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Another option is to put in the oven at 200-250, cook low and slow till desired temp, then into a scream'n hot CI pan to sear both sides.
Or don't sear at all. Still a good steak.
I cooked steaks the other night. On the smoker at 225 until rare/med rare, then into the oven at 350 for about 20 minutes and came out just how we like them. Very little smoke and my alarms are sensitive. lol
Surprisingly, either works for me...med rare....hot and fast, a little salt before hand,
one flip...either works for me!
I will try a rack...I have never been bothered by it laying in it's juices...but I love to try things!
PS....Christmas time is the best time for Ribeye Roasts, $4.47 a pound, here...just cut to the thickness you'd like.
So a $93 roast was $38....then I got meaty ribs, I cut up, too!
I have very sharp knives.. cut like butter.
(It's the only time I don't do grass fed.)
Can I cry a little? I can't even get hamburger for $4.47 a pound.
I am having a friend over for Christmas eve and serving Rib Eye steaks - I had planned on grilling them - but someone mentioned broiling and has me thinking - which do I want to do??
Pros - Cons of each?
OMG! Please, if you want to remain friends, do not broil! You just don't get the same flavor and char that a grill can. I won't go as far as saying it's sacrilege to cook a good steak indoors, but for best results it's a messy and smoky process, NOT conducive with indoor cooking.
I haven't eaten a steak in years—way too many growing up. However, my dog likes them so I do cook them. I fry them in butter with a little oil added to prevent burning. This also allows me to cook plenty of mushrooms which I do like very much.
Playing caveman provides only partially burned hunks of meat.
Both, you grill on hot flame both sides to sear the steak then put it in the broiler and do it rest. Any top steak house restaurant does the same thing. Grilling a rib eye is too time consuming, this is why a broiler is the preferred cooking method.
I am having a friend over for Christmas eve and serving Rib Eye steaks - I had planned on grilling them - but someone mentioned broiling and has me thinking - which do I want to do??
To my tastes nothing beats a steak on the grill. These days I use a gas grill instead of charcoal like I used to, but I’ve learned a few tricks along the way to improve the flavor. The best tip I can offer is to start with a quality piece of meat. Get a great sear on both sides is also critical to keeping the meat moist and juicy, so the grill needs to be very hot to start with.
I’m getting hungry!
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