Rib Eye Steaks - No Grill?

food
(Allie) #21

I did say whatever fits with you and wasn’t criticising, just explaining that it makes no sense to me at all :heart:

(Raj Seth) #22

Sprinkle salt on both sides of the steaks
Bake uncovered in oven 225dF for 2 hours (flip at 1 hour)
Set to broil, put steaks 1-2" from top flame, and 2-3 mins on each side to brown and finish
Done

(DougH) #23

Do you have a remote thermometer?

You can bake the steak at the lowest setting that my over will handle. About 175-200. This is kind of a twist on sous vide.

Pull the steak when it hits 10 degrees before your desired temp. Dry it with paper towels, then use the broiler to sear the steak on both sides.

Searing it with the broiler is going to be just as smokey and time consuming as finishing it off by searing in a cast iron pan though, so good luck!

(Raj Seth) #24

yeah - but the bird can’t eat it!!

(Little Miss Scare-All) #25

Lmao says you!! He thinks he can have anything. Sometimes when things get smokey he gets randomly scared and flies laps.

Ive had him land in a completely cooled off pan of olive oil and garlic before lol. Of course it happened on the day I was bringing him to his biannual vet check up. Showed up with him smelling like garlic and oil spots on his feathers. Was embarassing lol.

(DougH) #26

Get a propane/map gas torch for plumbing. I think this is the perfect solution for the bird.

The heat disappears almost instantly when you take their finger off the “trigger”. It is quicker and much less smokey than pan searing.

I have been doing my steaks as I described above, and finishing with my propane torch. They have been some of the best steaks I have had in a long time.

(Raj Seth) #27

Did your Vet threaten to report you to the ASPCA? You can’t eat household pets (unless they are cows or pigs)

(Little Miss Scare-All) #28

Doug thanks! Thats a great suggestion, Ill consider this :star_struck:

(Little Miss Scare-All) #29

Lol thank god no! He knows me well enough by now to know it was a silly mishap. But i IMMEDIATELY explained why he smelled like a tasty meal lmao.

(Cindy) #30

I love putting my steaks in the oven. Rub with olive oil, season on both sides, put them on a cast iron skillet. 2-3 inches from the broiler, 4 min/side depending on the temp you like your steak. It can sometimes get a bit smokey depending on how much fat is getting rendered, but I love the crispy edges with the med - med rare cook on the inside.

I’ve tried doing this in a pan on the stove, but it’s just not the same. And by doing it in a cast iron skillet, clean up is easy since I don’t scrub those pans anyway…give them a wipe down and they’re good to go. In fact, it’s almost like curing the cast iron while cooking steak.

Darn, now I want ribeyes for dinner.

(Charlotte) #31

I make steak a lot. I pan sear mine in butter for 3 mins on each side, then I season and put the pan in the oven at 375 for 5-7 minutes for finishing. I like mine still mooing. When its done I toss on some goat cheese and butter and have it with a side of freahly steamed broccoli or spaghetti squash So yummy.

My husband and I have a new hookup for locally sourced grass fed beef and lamb for a stellar price so we’re filling our subzero this weekend with a 1/4 cow and lamb and I’m so excited! I never knew I could get so excited over meat. I need to get a life. lol!

(Little Miss Scare-All) #32

Sounds perfect!!!

(Cindy) #33

Yep! I used to use a broiler pan, but that meant more clean-up. And with keto, I don’t mind if some of the fat stays in the pan with the steaks. :wink:

(shawnk) #34

I admit it. I’m lazy, too. If I have more than 2 steaks to cook, I broil them for 5 minutes on each side on a baking pan covered with aluminum foil, so that the baking pan stays clean. I’m sure you know, but, If you do use a pan, don’t use anything with Teflon or similar nonstick substances, because they can kill birds. I have a red lored Amazon who is a little over 30 years old. :wink:

(Little Miss Scare-All) #35

Shawn, yesssssss I use nothing but stainless steel which sucks because its utterly non stick lol. I never ever ever use teflon or nonstick. Or candles. Or salt.lamps. The bird runs the whole house lol.

(John) #36

When I was a kid, we always cooked steaks on a broiling pan under the broiler of a gas oven. They had to be turned once during cooking.

So afterwards you had to clean the broiling pan (tray and drip pan). Today, I tend to cook them in a cast iron skillet - sear first, then cook to desired done-ness. I put a glass lid (from another skillet) on top of the cast iron to deal with sizzle spatter. I then have to clean the cast iron skillet and the lid.

So sure - oven broiling works fine, you just need a broiling pan or a baking pan with a wire grill.

(Alex) #37

reverse searing is a super quick and efficient option. for ribeyes those size, melt down a tbsp or two of butter in a pan on your stove. season steaks appropriately (i only use salt and pepper, but to each their own), then cook the steaks over low-medium heat, 3 mins on each side, and put them on a baking sheet and cover them with tin foil. put em in the oven at 350 degrees for 5 mins after that, then let sit for a few minutes, then enjoy :ok_hand: should come out to a perfect medium temperature and be super tender. thank me later :blush:

(Little Miss Scare-All) #38

@Shortstuff I felt the need to share with you, after all the discussion, I just ended up pan frying them :rofl: :rofl::rofl:

Hey when youre right, youre right. What sold it is the steaks werent as large as i remembered and all fit in this huge pan I have. I said [spoiler]fuck[/spoiler] it, may as well just do it this way.

Just thought Id share lol.

(John) #39

I will have to say that pan searing in a well-seasoned vintage cast-iron skillet that you bring up to heat first, and then pan cooking after the sear, makes for some really good tasting steak. I make no claims to be a great cook but it makes for some wonderfully cooked steaks with just the right crispness outside and a beautiful reddish center.

(Full Metal KETO AF) #40

Why are you cooking all 4 steaks when you eat one meal a day? Why are you so insanely busy that cooking for 10 minutes before you eat is too time consuming? I’m just curious. I always do other stuff while cooking longer cooking time items. But then I enjoy spending time in the kitchen cooking. :cowboy_hat_face: