whats the best way to cook a ribeye?

Question

how long should you cook it for to get that nice med well thin line of pink stuff ya' know...

Answer 1

marinade it and then grill it to about mid rare

Answer 2

Tenderize it with a mallot or other meat tenderizer, then sprinkle it with garlic salt, brush it with butter, and put it under the broiler - as close to the fire as you can get. When the corners look crispy brown (not black), and you have some nice brown carmelized areas, turn it over and brush it with butter again and put it back under the broiler.

If it's really close to the fire, the outside can be nicely seered and the inside still pink. That's the way I like it, but if you want it cooked more thoroughly you can cook it as above, and then move it down about 6 inches from the broiler flame and let it cook until the inside is as brown as you like.

Answer 3

MMmmmmmm I use a little bit of olive oil, medeterainian viniger, salt, onion powder, garlic, pepper and a dash of oregano. I try and marinate it for as long as possilble and then fire up the grill or pan fry with on high heat until medium done, I love a little pink in the middle!

Answer 4

take a dinner fork and pierce it multiple times all over.
use your favorite marinade (such as - worchershire, lawrys seasonsalt, pepper) and season both sides.
cover and put in fridge for an hour or more
fire up the grill!!!!
cook to your specs.
yum thats beef!! whats for dinner.

Answer 5

bbq, but don't over cook it. after you take it off let it rest for at least 10 minutes before slicing. i use worchestershire sauce and some garlic and salt and pepper. it cooks pretty fast. YUM! with some garlic bread and pasta. mmmmmmmmmmmmm.

Answer 6

Sprinkle with just a hint of garlic powder (salt will dry it out) and throw it on a CHARCOAL grill. If you do it on a gas grill, you might as well pan fry it!

Answer 7

grill it. Buy the one with the best marbeling in it. Salt it, pepper it, love it. (Dont over cook)

Answer 8

Best: Over an open fire of mesquite charcoal.

Second best: On a stovetop grill.

Third best: Pan-seared. (Though there is one thing that pan-seared steaks give you that you can't get anywhere else... see my PS at the bottom.)

Whichever you use, here's the technique.

1. Season the steak before cooking it. I make a "dry rub" with kosher salt, garlic powder, cracked black pepper and dried thyme. If I'm grilling it, I use a little more salt than if I'm pan-searing it because the juices will run off (taking the salt with them) on a grill, while if I'm pan-searing it the salt and juice stays in contact. So sprinkle both sides of the rib-eye with the dry rub, then brush it lightly with vegetable oil (canola oil, peanut oil, whatever). I stole that idea from Alton Brown, and it works -- it lets the heat more evenly enter the food once you put it on the fire. Do this about 15-20 minutes before cooking.

2. Get your cooking implement -- fire, grill or pan -- to a good medium-high heat. (On a pan or stovetop grill, it's right when you flick a few drops of water off your fingers onto the cooking surface and they "dance" and skitter before evaporating.)

The trick to grilling meats is to adjust your cooking time for the thickness of the meat. I use 10 min/inch as my rule of thumb, but I think we like our meat a little more rare than you describe -- I like a ribeye that's really three colors: brown at the edges, with a layer of pink inside that, and then a small amount of red in the middle. So if you like yours to be pink all the way through, you're looking at 12 minutes per inch of thickness.

To get to the ideal 12 minutes per inch, here's what you do:

1. Drop the steaks on the cooking implement and set your kitchen timer for three minutes (or two and a half if you like them on the rare side of medium rare). DON'T TOUCH THE STEAK TILL THE TIMER GOES OFF. Do something else -- fuss with the veg, open a bottle of wine, make lewd suggestions to your dining companion, whatever. But do NOT mess with the meat.

2. When the timer goes off, turn the meat over and start cooking the second side. Set your timer for three minutes again and, again, don't touch the meat. If you're using a grill, you'll notice that you have these lovely, crisp black parallel lines running along the surface that's now on top (and if you messed with the meat, you'll notice these lines are blurry and indistinct; slap yourself on the wrist and promise to do better next time.). Pay attention to those lines for the next step.

3. When the timer goes off, you are halfway through! Pick up each steak and turn it back to "side one." If you're using a grill, pay attention to the direction of the parallel lines, because you're now going to put the steaks on the grill so that the NEW lines cross at a 45-degree angle (more or less). That gives them that great "diamond" look when they're done. Set your timer for three minutes again, and again, don't mess with the meat.

4. When the timer goes off, you're almost done! Turn the steaks for the last time, back onto "side two." As with step 3, if you're cooking them on a grill, align them so that the lines in the steaks cross the bars of the grill at an angle. You should now be admiring your handiwork from doing this on the previous step. Set your timer for the last three minutes and tell everybody to get to the table.

5. When the timer goes off... remove the steaks from the heat, place them on a serving platter, and let them stand for up to five minutes while you get everything else ready (see the PS, below). This will let the "carryover heat" finish cooking them, and makes them juicier.

Now, for bonus points, did you know what the "eyebrow" of the ribeye is called? (You must know what I'm talking about, it's the strip of extra-tender, extra-flavorful meat outside the rim of fat that surrounds the central portion of the ribeye.) It's called the Spencer steak, and it's my absolute favorite piece of the cow. I always eat ribeyes (or prime rib, when we do that) from the inside out and save the Spencer steak for the last. Yeah, filet mignon is wonderful, and a good New York strip can be a delight, and I love the flavor of the humble skirt steak if it's charcoal-grilled or sliced up for fajitas... but the outer rim of a ribeye is as good as it gets, for me.

Enjoy! Serve this with a big Aussie shiraz from the Barossa Valley, a juicy Spanish tempranillo, a southern-French blend like "Parallel 45" or a big Italian chianti classico.

PS. About pan-seared steaks: While the grilling methods give you those lovely diamond-patterned grid marks on your steaks, searing the steak in a pan gives you something wonderful: a skillet full of pan drippings full of great steak flavor. What do you do with this? Toss in a half-pound or so of mushrooms -- AWESOME when they're whole, but almost as good sliced. As with the meat, the less you screw around with them, the better. I like to turn my mushrooms no more than two or three times while they're sauteeing in the pan drippings; the longer they stay in one location, the more golden-brown and crinkled they get. You shouldn't have to add any seasonings because the dry rub will have dissolved into your pan juices; if you're feeling extra fancy you can toss about an ounce of brandy (or bourbon) into the mushrooms just before the last stirring. Cook them for five minutes or so, while the steaks are resting and drawing their juices in. Serve them on top of the steaks, and if anybody complains, give them a gift certificate for a Happy Meal and divide their steak and mushrooms among the rest of us...

Answer 9

out side season it cook well done baked poatoes