How do i cook Rib Eye Steaks?

Ransom

Ransom

Ransom

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just beeb given 4 8oz rib eye steaks cut about an hour ago, my reason for asking here is i always stay away from fresh steaks i detest blood in food

so any suggestions for cooking them? oven, grill ir griddle

i wanna enjoy steaks just carnt get passed the "red juices"
 
*wonders in scratches chin hmmm WHAT NO BLOOD BUT BUT BUT *storms out. :p :D
Oil your steaks not the pan, cook on both sides in a searing hot pan, then allow to rest before serving. Oh and what ever you do, dont press the steaks with a fork you will squash all the moisture out. :)
Thats how we do it and they are divine steaks. But there are many theories on cooking steaks, also make sure the steaks are room temp before you cook them.
 
First of all, the red juices aren't blood. Luckily, Ribeye is one of the few steak cuts that is edible when cooked beyond medium.

There are many different ways to cook a steak, but for a beginner I would focus more on learning how to cook a steak in a frying pan. Get it very hot (smoking), season and lightly oil the steak, before placing it in the pan. Cook for 30 seconds and flip, then turn the heat down to medium, and continue flipping every 30 seconds until it's done to your taste. For an 8 oz, I'd reckon about a total cooking time of 6 minutes would be fine for medium, which will still be a little pink but without the 'red juices'. Leave to rest somewhere warm for a couple of minutes before serving.

The timing is really all about feeling and experience though, so it's a skill that's very difficult to impart through the internet. Best to practice. Also, if you're cooking all four steaks at the same time, make sure you use a big enough pan, or use two separate pans.
 
With any steak before cooking I like to grind LOTS of black pepper onto both sides, covering each side with a layer of black pepper. Then I spread good quality Dijon mustard on each side, as if buttering toast. Leave for a few hours or overnight if poss.

A few mins before cooking grind sea salt onto each side. Get the pan or bbq nice and hot, whack it in and leave it for a minute or two (really depends on the steak and size) flip over and leave for another 1 or 2 mins then take off the heat when done to your liking (can usually tell by pressing it to see how firm it is).
Leave it to rest for at least 5 mins before eating - I think this stage is crucial. You will find that the steak cooks a little bit more when resting, so if you keep it on the heat till it is well done then it will be quite overcooked after resting, I like steak medium so I take it off the heat when it is a bit before medium, after resting it is perfect - nice crust on the outside from the mustard, pepper and salt with juicy meat and light pink in the middle.

:D YUM!
 
I use the Marco-Pierre White method: Knorr beef stock cube (other brands are available) mashed up with a little olive oil, marinate the steak in it for 30mins, coat liberally with black pepper, then about 2 mins a side in a griddle pan.

Grr, want steak now...
 
After a bit of experimentation, we've got our steak cooking down pretty well.

The one thing I still struggle with though is - how do I rest the steak sufficiently without ending up with a cold or lukewarm steak on my plate?
 
By the time it's plates up and you've eaten some chips etc it's rested anyway.
If you rest it before plating on purpose then the rest time is to ling and it goes cold.
 
As above, rib eye is the only cut you don't want rare because the marbles of fat need more time/heat to melt.

Someone asking for a rib eye rare is as bad as someone asking for a fillet medium, IMO.
 
WalderX said:
With any steak before cooking I like to grind LOTS of black pepper onto both sides, covering each side with a layer of black pepper. Then I spread good quality Dijon mustard on each side, as if buttering toast. Leave for a few hours or overnight if poss.
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dougal1331 said:
I use the Marco-Pierre White method: Knorr beef stock cube (other brands are available) mashed up with a little olive oil, marinate the steak in it for 30mins, coat liberally with black pepper, then about 2 mins a side in a griddle pan.
Click to expand...
Two very unusual methods there.

What would you say each of these achieve over a more traditional preparation method? I assume you've both neglected to mention that you remove the 'marinade' before cooking, or do you keep it on there?
 
Pat dry steaks
Smoked sea salt
Sea salt
Freshly cracked black pepper

Light a bbq and when coals are white cover steaks in mix and pat in then on the hottest parts of the bbq about 3 to 4 mins a side till nicely browned.

Wrap in silver foil and a towel for 6 mins

Jubbly
 
maccapacca said:
Pat dry steaks
Smoked sea salt
Sea salt
Freshly cracked black pepper

Light a bbq and when coals are white cover steaks in mix and pat in then on the hottest parts of the bbq about 3 to 4 mins a side till nicely browned.

Wrap in silver foil and a towel for 6 mins

Jubbly
Click to expand...


Similar to how I do mine. Hawksmoor style. ;)
 
bazzabear said:
After a bit of experimentation, we've got our steak cooking down pretty well.

The one thing I still struggle with though is - how do I rest the steak sufficiently without ending up with a cold or lukewarm steak on my plate?
Click to expand...

It doesn't have to rest at room temperature, it simply needs to be below 41°C which is the minimum temperature proteins denature at - in other words, where it starts to cook. If I'm properly going at it with a steak (i.e. trying to impress a girl ;)), I'll have the oven on the lowest setting, with the door slightly open.

Edit: Other options include resting in buerre monte, Thomas Keller style.
 
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