Your advice on how to cook ribeye steak and what to put on it?!


Question: Take them out of the fridge an hour before you are ready to cook them. Season both sides with salt and freshly ground pepper (preferably a gourmet blend). Let stand at room temperature for one hour.

Cook over hot charcoal or a preheated gas grill on high for 3-4 minutes per side, turning only once. They should be rare to medium rare.

Please do not cook these lovely steaks more than medium as they will be tough and dry if you do.

Bert


Answers: Take them out of the fridge an hour before you are ready to cook them. Season both sides with salt and freshly ground pepper (preferably a gourmet blend). Let stand at room temperature for one hour.

Cook over hot charcoal or a preheated gas grill on high for 3-4 minutes per side, turning only once. They should be rare to medium rare.

Please do not cook these lovely steaks more than medium as they will be tough and dry if you do.

Bert

On a grill Worcester sauce

Rub each side of each steak with 1/4 slice of a fresh lemon. Marinade at least three hours in teriaky marinade sauce. Discard marinade and grill until desired doneness. Can also cook inside on a Foreman type grill, or in a skillet on the stove that has been sprayed with cooking spray. My family loves this.

you marinade it in a freezer bag with olive oil, crushed garlic, salt, and pepper for a few hours in the fridge.
you take it out and let it get room temperature.
you heat a cast iron skillet on high heat with a small amount of olive oil in it. let it get screaming HOT!
you put your steak in the pan and sear it on both sides until browned.
you drop the heat on low and throw in some sliced onions.
you then, put a lid on it and let it simmer for a few minutes until it's the doneness that you desire and the onions are carmelized.
you put it on a plate and wait 10 minutes before cutting into......serve this with A1 steak sauce and a baked sweet potato/yam with lots of butter.

For me, a ribeye is the best cut of steak, especially if it is nicely marbled. It should be cooked simply, kosher salt, fresh ground pepper (maybe some finely minced, fresh garlic) and rubbed with a little olive oil. You then want to grill it (the best method) or sear it on both sides in a heavy, oven-proof skillet for about 1-2 minutes (depends on the thickness of the steak) and then put in a pre-heated oven (375 degrees) for about 8 minutes (medium rare - medium). Take out of oven and let rest (covered loosely with foil) for about 5 minutes.

I agree with Bert in letting them come to temperature for at least 30 minutes before cooking and not to cook them more them medium.

I have a great (well DH and I think so) steak marinade. We ALWAYS cook ribeyes and this is how we do it. I marinate them by coating BOTH sides of the steak one at a time with sprinklings of (and in this order) black pepper, seasoned salt, onion powder, garlic powder, paprika and parsley. Put them in a ziploc and coat them with a decent amt. of OLIVE oil. I usually let them marinate for 4 hours and turn them over once in the fridge half way thru. About 30 mins before you are ready to cook, take them out and let them sit on the counter to come to room temperature. When you are ready to cook, make sure your grill is SCREAMING hot (as Rachel Ray says) and place them on. Leave them for 2-4 minutes and turn them 90 degrees and leave another 2-4 minutes. Once that time is up, turn them over and repeat. Let them rest off of the heat for about 5 minutes to let the juices redistrubute. Good luck and I hope you have some good steak!

Simple - Invite me over

We love grilled ribeyes marinated or seasoned with light salt, fresh ground pepper and fresh minced garlic. Many of our favorite recipes recommend grilling ribeyes over a direct-medium fire (350°F to 375°F) on a covered grill.

For grilling times we use the cookout calculator at charcoalbob.com. Enter the details about your grill (gas or charcoal), the thickness of each ribeye, the doneness you want for each, etc. It willl give you instructions for how to grill ribeyes like an expert, so they all come off the grill at the same time at the doneness you want.

We always allow our steaks to stand at room temperature for 20-30 minutes before grilling, and let them rest for 5 minutes after grilling to keep them nice and juicy (also recommended by the grilling recipes).





The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources