How do you cook a thick Rib-eye?
- Thread starter Doc
- Start date
I use a Cast-Iron Grill-ribbed skillet on the stovetop, lightly oiled, and allowed to get nice and hot.
Sometimes I utilize a Montreal rub, but normally just pepper it well.
5 minutes on side one, four minutes on side two, lifting and rotating once on side two for nice grill marks.
Same procedure outdoors, but a minute longer on the timing, "cause it's a little farther from the heat.
Sometimes I utilize a Montreal rub, but normally just pepper it well.
5 minutes on side one, four minutes on side two, lifting and rotating once on side two for nice grill marks.
Same procedure outdoors, but a minute longer on the timing, "cause it's a little farther from the heat.
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I think Buzz's reverse sear method is the way to go. I've used it several times and it makes for a wonderful steak! http://netcookingtalk.com/forums/showthread.php?t=1513
Thanks all.
LT's does indeed look good.
Thanks guys. I have cooked them inside by searing them and then putting them in the oven @ 350 degrees until done. That works well. But today I think I'll try Buzz's method.
Thanks for the reminder about Buzz's reverse sear. I had forgotten about that one. Today is a good day to try the reverse searing method. Maybe even have some pics for later if I remember.
LT's does indeed look good.
Thanks guys. I have cooked them inside by searing them and then putting them in the oven @ 350 degrees until done. That works well. But today I think I'll try Buzz's method.
Thanks for the reminder about Buzz's reverse sear. I had forgotten about that one. Today is a good day to try the reverse searing method. Maybe even have some pics for later if I remember.
Is that the grill on your boat?
chilefarmer
New member
I agree, what a meal, looks outstanding. Job well done. CF
I had never heard of 'drying them out' before, but that was mentioned in a few of the recipes I saw. Good tip phreak.
salmonella is going to be on the outside. searing/broiling, etc. will take care of it, if it's there.
to be picky picky, it's max four hours between 40 and 140 - although I think they've changed their minds about the 140 end....
to be picky picky, it's max four hours between 40 and 140 - although I think they've changed their minds about the 140 end....