Hi there, just found your hub. Easily save as a PDF so you can refer back to it whenever you need. Mainly you want to break up the red pepper flakes and fennel seeds some. How thick do yall get steaks cut? The vast majority of steaks sold today are nowhere near as thick as they should be for optimal eating. Depending on how rare or well-done you like your steak, here's the breakdown of what temperature your steak should reach. Cook for about 2 minutes on the first side and then flip and turn the heat down to a medium-low to finish off the cooking. This involves using two temperatures to get your thick steak cooked to perfection – resulting in a juicer, more flavorsome steak that is more evenly cooked. Jan has been cooking and writing about food for over 20 years. You’ll get both direct and indirect heat, helping to develop the crust while allowing the interior to get to the perfect medium rare. Thanks for sharing this information with everybody! All while providing a steak most people don’t get outside of a steakhouse. For this reason, if you have a choice of steaks, we recommend opting for thicker ones over thin ones. Don’t forget to let us know your thoughts in the comments below. Our cooking tips have everything you need to get your thick or thin steaks just right. Cowboy Steak Q&A: All questions about this famous cut — Answered below! Cooking it for about 2 ½ minutes on the second side will result in a medium-rare piece of meat. Quantity. Prime is the highest rating, followed by Choice and then Select. Ribeye is a cut of meat that is prepared a variety of different ways. If you are going to treat yourself to a nice Ribeye or New York Strip, you better make it a thick one of at least 1.5 inches as sold by premium butchers. The thickness of your thumb will typically result in a steak between 10 – 12 ounces. At nine minutes, turn it crosswise and at 12 minutes pull it to a plate to rest. Place all ingredients in the bowl of a food processor or a blender, and process in pulses until you have a coarse grind. The main difference is that the porterhouse steak is a little thicker, and contains more of the tenderloin cut than you'll find in a T-bone steak. If you want to start cooking barbecue but don’t have a fancy dedicated smoker, then you need to give the snake method a try. You’ll want to trim some of the fat–judiciously. You can also get ribeye attached to the bone (rib steak) or the increasingly popular tomahawk steak, which is attached to the whole French-trimmed rib bone (and looks like something a caveman would tuck into). Price per kg: Item weight: Servings: Best value (Price per kg) As low as £5.95. Required fields are marked *, Smokedbbqsource.com is a participant of the Amazon Services LLC Associates Program, an affiliate advertising program – it is designed to provide an aid for the websites in earning an advertisement fee – by means of advertising and linking to Amazon.com products. Like my birthday! Cover the ribeye roast with the herb rub, coating well.Place the roast into a large roasting pan. However, if you do get one, simply follow the natural division the bones will give you. On the other hand, thick steak cuts stand up much better to heat. When you’re cooking thin steak, it’s important to remember that your cut is going to cook through quickly. By Laura Rege. This can result in your steak becoming overdone before you even have a chance to remove it from the heat. The steak is then sliced and shared. Alter your cooking time a little to achieve a steak that is a little less pink in the center. I cut ours to 1 inch in thickness - but you can cut yours however thick or thin you'd like. If you purchase a certain commercial steak seasoning at the store, the one named after a major Canadian city which rhymes with ‘not at all’–you’ll pay $3-4 for a tiny little bottle. Or, perhaps you ordered in something special and now you’re stressing out that you’ll mess them up? The second is tenderness. Beyond the much-loved fillet, sirloin, rib-eye and rump, there's a world of underrated, good-value steaks … Then, remove the aluminum foil. For example, if there are children or non-spicy-loving people around, follow this. I personally don’t know why anyone would want to do this, but if you must, that’s how to do it. We recommend 1.5 inches to be the ideal thickness for most cuts. Or you can bone it yourself - it's a little tricky if you're trying to remove the ribs in a rack, simply because of the size of the entire thing, but you'd again follow the curve, several the meat and connective tissue along that same curve. Learn more. While you may want to try these extra-thick cuts out, for ease of cooking, lower costs, and general day-to-day meals, 1.5-inch thick steaks are more than sufficient. Once your steak is approaching your preferred level of doneness, it’s time to fire up the heat. The entire ribeye, with only one end removed to make the steaks cut out evenly in width. Just divide the total by four and turn or flip accordingly. Regular Price £6.99. At the first three minute interval, turn the steak crosswise to its first location. You'll