[RPMcMurphy]

Kind of burnt out on just steak cooked the best way, salt pepper, on the grill medium rare.

Looking for another way to prepare a ribeye that I have other than just simply grilling it with a sauce if you know what I mean.

Any ideas?

thanks!

[RAS1187]

We do a smoked pepper with our ribeye.

Equal parts of salt, smoked pepper, paprika, brown sugar. Throw it on the grill or pan-sear it.

While it is not drastically different, the smoked pepper and caramalized sugar definitely adds some "punch" to the finished dish.

[OregonYeti]

Stir fry with rice or noodles? Teriyaki steak?

[Jeffaliscous]

You could braise it?

Im thinking maybe...

Beef broth/stock, carrots, potatoes, onion, garlic cloves, salt, pepper, maybe some cumin and oregano?

Somethin different.

Really, i love ribeye steak, so in my opinion, any way u cook it u cant go wrong. Just dont through it in a deep fryer! lol.

[boar_d_laze]

It's a carnal sin to braise rib steak. Pan roast it (them). Use the fond to make a cognac/ cream/ green-peppercorn pan-reduction. IIRC, you've asked about the techniques a couple of times. Time to man-up and try it.

BDL

[kuan]

Hong Kong style. Done in a wok. Make an orange sauce as you would for duck. Slice and pour sauce on top.

[abefroman]

Jerked ribeye with a salsa

[kuan]

Surf and Turf. Blackened. With Crayfish veloute of some kind.

[RPMcMurphy]

Hmmm maybe I'll do it three-ways. Carpaccio over spinach with balsamic, some olive oil and some cheese.

then I'll do it as suggested
"cognac/ cream/ green-peppercorn pan-reduction"

then maybe a surf and turf (although with shrimp due to availability)

any further ideas for sides, etc?

also, board, I am not sure I asked about a cognac reduction can you give me some tips?

it's a HUGE steak, like 18oz. and that's way too much for even my girlfriend and I (today, after a big brunch!)


keep in mind I haven't been cooking long (you can check out my blog for my "skills") but I'm willing to take on anything, but I guess I can't eff up carpaccio. I've never made before, but I'd figure I'd cut a nice little peice, pound it, freeze it for 2 hours or so, then slice it really thin against the grain? should I marinade it? season it before freezing? after?

[kuan]

Originally Posted by RPMcMurphy

also, board, I am not sure I asked about a cognac reduction can you give me some tips?

it's a HUGE steak, like 18oz. and that's way too much for even my girlfriend and I (today, after a big brunch!)

Oh cummon you can do it!

Crack some peppercorns with the bottom of a pan first. Now, after searing the ribeye, defat the pan and deglaze it with cognac. Add the peppercorns. If you have demiglace, now's the time to add some. Finish with a little bit of cream.

[RPMcMurphy]

Originally Posted by kuan

Oh cummon you can do it!

Crack some peppercorns with the bottom of a pan first. Now, after searing the ribeye, defat the pan and deglaze it with cognac. Add the peppercorns. If you have demiglace, now's the time to add some. Finish with a little bit of cream.

Thanks, I'll definitly do it! although I don't have a demiglace...necessary? worth grabbing a cheapo ready-mix type deal from shop rite or best to just leave it out?

any suggestions for sides/ veggies/ etc.

also interested in the surf and turf idea...any suggestions for something with something other than crayfish?

Love this site!

[boar_d_laze]

Randall,

Send me your email address via mine (mancooks@gmail.com) or by message, and I'll send you a pdf with very complete instructions.

You'd be doing me a favor by using it and giving me feedback, as it's a "core recipe" from the book I'm working on -- in that it's more a tutorial in technique(s) than a recipe. The book is meant for people exactly like you -- not expert yet, but plenty of desire and enthusiasm.

Boar

[teamfat]

For the 'surf and turf' you could try almost an oscar. Grill, broil, pan roast the steak, or whatever. Lay some crab meat over it, a couple stalks of steamed asparagus and top the mound with Bearnaise sauce. The powdered mix from the market can be just fine, as making real Bearnaise from scratch can be a bit intimidating for folks with limited experience.

mjb.

[RPMcMurphy]

Originally Posted by teamfat

The powdered mix from the market can be just fine, as making real Bearnaise from scratch can be a bit intimidating for folks with limited experience.

mjb.

girlfriend kind of likes the Oscar idea, and heck, with the help of juilia childs and a few hours to kill trying, I think i can get something that i might be able to call a Bearnaise! I'll have to ponder this one over for a little while before i hit up the grocery store.

[teamfat]

Go for it! If done right, you end up with velvety smooth, rich decadence. If the bearnaise sauce breaks, you end up with greasy scrambled eggs - very tasty eggs, though, I might add!

mjb.