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Rib Eye Steak

post #1 of 25
Thread Starter 
Hey guys, I'm lioking for something different to do with my rib eye steak. I have 1.5kg to play with and I'm looking to make a meal for four. If it was up to me I would have the normal, 30s on each side then onto a plate but that seems quite a boring dish now. Any ideas would be greatly appreciated.
post #2 of 25

Ribeye with mango chimichurri! Or just a chimichurri sauce, but the mango will add a great addition. I've grown tired of pan sauces so this is my go to steak recipe as of late.

 

Edit: I googled a recipe for it and this is kind of similar to how I make it, except instead of red wine vinegar I use a lemon, lime and sugar mixture. http://www.foodnetwork.com/recipes/bobby-flay/grilled-rib-eye-steak-with-mango-chimichurri-recipe/index.html

Gourmandise is an impassioned, rational and habitual preference for all objects that flatter the sense of taste.
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Gourmandise is an impassioned, rational and habitual preference for all objects that flatter the sense of taste.
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post #3 of 25

A good steak is never boring.  There is only one reason that I would cover my steak with sauce and that's only because the meat itself is nothing to write home about.  But if you've got a beautiful piece of meat it literally only needs salt and pepper and good high heat.  30s on each side sounds.... raw but hey, whatever floats your boat.

 

Instead, focus on making interesting accompaniments.  There is lots of flexibility there in terms of vegetables, potatoes, etc.  

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #4 of 25
post #5 of 25
Quote:
Originally Posted by Koukouvagia View Post
 

A good steak is never boring.  There is only one reason that I would cover my steak with sauce and that's only because the meat itself is nothing to write home about.  But if you've got a beautiful piece of meat it literally only needs salt and pepper and good high heat.  30s on each side sounds.... raw but hey, whatever floats your boat.

 

Instead, focus on making interesting accompaniments.  There is lots of flexibility there in terms of vegetables, potatoes, etc.  

 

 

Very true! The beef speaks for itself.

 

Born and raised in Iowa we say, "Just ******* throw it on the char!" Meaning just throw it straight on the coals for a bit and you have the best tasting steak you will ever have.

That is why I suggested a bit of fruit.

 

Gourmandise is an impassioned, rational and habitual preference for all objects that flatter the sense of taste.
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Gourmandise is an impassioned, rational and habitual preference for all objects that flatter the sense of taste.
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post #6 of 25

@helloitslucas

I and probably many other do not appreciate your language in your last post.

post #7 of 25

Thank you.  Please be courteous.  And, although, you may prefer your steak plain, please try to address the question the OP asked.

 

ETA: start with bruschetta, if you like, serve it with French fries, smashed or mashed (or any potato you like), and a big green interesting salad, i.e. mixed greens, avocado, cherry or grape tomatoes, red onion, etc & dressing of choice.  That will be plenty for 4.  Enjoy.


Edited by Cerise - 1/10/14 at 8:21am
post #8 of 25

You may always wake me up for excellent steak served with homemade béarnaise and handcut fries.

post #9 of 25

Is it a very large 1.5 Kg rib steak? In France we call those "Cote de Boeuf" and we would insert garlic cloves in it and cook it under a very hot broiler, or over very hot coals, to get a charred exterior while keeping it nearly raw inside. 

 

Another idea is "Seua Rong Hai" which is the Thai "Crying Tiger" dish (google either for a recipe) - it's absolutely delicious if you like chili. 

post #10 of 25
Quote:
Originally Posted by Cerise View Post

Thank you.  Please be courteous.  And, although, you may prefer your steak plain, please try to address the question the OP asked.

I doubt helloitslucas meant any disrespect. And he did give suggestions to the OP. I on the other hand was suggesting that the "if it were up to me I'd just..." Is good too. I'm just saying, if I was his guest I too would be happy with a simply cooked steak. A good steak is like a naturally beautiful woman - she doesn't need makeup to be beautiful. But she could use a nice shoe.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #11 of 25

burgers?ribeye burgers with jarlsberg,smoked bacon & cukes,dill 'tater salad & crisps?.ribeye does make a mighty fine burger imho.

 

 

 

 

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"Be Passionate,Love,Dream Big,Be Spontaneous,Celebrate,Change The World......Or Go Home"
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post #12 of 25

JonPaul, you do like your meat a tad overcooked don't you.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #13 of 25

One person's overcooked is another person's undercooked.

 

He likes his cooked to a higher temperature than what your prefer.

 

I have been working in restaurants long enough that I have pretty thick hide when it comes to people's preferences, but if a waiter does bring a dish back from the dining room, he  faces less resistance from most people in the kitchen if when describing the nature of the comment (notice comment not complaint;)) from the guest he doesn't use the terms overcooked or undercooked. ;) 

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Wisdom comes with age, but sometimes age comes alone.
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post #14 of 25
Quote:
Originally Posted by Koukouvagia View Post
 

JonPaul, you do like your meat a tad overcooked don't you.

 

 

Quote:
Originally Posted by cheflayne View Post
 

One person's overcooked is another person's undercooked.

 

He likes his cooked to a higher temperature than what your prefer.

