NFT: Ribeye

Will try this. Love ribeye

Even my two year old daughter takes down ribeye, strips, flank, you name it. So i am all about any methods

And ive ben drinking a lot of Boulevardier lately. Love it

I like ribeyes and skirt steaks on the grill. Strip steaks, however, I like to pan fry, in ghee. I like 'em "black & blue.". Nice crust on the outside, rare on the inside. Don't forget to baste.

Smoke a ribeye low and slow for several hours

Pat the defrosted steak dry and season with salt and pepper. Brush whatever 'oil' you like to use, olive or butter. Sear on high for two minutes each side. Finish it in a medium-preheated oven (300 to 400, you decide) around 5 to 10 minutes, depending on your doneness preference. Let it rest for about 10 minutes. Almost foolproof.

In comment 16124513 Giantsfan79 said:

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Smoke a ribeye low and slow for several hours

Agree. Great alternative for my favorite cut

I like to use a dry rub on the ribeye, it keeps the fat from starting a bonfire on the grill. I use the Nick Stellino Espresso based rub, but I sub 1/4 tsp each of cayenne and paprika for the chili powder. I don't care for chili powder. NY Strips I use kosher salt, black pepper and olive oil. Mrs. likes Lea and Perrins on hers sometimes.

My brother in law does the overnight salting method but I find it becomes a little too salty, and Mrs. in CT finds WAAAY to salty, so that settles that.

Agree charcoal is the only way to go.

And the reverse sear, which I got some TLC from BBIers on the temps and methodology a couple summers ago. Internal temps so crucial at when to begin the sear, lest the steak is lost before you even begin. Ribeyes really good for that.

Victor makes a good point re over salting, think directly related to the heavy hand
with the dry rub. Sounds doh, right? But in the excitement to begin the feast the night before, it's easy to get carried away with that mix.

Bill, sounds good, always a fan of compound butters. And, dang, Weber makes it so easy to dispense with charcoal

to the way we make Negronis, with a slice of orange and a dash of bitters

This recipe is very close to my go to recipe. I make a compound butter with garlic and herbs though, I take a whole garlic clove, cut the top and bottom off, drizzle with some olive oil, wrap it in foil and put in the oven for an hour until it roasts to a golden brown. Then crush out all the garlic into a paste into a stick of butter, throw in some mild herbs like parsley, a little thyme, pinch of fresh oregano and roll it all together.

I do a 24 hour fridge salt brine to most meats. You don’t need to use salt at all if you do a proper salt brine, as the steak absorbs it and it helps tenderize the steak through and through while making a perfect dry exterior which is what you need to achieve that beautiful crust. I find without it you can never get that perfect Maillard reaction while also ensuring you will have a nice tender juicy cut of meat. Another tip I recommend is to score the outter ring of fat as I find it allows more heat through it which makes better rendering.

After the 24 hour salt brine in the fridge I only season my steaks with 2 ingredients, a healthy dose of freshly ground coarse black pepper, and a light coating of garlic powder. Make sure to take those steaks out of your fridge about an hour before you grill them to allow them to reach room temp. As for grilling lump charcoal is the only way to go IMO, get it real hot and a few minutes over direct heat on each side is all you need. Slightly thicker cuts just through over the indirect side to finish, or really thick ones start indirect then direct heat (reverse sear method). Flip frequently to avoid flare ups and a nice even crust to all parts. Once they are done I take off and plate then immediately throw some of that compound garlic butter on them and let them rest under foil for 5-10 minutes before cutting and serving.

I’ll have to try some more recipes and methods out this year, but this is my go to and always satisfies. Good convo for Memorial Day, now I got to go and start my bourbon smoked Turkey breast.

cool, beatrix

In comment 16124592 ColHowPepper said:

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to the way we make Negronis, with a slice of orange and a dash of bitters

the usual Negroni uses gin instead of bourbon, along with vermouth and Campari

Watching the cooking shows yesterday (it rained all afternoon down here). Steven Raichlen on Primal Grill did a reverse sear on a Rib Steak that had my mouth watering.

A long time ago, I had asked the Chef at Murphy's Steak House in Red Bank how he cooks such a great steak. He said, "Sear both sides first at high heat, 2-3 minutes per side, then lower the temp to cook to finish, and let it rest for about 5 minutes with a pat of butter (not margarine). This method always worked for me.

