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Ribeye Steaks

posted Apr 8, 2013, 8:05 AM by Sam Hunt   [ updated Apr 15, 2013, 10:02 AM ]
Kenney Gonzales submitted a great recipe for cooking Ribeye Steaks! Thank you Kenney for the awesome recipe!
Keep reading to learn more and then see his recipe!!
 
 
The  Rib-Eye steak is a tender and flavorful cut of beef that comes from the rib section of the cow. It is a well-marbled steak, cut from the center of the rib roast that sits on top of the rib primal. Rib-Eyes are usually boneless but may also be bone-in (Rib Steak). It is well-marbled, with bits of fat interspersed in the muscle that give the steak it's flavor and tenderness. The quality of beef is graded according to the amount of marbling. A Rib-Eye that has abundant marbling is "prime" and "choice" rib eyes contain a moderate amount of marbling. A 3.5 oz.-serving contains 205 calories, 29 g of protein, 9 g of total fat, 3.4 g of saturated fat, 90 mg of cholesterol, 2 mg of iron and 5.5 mg of zinc (keep in mind too that a leaner Ribeye will have less calories and less fat). Rib-Eye is especially high in selenium, zinc and phosphorus.

 
 

 

 

 

 

KENNEY GONZALES RIBEYE RECIPE
Ingredients:
-Fresh Cut Ribeye Steak(s)
-Olive Oil
-Fresh Garlic, minced
Directions:
Heat olive oil on flat iron/skillet. Add Rib-eye steak(s) and minced garlic. Turn as necessary until Ribeyes are cooked to preference. Enjoy :)
 
 
***C&L seasoning suggestion: Sprinkle each side of steak with salt and pepper before placing in skillet/on flat iron with garlic

Because it has such great fat content, the general goal is to cook it to medium-rare, further along the done-ness scale than a super lean strip steak or tenderloin might be cooked. The idea is to melt down the fat, which won’t happen if the steak is still cool in the middle.

Beef science lesson of the day: fat is also less conductive than muscle fibers. This means that the steak will cook marginally slower than a very lean cut and give a little more room for error. However, the internal temperature of any steak moves quickly over fire, so in all cases it's generally preferable to undercook and return to heat if needed rather than overcooking and returning to the table with piece of meat resembling charcoal.


 
 
 
OTHER METHODS TO TRY
Depending on the weather and/or your preferences, you may prefer to cook your Ribeye on the Grill, Broil it or cook it Cast Iron.

GRILLED

The ideal steak will be brown and crispy on the outside, pink and juicy on the inside. We grilled the steak over an open gas flame, which is hot enough to brown the meat (also called the Maillard reaction) very quickly. The point here is to develop a char and not, as is dubiously claimed, to seal in the juices. The browning reaction gives the nutty, savory, earthy and complex flavors that we identify with a classically great steak. After searing the steak on both sides, we moved it away from the direct flame and closed the grill. This second step is key to giving yourself a longer window in which to hit the medium-rare mark. Cooking the steak over high heat the entire time it’s on the grill can result in an overcooked outside and undercooked inside.

Note: Some cooks will suggest reversing the order of the two-step process, which is to say cooking the steak over low heat first and then searing at the end. The logic is that the steak is already hot and will sear much more quickly. This is a good idea; but our concern is that it leaves no room for error. If the steak is near medium-rare by the time it hits a super hot flame, the likelihood of overcooking seems high.

Pros: Nice grill marks, smokey flavor, man credit, possibility of cigar smoking while cooking high.

Cons: Easy to overcook if you don’t observe the two-step process.


BROIL


Broiling is essentially reverse-grilling: cooking the steak in the oven on high heat, on a pan near the heat source at the top of the oven with the oven door ajar, and flipping half-way through cooking. In theory, this makes sense, but in practice it’s a little more difficult. We were able to achieve the desired level of doneness, but we didn’t get the char we had hoped for.

Pros: Simplest method to execute.

Cons: Hard to get desired char.





CAST IRON

Next to grilling, this was our favorite method for cooking a ribeye. The method is simple: heat a cast iron pan or griddle over high heat, add a thin layer of oil (it should smoke), sear steak on both sides. Like grilling, this is a two-step process. After flipping the steak, we put the whole pan in the oven set to 350 degrees. The bottom of the steak browns, plus the radiant heat of the oven gives us the ability to cook the steak evenly and more slowly than over a flame.

Pros: Nice crust, with a very rich flavor from cooking in its own fat. Two-step process helps prevent overcooking.

Cons: Smokey kitchen (and not in the good way, like the grill).



Information from http://gearpatrol.com/2012/10/30/mob-ribeye-three-ways/
 
 



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