 

I have been working in restaurants long enough that I have pretty thick hide when it comes to people's preferences, but if a waiter does bring a dish back from the dining room, he  faces less resistance from most people in the kitchen if when describing the nature of the comment (notice comment not complaint;)) from the guest he doesn't use the terms overcooked or undercooked. ;) 

i like my burgers with a "blush".when it's not a burger,i like my ribeye's med/rare,comme ca:

"Be Passionate,Love,Dream Big,Be Spontaneous,Celebrate,Change The World......Or Go Home"
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"Be Passionate,Love,Dream Big,Be Spontaneous,Celebrate,Change The World......Or Go Home"
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post #15 of 25
I was making a general observation from both the pork and the burger. I grew up in a house where everything was seriously overcooked. Roast chicken was so over roasted that it was dry and grainy, but thats how my mother likes her meat. I grew up thinking I didn't like meat. Turns out I love meat but it has to be cooked properly. That pork roast brought back some memories smile.gif

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #16 of 25

Thin slice it for cheese steak sandwiches? Smoke it low and slow until medium(or however you like it)?

post #17 of 25
Quote:
Originally Posted by JonPaul View Post
 

 

OMG that's not a burger JonPaul, that's a meal for a family of 8!!!! :lips:

post #18 of 25

I would cook the ribeye plain as steak. The leftover would make a good steak salad or a stir fry for another meal (I would undercook it  a bit if using it as a stir fry for another meal).

post #19 of 25
Quote:
Originally Posted by French Fries View Post
 

 

OMG that's not a burger JonPaul, that's a meal for a family of 8!!!! :lips:


ha!just for two,to share,FF.since the "burger incident",i have weaned myself off man v food.............:rolleyes:;)!!

"Be Passionate,Love,Dream Big,Be Spontaneous,Celebrate,Change The World......Or Go Home"
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post #20 of 25
Quote:
Originally Posted by Koukouvagia View Post

I was making a general observation from both the pork and the burger. I grew up in a house where everything was seriously overcooked. Roast chicken was so over roasted that it was dry and grainy, but thats how my mother likes her meat. I grew up thinking I didn't like meat. Turns out I love meat but it has to be cooked properly. That pork roast brought back some memories smile.gif


happy one's i trust:)?food is incredibly evocative to be sure,k!

"Be Passionate,Love,Dream Big,Be Spontaneous,Celebrate,Change The World......Or Go Home"
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"Be Passionate,Love,Dream Big,Be Spontaneous,Celebrate,Change The World......Or Go Home"
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post #21 of 25

I'm always happy when I'm reminded of my Mother!  But I still don't like overcooked meat unfortunately.  She's visiting me now and yesterday I had to cook a ribeye steak for her to well-done. I was sad to do it but she enjoyed it so that's what matters to me.  I really really wanted to take pictures but the food was so good I couldn't stop anyone to pause for a picture.  I served ribeye steaks, grilled with a little smoke accompanied by handcut frites, gratinated cauliflower (cumin/coriander/hot sesame oil), and a marvelous little salad of thinly sliced cucumber, avocado and red onion.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #22 of 25

Another thought.... Dress it up, & serve the steak with mushroom marsala sauce (google), pureed cauliflower or pureed parsnips.

 

P.S.  JP, that's quite a burger  :lips:

post #23 of 25
Quote:
Originally Posted by Koukouvagia View Post
 

I'm always happy when I'm reminded of my Mother!  But I still don't like overcooked meat unfortunately.  She's visiting me now and yesterday I had to cook a ribeye steak for her to well-done. I was sad to do it but she enjoyed it so that's what matters to me.  I really really wanted to take pictures but the food was so good I couldn't stop anyone to pause for a picture.  I served ribeye steaks, grilled with a little smoke accompanied by handcut frites, gratinated cauliflower (cumin/coriander/hot sesame oil), and a marvelous little salad of thinly sliced cucumber, avocado and red onion.

meal sounds deeelish,k!"right up my street":lips:

"Be Passionate,Love,Dream Big,Be Spontaneous,Celebrate,Change The World......Or Go Home"
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"Be Passionate,Love,Dream Big,Be Spontaneous,Celebrate,Change The World......Or Go Home"
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post #24 of 25
Quote:
Originally Posted by Cerise View Post
 

Another thought.... Dress it up, & serve the steak with mushroom marsala sauce (google), pureed cauliflower or pureed parsnips.

 

P.S.  JP, that's quite a burger  :lips:

that steer did not die in vain,that's for sure,matey;)!

"Be Passionate,Love,Dream Big,Be Spontaneous,Celebrate,Change The World......Or Go Home"
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"Be Passionate,Love,Dream Big,Be Spontaneous,Celebrate,Change The World......Or Go Home"
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post #25 of 25

Try salting an hour before putting it on the grill.

One hour before you intend to grill, salt the steak on both sides with kosher or any other non iodized medium grain salt.

Place on a wire rack, once the hour has passed you will likely see that the steak has begun to sweat, blot with a paper towel.

Smear lightly with olive oil, sprinkle to taste with fresh ground black pepper on both sides and a light dusting of quality oregano, mexican or greek.

I grill on pretty hot grill for two minutes, quarter turn, then another two minutes and repeat for the other side.

This works well for a 1.5" steak, for me anyway

I would make the changes to the sides rather than the steak.  Mashed potatoes made from baked potatoes with garlic, grilled veggies like zucchini and Portobelos. Roasted carrots with taragon.

Best regards,

Andy

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