But then, the BBI Carnivores kept praising the reverse sear method. So I tried it....and it came out great too.

I think the most important step is to let it rest for a few minutes. But sometimes it's difficult to stand back and watch the Rib Steak just sitting there sizzling !!

In comment 16124572 Victor in CT said:

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I like to use a dry rub on the ribeye, it keeps the fat from starting a bonfire on the grill. I use the Nick Stellino Espresso based rub, but I sub 1/4 tsp each of cayenne and paprika for the chili powder. I don't care for chili powder. NY Strips I use kosher salt, black pepper and olive oil. Mrs. likes Lea and Perrins on hers sometimes. My brother in law does the overnight salting method but I find it becomes a little too salty, and Mrs. in CT finds WAAAY to salty, so that settles that. Agree charcoal is the only way to go.

Hey, Victor, I hope it's good grilling weather in CT today, whether you grill or not. I use the same amount of salt to brine that I would use anyway if I salted the day of cooking, so I don't think it really comes out saltier. I don't add any additional

you cannot beat an aged ribeye medium rare. it's simply the best. called the "steak lover's favorite" for a reason

In comment 16124590 ColHowPepper said:

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And the reverse sear, which I got some TLC from BBIers on the temps and methodology a couple summers ago. Internal temps so crucial at when to begin the sear, lest the steak is lost before you even begin. Ribeyes really good for that. Victor makes a good point re over salting, think directly related to the heavy hand with the dry rub. Sounds doh, right? But in the excitement to begin the feast the night before, it's easy to get carried away with that mix. Bill, sounds good, always a fan of compound butters. And, dang, Weber makes it so easy to dispense with charcoal

The BGE uses a ceramic shield over the coals to keep the heat indirect. Maybe you could set up a hot side and a cool side by moving the coals around, but I never have. I was thinking that if I seared first it would take too long to get the temp down to 300 or so, where I wanted to finish. Plus, Symon insisted on this way, so I tried it like that. He was careful to stop the initial cook at 105 internal to give a cushion to finish without going over med-rare.

Do you guys pay up for FDA prime, or some brand it as Angus? I often do and find that the steaks are deeper and richer more flavorful.

Money well spent? Or not?

Bill, we're agnostic on our Negronis, by any other name: usually vodka or bourbon

In comment 16124601 beatrixkiddo said:

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now I got to go and start my bourbon smoked Turkey breast.

To be clear, is the bourbon going on the turkey, into you, or both?

???

(when done properly), sometimes you don't even need a steak knife with them, but I think pretty bland for flavor and I think it's why you always see them "bacon wrapped" or with some type of sauce on them in restaurants.

I'll eat them obviously, but never are they my first choice.

I don't put any spices on a ribeye other than some kosher salt and pepper. The salt helps pull moisture out which may seem counter-intuitive, but it helps keep the meat tender and provides a nice crust.

In comment 16124622 mattlawson said:

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you cannot beat an aged ribeye medium rare. it's simply the best. called the "steak lover's favorite" for a reason

Filet is very much a blank canvas because it's so lean. As they say, fat is flavor. Filet is all about the sauce for me, though the texture of filet is nice. Ribeye can stand alone with just salt and pepper. Trying a remoulade with filet tonight

In comment 16124615 Bill in UT said:

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In comment 16124572 Victor in CT said: Quote: I like to use a dry rub on the ribeye, it keeps the fat from starting a bonfire on the grill. I use the Nick Stellino Espresso based rub, but I sub 1/4 tsp each of cayenne and paprika for the chili powder. I don't care for chili powder. NY Strips I use kosher salt, black pepper and olive oil. Mrs. likes Lea and Perrins on hers sometimes. My brother in law does the overnight salting method but I find it becomes a little too salty, and Mrs. in CT finds WAAAY to salty, so that settles that. Agree charcoal is the only way to go. Hey, Victor, I hope it's good grilling weather in CT today, whether you grill or not. I use the same amount of salt to brine that I would use anyway if I salted the day of cooking, so I don't think it really comes out saltier. I don't add any additional

I have no doubt Bill!! Enjoy your day.

Weather is unusually nice here for Memorial weekend. Warm sunny and breezy days, cool nights. Great grilling weather, had our NY Strips on Saturday, chicken breasts yesterday, hot dogs today.

In comment 16124625 ColHowPepper said:

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Do you guys pay up for FDA prime, or some brand it as Angus? I often do and find that the steaks are deeper and richer more flavorful. Money well spent? Or not?

