Have a nice ribeye steak sitting in the refrigerator. The problem - no grill. Do any of you talented folks have any good ways to cook a steak in/on the stove?
Thanks.
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Have a nice ribeye steak sitting in the refrigerator. The problem - no grill. Do any of you talented folks have any good ways to cook a steak in/on the stove?
Thanks.
Boil it for an hour. It will be very tender.
I assume your stove comes equipped with a "Broil" function?Quote:
Originally Posted by Stu Gotz
Yes. Heat oven to 400.
Lightly oil heavy iron skillet
Rub steak with salt, pepper and some aromatics like thyme, rosemary. Chop a couple of shallots.
Turn stove fan/vent thing to high
Preheat skillet to med high, very hot but not smoking. A drop of water should instantly vaporize.
Throw Shallots in pan, place steak in pan. DO NOT MOVE IT.
After two-three minutes, steak will release from pan. Try it at two minutes, then every fifteen seconds or so.
When Steak releases, flip it. Again do not move it.
When steak releases again, put the whole kit and caboodle in the oven to finish cooking. If you comfortable tellling doneness by feel, check it after a few minutes, other wise use an instant-read meat thermometer. 125 for rare, 135 for med rare, 145 for med.
Remove pan from oven, and put back on stove. Remove steak to plate. Deglaze pan with one cup red wine, reduce by half. Throw in a pat of butter and swirl. If aromatics and shallot are too charred, strain to remove. Pour sauce (with or without aromatics) over steak.
Perfection.
Better than a steak from any grill:
Turn your oven to 350 an put an iron skillet in there. When the skillet is rocket hot take it out of the oven and put it on a burner set to high and get it rocket hot.
While the skillet is comming up to temp. take the steaks out and rub them with kosher salt and any other spices you have that don't burn.
Add one or two tbs of a high smoke point oil like peanut or conola to the skillet. Throw the steak on the skillet and dont touch it for 1 minute! After one minute flip and repeat the count. When the 2nd side is down put the skillet and steak in the oven untill it's done to your liking. I leave it in for 3 minutes for a nice medium rare.
Ice hadda go get all gourmet n' shit.
Same general idea.
I like your idea of adding fresh herbs and shallots with the steak and making a sauce for the steak. I sometimes will add mushrooms and shallots to the pan while the steak is resting and make a marsala sauce.Quote:
Originally Posted by iceman
I heart marsala. I make a mean chicken marsala. Also picatta.
Paging KQ, Paging KQ......
Use skillet, reco a heavy weight, stain-less steel exterior w/ copper interior pan. I don't like non-stick for putting a nice "crisp" on the outside of meat. Also, non-stick can't take the abuse. Don't use cast iron for this method. It does not like "de-glazing".Quote:
Originally Posted by Stu Gotz
Put steak out of fridge at least 1/2 hr to 1 hr before cooking. Meat should be at room temp.
Pat meat dry w/ Bounty paper towel.
Use favorite dry seasoning on both sides of meat. Cracked pepper, fajita, New Orleans, etc. Stay away from salt and Lawry's type (too much salt). Salt draws juices out of the meat. No bbq sauce or liquid seasonings.
Heat skillet/pan on medium high (7 out of 10 scale). Get it hot before putting meat on. Place hand just above surface to test. If you can feel the heat quickly it is ready.
Drizzle a little olive oil (teaspoon) on skillet/pan surface. Wait 30 seconds and swish oil evenly w/ brush or paper towel.
Dry Searing - Place meat and let it sizzle. Don't move it around. Let it scorch the outsides and seal in the juices. Figure about 3 - 5 minutes for a 1+ " thick steak on the first side. Turn once. About 2 - 3 minutes second side. Produces rare interior.
Remove steak to plate and cover with foil or another plate to stay warm.
Place a chopped shallot, (or, small onion) and chopped garlic in hot pan. (You could also add mushrooms or fine cubed eggplant) Add another teaspoon of olive oil. Saute and lightly scrape pan with metal spatula. Skillet/pan will be ugly looking, but...
"De-Glazing" - After when onion/garlic is clear and/or beginning to brown add 1/4 cup of red wine and lower heat to 3 or 4. Wine will sizzle, alcohol is heated away. Immediately scrape the skillet/pan w/ metal spatula. Magically, the "brown" will disappear and a sauce will be formed. Continue to heat until you achieve the thickness you desire. About 2 minutes.
Use rubber spatula to scrape out sauce on to warm plate. Place steak and its juices on top of the sauce. I usually add some rice or couscous to the plate to soak up the sauce, too.