have less control of the thickness of the cut - but the extra flavor imparted by the bone is a nice tradeoff. If you are still searching for a simple way to get your steaks done perfectly medium or rare, try switching to a thicker steak. https://damndelicious.net/2020/02/01/how-to-cook-a-ribeye-steak While fat does mean some flavor–much of what we want from marbling is tenderness. I got fourteen 1 inch steaks from that entire ribeye, which broke down to $5.42 a steak. Just decide how thick you want your steaks and cut accordingly. I'm sharing everything I learn along the way on my journey from amateur to pitmaster. And if you’ve enjoyed reading this article, make sure to share it with your friends! As your steak thickness slims, so do your chances of achieving a nice medium or rare center. A meat thermometer should read 130°F. Cook time: 30 minutes. Ribeye steaks are one of the most flavorful cuts of meat because of their marbling, or fat content. when i cook prime rib its usually just 2 bone roasts cut the long way at serving time, cooked this way trexed and you get a really nice presentation of red meat and a nice sear. Add to basket. Steak seasoning. In this case we have tender, so we will be using a quick, high heat method–the grill. This prevents too much heat from penetrating into the meat and causing your thin steak to become chewy and overcooked. To the question Batman! Tony Mead from Yorkshire on June 16, 2011: a great tasty hub, I wish I had such a generous brother I love rib-eye although like you I really don't often eat much steak. Cheaper cuts have a far more intense flavor, but are tough if cooked incorrectly. Yay for brothers! I don’t get steaks very often, and I get very good steaks even more rarely. Degrees of doneness and time guidelines for cooking Bone-In Ribeyes. A thick ribeye buys you time. Wrap the steak in foil and let it sit for about 10 minutes. Remove the aluminum foil and use a sharp knife to cut the steaks into strips that are about 1/2-inch (1.3 cm) thick. If you like heat, add more red pepper. This allows you to get a nice sear, without your steak automatically being well done. I also love English mustard with any steak, that bite it has is great. You can unsubscribe at any time. Now as the founder and editor in chief of Smoked Barbecue Source I get to grill, barbecue and write about meat for a living! Don’t fear. If you’ve brought home a steak more than 1.5 inches thick, we recommend using the reverse-sear method. Check your email, and click "Confirm" and well send you a copy of the smoking chart. So, on to the recipe. NY Strips are on sale now! COOK STEAK IN CONVECTION OVEN How to cook the perfect steak If you're cooking to impress and only a tender, juicy steak will cut it, don't be fooled into spending a fortune. [that's dinner, unless you are English]. As the son of a vegeterian, I grew up dreaming about meat. At the six minute interval, turn it over. As far as technique on the cutting - it's extremely simple! So, you’ll want to cook at high temperature, but for short periods to ensure that even your thin cut remains tasty and full of flavor. At the meat counter, you’ve likely noticed the same cut … I might have missed something however I was anticipating more detail on the cutting technique. So remember, when you’re cooking thin steaks, cook them high and keep them on for just a short period, or else they’ll quickly go past their best. Ribeye Steak. The carving is simple. I'm SO glad it was a success for you! You don’t have to do this–you can leave it in place the entire six minutes, but since people eat with their eyes first, it can be dynamite on the plate. Ok - this particular rack - the one in the pictures - was boneless. Rib Eye Steaks Cut 1-inch Thick I cut ours to 1 inch in thickness - but you can cut yours however thick or thin you'd like. Their thick size makes them all too easy to end up with a burnt exterior and cold, raw middle. Grass-fed British beef; Matured for 28 days for the best flavour; Cut to smaller portions Code: GRB2225. You can go thicker, but you’ll add a cooking technique (you’ll need to finish in an oven). It needs a minimum of five minutes rest time, and ten is better. I've purchased the piece above as both rib eye and prime rib. I like using this because I can make that much meat stretch forever - I even save the scraps and simmer everything down for a lovely little broth. Fat means a couple of things. If you like your steak on the rare side, it's much easier to achieve a good cook with a thick ribeye than a thin one. Rib Eye Steak Recipe If you purchase a certain commercial steak seasoning at the store, the one named after a major Canadian city which rhymes with ‘not at all’–you’ll pay $3-4 for a tiny little bottle. Why? Not only are they easier to cook, they also tend to have better texture, and more flavor when done, as you’re less likely to overcook them. Now of course you can dry age it and roast it off as a whole thing–which I do every year at Christmas. At 1.5 inches, your steak remains quick and easy to cook, without being too easy to overcook. While 1 inch