RIB EYE STEAK maybe OT

Looking for some advice on cooking a Rib Eye. Electric stove. Medium-medium rare.

Thanks

go to agtalk kitchentable fist page about 2-3rds way down did one and it was good little smoke

Enjoy that! It is really hard to beat a grain-fed rib eye!

Black iron skillet or other heavy skillet, melt 1/4 stick of butter, turn up heat about med high, when skillet hot but before butter burns drop seasoned steak, around 3 minutes per side for 1" thick, add a little butter before turning, but only turn once, finish in 375 degree oven for about 3 minutes for medium rare. If less than 1" thick adjust cooking and or skip oven.

Talking about meat is never OT.

myself if you have a George foreman grill put it on there salt and pepper and cook until well done you cant beat that

I use lard & get the cast iron pan real hot before dropping the steak in. It should sear it to seal in the juices. Try 3 minutes to a side. Cut in to it to see if it is done to your liking. I just use salt & pepper.

Lard would be better than butter, higher smoke point.

A ribeye is never ot. I agree with the cast iron skillet. Tony

LAA and teddy are on the track of how to prepare steaks in a similar manner to restaurants, according to a few articles on this topic I have come across over the last few years. Some use butter, and I believe some use a high quality olive oil Another common recommendation is to season the steak with salt and let it sit out and warm up close to room temperature before cooking. Salt again immediately before cooking. Cook as directed. Let the steak rest before cutting into and serving to let the muscles relax, thus resulting in a more tender and juicy steak.

With all I just wrote, I have never seared a steak in a cast iron skillet and finished off in the oven. I grill ours on a gas grille simply because of the ease of use, the design of our grill, it does not have to be watched closely, and anyone can make good steaks on this grill. When I have the time and patience, my preference is a charcoal grill. I like to follow the recommendation of seasoning when I set it out to "warm up" and season again prior to placing on the grill. I brush melted butter on both sides while grilling. These have been the very best steaks I have grilled.

I do like to cook, and preparing good quality meats is one of my favorite foods to prepare for others. I discovered the importance of letting meat rest some years ago. I had to prepare 4 boneless pork loins and could only grill 2 at a time. The first two I had grilled were placed in a large electric roasting pan, which was covered, but not powered up. The set in there for over half an hour. I sliced these loins. We had similar loins over the course of that weekend, and none were as moist and as tender as those I had prepared. The others were tough and dry.

FIL old Croatian owned a steak house type restaurant. good olive oil and salt and pepper, super hot grill, 1" or more thick, 5 min one side 3 min other side, no more no less, and let the da?M thing rest he would say. using it for years.

Nothing like a good corn fed well done steak!

Thick ribeye butter in the cast iron skillet,Montreal Steak seasoning on steak,cook with top on skillet cook about 2 minutes on each side or whatever it takes to get it real warm but not hot in the middle.Nothing worse than a steak cooked too much,medium rare to the rare side is great.

been so long I forgot, they're 17.00 a pound locally

Well done??? Never understood why you would ruin a good piece of meat. Might as well just stick to vegetables. :lol:

Old cast iron pan, warm up, peanut oil (peanut oil tolerates high heat) medium heat fry some onions to "season" pan, 5 to 6 min first side covered to keep juices in, (try not to peek, but rotate pan on stove) turn meat and cover, cook the remaining 5 to 6 min.

Result: Sear should be to your liking, brown juices should be there, and a good cut. I made this the other night for my wife and I and they were medium rare, full of juice and flavor, but I do get my meat from a friend that looks out for quality. I no longer buy what is in the store

Or maybe old shoe leather(LOL)Two things that have been ruined a well done steak and a hot dog with ketchup on it.

I use Lowrey's seasoned salt and black pepper on the steaks before they go on, then pour a little beer on them, either on the gas grill or in the skillet. Add a little beer to the other side when flipped. Drink the rest of the beer. I think the extra moisture and sugar/alcohol help keep the meat moist and tender, and cuts down on flare-ups. Remove and let rest five minutes before serving.

I just salt it good both sides which is a hard science to figure out how much to much all you taste is salt not enough and the flavor of the meat doesn't come out then cook it hot five miutes a side I also warm the steak up for about an hour before cooking it