How to Cook a Ribeye
How to Cut and Grill a Ribeye Steak from the Ribeye Roast
How to Cut and Grill a Ribeye Steak from the Ribeye Roast
I don't get hold of steaks often, plus I end up with fine steaks all the more rarely.
On my bday (29 yet again, thanks for asking), my wonderful, terrific awesome brother gave to me a ribeye. Note I actually stated a ribeye -- I received the entire thing - Sixteen pounds of magnificent beef! This is an chance not to be squandered. We yelled to the entire family. I got the mashed potatoes started plus the grill fired up and smokin'.
Now obviously you can dry age it then cook it as a whole thing - I always go about doing each and every year during Christmas time. Which is another write-up. In this situation, we slice it into individual ribeye steaks. For what reason? Very simple -- should you buy ribeye steaks from the grocery store or from the butcher, they are going to cost you more than if you pick a giant old Flintstones style roast as a whole. I have seen ribeyes on sale for $9-11 a pound -- and they also weren't notably good ones. If you opt for the entire thing, it is possible to pick it up for $5.00 a pound or maybe less. Yes, it's true that an whole ribeye roast may be as big as 12-18 lbs, so it is nevertheless not cheap (mine was initially 16 pounds). Though with judicious cutting and quality wrapping and freezing, it really does take a regularly over the budget luxury item to the realm of the 'some times'. If you might have read my other posts, typically my meats group approximately $2.00 a pound, except when some thing is an amazing bargain or there is a special occasion. Just like my birthday! Yay for brothers!
The cutting is straightforward. Just simply choose how thick you like your steaks and then trim appropriately. We had been preparing to feeding an entire group -- my family is large and loud - so we chose 1 inch cuts. You'll be able to go thicker, however you'll add an additional cooking method (you will need to finish in an oven). Not a very difficult one though -- therefore it is up to you.
I got fourteen 1 inch steaks from my entire ribeye, which broke down to $5.42 per steak. I prefer to do this when I get to entertain - $10 a person to entertain is pretty awesome, and this enables me to meet those standards without trouble. All whilst providing a steak most people really don't receive outside of a steakhouse. You will look goooooood.
Back to the meat and method. Something you are purchasing if you purchase a high quality steak is fat. Without a doubt -- fat. More specifically, marbling - which simply means fat will be all over the place throughout the meat. Fat implies a couple of things. The very first is some flavor. The second thing is tenderness. You are going to want to trim a little of the fat - judiciously. On one end of a ribeye steak by way of example, there is a 'knob' of solid, white beef fat. Trim this away. You should also see a strip of solid fat on one side - it is part of 'fat cap' obvious in the picture of the whole roast. The remainder you should leave in place to carry out its task -- which would be to give you a succulent, tender, magnificent steak.
Even though fat does mean good flavor -- a great deal of that which we want coming from marbling is actually tenderness. The buttery, melt in the mouth component of great meat. Normally 'higher quality' meat like ribeyes, New York Strips, filet mignon and so on -- are more expensive and desirable due to their tenderness. Less costly cuts have got a much more profound flavor, but they are tough if prepared incorrectly. In this instance we now have tender, so we will be utilizing a quick, high heat process - the grill. (Use a cast iron pan too, with equally phenomenal final results.) We want to accentuate flavor, however, not overpower natural beefy attributes.
Should you buy a particular commercially made steak seasoning at the grocery, the one named after a major Canadian urban center that rhymes with 'not at all' - you are going to spend $3-4 to get a very small wee bottle. Create this one in its place for next to nothing -- and you'll be able to fine-tune and personalize it to your preferences. For instance, if there are kids or non-spicy-loving folks around, use this. If you'd prefer spice, add more red pepper. Only do not change fresh herbs for the dried - they'll burn and taste terrible.
You will Need:
8 tbsp kosher salt
3 tbsp pepper
2 tablespoons onion powder
1 tablespoon garlic powder
1 tsp . crushed red pepper flakes
1 tbsp dried thyme
1 tablespoon dried rosemary or oregano (or even both, they both taste great)
1 tbs dried fennel seeds
Place all ingredients into the bowl of a blender or food processor, and blend in pulses til you have a rough grind. Do not go mad -- you really don't want dust. Mainly you should break up the red pepper flakes and also fennel seeds somewhat.
So once you've cut your beef (easiest done if the meat is extremely cold), as well as trimmed away the large bits of fat (do yourself a favor and be sure the knife is wicked sharp), you need to allow the meat to get to room temperature before you decide to carry on. This takes about 1 / 2 an hour - give or take a beer. It's going to crust much better and cook a lot more evenly if it's closer to the temperature of the cooking medium. Make sure your grill is really scorching -- 500F is exactly what I aim for - or medium high if using a skillet. If you have preheated properly, then you are going to be ready to turn the flames to very low, and the inside temperature of the grill with the lid shut will continue where you need it. You will have both indirect and direct heat, helping to develop the crust while enabling the interior to reach an ideal medium rare.
On the subject of medium rare -- I set a cooking timer for 3 minutes - and then I do it four times. Immediately after the primary 3 minute period, turn the meat crosswise to its initial position. This will let the grill marks to crosshatch fantastically. You really don't need to do this - you can allow it to cook in position the entire 6 minutes, but since people eat with their eyes initially, it can be tremendous on the table. At the six minute period, turn it over. At 9 minutes, rotate it crosswise and then at 12 minutes pull it off of the grill to a platter to rest. It requires at the least five minutes rest time, and ten is better. Simply toss a foil tent over the top of it to keep temperature. For those who desire another degree of doneness use 8 minutes overall for rare, sixteen for medium. Simply break down the whole time by 4 and then turn and flip accordingly. If you want well done, just get it to medium, and when at the 16 minute mark, transfer the steak off direct heat to one side, and allow it an additional four-five minutes with the lid down. Personally I don't understand the reason why someone may want to do this, however if you need to, that is how you can do it. Of course these times work having the One inch steaks I made - you'll need to adjust in the event you used some other thickness.
In case you did go thicker - that is fine! However you should finish inside a hot oven. Put steaks in a cast iron skillet or heavy baking sheet, then pop them into a 350 F degree oven for around ten-twenty minutes or so, dependant upon exactly how thick you trimmed your beef. Preferable to go somewhat under, than over.
There are also any number of fabulous sauces that ache to come together with an excellent ribeye steak - Bearnaise, peppercorn, red wine reduction - any of those are fabulous. But I absolutely love merely a pat of butter stuck on the top while it's resting. It won't get better than that.