Rib Eyes

[RoseRed]

Dems, if you don't have a grill or broiler get yourself a cast iron grilling skillet. It's the one with the little ribs on the bottom. Season the pan accordingly before you use it and cook your meat in it. Putting a rib eye (or any steak) in the oven for 20-60 minutes is nuts. I'll bet shoe-leather would be cheaper to use and taste about the same.

Sister gave me one for Christmas last year. Never used it until we moved and I no longer have a grill. Unfortunately, it is rectangular in shape so you need two burners depending upon what you are doing. Then you can flip side the pan is smooth to cook lots of pancakes.

 

[Penn]

Please don't tell me the girl still ain't figured out how to panfry a decent steak, ANY decent steak: T-Bone, Ribeye, Porterhouse, in a skillet??

Use olive oil and rub your favorite steak seasoning in the meat, get the skillet HOT, sear the meat on both sides for about 4 minutes per, and you've got a perfectly cooked, medium-rare steak!

It is not that hard.
But I grill mine, unless it's -20 degrees or so outside, and even then I still consider it!

PSST: Buy yourself a cheap Hibachi, they work fine too.

 

[dems4me]

Dems, you made me so hungry for ribeyes that I made pigs for Larry and the daughter and I ended up blackening a steak for myself. Oiled it, rubbed it with seasonings, then cranked up the skillet and gave it 3 minutes on each side - it was perfect. We had broccoli and tater tots on the side.

Are you getting the thin cut ribeyes? For a good eating steak (as oppposed to a sandwich steak) it must be at least 1 inch thick. Maybe that's the problem?

Sorry, I had my taste buds up tooo... I went the oven route after cooking the sides and I steamed it in the oven but putting seasonings and water underneath and a slotted pan on top, I thought that would keep the mosture in... Yes these were thick ribeyes (the cost 15.00 for two).... I just can't believe I can abuse a perfectly good steak the way I do

 

[CMC122]

Sorry, I had my taste buds up tooo... I went the oven route after cooking the sides and I steamed it in the oven but putting seasonings and water underneath and a slotted pan on top, I thought that would keep the mosture in... Yes these were thick ribeyes (the cost 15.00 for two).... I just can't believe I can abuse a perfectly good steak the way I do

You might as well boiled it. Why didn't you follow the very simple instructions of pan frying

 

[dems4me]

You might as well boiled it. Why didn't you follow the very simple instructions of pan frying

I did pan fry it - I thought I was supposed to do that part first :shrug:

 

[Pete]

I give up... I just can't make a good steak to save my life... I took all the suggestions and tried to apply them... I seared them in a skillet and then stuck in the oven at 375. When I took them out of the skillet, I checked the temperature and it didn't even register as rare... so I thought I had seared the flavor in good. Then after about 5 minutes, I checked at it still hadn't registered as rare... so this time I waited 20 minutes... pulled them out and they registered as very well done at 175 degrees and still climbing. I set them aside to cool. I took a bite out of one of the ribeye's -- it was grey and chewy and still hot, I then ate the parts the six inch strips that fell off of both steaks that had all the fat on it... those were the best steak I had ever had... but for the main portion, I thought maybe I could smother it with A-1 and still have them edible.... I went into the other room to watch tv while still looking forward to chewing on these steaks all night. Commercial came on and I walked into kitchen only to find dog running out with both steaks in her mouth... I just give up... I'll stick to other meats and poultry, and italian and mexican dishes...

Should have boiled it.

 

[CMC122]

I did pan fry it - I thought I was supposed to do that part first :shrug:

The steaming it in the oven is what I meant

 

[dems4me]

The steaming it in the oven is what I meant

that's what I did :shrug:


Y'all said start out pan frying - I did that and fried the sides and made them brown and I didn't want to burn them even though it wasn't even registering as rare, so I steamed it in the oven so it wouldn't come out dry. Eitherway, the point is moot... the dog gnawed on these all night.

 

[CMC122]

that's what I did :shrug:


Y'all said start out pan frying - I did that and fried the sides and made them brown and I didn't want to burn them even though it wasn't even registering as rare, so I steamed it in the oven so it wouldn't come out dry. Eitherway, the point is moot... the dog gnawed on these all night.

I'm just gonna shake my head and walk away.

 

[dems4me]

ummm... vria... when you say the size of the steak -- are you referring to before or after -- before it was about 1-2 inches think afterwards it was about quarter inch and shrunk to the size of the diameter of a peach :shrug:.