Bon appetite!
litt
recipe for said chicken picatta, please.Quote:
Originally Posted by iceman
I beg to differ about the cast iron, a well-seasoned cast iron skillet will deglaze just fine, Besides, he probably has one.
Rib eye sushi! No cooking required. And it's quick, too.
To me the skillet searing process is over rated. Eating the charred exterior is not unly unpleasant, but in fact unhealthy as charred flesh is a known carcinogen. It's easier to go with a dry rub of salt and pepper, garlic and some basil then toss it on a broiler pan and fire it for 8 minutes per side for med rare.
You so crazy.
Prep: corn oil + melted butter, let access drip away then cover with pepper rub, then big chunky sea salt crust for a nice charring. This might be better suited for an open fire approach though.
Like you method, too, of using the oven. Similar dry-sear technique.Quote:
Originally Posted by iceman
You are allowed to beg to differ :biggrin: ...just my preference and find that wine (acid reacts w/ iron) will remove seasoning. But, if you re-season after using, cast iron does quite well. Just don't let wine (acid) sit around in cast-iron.
I add shallots/onion/garlic/mushrooms after searing steak. I found they get over-cooked if you start with them.
Anyway, you got it right! Dry season and SEAR that baby!!! De-glaze for great sauce and simplify clean-up.
Wow. Good stuff. Thanks to all.
Damn, I'm getting hungry!
One of you biatches get in the kitchen and make me a steak!!!!
or at least invite me over for one, pretty please
edit: why doesn't the size=1 thingy work?
Hey, I was trying to enjoy my yogurt and store-bought cookies here. Damn you all !
preheat oven to 400
put cast iron pan on stove on high heat until a few drops of water 'dance' when splashed in.
rub steak with a little clarified butter
coat liberally with 'Paul Prudhomme's Blackened Steak Magic'
take the batteries out of the smoke alarm
turn on the exhaust fan if you have one
toss the steak in the pan, 2 min each side then 3-5 in the oven or until done as you like it.
LOL!!!Quote:
Originally Posted by Eldo
You know...they have cooking boards just like this ski board....I've used it a few times.
Cooks Magazine is my absolute favorite cooking magazine - all recipes no ads what-so-ever. Christopher Kimball, the editor and chief, is insane about the food he cooks. It's very informative. Here's the site, at the top you'll see there's a "forum" page.
Cooks Illustrated
Other than that I would suggest going to Epicurious.com and looking up recipes for "rib-eye" then reading the reviews. Always helpful.
Iceman's suggested method works great if you can't grill. I recently picked up a cast iron grill pan and it seems to work even better then the standard cast iron. You get grill marks to make your presentation all that much more impressive for your lady friends and it reduces the char factor. cast iron appreciation: http://www.tetongravity.com/forums/s...ad.php?t=20165Quote:
Originally Posted by iceman
Upon further review, the boiling method seems to be tops.
I am hoping for a grey, sickly color to be the end result.
good stuff. I generally prefer to grill my steaks, but love the cast iron skillet/oven combo for good pork chops. get some neiman ranch organic boneless pork chops (have butcher filet them in half if too thick), dry rub sea salt, cracked pepper and garlic (also, santa maria rub is good too), and then do the olive oil sear technique and into the oven move. good stuff!
I think Iceman was thinking of a plain skillet not the kind with the raised bottom. Can't deglaze those very well (if at all).Quote:
Originally Posted by Pura Vida
Cast iron...good. I have my Gram's that she got as a wedding present in 1928. I also highly recomment Le Creuset
http://www.lecreuset.com/usa/images/...n_features.jpg
Le Creuset
P.S. Try buying it on Ebay for rock bottom prices. I got a 7.5 quart oven for $70.00 - they retail for close to $200.
oooh check this out from the Le Creuset site:
http://www.lecreuset.com/usa/images/...e_%2867%29.jpg
Peppered Steaks with Wine Sauce
Le Creuset Piece: Iron Handle Skillet
Preparation Time: 15 Min.
Main Ingredient: Beef
Cooking Time: 15 Min.
Course: Main Dish
Servings: 4
INGREDIENTS
four 8 oz. good-quality steaks such as filet, sirloin, or small porterhouse
2 tbs. vegetable oil
2 tbs. black peppercorns, crushed
½ tsp. coarse sea salt
For the wine sauce:
1 tbs. butter, softened
1 tbs. vegetable oil
2 shallots, chopped finely
1 garlic clove, crushed
1 tbs. all-purpose flour
1 cup port wine or other sweet red wine
1 tsp. mild prepared mustard
1 tsp. sugar
1 tbs. tomato paste
DIRECTIONS
1. Prepare the steaks by brushing both side with a little oil, then turn them in a mixture of the peppercorns and salt, pressing it well into the surface.
