Rib-eye

[mikef1]

Got a couple of very large rib-eyes for tonight 550g each, any recommendations on how to cook them to a delicious medium to medium rare finish?

cheers

[21TonyK]

How thick? 1" and or less I'd just sear on a glowing griddle pan for maybe 1 1/2 minutes on the first side then a minute on the other, check and leave them to rest for 5 minutes.

If they're 1"+ then you could put them in the oven now on 60 degrees for an hour+ then as above but maybe a minute on the first side and 30-45 seconds on the other.

If you've got some fresh thyme sprinkle that on with salt and black pepper just before hitting the pan.

[RichB]

I think rib-eye is at it best on a hot BBQ but as suggested a hot griddle works well too. Get teh fat nicely charred without cooking the middle and let ir rest.

[calibrax]

Make sure steaks are at room temperature. Very hot pan, no oil. Oil and season the steaks themselves, and bung them in the pan. Cooking time depends on thickness, but you can test them by pressing them with a finger... the softer they are the more rare they are. There's a handy guide here http://www.exploratorium.edu/cooking/meat/activity...

By a strange coincidence I picked up two nice thick ribeyes today as well... cost £15 each!

[Marf]

Meat out of fridge well before cooking and season.

Preheat oven to 200c/GM5

Get thick griddle pan smoking hot

Oil steak.

Fry on each side for a minute or so, then put in upper part of oven for a further 2 minutes, maybe a little more if they are particularly thick steaks.

Edited by Marf on Saturday 30th October 17:32

[Lefty]

After my bbq revelation this summer i will never cook rib-eye steak another way again.

Barbie all the way!

[mikef1]

thanks for the speedy responses they are 1 and 1/2 inches thick and i have plenty of time were not eating till 8. I'm actually going to go for medium so was thinking a minute and a half on either side in a screaming hot griddle and 3 mins in oven at 200c with ten minutes resting?

[Marf]

Sounds good. Pics when done please

[mikef1]

will do

[RichB]

Personally I really don't see any reason to put them in an oven. You should be able to figure out how to get them medium on the griddle, then just let them rest...

[DocJock]

It's fashionable because the poncy TV chefs do it...

[Marf]

For me its about consistency, I seem to be able to cook steaks more consistently well in the oven.

[mikef1]

Marf said:

For me its about consistency, I seem to be able to cook steaks more consistently well in the oven.

Same here, I'v heard good results can be achieved with the slow cook method then a quick sear as well

[RichB]

DocJock said:

It's fashionable because the poncy TV chefs do it...

Oh, well in that case perhaps best wrap it in a polythene bag and lower it into the hot water tank in the loft overnight, having previously set the themostat at 57.5 degC, the day before you want to eat it then serve with a rocket and stinging nettle jus garnish

[miniman]

Did anyone catch Saturday Kitchen this morning? I saw the last few minutes, James Martin was talking about the sear-then-60-deg-oven method makes it impossible to overcook a steak. What was the gist of the rest of it?

[Shaw Tarse]

miniman said:

Did anyone catch Saturday Kitchen this morning? I saw the last few minutes, James Martin was talking about the sear-then-60-deg-oven method makes it impossible to overcook a steak. What was the gist of the rest of it?

Cling film & water bath? Only saw a bit of it!

[miniman]

Shaw Tarse said:

miniman said:

Did anyone catch Saturday Kitchen this morning? I saw the last few minutes, James Martin was talking about the sear-then-60-deg-oven method makes it impossible to overcook a steak. What was the gist of the rest of it?

Cling film & water bath? Only saw a bit of it!

That's what I assumed but the recipe says to wrap it in cling film and then roast it in the oven.

[grumbledoak]

Not sure I'd do it, but cling film is apparently temperature stable to about 200C. Do check the packet if you are trying this, though.

[Shaw Tarse]

miniman said:

Shaw Tarse said:

miniman said:

Did anyone catch Saturday Kitchen this morning? I saw the last few minutes, James Martin was talking about the sear-then-60-deg-oven method makes it impossible to overcook a steak. What was the gist of the rest of it?

Cling film & water bath? Only saw a bit of it!

That's what I assumed but the recipe says to wrap it in cling film and then roast it in the oven.

I missed most of it, heard use proper cling film, saw the half cooked (but can eat it now) meat & was going to watch on iPlayer?

[Ian Lancs]

The fillet steak was seared in pan, then rolled tightly in the cling film (he made big distinction between cling film and food wrap). Bung in oven at 60deg (GM1/4 apparently) and can stay there for as long as you want as it won't overcook (apparently). It was then sliced into portions, and put back into hot pan.