Maggie's Farm

We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.

Our Recent Essays Behind the Front Page

Much Sorry with Delays
Birth, Death and All That Stuff in Between
How to Honor Labor Day, Every Day
My Yom Kippur Miracle (Repost from 2010)
Good intro to fly casting
Peach update, with pie
NYC update
Easy for you to say: To the elites on mass immigration
For NYC on 9/11, Sailors' Snug Harbor
Pickled Peaches
Water Shoes
Labor Costs in U.S.
Your "identity"
Good news about The Great Courses
Uses of Hot Pepper Jelly/Sauce, Chutneys, and Jams
A Saturday Drive to Litchfield County, CT
How to Pick a Kayak
Civilized: Fruit forks and knives
Loads of kayaking on Cape Cod
Psychology Experiments' Questionable Results

Categories


All categories

Quicksearch

Links

Blog Administration

Open login screen

RSS Readers

Add to Google

Subscribe with Bloglines

Friday, March 1. 2019

Perfect Ribeye Steak

You want a ribeye as thick as you can get from the butcher. One inch is not really thick enough. Go for the 1 1/2 or 2". Worth the price. Please, never subject a ribeye to a grill.





Posted by The News Junkie in Food and Drink at 15:16 | Comments (15) | Trackbacks (0)

Trackbacks
Trackback specific URI for this entry

No Trackbacks

Comments
Display comments as (Linear | Threaded)

Why no grill? I always cook my steaks on the Weber.
#1 snopercod on 2019-03-01 17:30 (Reply)
Most steaks are best pan broiled, cast iron. New York Cut is ok on grill. And burgers best on grill.

Ribeye is too precious to put on a grill. You want the fat to caramelize, crispy outside, rare inside.
#1.1 Bird Dog on 2019-03-01 17:39 (Reply)
I don't have any ribeyes in the freezer but I do have a couple of T-bones. I'll try one in a cast iron skillet.
#1.1.1 snopercod on 2019-03-01 19:15 (Reply)
It's comforting to not have learned anything from this video. It is the stable truth.
#2 The Distributist (Link) on 2019-03-01 19:42 (Reply)
I make lovely ribeyes on a hot charcoal grill adjusted for max heat and min flame
If you can’t cook Em on a grill turn in your tongs
#3 Briguyvi on 2019-03-01 21:48 (Reply)
For the last 20 years I've been butchering my own hunting kills, deer and elk. I can get exactly the cuts I want and a thick deer or elk steak is really quite the thing.

My wife cooks them using old recipes from Europe where our families came from only 1 generation ago.

Cast iron pan of course, but over a propane flame on this gigantic outdoor burner thing my oldest son gave me. It's like a flamethrower in comparison to any domestic kitchen range.
#4 Fred Z on 2019-03-01 22:38 (Reply)
Lacking an outdoor flamethrower, I preheat my giant cast iron skillet under the oven broiler, then set it on a hot burner at cookin' time. Some mushrooms and onion goes great in that butter, too.

BUT. A thick steak smoked in a pit barrel cooker is mighty tasty, too.
#5 Mike Anderson (Link) on 2019-03-01 22:45 (Reply)
Good steak, another reason to move to the US.
What they sell as ribeye here is an insult to the name. Inch thick? I'm happy to get one that's half that, most are less.
#6 JTW on 2019-03-01 23:37 (Reply)
This guy made more than one mistake.
- One inch is too thin.
- The pan should be as hot as you can get it without burning the meat. You want a very quick sear to trap the juices.
- Always put your THICK steak in the pan on it's side for a couple minutes, holding it in place with your tongs, and repeat on the other side. This does two things--it "prepares" the steak for cooking and it renders some fat to cook the rest of the steak in. Beef fat is a much tastier cooking medium than olive oil. You can also render some fat from the butcher in your pan first rather than use oil.
- Once your steak is properly seared, you can finish it in a hot oven. I like to cook my potatoes at 450, and I find that putting my steak in there for 5-7 minutes will bring it right past the bloody rare point once it's been cooked on both sides.
- If your pan is properly heated, then you're going to burn the butter if you put it directly in the pan. Put thin slices on top of the steak and let them melt while it's cooking. Repeat on the other side while it's resting. You don't need too much. Alternatively, saute a little garlic in some butter and brush the melted butter on your steak on both sides while it's resting.
- DON'T REST ON A PLATE!!! The plate will reflect heat back into your steak and cook it more. Rest it on a rack above a plate that can catch the drippings.
#7 Ben on 2019-03-02 07:49 (Reply)
Searing over flame loses no more moisture/fat than does pan-searing. Go to seriouseats.com and check out their tests on meat cooked both ways with accurate weighing before and after.

A grill can hit higher temperatures than even a ripping-hot cast iron pan. The faster the char, the better the flavor, the less overcooking of the interior.

If you love medium-rare juicy steaks, get a sous vide cooker and a high-btu torch. Best steaks ever.
#8 bobby b on 2019-03-02 08:31 (Reply)
Bone in, please. Call it cowboy steak if you like, but bone in. Salt it liberally several hours ahead - both sides - then wipe it dry before high heat cast iron skillet cooking as preferred. Yes - render some fat to the pan before adding butter. Don’t be afraid to use a deeper skillet with high edges and a spatter mesh. High heat. Nastiest the end with butter. Rest and serve. Yum.
#9 Annie on 2019-03-02 10:18 (Reply)
Where I live I get great deals on meat. Not sure why, small communities and out West maybe we just have an excess. It helps that I'm retired and can easily check out the supermarkets at 8 am. I'm not a fan of cooking steaks on the stove. The simple reason is the mess. You must, as others have said, use a hot pan and it creates a greasy mess. The barbecue is perfect for that. I also camp and that's where cast iron is king, BUT, I actually prefer to cook a steak on hardwood coals (not briquettes or softwood coals). Yes you get a little ash on the meat. Yes it is a little too hot, so pay attention. But it is for some reason the best steak cooking method.
#10 Anon on 2019-03-02 11:04 (Reply)
We are lucky to have a nice restaurant down the road that makes fantastic rib-eye steaks, the smallest being 22 oz. The wife and I split one between us. Great bar there too.
#11 TRO on 2019-03-02 20:33 (Reply)
There is no "perfect" way to prepare a steak. That is just an opinion.

Fix your steaks the way you like them.
#12 feeblemind on 2019-03-03 08:34 (Reply)
As promised, I fried up a T-bone steak in my grandmother's cast iron frying pan per the instructions in the video. It was excellent! I think the butter added to the flavor. The 5 minutes/4 minutes timing resulted in a perfect medium rare. I placed a lid on the pan to hold the warmth and prevent splatters. I only deviated from the recipe by substituting Susie-Q seasoning for plain salt. The asparagus was excellent as well. Thanks, News Junkie!
#13 snopercod on 2019-03-06 17:27 (Reply)

Add Comment
(Your e-mail will not show in your comment)

By commenting on this site you agree to the site rules listed here. Email
addresses will not be displayed and will only be used for email notifications.

Quick reference guide: [i] italics [/i], [b] bold [/b], [u] underline [/u],
[url] (web address) [/url]. More tips here.

Enclosing asterisks marks text as bold (*word*), underscore are made via _word_.
E-Mail addresses will not be displayed and will only be used for E-Mail notifications.

To prevent automated Bots from commentspamming, please enter the string you see in the image below in the appropriate input box. Your comment will only be submitted if the strings match. Please ensure that your browser supports and accepts cookies, or your comment cannot be verified correctly.
CAPTCHA

BBCode format allowed
 
 
A Chris Southern Consulting website.