2. To make the sauce, melt the butter with the oil in the frypan or skillet over medium heat. Add the shallots and fry, stirring, until they begin to soften. Add the garlic and fry for one minute longer.
3. Add the flour and stir until it absorbs the excess butter and oil. Gradually stir in the port, mustard, sugar, and tomato paste with seasoning to taste. Simmer slowly while cooking the steaks.
4. To cook the steaks, heat the remaining vegetable oil in another pan skillet over medium heat. When hot, add the steaks and cook for 2 to 3 minutes on each side adjusting the cooking time to suit personal taste. Take care when cooking because the peppercorns will give off a pungent aroma; use an overhead extractor if possible. When the steaks are cooked, pour the sauce into the pan, warm through briefly and serve with a little sauce spooned around the steaks.
subbing red wine with cider also works well.
MMMMM.................Ribeye(Homer Simpson drooling sound).
1) Find obese travsvestite.
2) Expose cellulite ridden thighs of said transvestite.
3) Rub steak on inside of thighs.
4) Sear in cast iron skillet.
5) Pair with 1986 BV Reserve or 1979 Petrus
Gotta disagree here. Salt will draw some moisture out of the meat but it will bring along a lot of water soluble proteins to the surface. It's those proteins that give you a great crust.Quote:
Originally Posted by Lostinthetrees
The method I go with:
Throw a heavy cast iron skillet in the oven and set it to 500F. You want that pan HOT. Pull the meat out of the fridge so it can come to room temp and give each side a generous sprinkling of kosher salt. When the meat is warm and the oven hot, put the pan on the stove and, assuming you don't have some kind of professional range, give it all the heat you've got. Give the meat a very light coating of a high smoke-point oil and maybe some non-burning spices of your liking. Now that your pan nuclear hot, add the steak and DON'T TOUCH IT for 1 minute. Flip it and do the same. When the minute is up send it straight to the oven for 2 minutes for med. rare, 3 for medium. After the 2 minutes, flip the steak and give it another 2-3 minutes. Once it's done put it on a plate, cover with foil and let it rest 5 minutes, this is key to retaining juiciness. Use the time to make one of the killer sauces already posted.
An exhaust hood is highly recommended.
'nother option.... But this requires two skillets or pans (one should be cast iron if possible). Bring both up to a scorching heat and as soon as the steak hits the first skillet, put the second one (cast iron) on top. For me about 30 seconds is all it takes, but for those that like overcooked steaks.... I mean Medium Rare, should take about 2 minutes. Cast iron works best since it is heavy and retains the high heat. Oh yeah, and for seasoning, rub the steak with Olive Oil and then salt and pepper and a little "massage" with the combo is good. I prefer to season the steak early and let it marinate a bit, but it can be done immediately before cooking as well. BTW I think cow is YUMMY!
I was thinking more along the lines of Two Buck Chuck.Quote:
Originally Posted by Buster Highmen
Quote:
Originally Posted by Stu Gotz
You what a great wine at a good price? Try Six Prong Red. It's a blend out of the Columbia Valley (Washington) by Charlie Hoppes. I've been able to pick it up in Seattle for $10.99 a bottle. Nice fruit, good finish.
Avalonwine.com
I have a Frog's Leap Cab that I think will do the trick.Quote:
Originally Posted by KQ
Don't touch the steak.
Wine is a must. No slice of cow should go w/o it.Quote:
Originally Posted by KQ
KQ - check out Big Tattoo Red. It's yummy, and goes to a good cause. Usually around $8-10. (86 - WS)
http://www.bigtattoowines.com/
For WA wines for cheap I love:
2001 Covey Run Syrah (87 - WS) costs $6 here in DC
2001 Columbia Crest Cabernet Sauvignon Grand Estates (89 - WS) $7
If you like Merlots the two wineries above have even better (89/90 - WS) wines for the same $$.
Anyone else notice that the recipes are all basically the same? No one said: Cube the meat, throw in a wok... etc.
Ribeyes = the Tippster's favorite slice of cow (or Buffalo!) I've got about 10 of them in my freezer. Gotta love Price Club beef. $7/lb!!
Since we are now on a new subject, away from the meat and into the wine... Try "Red Truck", good red table wine and I think it is $9 or $10 a bottle even here in Utahr....
for you bargain red wine shoppers, i just picked up a box (yes a box) of Carmenet Cab. From the makers of Dynamite Cab.
I thought it was a magnum bottle in a box but no, its the equivalent of 4 bottles for $15 bucks and is rather drinkable.