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I've had it marinating since yesterday (a peppercorn and garlic packaged mix thing)
I'm not sure how long to cook it, and if I should cook it on the stove top or put it in the oven w/the baked potatoes.
I haven't cooked steak much, so I just don't know. It is about 2 inches thick in some parts. Three 4 by 3 inch cuts about.
Thanks in advance.
A good rib eye steak is so tender & flavorful, you would have no reason to marinate it. Only red meat that is somewhat naturally tough should be marinated (sirloin would be an example). A good quality steak is best grilled with just salt/pepper or maybe a little garlic powder. Don't mess with good meat by over processing it or adding too many ingredients. The joy of a good steak is in its natural flavors & texture.
A good rib eye steak is so tender & flavorful, you would have no reason to marinate it. Only red meat that is somewhat naturally tough should be marinated (sirloin would be an example). A good quality steak is best grilled with just salt/pepper or maybe a little garlic powder. Don't mess with good meat by over processing it or adding too many ingredients. The joy of a good steak is in its natural flavors & texture.
I have to admit, I don't have much clue about red meat. My grandfather's worked in the meat packing industry much of his life and he's given me info here and there, but it just hasn't sunk in I guess. Can't remember all those different cuts and stuff.
Haven't cooked red meat much, more fish, chicken, turkey. Only picked ribeye because I was standing there in the grocery store staring confusedly at all that meat and having no idea what to choose. Wanting to make a nice steak/potato meal for my family, give 'em some variety. And this helpful man told me that ribeye would be the tenderest.
A good rib eye steak is so tender & flavorful, you would have no reason to marinate it. Only red meat that is somewhat naturally tough should be marinated (sirloin would be an example). A good quality steak is best grilled with just salt/pepper or maybe a little garlic powder. Don't mess with good meat by over processing it or adding too many ingredients. The joy of a good steak is in its natural flavors & texture.
I completely agree. If it is good quality meat, it should not be marinated. I prefer minced garlic to powdered garlic, but powdered or granulated garlic works if you have nothing else. I also like a little sage, some celery seed, a very light sprinkling of sea salt, and like Town&Country suggested, fresh pepper at the very end. If I'm serving guests, I leave off the salt so they can add it to their own tastes.
Pan searing the steak for a minute or two on both sides in a skillet on high heat, as nanannie suggested, helps lock in the juices. Then grilling or broiling the steak for 7 to 10 minutes on each side (depending on how well you want the steak cooked) produces the best results.
Allow the steak to rest for a minute or two after it is done cooking, so the juices will settle back towards the center and not be so bloody when the steak is cut. Serve with a nice Cabernet Sauvignon.
OK, here it is. This isn't healthy but it's good as hell!
Bring the steaks to room temperature. Season liberally with Lawry's seasoned salt. Get that grill so hot it will burn your eyeballs to look at it. Blot excess moisture off of the steaks with a paper towel before putting on grill. Sear on each side for a few minutes. (OK, here is the good part) Ladle the steaks with melted butter - not margarine. And don't be stingy on the butter! Remove to a heavy metal pan that is on the grill, but not directly over the coals. Close grill and cook to desired level of doneness. Remove from grill and wrap in aluminum foil for 4-5 minutes so that juices return to center of steaks.
Fix the sides of choice, pour yourself a good beer or Cabernet and Enjoy!
P.S. It doesn;t hurt to have the phone number of a good cardiologist nearby!
I do the searing thing, thats why I love my Le Creuset cookware, I can sear it on the stove top and put it in the oven in the same pan.
I use a dry rub on meat that comes from my favorite barbeque place in Texas. I avoid things like season salt and meat tenderizer because they usually have MSG in it.
OK, here it is. This isn't healthy but it's good as hell!
Bring the steaks to room temperature. Season liberally with Lawry's seasoned salt. Get that grill so hot it will burn your eyeballs to look at it. Blot excess moisture off of the steaks with a paper towel before putting on grill. Sear on each side for a few minutes. (OK, here is the good part) Ladle the steaks with melted butter - not margarine. And don't be stingy on the butter! Remove to a heavy metal pan that is on the grill, but not directly over the coals. Close grill and cook to desired level of doneness. Remove from grill and wrap in aluminum foil for 4-5 minutes so that juices return to center of steaks.
Fix the sides of choice, pour yourself a good beer or Cabernet and Enjoy!
P.S. It doesn;t hurt to have the phone number of a good cardiologist nearby!
This is the way I make them as well, I just make my guests sign a liability waiver before I serve them.
OK, here it is. This isn't healthy but it's good as hell!
Bring the steaks to room temperature. Season liberally with Lawry's seasoned salt. Get that grill so hot it will burn your eyeballs to look at it. Blot excess moisture off of the steaks with a paper towel before putting on grill. Sear on each side for a few minutes. (OK, here is the good part) Ladle the steaks with melted butter - not margarine. And don't be stingy on the butter! Remove to a heavy metal pan that is on the grill, but not directly over the coals. Close grill and cook to desired level of doneness. Remove from grill and wrap in aluminum foil for 4-5 minutes so that juices return to center of steaks.
Fix the sides of choice, pour yourself a good beer or Cabernet and Enjoy!
P.S. It doesn;t hurt to have the phone number of a good cardiologist nearby!
Ooh, that sounds really good. I bet even my steak (I prefer WELL done) will not turn out like shoe leather using this. Now, if I could only be sure to find some good rib steaks at my grocery store. One bad thing about not living in NY anymore.
Ooh, that sounds really good. I bet even my steak (I prefer WELL done) will not turn out like shoe leather using this. Now, if I could only be sure to find some good rib steaks at my grocery store. One bad thing about not living in NY anymore.
I see you live in FL, if you have Winn_dixie try their rib eyes. That' s usually the only meat I will buy there, and the rib eye is very good.
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thanks...
Myocardial Infarction Ribeye's
