Rib-eye recipe?!


Question: I've got some killer ribeye steaks in the fridge and I'm thinkin' 'bout puttin' 'em in the oven and broiling them. Thing is I don't know jack about cooking a steak without an outdoor grill. Question....What temp? How long? Whats the best seasoning(nothing crazy just a little something to enhance the flavor a bit)? I heard cooking them frozen is better? Anybody got a good idea? Nothing crazy just a good tender, flavorful steak, med. well. Nice brown on the out side a little pink in the middle and lots 'o' flavor.


Answers: I've got some killer ribeye steaks in the fridge and I'm thinkin' 'bout puttin' 'em in the oven and broiling them. Thing is I don't know jack about cooking a steak without an outdoor grill. Question....What temp? How long? Whats the best seasoning(nothing crazy just a little something to enhance the flavor a bit)? I heard cooking them frozen is better? Anybody got a good idea? Nothing crazy just a good tender, flavorful steak, med. well. Nice brown on the out side a little pink in the middle and lots 'o' flavor.

Many of the really fine steak houses do (approximately) the following: (Since you apparently don't have an indoor grill, you can improvise by using a skillet, preferably cast iron)

1. Heat your oven to 375F and place a rack in the center position.
2. Season the steaks liberally with salt and pepper and keep them in the refrigerator before cooking them.
3. Get the skillet quite hot and heat just a little vegetable oil in it (don't use butter; it will burn). Place the cold steaks in the skillet and sear on one side for about 3 minutes. Turn them and repeat on side B.
3. Transfer the skillet to the oven and finish the steaks in the oven. It's important to use an instant-read thermometer so you can ascertain the doneness with some accuracy. Otherwise, you'll have to use the "touch test" or play it by ear.
4. When steaks are done, transfer to warmed plates and top with a Tbs or so of chive butter and serve. Buon appetito!

The advantage of this method is that finishing the steaks at a relatively low temperature in the oven give you a great deal of control over their cooking, compared to continuing to cook them over a hot grill fire or under a hot broiler. You wind up with better cooked and juicier steaks. Starting with the steaks cold also attenuates the cooking time, helping to deliver a better product.

I used to grill steaks all the time, until I learned this method. I also use it on my grill simply by using a hot area for grilling and a cooler area for parking them to finish. I think the results with this dual cooking method are far superior to just grilling, and now I don't mind paying a premium for really great meat knowing that I won't ruin it.

I believe 140 is med. rare.

Here's what I would do. Take your top oven rack and move it up as close to the broiler as you can. Turn the broiler on High. Flavor with a little salt, pep and garlic. You can even put a little melted butter or some wine on the steaks. Then do about 3 mins. on each side. I'm guessing at the time since I usually just eye ball it.

well, that just killed my suggestion of throwing them on the grill. a well seasoned cast iron skillet over high heat works well, but produces a lot of smoke.

1/2 pound frozen Delmonico rib eye steak
1 garlic clove minced
1 tsp meat tenderizer
1 tbsp softened butter
1 tbsp Worcestershire sauce, increase to taste
black pepper and salt to taste

Directions
Turn on the oven broiler. Take half of the butter and spread it on top of the frozen steak. Add Worcestershire sauce to the top of the steak. Top steak with one half of the meat tenderizer and crushed garlic and salt and pepper.
Put the steak on a roasting pan and place under the broiler (usually a broiler only really has an ON setting or else put it on HIGH) . Broil for 6 to 8 minutes, remove the pan from the overn and turn the steak over. Add the remaining butter and seasonings. Place the pan back under the broiler, and cook for 6 to 8 minutes, or until desired doness is reached

Make sure your steaks are at room temperature before cooking. Season each steak with kosher salt and pepper, and I also love to rub mine with a cut garlic clove, to give it a hint of flavor. Preheat your oven to 200F. In a heavy skillet - cast iron works best, but any heavy skillet will work in a pinch - add about a tablespoon of veggie or canola oil (olive oil doesn't do well at very hot temps). Heat the oil over medium-high heat until it's very hot but not smoking. Add your steaks, and let sear for about 4 minutes. Flip with tongs (don't puncture with a fork!) and sear for another 4. Place pan in preheated oven (if your pan has a plastic handle, be sure to wrap it in foil first!) and let roast for just another 5 minutes or so - this is a nicely seared, medium steak - yum! Rib eyes are perfect for this method, and you will be amazed at the flavor, and how tender they are! I hope that helps! Enjoy!

i would not cook them in the oven.....i would give them a nice sear in a hot saute pan with a little olive oil......and salt and pepper of course.....make sure the pan is nice and hot...and you will get a nice deep golden brown.....i think that is the second best way to cook a steak....grilling it would be better though

Hi Barry DaLive,

1. turn oven to broil,
2.fresh killer rib eyes poke allot of holes with fork on both sides,
3. shake garlic powder, meat tenderizer, ground pepper on both sides,
4. let sit in refrigerator 5-10 minutes,
5. slit at the top & bottom about 1/2" this way rib eyes won't curl up,
6.. put on broil pan on highest level & broil 4 1/2 minutes on each side (use meat thermoter, meat should be at least 140-150 degress (can also just LQQk at the part you cut,
7. plate those ribs, salt if you think it necessay,
8. use a number of steak condiments to your liking if necessary,.
9. prepare quick salad, coleslaw ahead of time, veggies, mushrooms,
10. baked potato with butter, Tatar Tot Topping (onion & chives) sour cream, ground black pepper, some salt (really no need),
11. Yummo eat & enjoy! Have a good night. :0)
Additional Details: grilling can be done in the winter & yummier as far as I am concerned.

I am a purest when it comes to steak, they don't need any extra flavor. The only thing I put on a steak is salt and pepper. Well sometimes sauteed mushrooms.
Broiling is not a lot different than grilling, cooking time is about the same.
I only season with pepper. I never use salt as it has a tendency to dry things out, it will absorb three times its weight of moisture. Let everyone salt after done to their taste.
Defrost the steaks.
Place the steaks on a broiler pan. Set the oven rack so the steaks are 4" below the broiler. Turn broiler to high. Leave the oven door open a few inches as the grease will some times smoke. For a 1" thick broil about 5 minutes on the first side. Turn the steaks and broil another 5 minutes. But watch them. When the juices are coming to the top they are medium rare.
I do it the same way on a grill.
Enjoy your steaks.





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