results are really all that different from first sear then finish low ... I think a home test might be in order ...

                  1. re: jkling17

                    I've been hearing a lot about the "sear last" method. I rather doubt that ATK would promote it if the results weren't better than the traditional method. There have been CH threads from people who did the comparative home test on steaks and roasts but I can't recall tall he titles. Here's one: http://chowhound.chow.com/topics/635214

                    1. re: greygarious

                      Technically speaking I do something similar to this when I cook a steak (or whatever) sous vide.

                      The 'sear last' method supposedly carries the additional benefit that it dries out the surface of the meat as the steak cooks slowly in the low temp oven, and as such, the final sear is especially effective, creating an especially good crust quickly. I don't doubt that there is something to that.

                      But my guess is that most people don't get their pan nearly hot enough to create a good crust in the first place; they often don't use any oil (which aids in conducting heat evenly from the pan into the meat); and when they do use oil, don't use oil with a high enough smoke point. If you do these 3 things, you'll get a pretty awesome crust whether you sear at the beginning or at the end. That said, I'll try the 'sear at the end' technique sometime to see if there is an appreciable difference in the crust.

                      There is also the claim that the meat's enzymes have more chance to work when you slowly bring beef up to temp. This is true in a technical sense, but from cooking a lot in this lower temperature range sous vide, I'm not convinced there will be a significant difference in the course of the hour it takes to get a steak up to temp in a low heat oven (cooking a huge rib roast in a low oven for many hours - different story). And anyway, you could get the same effect searing a thick steak first and then putting it in a low oven - it will still take just as long to come up to temp.

                      1. re: cowboyardee

                        Im curious - how long would it take via sous vide to get a 1.5" tenderloin steak to medium rare? Are the bags re-useable?

                        I might start thinking about sous vide as I'll likely be working again soon so something like this would help me to have some protein "queued-up" as it were.

                        1. re: jkling17

                          Just to bring a 1.5 inch steak fully up to temp - about 1.5 hours. To fully pasteurize - depends on the temp - at 131 f, something like 3 hours. Practically speaking, when I don't mind the center being a degree or two below 130 and am not trying to pasteurize (I'm searing anyway) - a bit under an hour.

                          That said, I can stretch out the process easily to safely take anywhere up to 4 hours just to bring the temp up if I want.

                          I have not been reusing bags. Technically speaking, it probably depends on what type of bags you use - ziplock, foodsaver (home vacuum), chamber vacuum - the bags are all different. Frankly, I don't know exactly what you could technically get away with in terms of reuse. But I've never heard anyone else claim to reuse bags for sous vide.

                          1. re: cowboyardee

                            Interesting. So, assuming that I've used some gear to suck all the excess air out of the bag, I'm guessing that it's ok to let it sit there all day long or even for 24-48 hours, right?

                            Is sous vide just a home thing for you or do you also use it at a restaurant?

                            1. re: jkling17

                              I do it at home. But frankly, I'm sort of a hobbyist and not too many home cooks are using it. It's great and can do a lot of really cool and useful things. But it can be an investment in terms of time, money, and research.

                              If the water is at a safe temperature (131 f and above) you can let a steak sit in it at least a few days safely. But since most steaks don't have a lot of connective tissue (i.e. they're not braising cuts), the texture can get unpleasantly grainy after more than a few hours, because the cells start to break down, and there isn't any gelatin to compensate. Cuts with a lot of connective tissue like oxtail and shortribs take very well to cooking 48+ hours.

                              1. re: cowboyardee

                                Hmmm .... ok I guess I'll have a lot of reading to do before deciding if it's really for me or not

                              2. re: jkling17

                                "Interesting. So, assuming that I've used some gear to suck all the excess air out of the bag, I'm guessing that it's ok to let it sit there all day long or even for 24-48 hours, right? "

                                You probably wouldnt want to go that long on a piece of meat that is tender when you bought it (ribeye, filet, or strip), it tends to get a little mushy with extremely long cook times. Something tougher like flank steaks, short ribs etc undergoes a miraculous transformation after 48 hours or so in the bath.

                        2. re: greygarious

                          I came upon this method quite by accident. My mother was cooking 3 beautiful ribeye steaks in an electric roaster and I quickly intervened. Turned the broiler on low and then got a couple pans smoking hot, then threw in a bunch of butter and olive oil. Did a great sear on all of them and threw them in the oven for a couple minutes per side.

                          I was afraid I had not intervened quickly enough, but to my surprise my ribeye was pink all the way to the edges and still had that crispy meat crust I so live for. I have to say it was even better than what i get from starting them in a pan.

                      2. re: stymie

                        I do the same thing, but at 200 degrees. Perfect steaks every time.