Ribeye - Non grilling preparation? (NSR)

[Stu Gotz]

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.

[Eldo]

Boil it for an hour. It will be very tender.

[EPSkis]

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.

I assume your stove comes equipped with a "Broil" function?

[iceman]

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.

[Lurch]

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.

[EPSkis]

Ice hadda go get all gourmet n' shit.

[iceman]

Same general idea.

[Lurch]

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.

[iceman]

I heart marsala. I make a mean chicken marsala. Also picatta.

[H-man]

Paging KQ, Paging KQ......

[Lostinthetrees]

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.

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".

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

[yogachik]

I heart marsala. I make a mean chicken marsala. Also picatta.

recipe for said chicken picatta, please.

[iceman]

I beg to differ about the cast iron, a well-seasoned cast iron skillet will deglaze just fine, Besides, he probably has one.

[Viva]

Rib eye sushi! No cooking required. And it's quick, too.

[truth]

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.

[iceman]

You so crazy.

[noodles]

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.

[Lostinthetrees]

I beg to differ about the cast iron, a well-seasoned cast iron skillet will deglaze just fine, Besides, he probably has one.

Like you method, too, of using the oven. Similar dry-sear technique.
You are allowed to beg to differ ...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.

[Stu Gotz]

Wow. Good stuff. Thanks to all.

[Keoni]

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?

[Big E]

Hey, I was trying to enjoy my yogurt and store-bought cookies here. Damn you all !

[fez]

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.

[KQ]

Boil it for an hour. It will be very tender.

LOL!!!

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.

[Pura Vida]

I beg to differ about the cast iron, a well-seasoned cast iron skillet will deglaze just fine, Besides, he probably has one.

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=20165

[Stu Gotz]

Upon further review, the boiling method seems to be tops.

I am hoping for a grey, sickly color to be the end result.