Ribeyes

This site may earn a commission from merchant affiliate
links, including eBay, Amazon, Skimlinks, and others.

e9999

e9999

Gotta get out there...
Moderator
Joined
Sep 20, 2003
Threads
1,086
Messages
19,131
Location
US
well, on the advice of this savvy crowd, I have begun to retry ribeye steaks after a lengthy developing addiction to Prime Top Sirloin.

Got myself a bunch from Costco (no USDA Prime, just Choice available). Definitely tasty but I was taken aback by how fatty those were. Not the fine marbled type of fat as in the top sirloin, but big chunks of fat inside and out. Not my (semi-healthy) cup of tea, and flaming issues on the grill.

This typical or did I just get a bad batch?

Any more tips and tricks for Ribeye Steak enjoyment?
 
Spray bottle of water next to the grill for flare ups. Cut away any fat globs on the outside edge of the steak. Always have a safe zone on the grill. Each piece will be different as far as the fat globs go. It should definitely be well marbled, though.

--john
 
Of all places to post my first post on here...

Anyway, I'll put a good ribeye up against most other cuts. I typically spend about 10-12/lb on rib eyes from the local butcher and it doesn't compare to anything I can get in a store.

Best way I have found to cook them so far is to put a grill directly resting on hot coals (woot or lump charcoal preferred) and sear them for about a 1-1.5 minutes on each side, remove and cover with foil while reducing the grill temps either by raising the grill up or move some coals out. Then throw the steaks back on until internal temps are where you want them. Pull them off and let them rest for 5 minutes or so before eating.

I typically get mine cut at about 1 3/8" thick and this method works great!
 
The best way to cook ribeye I've found so far
http://www.foodnetwork.com/recipes/alton-brown/pan-seared-rib-eye-recipe/index.html

I do a similar method using a cast iron griddle on my gas grill. Pre heat to 500 sear 2 minutes on one side, flip and turn the burners to low. 2 minutes more then flip. let it cook until you get to your desired doneness.


I gave up on thermometers and go by feel again. This is a far more reliable method for me;

Make a fist with your left hand, feel the muscle below the thumb. The point closest to the thumb is rare, the point closest to your wrist is well done.
 
We usually get them cut to 3/8inch thick for quick cooking on camping trips.
 
Stay with them Eric. They are a high fat cut of meat, that's normal. I think it's why they have so much flavor.

Season the meat well before you grill, expect a few flame ups. Rest 5 minutes under foil after cooking.

Definitely my favorite steak on the grill. Toss up between rib eyes and filet if I'm cooking them in a pan.

The pan method is excellent with these and cast iron does a nearly perfect job. THe key is lots and lots of heat, short time, rest. I could eat one now!
 
Cruiserdrew said:
Stay with them Eric. They are a high fat cut of meat, that's normal. I think it's why they have so much flavor.

Season the meat well before you grill, expect a few flame ups. Rest 5 minutes under foil after cooking.

Definitely my favorite steak on the grill. Toss up between rib eyes and filet if I'm cooking them in a pan.

The pan method is excellent with these and cast iron does a nearly perfect job. THe key is lots and lots of heat, short time, rest. I could eat one now!
Click to expand...

Agree, the thing I like about ribeyes (or chuck eye, the poor man's substitute) is that they don't need much molesting to be great. A bit of seasoning and cook to medium rare. My favorite is lemon pepper and minced, fresh rosemary. It's pretty tough to screw that up.
 
i cook mine on a wood fire and let the fat dripping flare ups sear the outside, then move them to a colder side of the fire. I normally use a round large weber w/ one half wood and the other half empty. The bone side gets cooked hotter and longer. Fatty spots get perforated w/ a sharp knife or fork before hand.

test by feel.
Grandma taught me that cheek is rare, ear lobe is medium, and tip of the nose is well done.

I season w/ salt, pepper, and cayenne. If the cut is really fatty then i'll dip those pieces in spiced cane vinegar.
 
BrotherRob said:
Agree, the thing I like about ribeyes (or chuck eye, the poor man's substitute) is that they don't need much molesting to be great. A bit of seasoning and cook to medium rare. My favorite is lemon pepper and minced, fresh rosemary. It's pretty tough to screw that up.
Click to expand...

I could not agree more. When I said seasoning, I meant salt. I don't even use much herbage on a good steak like a ribeye, but I do sometimes have it with really hot horseradish.

I saw on the Food Network :rolleyes: a recommendation to not use pepper before you pan fry a steak because with the high heat needed the pepper will burn and give a bitter taste. It made sense to me and I've never peppered before cooking since.

I'm at work, and did not get dinner tonight and my mouth is watering just thinking about a good ribeye steak.
 
LOL, I was right, there really are some ribeye addicts out here... :)
 
Ribeye is my favorite cut of beef. Usually just seasoned with salt, cooked to medium rare, and a drizzle of aged balsamic vinegar before eating. Damn, now I'm hungry for steak as well!!!
 
e9999 said:
LOL, I was right, there really are some ribeye addicts out here... :)
Click to expand...

it's not that we're addicts...we just know what's really good...unlike some folks...
:grinpimp:

it's all good though...all the more rib eyes for us.
 
e9999 said:
LOL, I was right, there really are some ribeye addicts out here... :)
Click to expand...

Aren't you the guy who likes to gnaw on sirloins?:p
 
e9999 said:
LOL, I was right, there really are some ribeye addicts out here... :)
Click to expand...
Rib eye is simply the best steak cut, period. It can be cooked anywhere from rare to well done and still taste great. Try that with most other cuts of meat.
 
rusty_tlc said:
Rib eye is simply the best steak cut, period. It can be cooked anywhere from rare to well done and still taste great. Try that with most other cuts of meat.
Click to expand...

Well--rare to the redder side of medium rare, but the best steak. The Costco ones are extremely good, wherever they get them. The dry aged ones at Whole Foods are crazy good, but that's a once a year treat. They are just too expensive.

I was reading that Eric likes sirloin, which is an OK steak but not in the league of a nice rib eye. A Sirloin is tougher, has 1/2 the flavor, and over all is an inferior steak to a rib eye. Still good though. Steak is good.

Story time--Returning from a great Utah trip this spring we stopped in Eureka, NV at a Mennonite butcher shop that also made a killer breakfast. Brought home 2 beautiful, hand cut, selected, PRIME rib eyes that the butcher cut right in front of us. For $8.99 a pound!!!!! These were some of the best steaks, maybe the best steaks, I have ever had. Next time through Eureka, I'm buying a bunch more. Even the wife was impressed. Look at where Eureka is if you want to know why this was cool.
 
well, I hear you -and trust you- guys so I went back to Costco to look at them again to see if I got a bum set. In fact they had some Prime ones this time too. Well both those and the Choice ones were very similar to what I got and I do see plenty of big chunks of fat in and out. Some fat is good no doubt and tasty but I can feel those blobs stick to my arteries as I eat it. So a bit much. I want to be wheeling in my 90s... :)

I do have to say that it is very tender and tasty. Maybe the way out is to simply *not* eat the fat...? :hhmm: hard! :)

I'll keep experimenting I guess... what a hard life! :D
 
It all boils down to Fat = Flavor and finding the happy medium where that intersects with health for you. A Filet Mignon is tender but with no fat has little flavor for most people, hence the sauces, bacon wraps and melted butter blobs they're usually paired with. Keep portions smaller if you have to. I've been working real hard on that and now usually split one normal sized steak with the wife while making sure I pair it with lots of healthy sides instead of baked beans, steak fries, garlic bread, etc. You know, using the common sense that men are born with then lose then regain as they approach death!

And I believe that any meat can be great when properly prepared, if you know the tricks, but it's hard to top something you just salt and flop on the grill for a few minutes.

--john
 
Fxxx that. You have six nights a week to eat healthy:princess:. Steak night is time to be a carnivorous whore.:cool::popcorn:
 
Last edited:
You must log in or register to reply here.

Users who are viewing this thread

Total: 1 (members: 0, guests: 1)

Share this page

Back
Top Bottom