Is baking a rib eye a waste of steak? ?!
I want to bake some rib eyes with veggies and mushrooms!. Will this be a waste of a steak!? Www@FoodAQ@Com
Answers:
no not at all
a prime rib is put in oven and the differance between a prime rib and rib eye steak is the prime rib is called a 109 rib and it comes with bone on them
and a ribeye steak has the bones cut off
take your ribeye steak ,if you havent cut it into steaks yet leave it together add onions celery carrots beef base paste salt and pepper
put a foil wrap on it to cover and bake it on 350 degrees
if you cut it up into steaks dont worry and bake it
it will be fine and you will enjoy Www@FoodAQ@Com
a prime rib is put in oven and the differance between a prime rib and rib eye steak is the prime rib is called a 109 rib and it comes with bone on them
and a ribeye steak has the bones cut off
take your ribeye steak ,if you havent cut it into steaks yet leave it together add onions celery carrots beef base paste salt and pepper
put a foil wrap on it to cover and bake it on 350 degrees
if you cut it up into steaks dont worry and bake it
it will be fine and you will enjoy Www@FoodAQ@Com
I'm not too sure I understand what you're trying to do!. From where I sit you could be doing one of three things:
-Baking it in a casserole: definite waste!. In fact I can't really understand why you would ever do this with steak when it's so much cheaper to buy a chuck roast and make a pot roast or stew with it!. You'll just wind up making it tough and chewy, and all the fat will make the casserole greasy!.
-Braising it: not a waste, but why bother!? Rib eye is already fairly tender, so although you'd get decent flavor out of it, there's not much point in doing something you could readily do with a much cheaper cut!.
-Roasting it: The only question here is how thick your steaks are!. If they're over an inch or so thick, then baking it is just fine, though you'll want to do it more like a roast, with a long, slow cook at low heat (225-250F) and a blast of heat at the beginning (pan sear) or end (jack up the heat to about 450F)!. If it's fairly thin, you're better off grilling or pan-searing it!. Either way, you might want to consider roasting the veggies in a separate pan and then plating them together on the serving platter!. Www@FoodAQ@Com
-Baking it in a casserole: definite waste!. In fact I can't really understand why you would ever do this with steak when it's so much cheaper to buy a chuck roast and make a pot roast or stew with it!. You'll just wind up making it tough and chewy, and all the fat will make the casserole greasy!.
-Braising it: not a waste, but why bother!? Rib eye is already fairly tender, so although you'd get decent flavor out of it, there's not much point in doing something you could readily do with a much cheaper cut!.
-Roasting it: The only question here is how thick your steaks are!. If they're over an inch or so thick, then baking it is just fine, though you'll want to do it more like a roast, with a long, slow cook at low heat (225-250F) and a blast of heat at the beginning (pan sear) or end (jack up the heat to about 450F)!. If it's fairly thin, you're better off grilling or pan-searing it!. Either way, you might want to consider roasting the veggies in a separate pan and then plating them together on the serving platter!. Www@FoodAQ@Com
If you're talking roasting, like cooking the steaks in a common container with the veggies, it will be delicious!. The marbled fat in the ribeye should give a lovely flavor to the veggies and vice-versa!.
It will, however, not really taste like a ribeye - it will likely taste more like a prime rib roast!. Delicious, but expensive at the cost of a ribeye!
Be careful about your cooking times; if you put something like potatoes or carrots in there your meat, being a thinner cut than a roast and requiring less cooking time, may get overdone!.
Let us know how it turns out!. ;)
Www@FoodAQ@Com
It will, however, not really taste like a ribeye - it will likely taste more like a prime rib roast!. Delicious, but expensive at the cost of a ribeye!
Be careful about your cooking times; if you put something like potatoes or carrots in there your meat, being a thinner cut than a roast and requiring less cooking time, may get overdone!.
Let us know how it turns out!. ;)
Www@FoodAQ@Com
Yes, it will be a waste of a good steak!. You would be better off sauteing the veggies, setting them aside and then quickly browning (searing) the steak over high heat on either side until it is as done as you like!. Personally I like my meat still moo-ing, so I would just brown either side and put it on the plate!.Www@FoodAQ@Com
As long as you get your timing right!. it will be OK!.
You don't want your steaks ready and your veggies undercooked or the other way around!.
I would get the veggies almost ready then switch from bake to grill, and do the steaks as soon as the grill (broiler) is hot!.
Last night I used a grill pan!.Www@FoodAQ@Com
You don't want your steaks ready and your veggies undercooked or the other way around!.
I would get the veggies almost ready then switch from bake to grill, and do the steaks as soon as the grill (broiler) is hot!.
Last night I used a grill pan!.Www@FoodAQ@Com
I think it is best to grill but the other alternative is to pan fry or broil!. baking should be left for large cuts of steak such as a prime rib or roastsWww@FoodAQ@Com
Yes -- don't bake it, broil it!. 4 mins per side will give you med!. rare!. Www@FoodAQ@Com