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Ribeye Vacation

post #1 of 21
Thread Starter 
Cook question-
We are staying in a really cool house in Beaufort SC. It has a Jade 6 burner range with oven...all gas. I think the burners go to 30000 BTU and the oven has a 500 degree setting.

I bought a really nice ribeye. Dry aged.

Should I cook it in the oven @ 500 or on the cook top?

THX
post #2 of 21

Most ovens should have a broiler so if you don't have access to a grill I'd either broil or pan sear and then finish in the oven.

 

Dave

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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post #3 of 21

I agree, as Dave said. Pan seared then finish in pre-heated oven. That's how I cook them at my house when I don't feel like firing up the grill.

post #4 of 21

So how did the steak turn out?

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #5 of 21

What temp do you like? I like medium-rare and always cook on stove top only. 

post #6 of 21

I'd go with a reverse sear technique.  Pop it in a low oven until it comes up to ~ 100F then finish in a hot pan to develop a nice crust
 

You can't lay on the beach and drink rum all day unless you start in the morning

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You can't lay on the beach and drink rum all day unless you start in the morning

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post #7 of 21
Thread Starter 
Great
S/P then iron pan sear...very hot...1.5 min. / side then put in warm oven.
Sauce (on vaca / limited ingredient. ) local caper berries, butter, garlic/onion, aged basaltic. Butter. 😄😘😍
post #8 of 21

My favourite ribeye done med rare :-   Making sure its at room temp then oiled all over n seasoned.

 

It then goes onto a searingly hot griddle pan for 1min.   move to make the cross marks and turn down to just above medium for 2 mins.

 

Turn over onto the part of the pan that hasnt been used yet, which is still mega hot and season.  Should now take 3-4 mins. Id keep an eye on it tho. 

Im not a fan of finishing in the oven, tho i know its the method of choice for many.

 

Just thought, If i had a whole ribs-worth of steak, id only do it on the bbq. I reckon they were made for each other.

"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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post #9 of 21

NO WAY Reverse sear

CHEFED
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CHEFED
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post #10 of 21

takingstock, I get that you're raring to go with your range. Do you think you'll try things in SC that you might not at home? Is there anything apart from the ribeye that you're looking forward to cooking while you're on vacation?

 

Scoobadoo97, surely at a low start temp ur steaks going to lose all its juices. Always willing to learn new techniques though. Do share.

"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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post #11 of 21

The real question before any one can extract the best method is how big is the Rib Eye? While an internal temperature of 100F is always 100F the same internal temperature does not yield equal results on all steaks.  A 12 oz boneless Rib Eye brought up slowly to an internal temp of 100F will already be over done for some and will have a much different result in terms of "doneness"  compared to a 24oz rib eye @ 100F, which will still be very Rare and can then be seared with out over cooking. A Rib Eye 12 ounces or under can certainly just be done in a cast iron pan on the cook top. 16 ounces and up will have the best end result (IMO) with some time in the oven irrespective of which method you choose. The whole concept of reverse sear is designed around the idea of bringing up the internal temp on thick steaks to get an even finish and having the surface of the steak dry for searing. However any benefit of reverse searing is diminished with a steak that has been properly dry aged as the surface is already dry and will take on a nice char or sear.

 

Dave

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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post #12 of 21

Size (weight), timing and internal starting temperature are not that critical if the sous vide method is used.

 

dcarch

post #13 of 21

sous vide setups are as common as butter knives in kitchens.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #14 of 21
Thread Starter 
Quick follow up question-
The pan cooking surface is SUPER hot so will not the coarse pepper and any oil just burn?
post #15 of 21

There's no need to add oil to a Rib Eye if that's what you mean. They have plenty of fat even if cut from the Sirloin end. Searing Peppercorn smells divine. Many moons ago when I worked @ The Brown Derby they did a steak with massive amounts of peppercorn pushed into the surface of the steak. When those hit the broiler...oh my!  Good ventillation is a bonus.

 

Dave

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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post #16 of 21
Thread Starter 
Quote:
Originally Posted by bughut View Post

takingstock, I get that you're raring to go with your range. Do you think you'll try things in SC that you might not at home? Is there anything apart from the ribeye that you're looking forward to cooking while you're on vacation?
I'm back at home now.
The stove was just sooo cool. It was a commercial Jade with (6) six 12" 30000BTU burners. The oven was massively built with two very heavy pull out racks. It actually was kinda primitive w/ manual light and clunky/heavy but oh so sweat to use. The night before the steak I made salmon with Mario's thin pasta.

At the end of the day its just difficult to use an unfamilar kitchen but I did have a blast there.
post #17 of 21
Thread Starter 
Quote:
Originally Posted by DuckFat View Post

There's no need to add oil to a Rib Eye if that's what you mean. They have plenty of fat even if cut from the Sirloin end. Searing Peppercorn smells divine. Many moons ago when I worked @ The Brown Derby they did a steak with massive amounts of peppercorn pushed into the surface of the steak. When those hit the broiler...oh my!  Good ventillation is a bonus.

Dave
THX. I've always always wondered about the oil and the pepper. What about green pepper corns on the steak and hot sear?
post #18 of 21
Thread Starter 
Quote:
Originally Posted by DuckFat View Post

The real question before any one can extract the best method is how big is the Rib Eye?........... The whole concept of reverse sear is designed around the idea of bringing up the internal temp on thick steaks to get an even finish and having the surface of the steak dry for searing. However any benefit of reverse searing is diminished with a steak that has been properly dry aged as the surface is already dry and will take on a nice char or sear.

Dave
I was a little concerned about the dry aged aspect and the steak drying out plus I did not know how long it had sat in the market. It was ~ 14 oz. and on this piece the fat seemed to mostly around the edges which also made me a little nervous.
post #19 of 21

Nothing to worry about at all. I'd use a cast iron pan and skip any oven work on a steak that size. Rib Eyes cook very fast unlike a Tenderloin or Top Sirloin. I usually use Green Peppercorns in sauce. Black Peppercorns are are cracked or crushed work really well on seared steak.

Enjoy!

 

Dave

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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post #20 of 21
Thread Starter 
So i'm clear DuckFat-
Dry aged 15 oz. ribeye 101......room temp meat ...liberal salt both sides / liberal coat with green pepper corns... Not crushed? and not coarse crush black pepper?

Sear in hot cast pan 1.5 min / flip 1.5 minutes cover let rest 5 minutes ...eat?
post #21 of 21

I use whole black peppercorns that I crack or lightly crush. Season, Sear, rest.

 

Dave

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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