is a good starting point, the best steaks, especially when it comes to premium cuts like ribeyes and strips, are around 1.5 inches in thickness. Thanks for subscribing! Make sure your grill is pretty hot–500 is what I shoot for–or medium high if using a skillet. Most of the time when I purchase an entire ribeye, the butcher has already removed the bone rack. Forget everything you heard and everything you have been told. Back to the meat and method. i would cut it in 7 pieces divided out, 7 big baked potatoes, and 7 sticks of butter. Get your free Smoking Times and Temperature chart: Before we can send you your free smoking chart, you need to confirm your email. I got the mashed potatoes going and the grill fired up and smokin’. She has cooked on multiple television stations, including the Food Network. In this case, we cut it into individual ribeye steaks. Then, proceed to cook each side for a maximum of 60 seconds. ribeye steak, 2 inches thick. If you want well done, then take it to medium, and once at the 16 minute mark, move the steak off direct heat to the side, and give it another four-five minutes with the lid closed. Consistently one of the top selling thermometers on Amazon, it’s easy to see why, Your email address will not be published. A 1.5 inch thick steak – the size you’ll find from most premium butchers or wholesalers – is where steak excellence really starts to happen. A meat thermometer should read 130°F. Thick Ribeye or Thin Ribeye. Somehow everything got messed up with the thickness of our steaks. Speaking of medium rare–I set a timer for three minutes–and do it four times. When buying your steak, look for a nice deep red colour with lots of marbling. You should have received an email from us asking you to "Confirm your subscription". Yes–fat. Prep time: 30 minutes. another option is 3 or 4 inch thick roasts cut to 1.5 to 2 inch at serving, (all end pieces like on a prime rib roast). This takes about half an hour–give or take a beer. Ingredients: 4 ribeye steaks, cut ¼-thick. Once your steak is cooked to your liking, remove it from its heat source and wrap it in aluminum foil. Rest your steaks for 5 minutes before serving, covering lightly with foil. Ribeye steaks are a boneless rib cut of steak and are one of the most tender cuts of beef. Just throw a foil tent over it to maintain heat. The idea behind using the maximum heat and short heat exposure time is to ensure that your steak sears in record time. Removing the Rounded End of the Whole Rib Eye Steak Depending on the preferred thickness of the steaks you are prepared to slice, use the following rule. Get your grill or pan heated up as high as possible before adding your steak. Your sear will add flavor and color, but as you’re using the reverse-sear method, (quickly searing once your steak is almost done through to your preference), you won’t have to worry about overcooking your steak. However, for my birthday (29th again, thanks for asking), my fabulous, wonderful awesome brother brought me a ribeye. One of the things you’re paying for when you buy a higher quality meat is fat. Jan Charles (author) from East Tennessee on June 06, 2010: Oh my gosh Adam! Broiling your steaks is quicker than grilling them and requires less maintenance than cooking them in a skillet. Let your steak sit for about 10 minutes so that it can reabsorb its juices. 0 PT30M PT30M 4 ribeye steaks, cut ¼-thick Coarse salt to taste Freshly ground pepper to taste. I’ve seen ribeyes on sale for $9-11 a pound—and they weren’t particularly good ones. Make sure you click the button in that email so you can start receiving emails from us. **Note** This email might be in your 'Promotions' folder. Jun 30, 2020 To cook perfect a perfect ribeye steak at home we have three important tips. (You can use a cast iron skillet as well, with equally phenomenal results.) So once you’ve cut your steaks (easiest done if the meat if very cold), and trimmed off the big chunks of fat (do yourself a favor and make sure your knife is wicked sharp), you want to let the meat come to room temperature before you proceed. Serve the thick steaks with … Note that I said a ribeye–I got the whole thing–16 pounds of fabulous beef! Remember, using a meat thermometer is the best way to tell when your steak has reached its desired … Maybe all you could pick up was a couple of thin steaks from your local store and you’re wondering how best to cook them? More particularly, marbling–that just means the fat is all over the place throughout the meat. Place the meat on a hot grill and cook until well browned on both sides, about 5 minutes on the first side and 3 minutes on the second side. Make sure you have a wickedly sharp chef's knife, and try to make firm, even cuts with as few strokes as possible, to preserve the surface of each steak for crusting. That’s another article. When sliced into thin strips, it is often cooked in advance, then used for numerous dishes at a later time. How to Grill Ribeye Steak | Kingsford - YouTube. The solution is simple: Sharing. But I adore just a pat of butter stuck on top while it’s resting. Coming from