 

[Pete]

ummm... vria... when you say the size of the steak -- are you referring to before or after -- before it was about 1-2 inches think afterwards it was about quarter inch and shrunk to the size of the diameter of a peach :shrug:.

This tidbit of stupidity is sponsored by Busch Beer, Head for the Mountains of Busch....

 

[dems4me]

This tidbit of stupidity is sponsored by Busch Beer, Head for the Mountains of Busch....

 

[vraiblonde]

I just can't believe I can abuse a perfectly good steak the way I do

Me either.

 

[dems4me]

Me either.

I will try it again tonight... I'm determined to get this right

Pizza delivery will be on standby...

 

[Pete]

I will try it again tonight... I'm determined to get this right

Pizza delivery will be on standby...

Might I suggest you try a pork chop instead of screwing up $15 steaks?

This suggestion brought to you by Swanson, cut slit in plastic, microwave on high 5 minutes, ahhhhhhhhhhh"

 

[dems4me]

Might I suggest you try a pork chop instead of screwing up $15 steaks?

This suggestion brought to you by Swanson, cut slit in plastic, microwave on high 5 minutes, ahhhhhhhhhhh"

I cook everything very well... I just for some strange reason have yet to master steaks.... I can cook porkchops practically every way there is to cook them, the same as chicken and other foods.... steak seems to throw me off for some reason

 

[Penn]

BTW Dems, the thickness of the steak BEFORE frying it, grilling it, whatever, should be at least an inch.

It will shrink to about 7/8s of an inch, if you cook it like I said.

No matter what you hear, please don't steam a good hunk of meat like that; you'll only ruin it.

Go for a small, cheap Hibachi?

 

[dems4me]

BTW Dems, the thickness of the steak BEFORE frying it, grilling it, whatever, should be at least an inch.

It will shrink to about 7/8s of an inch, if you cook it like I said.

No matter what you hear, please don't steam a good hunk of meat like that; you'll only ruin it.

Go for a small, cheap Hibachi?

\


ya' learn something new everyday!!! This is the way I've always cooked them.... I just couldn't figure out why at friends houses or restaurants the steaks tasted sooo much better... I thought I was buying the wrong kind of steak or something...

 

[Penn]

\


ya' learn something new everyday!!! This is the way I've always cooked them.... I just couldn't figure out why at friends houses or restaurants the steaks tasted sooo much better... I thought I was buying the wrong kind of steak or something...

OK Dems, here goes:

Top of the line in steaks is the Filet Mignon; nothing really matches it in flavor and tenderness.

A step down is the Delmonico, still very good in both departments as the Filet. Taste is slightly less flavorful.

Then you reach the middle-grade steaks, like the NY Strips, Ribeyes, Sirloin strips, T-Bones, and Porterhouses cuts. You will notice the difference in both taste and tenderness, depending on the grade, and I think the USDA ranks them.

Then, you get to the bottom tier, as I know it:

Round Steaks, Flank, and such.

They are mostly used for making Fajitas, maybe making stews, or barbeque variety dishes like Sloppy Joes and Macaroni and cheese with beef.

I stay with the Filets and Delmonicos, depending if I can find price specials; if not, Ribeyes and NY Strip steaks are great too.

Print this out if you want to tack it on your refrigerator for later use.

 

[Agee]

OK Dems, here goes:

Top of the line in steaks is the Filet Mignon; nothing really matches it in flavor and tenderness.

A step down is the Delmonico, still very good in both departments as the Filet. Taste is slightly less flavorful.

Then you reach the middle-grade steaks, like the NY Strips, Ribeyes, Sirloin strips, T-Bones, and Porterhouses cuts. You will notice the difference in both taste and tenderness, depending on the grade, and I think the USDA ranks them.

Then, you get to the bottom tier, as I know it:

Round Steaks, Flank, and such.

They are mostly used for making Fajitas, maybe making stews, or barbeque variety dishes like Sloppy Joes and Macaroni and cheese with beef.

I stay with the Filets and Delmonicos, depending if I can find price specials; if not, Ribeyes and NY Strip steaks are great too.

Print this out if you want to tack it on your refrigerator for later use.

Impressive beefology Penn!

Are you a butcher, or did you just stay at a Holiday Inn Express last night?

BTW, If you can purchase grass fed Aged Beef. Much Mo better flavor.