How do you cook your ribeye steak?
- Thread starter jevvell
- Start date
500 is the norm but I go 600 degrees and even a hundred higher. The steak isn't on there long and the sear is the most critical part. So go hot.
It is a lot more fun to "burnt" when asked how I like it. Of course, in my old age I have downgraded that to medium and correct that with the waitress before she leaves, but it is still fun to say.
I’ve experimented a ton of different ways, but at the end of the day find it’s best to gently vent a half inch from the northwestern, and southwestern side of the tray. Microwave for 3:30 and let the good folks at Nighthawk TV dinners take care of the rest. Next step, I like to microwave ketchup for another 40-42 seconds with a teaspoon of room temperature tap water to create a luscious, watery vibrant sauce so it all expels from your body no more than 3 minutes after consumption. It’s delicious and I’ve lost almost 14 pounds of water weight alone.
That’s similar to what I do but I smoke them on the pellet grill instead of baking in the oven.
I also prep by sprinkling salt on all 4 sides and putting them on a wire rack in the fridge for 2 hours.
Sous Vide Steak Guide | The Food Lab
Why sous vide your steak? Because it's the most reliable way to get perfectly cooked meat every single time. This guide covers everything you need to know, from temperature guidelines to FAQs to searing and serving tips.
You should ask Kirk Bohls.
Seriously, though. Either a nice reverse sear then into oven on broil for 4 minutes or a sous vide at 134 degrees F for 1.5 hours then finish on super hot grill or caste iron skillet.
I always finish will a couple pats of real butter and garlic. Only seasoning I use is coarse salt and pepper.
Geez, this whole thread is embarrassing.
1. Buy the best meat available---ribeye; filet; NY strip; T-Bone; Porterhouse/. I mean it: the best available!!!
2. Rub with McCormicks Steak Seasoning---thick---and soak with Worcestershire Sauce---both sides
3. 30-45 minutes to sit out
4. Cook over charcoal
3. Judge your own fire and time to cook_--all environments are not the same
4. Make a check/taster cut when you think close to done
5. Take off grill 1 minute early vs 1 minute late
6. Rest for 5 minutes
FOOLPROOF!
1. Buy the best meat available---ribeye; filet; NY strip; T-Bone; Porterhouse/. I mean it: the best available!!!
2. Rub with McCormicks Steak Seasoning---thick---and soak with Worcestershire Sauce---both sides
3. 30-45 minutes to sit out
4. Cook over charcoal
3. Judge your own fire and time to cook_--all environments are not the same
4. Make a check/taster cut when you think close to done
5. Take off grill 1 minute early vs 1 minute late
6. Rest for 5 minutes
FOOLPROOF!
Best steak I ever ate was at a hunting camp near Knox City years ago - still do ribeye their way at home to this date. This sounds crazy - but marinate 1-1/2" ribeyes in Tang and cheap bottled Italian dressing all afternoon. Cook over hot oak coals on an open fire pit, about 12" above coals, about 3 minutes per side, flipping twice to get those perfect X sear marks - about 12 minutes total to internal temp of 130 or so. Enjoy with your favorite side - I prefer roasted sweet corn, scraped off the cob after cooking - and Texas toast. Oh yeah, and a good whiskey drink (or 3)
Last edited:
I’m with you on the open fire. Glad to hear others don’t boil their steaks.
But Tang and Italian? 😳
I thought Tang died with the Apollo program. Go figure.
1. Sous vide and very hot cast iron skillet for 1 minute/side for perfect medium rare.
2. Argentine grill with hot mesquite coals for 3 minutes a side (1.5 inches above coals)
2. Argentine grill with hot mesquite coals for 3 minutes a side (1.5 inches above coals)
And Moon Pies are still out there. Like chocolate dipped smores, while not as crispy, no danger of burns from hot coat hangers
Don’t you ever disrespect a rib-eye like that
”This whole thread is embarrassing”
Proceeds to wing it then cut it before it’s done. Amateur hour.
Your methods are sound but minor correction from a fellow steakhead, there’s no blood in steak. It’s a protein called myoglobin.
But your main point is about moisture control/balance. Which is spot on.
Salt, pepper, throw on a 650 degree grill. Seer both side and get some nice grill marks on it. Lower temp on one third of grill and move to that side. The grill stays at about 600 degrees. Pull when internal temp is where you want it. Consume with some form of green veg and bottle of nice French wine, it’s heaven.
you never cut a steak while cooking or before allowing it to rest, ever.
I agree the ribeye is an inconsistent cut. I always look for the steaks with the highest cap: eye ratio, and I think you can find a better steak that way.
But a great strip is easier to find most of the time.
If it’s a really good, 1 1/2”-2” thick piece of prime meat:
- Smoke on indirect heat at 250 degrees until 120-125 internal temperature
- Vacuum seal with soy sauce, Worcestershire sauce, salt and pepper, then sous vide at 131 degrees for three hours
- Finish on a cast iron skillet. I usually heat the BGE up as high as it will go with the cast iron skillet to make sure I pick up a little more smoke flavor and get a good sear.
I agree. For me, it’s very similar to the brisket vs. pork shoulder argument. Pork shoulders come out really good every time. I’m not sure you can mess them up. A good brisket is much better. A bad brisket isn’t as good. And sometimes you just get a bad brisket.
as others have said. Sous Vide ftw. it’s almost impossible to screw up a steak. Life changer for me as i use it for almost all meats now.
2 inch thick ribeye, sous vide at 129 for 2 hours, cast iron sear. Fantastic. The end.
This is what I do, except add a little butter into the cast iron along with avocado oil (high smoke point). The butter makes for a great crust texture.
Dry brine in fridge. Charcoal or open flame. Learn how to feel for Med rare.
Season - salt/pepper/worchester, coat entire steak with mixture of 1/2
season - garlic salt/pepper/worchester, coat entiresteak in mix of 1/2 ghee and 1/2 olive oil,
Grill 1 minute 40 seconds at 800 degrees , turn 90 degrees, 1:40, then flip, 1:40 then rotate 90, 1:40 then remove. Always medium rare. 1:50 each turn gets medium, 2 minutes each is med well