the rib primal of the cow, the cowboy cut steak contains the tender longissimus dorsi … Do you cook steak in a pan? Place steaks in a cast iron skillet or heavy baking sheet, and pop them into a 350F degree oven for about ten-twenty minutes or so, depending on just how thick you cut your steaks. Firstly, as this is a reverse-sear method, you’ll want to cook your steak through to your desired level of doneness. Thanks for following me, I've recipricated and followed you too. See full disclosure. In fact, some steak aficionados even go so far as to suggest that ones 1.75-inches or 2-inches thick are even better. If you have a local meat market you can probably request whatever you'd like - ask for rib eye or prime rib, and quiz him/her on the particular location from which the cut was pulled. I can't believe I didn't address it! I hope that helps! When you stick a thin steak on to sear, the high heat penetrates through your cut straight away. 1 to 2 tbsp. Rest your steaks for 5 minutes before serving, covering lightly with foil. Loved your article. It's also a technique that renders more economical cuts like flank steaks fork-tender by cutting through the long fibers that make them tough in the first place. Trim this off. Better to go a little under, than over. You’ll look goooooood. If you are going to treat yourself to a nice Ribeye or New York Strip, you better make it a thick one of at least 1.5 inches as sold by premium butchers. When cooking your steak, it’s important to take its thickness into account. We may earn an affiliate commission at no extra cost to you if you buy through a link on this page. For instance, it'll take about 5 minutes to finish cooking a 1 ½-inch-thick steak to medium-rare on a stovetop and between 10 and 20 minutes if you’re finishing it in the oven. I think you hit the nail on the head with the timing. Don’t go crazy–you don’t want dust. Rib-eye steak is a juicy cut of beef that can make a richly satisfying meal. SmokedBBQSource is supported by its readers. Couldn't keep my diners out of the food long enough to just snap a picture! Grilled ribeye is one of my absolute favorite meals. This is an opportunity not to be wasted. But you'll need to finish in a hot oven. Coarse salt to taste. Easy—if you purchase ribeye steaks at the grocery or at the butcher, they will charge you more than if you purchase a big old Flintstones-style cut as a whole. Obviously, the perfect steak thickness depends on numerous factors, not least of all your personal preferences. This is done at a lower temperature, and you can check on your steak’s progress as you cook. Thank you, and I'll check out your site! Freshly ground pepper to taste. Even an extra-thick slice pan-sears to medium-rare fairly quickly, particularly if you roast it briefly at a high temperature as well. I'll keep an eye on your hub, see what good info I can pick up! It doesn’t get much better than that. A store here will put NY Strips and ribeye on sale, typically 3.77/lb and 4.99/lb respectively. We hollered at the entire clan. For the perfect medium-rare thick-cut bone-in ribeye steak, grill for 18-20 minutes for a 2-inch steak, turning about 1 minute before the halfway point. Roast the ribeye for about 25 minutes for each pound in weight. With a thin ribeye (1.5 inches or less) you'll have a hard time getting the surface of the steak properly browned before the inside of the steak cooks to well done. Yes, it is true that an entire ribeye roast can run 12-18 pounds, so it is still not inexpensive (mine was 16 pounds). Slicing steak is a way of stretching more expensive cuts like rib-eye to feed more people (by serving slices you don't necessarily need to buy individual steaks for each individual at the table!). Cooking the meat only takes a few minutes since the thin slices cook so much faster. But, nowhere near as well as with a 1.5 inch one or above. Make this one instead for pennies–and you’ll be able to tweak and tailor it to your preferences. Big in flavour, small in size. Different butchers refer to cuts by slightly different names - so ask if the cuts are the same, and if they call them different things, ask about the recommendations. HOW TO PICK THE PERFECT RIBEYE. Easily save as PDF or print for future use. There are also any number of fabulous sauces that ache to come together with a good ribeye–Béarnaise, peppercorn, a red wine reduction–any of those are fabulous. I love to do this when I get to entertain—$10 a person to entertain is pretty awesome, and this lets me meet those criteria with ease. In this guide, we’ll explain why a thin steak is generally worse than a thick one, and how to cook a proper, thick steak to perfection. Jan Charles (author) from East Tennessee on January 30, 2012: Awesome! Cast-iron skillet. Get BBQ guides, recipes, gear reviews and great deals sent straight to your inbox. If you’ve read my other articles, normally my proteins cluster around $2 a pound, unless something is an amazing deal or there’s a special occasion. The first is some flavor. There are many ways to cook ribeye steaks, including broiling them in the oven.