Just bought a boneless ribeye from my local fresh market.. unsure what to do?

Question

As listed.. i just bought two pretty expensive ribeyes (23.00 together) from my local fresh market..

ive never worked with ribeye so im not sure what to do.

1) Should i just grill it as-is with some salt and pepper? is it a good cut of meat that taste good enough alone?

2) or should i marinade it today in some sort of teriyaki time deal?

How are ribeyes generally done? What flavors do you use with your ribeye?

Answer 1

Ribeye is a stand alone. Seasoning with salt and pepper and grill, I actually use garlic salt, you can rub a bit of olive oil if you like also, but just grill and eat. I like them medium rare,

Answer 2

If you have a good quality cut, you will be able to tell by the marbling. That's the amount of fat running through the meat. The more the better when it comes to ribeyes, because that's what will give the steak it's juiciness.

You want to bring the steaks up to room temperature, so have them out of the fridge at least an hour ahead of time up to 1.5 hours. A soon as you bring them out, liberally salt and pepper them. People may scream about salting the steak before cooking it, but don't worry, if you salt it a at least twenty minutes to an hour beforehand, the moisture in the meat will come to the surface and be reabsorbed by the meat making it more juicy.

Get you grill as hot as possble if you are cooking ourside other was prepare your broiler.

If grilling, place the steaks on the grill and DON'T TOUCH. Give them 3.5 minutes the turn the steaks 1/4 turn and leave for an additional 3.5-4 minutes then flip and repeat. This should yield you two medium steaks. Cook them longer or shorter depenging on how you like them.

If broiling, place the steaks on a broiling pan and place into the broiler. Do not close the oven all the way. Leave the oven door cracked so the flame or element does not go out. Let cook for 8 minutes and flip. Cook an additional 7 minutes.

The ribeye is one of my favorite cuts and probably will be one of yours too. They don't need to be marinade eventhough they can be. They are flavorful enough. Marinades and used mainly of tougher pieces of meat to tenderize them byt breaking down the connective tissue. You don't need that with a ribeye.

Answer 3

Season your ribeye with a mixture of kosher salt, garlic, and fresh ground pepper. If you have some Beau Monde or Bon Appetit, then add some of that. Let it sit for a couple of hours and then place on a hot grill. Sear on both sides and cook approximately 7 minutes, depending on thickness, on each side for medium rare. Enjoy! Ribeyes are generally marbled with fat, which enhances the flavor as they cook...they don't need to be dolled up alot to taste good!

Answer 4

To me, it is the only steak on a cow. I wet mine with a little olive oil, salt, course pepper, garlic powder, and a touch of chili powder. If your store has a season called "Grub Rub" get it, it is great, just follow the directions.Let the meat get just to room temp. before cooking. Get grill hot and sear the first side then flip. Sear the other side. Only flip the one time, the objective is to trap all the juice and flavor in. A few min. per side should do. As for sides, we usually do a bread, noodles, and a veg. Good luck and enjoy....

Answer 5

Grilled Ale-House Steaks

MARINADE

1 (12-oz.) can beer
1/2 cup spicy tomato juice
8 sprigs fresh thyme
8 sprigs fresh oregano
3 garlic cloves, minced
1 tablespoon Worcestershire sauce
1/2 teaspoon hot pepper sauce
8 (6-oz.) boneless beef New York strip steaks (3/4 inch thick)

SEASONING

1 tablespoon mustard seeds
1 teaspoon coarse sea salt
1 teaspoon cracked black peppercorns*

In large resealable plastic bag, stir together all marinade ingredients except steaks. Add steaks, turning to coat both sides. Cover and refrigerate 2 to 4 hours, turning occasionally. Heat grill. In small bowl, stir together all seasoning ingredients. Remove steaks from marinade; discard marinade. Sprinkle steaks with seasoning mix, pressing into steaks. Place steaks on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals; cover grill. Grill 8 to 10 minutes for medium-rare or until desired doneness, turning once.

TIP *To crack whole peppercorns; place in heavy-duty resealable plastic bag. Pound with flat side of meat mallet or heavy pan until coarsely chopped.

Answer 6

season with salt and pepper

i grill on high heat 2 mins on each side.. do not move or keep flipping lay down for 2 min flip and another 2 mins then i place in a 350 degree oven for 15-20 mins for med. rare - med.. take out place on cooling rack and let rest for 2 mins before serving

they will have a great flavor and be very juicy and tender this way

good eating

Answer 7

I put on some Montreal steak seasoning and broil or grill.

Answer 8

Rib-Eye Steaks with Harissa-Style Relish
Servings: Makes 4 main-course servings.

Ingredients:
1 garlic clove
1 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1/2 teaspoon caraway seeds
1 cup drained bottled roasted red peppers (from a 7-oz jar), rinsed well, patted dry, and finely chopped
2 tablespoons olive oil
3/4 to 1 teaspoon dried hot red-pepper flakes
1/2 teaspoon sugar
3/4 teaspoon salt
2 lb (3/4- to 1-inch-thick) boneless rib-eye steaks
1/2 teaspoon black pepper

Special equipment: an electric coffee/spice grinder PreparationMince garlic and mash to a paste with a pinch of salt using a large heavy knife, then transfer to a bowl.

Heat a dry small heavy skillet over moderately low heat until hot, then toast cumin, coriander, and caraway seeds, shaking skillet frequently, until fragrant, about 1 minute. Transfer seeds to grinder and pulse until coarsely ground.

Add spices to garlic paste along with roasted peppers, olive oil, red-pepper flakes (to taste), sugar, and 1/4 teaspoon salt.

Pat steaks dry and sprinkle all over with pepper and remaining 1/2 teaspoon salt.

Prepare grill for cooking with medium-hot charcoal (moderately high heat for gas).

Grill steaks on lightly oiled grill rack, turning over once and moving around rack to avoid flare-ups, 5 to 6 minutes for medium-rare. If using a gas grill, cook covered, turning over once and moving around rack to avoid flare-ups, 4 to 5 minutes for medium-rare.

Transfer steaks to a cutting board and let stand, uncovered, 5 minutes.

Note: If you aren't able to grill outdoors, steaks can be cooked in a hot, lightly oiled well-seasoned large (2 burner) ridged grill pan over moderately high heat, turning over once, 10 to 12 minutes total.

Coffee Rubbed Rib-Eye

Coffee Rub:
1/4 cup ancho chili powder
1/4 cup finely ground espresso
2 tablespoons Spanish paprika
2 tablespoons dark brown sugar
1 tablespoon dry mustard
1 tablespoon kosher salt
1 tablespoon ground black pepper
1 tablespoon ground coriander
1 tablespoon dried oregano
2 teaspoons ground ginger
2 teaspoons chili de arbol powder
2 bone-in or boneless rib-eye steaks, 2-inches thick, approximately 1 1/2 pounds each
Canola or olive oil
Salt and coarsely ground black pepper

Combine all spices in a bowl.
Preheat oven to 425 degrees F.

Preheat a cast iron pan over high heat. Brush each side of the steak with oil and then season each side liberally with salt and pepper. Rub 2 tablespoons of the coffee rub onto 1 side of each steak. Cook the steak, rub side down until golden brown, about 3 to 4 minutes. Flip the steak over, cook for 2 minutes and then transfer to a baking sheet and cook in the oven to medium-rare doneness, about 8 to 10 minutes. Remove and let rest 5 minutes before slicing.

hope these help. enjoy.