First time cooking steak...help!

[wholefoodie315]

For tonight, I just bought two dry-aged ribeye steaks from Whole Foods.

What are your opinions on best way to cook indoors since I do not have a grill?
If pan frying: exactly how long should I sear on each side to get it to medium rare?

Also, I've read varying accounts on what temp the steak needs to be for medium rare. Some sites have said 130-135 for medium rare while others say no less than 145. What is the correct temp?? I certainly don't want rare and inedible but don't want to overcook either.

[fourunder]

My idea of medium rare is for a finished steak to be 125-130*....which means pulling the steak and transferring to a plate between 120-125, depending on thickness of the steaks, then covering with foil or a second vessel.. This of course is for a steak that has been seared first and transferred to the oven for finishing....or for a steak under the broiler.

If you want a fool-proof method to cook steaks....try the reverse sear process in conjunction with a digital temperature probe. I recently did a test with a Top Sirloin Steak. Although it's obviously a different beef cut, the process is the same for any steak cut and you can see the pictures and the finished results.

http://chowhound.chow.com/topics/866603

[biondanonima]

WHOA - do NOT cook your steaks to 145 internal unless you want basically well-done meat. I usually go to 110 for rare - the temperature will continue to rise when you pull it off the heat, so it will end up between 115-120. If you want a nice medium rare, pull the steak when the internal temperature reaches 125.

[JoanN]

Each of us, with experience, finds her/his perfect temperature at which to pull the steak from the oven. I like my steak on the rare side of medium rare, pull it at 130, and it goes up to about 135 after resting. I would consider 145 after resting to be medium and medium-well done to be to be about 155 after resting. It's such a personal thing, but I wouldn't consider a 145 degree steak to be well done.

[biondanonima]

145 after resting might be medium but if you pull it at 145, it's going to go up to 150-155 and that would be medium-well to well done in my opinion.

[Puffin3]

Just don't stick any thermometers in them. Use the 'finger pressing on different parts of your hand' technique. IMO there's no such thing as an undercooked dry-aged rib eye. On second thought, why not stick them in a box and express them to me? You can then go "eat an Indian". LOL

[Zalbar]

1. Definetly sear and then put them into a 400 degree oven to finish.

2. Use a thermometer. Keep using a thermometer till you are experienced enough to do it by feel. Just don't poke 10 different holes into the steak.

3. Steak cooks a lot quicker than you think, 8-10 minutes is probably fine.

4. Remember to REST your steak at least 10 minutes before serving, and it will rise in temp between 5-10 degrees depending on thickness of your cut.

[Puffin3]

I wouldn't stick a thermometer into a nice juicy rib eye. You'll loose some juices that way. Not to be picky at all but 8 minutes seems like quite a long time for a steak like a rib eye. Usually rib eyes are cut pretty thick like 1 1/4" or more. There's lots of ways to fry a steak. Mine is to get the pan hot but NOT crazy hot. I sear/fry the steak/s in a couple of tablespoons of clarified butter. If the butter is browning the pan's too hot. When one side is a nice golden brown, which usually takes no more than a few minutes I turn the steak/s without poking them. All the while I'm using a spoon to coat the steak/s with the butter. When the second side is browned I rest them under foil for at least ten minutes. This really makes a difference.

[Zalbar]

He's never cooked a steak before, he needs to learn what temps feel like first. The only way to do that is to use a thermometer. Once you've done a few dozen steaks you can toss the thermometer.

[wholefoodie315]

yeah... I am going to use a thermometer since it is my first time and I just want to get it right... thanks!

[redfish62]

Using a meat thermometer gave me the confidence to try to cook things that I would never have tried before, I can make an excellent roast beef thanks to that thing.

[Puffin3]

Yeah you're right. How about cutting a little plug out of a wooden chop stick. When he pulls out the thermometer he can plug the hole keeping in the juices? LOL

[fourunder]

or......they can use a digital probe thermometer that stays in from beginning to end.

[ZoeLouise]

Here's a good test for doneness (sp?): http://www.simplyrecipes.com/recipes/...

[JoanN]

Assuming your steaks are thick, follow these instructions for pan roasting indoors. Use the chart for thickness as your guide to the timing. I usually sear my steaks for 3 minutes a side because I prefer the extra char. I guarantee you that if you follow these instructions precisely, you will be absolutely thrilled with the result.

https://www.lobels.com/recipe/perfect...

[redfish62]

I second the pan roasting method in your link for a high quality steak, I pan fry thin little steaks but if it is thicker like you get at Costco or Whole Foods then pan roasting gets you much better results and given that the steaks are not cheap it's worth the extra effort.

[wholefoodie315]

thank you!! I will follow that. Dont think any of my pans are oven safe unfortunately, so I might have to improvise and transfer steaks to a baking dish after searing...

[JoanN]

If you do have to transfer the steaks after searing, make sure the pan or dish to which you transfer them has been preheated or the part of the steak touching the pan will cool down before it starts to heat up again and will throw off the timing. I use a cast iron skillet which goes from stovetop to oven. Perhaps you have griddle of some sort that will do the same?