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Started By
Message
Ribeye Steaks; Grilled or Cast Iron?
Posted on 7/15/15 at 8:28 pm
Posted on 7/15/15 at 8:28 pm
Yester year I was all about charcoal and smoke... The heat is too inconsistent and I love medium rare! If you over cook a steak it's horrible right? Gotta get that quick sear to lock in all the juice or it's dry...
Marbling: The more white veins through out, the more fat or grease, and the faster it sears, and more tender!
Seasoning: I lightly douse Dale's steak seasoning on it, McCormick Montreal steak seasoning, onion and garlic powder and rub it it!
A cold steak won't sear proper so I let my steaks sit out in the marinade and come to room temp.
Next take a cast iron, throw it in the oven and preheat to 500 degree's, also take a burner on your stove and put it on max.
Once the oven is through preheating take the cast iron out and throw it on the your screaming hot burner for a minute or two.
Now you are ready for your meat! Sear 30 seconds each side on the burner and 2 minutes each side in the oven for a perfect mid rare steak 1 1/2 inches thick! Add 1 minute each side in the oven for each level of done-ness. To me cooking a steak beyond mid rare is murdering the beautiful taste of the beef, but 3 minutes each side medium, 4 minutes medium well, you get the picture.
Once done allow the steak as it is still cooking to rest on a plate loosely covered with foil for 2 minutes. Now you have a restuarant steak there, perfectly moist, perfectly to temp, and laying in it's on juices basically in less than 10 minutes actual cook time.
Now just take the potatoe's that you poked hole's in, rubbed in olive oil and salt to give their skin a crispy texture, baked at 350 for an hour, and dress to your taste! (We have a small toaster oven that I do these guys in)
WARNING: Can be a bit smokey so open a window or two, and maybe take out the batteries in the fire alarm haha! I promise though it's the best steak I've ever eaten!!
Marbling: The more white veins through out, the more fat or grease, and the faster it sears, and more tender!
Seasoning: I lightly douse Dale's steak seasoning on it, McCormick Montreal steak seasoning, onion and garlic powder and rub it it!
A cold steak won't sear proper so I let my steaks sit out in the marinade and come to room temp.
Next take a cast iron, throw it in the oven and preheat to 500 degree's, also take a burner on your stove and put it on max.
Once the oven is through preheating take the cast iron out and throw it on the your screaming hot burner for a minute or two.
Now you are ready for your meat! Sear 30 seconds each side on the burner and 2 minutes each side in the oven for a perfect mid rare steak 1 1/2 inches thick! Add 1 minute each side in the oven for each level of done-ness. To me cooking a steak beyond mid rare is murdering the beautiful taste of the beef, but 3 minutes each side medium, 4 minutes medium well, you get the picture.
Once done allow the steak as it is still cooking to rest on a plate loosely covered with foil for 2 minutes. Now you have a restuarant steak there, perfectly moist, perfectly to temp, and laying in it's on juices basically in less than 10 minutes actual cook time.
Now just take the potatoe's that you poked hole's in, rubbed in olive oil and salt to give their skin a crispy texture, baked at 350 for an hour, and dress to your taste! (We have a small toaster oven that I do these guys in)
WARNING: Can be a bit smokey so open a window or two, and maybe take out the batteries in the fire alarm haha! I promise though it's the best steak I've ever eaten!!
