Thick ribeye

(Pam ) #1

My husband and I have 1.5-2 inch thick ribeyes to cook for our anniversary. We like them medium rare. Should we sear them in a pan and finish in the oven? What’s the best way to cook these bad boys?

(Lynn Borzillo) #2

I love the way Gordon Ramsey suggests cooking them. https://www.youtube.com/watch?v=OzxmgL5lxfQ

(Keto in Katy) #3

omg ribeye how do i love thee

(Gloria) #4

When I started buying grass fed beef I ended up at http://www.seriouseats.com/ for a lot of general advice. Don’t be put off by them having a month of vegan for March.

Kenji Lopez-Alt does a lot of experimentation to give the best results in home kitchens.

He is also big on sous vide for steaks.

(Rich Hopkins) #5

I put mine into a 200°F oven, with a remote thermometer in one of them, and bring it up to 110°F. Then I take them out, and throw them onto a 500°F grill, and just char the outside. The inside, by then, is just about as perfect as I can imagine.

If I can’t use the grill for some reason, I finish them off in a very hot cast iron frying pan. MMMMmmmmm…

(John) #6

Just did a ribeye like this the other day, best i’ve had since a trip to San Antonio about 10 years ago, and that one was 200 bucks.

(matt ) #7

@Rich has the answer!!

(Rich Hopkins) #8

Yeah, basically it’s the poor-man’s sous vide. :wink:

(Rich Hopkins) #9

Oh - and don’t forget to add a spoonful of Kerrygold butter after it’s cooked!

(Pam ) #10

Thanks everyone!! Our cast iron pans are still at our old house, so I ended up cooking them on the grill. They were delicious!!

(Pam ) #11

Done!! Mmm

(Patrick B.) #12

Kenji is awesome… I’ve followed him for a very long time… and when he wrote a book… I bought the monstrosity.

(Patrick B.) #13

I’ve always enjoyed Alton Brown’s recipe… Does get the house a bit smoky but worth it.

(Gloria) #14

My sister got me his book for Christmas a year ago. Love the pictures. I think the one of the array of variously boiled eggs could be in a museum of modern art. I even splurged on the Thermopen (it even comes with its own calibration certificate). I am too much of a science geek.

(I am a Dog (Dog's eat until they burst!)) #15

Pan seared with a butter finish is always the best!

(Melanie Marie) #16

I used to broil them, but I’m a distracted cook, and would overcook them and make a mess. When I started eating them rare-blue, I just pan seared them in cast iron. This husband likes a Foreman Grill, and it’s nice to have the help cooking, so he cooks our steaks now with lots of garlic and butter on that. He make’s them perfect for us :slight_smile: