prime rib eyes - indoor cooking method?
- Thread starter JMan1234
- Start date
The BEST way I've used to cook a steak indoors I found on a random cooking blog about a year ago, check it out.
Oven first, then pan fry - makes for a less "soggy" steak.
Beyond Salmon: Steak, revisited
Oven first, then pan fry - makes for a less "soggy" steak.
Beyond Salmon: Steak, revisited
First wash the steak under cold water then dry it off with a paper towel.
Next, put about 1 tablespoon of GOOD sea salt on each side (yes, I know that's a lot, there really needs to be adecent layer)
Let it sit like that for 40 min, then wash the salt off with cold water.
Dry it again, then put fresh ground pepper on.
Heat a pan as hot as possible without burning the olive oil.
Cook it for about 2 min each side, then put it in the oven on a preheated platter at 200F for about 20 min.
Marinating it in salt is by far the best method I have found so far. It makes it very tender and gives it much more taste. It won't taste salty, just right.
Next, put about 1 tablespoon of GOOD sea salt on each side (yes, I know that's a lot, there really needs to be adecent layer)
Let it sit like that for 40 min, then wash the salt off with cold water.
Dry it again, then put fresh ground pepper on.
Heat a pan as hot as possible without burning the olive oil.
Cook it for about 2 min each side, then put it in the oven on a preheated platter at 200F for about 20 min.
Marinating it in salt is by far the best method I have found so far. It makes it very tender and gives it much more taste. It won't taste salty, just right.
i tried that but my whole apartment (open kitchen) smells like steaks for the next two day
Pan seared for sure:
- Pre-Heat oven to 375 or 400
- Olive oil and some spices in a pan
- Crank up the stove to medium high or a tad above
- Each side gets 1 minute or so - just make sure the heat is high enough so the outside gets a little browned/burned while the middle is still raw
- Put her in the oven for 15-20 minutes and check periodically
Thanks for all the tips everyone, I'm definitely going to have to try some of those other methods in the future!
For today I decided to go with the pan sear, and then finish it off in the oven.
This was the first time I had ever tried cooking a steak this way (I usually grill outside on charcoal), and with it being a prime grade cut, I didn't want to screw it up.
I coated it with olive oil, then added salt & pepper, and let it sit for about an hour.
I then cooked it about 3 minutes per side on the stove in a pan about as hot as I could get it, and got a nice crust on the outside. Then I moved it to a 425 degree oven for around 5 minutes per side. The result was an almost perfectly cooked medium (that's the way I like my steak) rib eye. The inside looked close to erect's picture above, maybe a little more pink than that.
I must say, for my first time I was VERY impressed with the result I got. I've had some expensive steaks at what are supposed to be "the best in town" restaurants, and the steak I made today blew all of those away!
Being 24oz I didn't eat the whole thing myself. I shared it with my kids and two quotes I remember from them are: "It's so good it's hard not to enjoy", and "Steak makes me smile". LOL
For today I decided to go with the pan sear, and then finish it off in the oven.
This was the first time I had ever tried cooking a steak this way (I usually grill outside on charcoal), and with it being a prime grade cut, I didn't want to screw it up.
I coated it with olive oil, then added salt & pepper, and let it sit for about an hour.
I then cooked it about 3 minutes per side on the stove in a pan about as hot as I could get it, and got a nice crust on the outside. Then I moved it to a 425 degree oven for around 5 minutes per side. The result was an almost perfectly cooked medium (that's the way I like my steak) rib eye. The inside looked close to erect's picture above, maybe a little more pink than that.
I must say, for my first time I was VERY impressed with the result I got. I've had some expensive steaks at what are supposed to be "the best in town" restaurants, and the steak I made today blew all of those away!
Being 24oz I didn't eat the whole thing myself. I shared it with my kids and two quotes I remember from them are: "It's so good it's hard not to enjoy", and "Steak makes me smile". LOL
Next time around try the same method with a cast iron skillet. They are dirt cheap and get hot as hell for a nice crust before you throw everything in the oven. Just be sure to give it 5-10 minutes on the stove before the meat goes on and remember to let it cool for a while afterward before handling.
A cast iron skillet would be great for this method, I'm going to have to go out and buy one.
This is all solid, I actually do something similar.
However something to consider, the Ruth's Chris Steakhouse secret, is to smother the steak in butter and cook it. Of course, this is kind of like having a deep fried twinkie... twice as bad for you health wise.. but if it's a special occasion and you want a memorable meal, try it.