13
Posted on 7/15/15 at 8:33 pm to Sythyn30
Posted on 7/15/15 at 8:36 pm to PillageUrVillage
HaHa! Love it Pillage 
Posted on 7/15/15 at 8:38 pm to Sythyn30
BGE 700+ degrees 1 minute a side FTMFW
Rubbed with olive oil, liberal amounts of kosher salt with a little cracked pepper and garlic powder
Rubbed with olive oil, liberal amounts of kosher salt with a little cracked pepper and garlic powder
This post was edited on 7/15/15 at 8:40 pm
Posted on 7/15/15 at 8:40 pm to Sythyn30
Seriously though, I agree. Anything over medium is ruined IMO
Posted on 7/15/15 at 8:48 pm to PillageUrVillage
Cast iron for me. And I prefer 2" filets and NY strip
Posted on 7/15/15 at 8:51 pm to Sythyn30
Reverse sear, I've done it on the pit and in the oven. Time consuming but almost impossible to screw up 
Posted on 7/15/15 at 8:55 pm to PillageUrVillage
quote:
Seriously though, I agree. Anything over medium is ruined IMO
Ya, have a friend who will invite me and a bunch of other's over for steak. Always pretty lit when ya show up and actually has a nice seasoning he put's on em... But damn he will grill em for like 30-45 minutes no matter what you say... Get's caught up in the beer, guy time away from the wife an kid's I guess and frickin thing is a hockey puck when he is done.
Posted on 7/15/15 at 8:57 pm to Sythyn30
Your grammar has been much improved since your introductory thread here
Posted on 7/15/15 at 9:02 pm to tilco
quote:
Rubbed with olive oil, liberal amounts of kosher salt with a little cracked pepper and garlic powder
The steak or the potatoe? If the potatoe I think I might try adding a little cracked pepper and garlic powder next time
Posted on 7/15/15 at 9:07 pm to Citica8
quote:
Your grammar has been much improved since your introductory thread here
Yes, yes.. I am guilty of dipping a little too far into the whiskey bottle and thinking I can hold a legitimate conversation... Get on a silly rant and make a fool of myself... *Bows and shakes head*
I don't overcook my steak tho!!!
This post was edited on 7/15/15 at 9:08 pm
Posted on 7/15/15 at 9:16 pm to Sythyn30
I grilled up a delicious medium rare ribeye last week. I just ate a big arse meal and just thinking about it is making me hungry again.
Posted on 7/15/15 at 9:23 pm to PillageUrVillage
Steaks are actually supposed to be cooked medium rare
Posted on 7/15/15 at 9:24 pm to Sythyn30
That was the wife's she likes hers a little less rare than me. This was mine. 
Posted on 7/15/15 at 9:27 pm to PillageUrVillage
quote:
I grilled up a delicious medium rare ribeye last week. I just ate a big arse meal and just thinking about it is making me hungry again.
It's hard to beat a juicy ribeye man! Don't get me wrong I still like a filet or strip, but it's not quite the same as a ribeye or t-bone! Almost as big a pet peeve as a steak being mid rare it urks me to no end to see someone wasting half a steak cutting around the fat! Come on, that's where almost all your flavor is! Grisel is ok to cut off heh.
Posted on 7/15/15 at 9:29 pm to Citica8
I forgot to add that the only seasoning a good steak needs is salt and pepper
I normally put the salt on it about an hour before cooking. And more than you think it needs.
I normally put the salt on it about an hour before cooking. And more than you think it needs.
Posted on 7/15/15 at 9:30 pm to Citica8
quote:
That was the wife's she likes hers a little less rare than me. This was mine.
Damn! That look's delicious man! Your def making me hungry! I didn't actually have a steak tonight, was just sharing the recipe.
Posted on 7/15/15 at 9:36 pm to bbvdd
quote:That's correct. My favorite cut is NY strip, and all I put on them is salt and pepper right before I throw them on. Same with tuna steaks
I forgot to add that the only seasoning a good steak needs is salt and pepper
Posted on 7/15/15 at 9:46 pm to bbvdd
Not going to argue anyone's personal taste in seasoning, but I put salt, red/black pepper, onion/garlic powder, paprika, and parsley on mine, and finish with butter after the first flip... I haven't had many better even from high dollar steakhouses.
quote:I'm eating hotdogs tonight. That's pics from the reverse sear "tutorial" I did on a C&D thread a few weeks back
Sythyn30
Posted on 7/15/15 at 9:50 pm to Citica8
quote:did this a few weeks ago and I swear I will never cook a steak any other way again. I used the pit to slow cook them also. I'm stuffed from dinner but this thread has my mouth watering.
Reverse sear
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