I'm cheap. :) Safeway had choice ribeye steaks on sale last week for $5.77 a pound. I bought 6, froze 5. At this stage, Mrs. in UT and I can share one steak that's a little over a pound.

In comment 16124628 AROCK1000 said:

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???

I think either method could work fine, you just have to monitor your internal temp. If searing at the end, leave 20 degrees of leeway before the sear, if searing at the start, pull it about 10 degrees short of where you want to end up to allow for carryover cooking while resting.

In comment 16124632 Victor in CT said:

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hot dogs today.

When I have eggs with a smoked sausage for breakfast, I butterfly the sausage and get a nice sear on both sides. You can do that too with a grilled hotdog. But with the dogs I've started cutting some shallow scores into them before grilling- they cook a bit quicker and you get some of that char internally

For me, its absolutely best in a cast iron on the stove.

Season the steak and leave it out for 30 mins. Salt and pepper only.
High heat, cook 1 side for 3-5 mins depending on thickness.
Flip, sear other side for 2-3 mins.
Drop in a bit of butter, whole rosemary stem and garlic.
Baste it for 2 more mins. Flip it, keep basting until finished.

Insanely good, but I love fatty steak.

Rib-eye(bone in pref)
Porterhouse
T-bone
NY Strip
Filet

In comment 16124649 Kmed6000 said:

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For me, its absolutely best in a cast iron on the stove. Season the steak and leave it out for 30 mins. Salt and pepper only. High heat, cook 1 side for 3-5 mins depending on thickness. Flip, sear other side for 2-3 mins. Drop in a bit of butter, whole rosemary stem and garlic. Baste it for 2 more mins. Flip it, keep basting until finished. Insanely good, but I love fatty steak.

I see them basting on TV often, but I've only remembered to do it once or twice. Kicks up the flavor, for sure

In comment 16124623 Bill in UT said:

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In comment 16124590 ColHowPepper said: Quote: And the reverse sear, which I got some TLC from BBIers on the temps and methodology a couple summers ago. Internal temps so crucial at when to begin the sear, lest the steak is lost before you even begin. R////////// , but I never have. I was thinking that if I seared first it would take too long to get the temp down to 300 or so, where I wanted to finish. Plus, Symon insisted on this way, so I tried it like that. He was careful to stop the initial cook at 105 internal to give a cushion to finish without going over med-rare.

That's exactly where I've come out. In that long thread about the reverse sear, with some really good commentary, robbieballs really helpful, 110 and 115 degrees were tossed out as the end point of the slow cook phase at that point beginning the sear on all sides, just minutes: as you say, no cushion and boom you're at 125 or 130 and the lifeblood disappearing

and oven is the easiest, but it sets off my smoke alarms and my dogs go crazy, so I do a cast iron on the grill or I have even used my blackstone which is basically a cast iron (even though they are steel).

My wife gets annoyed because the house gets smokey, so I don't often do it inside. I can't believe I never thought of the cast iron on the grill. Great idea, thanks.

In comment 16124651 Kmed6000 said:

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Rib-eye(bone in pref) Porterhouse T-bone NY Strip Filet

I avoid T-bones and porterhouses for the same reason I don't do meat/veggie skewers. I don't cook a strip the same way I'd cook a filet, but on those cuts you have to.

In comment 16124645 Bill in UT said:

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In comment 16124632 Victor in CT said: Quote: hot dogs today. When I have eggs with a smoked sausage for breakfast, I butterfly the sausage and get a nice sear on both sides. You can do that too with a grilled hotdog. But with the dogs I've started cutting some shallow scores into them before grilling- they cook a bit quicker and you get some of that char internally

thanks for the tip! I'll try it. usually I get the skin to split from the fire so kinda has the same effect

As for steaks, I mail order grass fed flat irons by the dozen. It's basically the only steak I eat. I think it's richer, fattier, and tastier than the other cuts. Also cheaper

In comment 16124704 oghwga said:

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As for steaks, I mail order grass fed flat irons by the dozen. It's basically the only steak I eat. I think it's richer, fattier, and tastier than the other cuts. Also cheaper

Please, tell me more. As much detail as you'd like to share.

In comment 16124626 Bill in UT said:

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In comment 16124601 beatrixkiddo said: Quote: now I got to go and start my bourbon smoked Turkey breast. To be clear, is the bourbon going on the turkey, into you, or both?

Haha. I got these Oak Bourbon Barrell chunks, think I got them from FOGO charcoal. I chop them in half as I use a snake burning method when smoking and soak them in bourbon and water for awhile before putting in a charcoal basket on the grill. My turkey breast is almost done, smells fucking amazing. I’m so hungry right now, didn’t hit any bourbon yet, trying to relax but also be a little productive today. Can’t wait to cut into this thing for lunch in a couple minutes.

Unless I am doing a large tomahawk steak 32/36 oz I will SV for a short amount of time.

My favorites are Ribeye bone-in if possible & skirt. I have never been a fan of filet, Ny strip, or sirloin.

If you want a life changing Ribeye steak, try Japanese Wagyu. Not cheap by any means but worth it at least once. I buy the whole boneless and cut my own steaks work out better cost wise, but they are amazing.

Link - ( New Window )

In comment 16124747 bigblue1124 said:

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Unless I am doing a large tomahawk steak 32/36 oz I will SV for a short amount of time. My favorites are Ribeye bone-in if possible & skirt. I have never been a fan of filet, Ny strip, or sirloin. If you want a life changing Ribeye steak, try Japanese Wagyu. Not cheap by any means but worth it at least once. I buy the whole boneless and cut my own steaks work out better cost wise, but they are amazing. Link - ( New Window )

I never eat a steak right out of the SV, I always sear in cast iron. I remember liking skirt more back in NY than I do out here. It seems tougher now, and I cut across the grain. Maybe I was getter outer skirt back then and inner now?

than a propane grill, and that using sous vide will get me perfect medium rare steaks. Still, thowing the meat on my Weber propane grill is faster and easier, even if not as good.

Although a cast iron skillet is fast and easy, it is not the answer because it will smoke up my whole house. I don't have a kitchen exhaust fan.

SO, here's my question:

Can I put the skillet on the propane grill and get it hot enough to sear the meat, and then use indirect heat to cook it the rest of the way?

In comment 16124750 Marty in Albany said:

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than a propane grill, and that using sous vide will get me perfect medium rare steaks. Still, thowing the meat on my Weber propane grill is faster and easier, even if not as good. Although a cast iron skillet is fast and easy, it is not the answer because it will smoke up my whole house. I don't have a kitchen exhaust fan. SO, here's my question: Can I put the skillet on the propane grill and get it hot enough to sear the meat, and then use indirect heat to cook it the rest of the way?

I've got the same dilemma with the grills- the propane is much easier to use, but for meat it's probably worth the time and effort with charcoal.
Yes, you should be able to get a cast iron pan hot enough on the grill to sear and then use indirect heat to finish. But if you're using the grill, why not put the steak directly on the grates to sear? Then make sure you've got a couple of burners off to create an indirect zone to transfer the steak to tofinish? Why bother dirtying the pan, unless you want to finish in your oven instead?

In comment 16124706 Kmed6000 said:

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In comment 16124704 oghwga said: Quote: As for steaks, I mail order grass fed flat irons by the dozen. It's basically the only steak I eat. I think it's richer, fattier, and tastier than the other cuts. Also cheaper Please, tell me more. As much detail as you'd like to share.

I can't cut and paste because I'm spazzing out but google the flat iron steak although I'd hate to contribute to making it more popular. Seared quickly on a grill or a cast iron it just needs a quick cook and salt and pepper.

Screw that marinade talk there's no need. I had a great butcher in Nashville who would cut them for me special but they don't ship so now I buy them from Porter Road Butcher who will ship any order over $125 for free. I just stocked up on 40 pounds of assorted steaks, chops, and ground pork and beef.

(The flat irons are delicious from here but not as perfect as the ones Bare Bones would custom cut for me)

Anyway, the only meat I'll eat is pasture raised and I found a few local farms up here but Porter Road is reliable and tasty.

It goes without saying, the shittier your meat, the more shit you need to put on it. The better the quality, all you'll need is salt and pepper to taste. Seriously.

In comment 16124761 Spider43 said:

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It goes without saying, the shittier your meat, the more shit you need to put on it. The better the quality, all you'll need is salt and pepper to taste. Seriously.

It's really not that simple or black and white. If the meat is awful or chewy, nothing that you throw on it is going to fix it. Otoh, the taste a great piece of meat can be enhanced with a sauce, or a condiment, or a baste or even with a sip of good wine. They wouldn't be selling cookbooks if all that you needed to know was Prime, salt and pepper, medium rare.

In comment 16124625 ColHowPepper said:

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Do you guys pay up for FDA prime, or some brand it as Angus? Bill, we're agnostic on our Negronis, by any other name: usually vodka or bourbon

Gonna try a gin Negroni tonight.

I buy ribeyes at Costco, freeze them flat, and then grill them while still frozen. The steaks come out amazing--very juicy and even cooked throughout--no gray band around the outer edge of the meat when you slice into it. I thought it was nuts, but its really great.
Grilling steaks from frozen - ( New Window )

In comment 16124816 Face Pepler said:

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I buy ribeyes at Costco, freeze them flat, and then grill them while still frozen. The steaks come out amazing--very juicy and even cooked throughout--no gray band around the outer edge of the meat when you slice into it. I thought it was nuts, but its really great. Grilling steaks from frozen - ( New Window )

American Test Kitchens is very big on that method recently. I did it once and didn't love it. I'll probably try again. But I always plan out my menus in advance and am almost never in a situation where I have to pull out a frozen steak, spur of the moment, and I don't think cooking frozen steaks would be my go-to method

"garlic and anchovy compound butter"

sounds good - have a mini-recipe for that?

In comment 16124848 Del Shofner said:

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"garlic and anchovy compound butter" sounds good - have a mini-recipe for that?

It's on the link in the OP

Corn fed American feedlot beef you're eating garbage and contributing to all sorts of misery and environmental harm.

That's me on my high horse but it's pure dreck.

highly recommend. it looks small for the price but i used a pretty good amount on a 15 lb brisket and have now done a few steaks and the jar is still basically full so I would guess ill get another 20+ cooks out of it.

In comment 16124877 Eric on Li said:

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highly recommend. it looks small for the price but i used a pretty good amount on a 15 lb brisket and have now done a few steaks and the jar is still basically full so I would guess ill get another 20+ cooks out of it.

I follow momofuko on Instagram and have done some of their recipes, but never bought their products

My propane grill at max heat only gets up to 550 F. Burgers and the one inch rib eyes and NY strips don't get much of a sear before they are done.

I cook with the grill cover down. Should I cook with the cover up? use thicker steaks? How thick should a burger be?

Do those propane flame-throwers give a tasty sear?

Thanks Bill

In comment 16124879 Bill in UT said:

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In comment 16124877 Eric on Li said: Quote: highly recommend. it looks small for the price but i used a pretty good amount on a 15 lb brisket and have now done a few steaks and the jar is still basically full so I would guess ill get another 20+ cooks out of it. I follow momofuko on Instagram and have done some of their recipes, but never bought their products

got a bunch as a gift but saw today the savory salts are now also sold at target. i also got their soy sauce and tamari, not as sure i notice a big enough difference with those but havent had a chance to test with sushi yet.

In comment 16124874 Bill in UT said:

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In comment 16124848 Del Shofner said: Quote: "garlic and anchovy compound butter" sounds good - have a mini-recipe for that? It's on the link in the OP

looks good, thx

In comment 16124883 Marty in Albany said:

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My propane grill at max heat only gets up to 550 F. Burgers and the one inch rib eyes and NY strips don't get much of a sear before they are done. I cook with the grill cover down. Should I cook with the cover up? use thicker steaks? How thick should a burger be? Do those propane flame-throwers give a tasty sear? Thanks Bill

Disclaimer- I'm not a grilling expert. I know that you can get a good crust in the oven on meats at 450-500. I think you should be able to get a good sear on the grates at 550, if not in a cast iron pan. I don't know if propane works similarly to charcoal- I get my highest temps with charcoal with the lower air vent fully open and the lid open. When the grill lid is closed, the grill becomes an oven an cooks at a constant temp- if you want to cook with indirect heat for a period of time, you need to close the lid and monitor the temp. Cooking over the flame, I'd leave the lid open and keep an eye on things. I cook smashburgers at about 1/4 inch thick, and half pounders at close to an inch. For a med-rare burger, you probably need to be at least a half inch thick. Yes, a flame thrower should give you a good sear.

just fry a ribeye on a f'ing pan with some salt and pepper.

I also like a good t-bone or NY strip now and then, a bit beefier than a ribeye.