how to cook boneless beef ribeye steak?

beef rib eye steak boneless


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how to cook boneless beef ribeye steak? — 8 Comments

  1. Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature.
    When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.
    Immediately place stake in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.)
    Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate.

  2. Season the meat with salt and pepper. The very most you should put on it is a Montreal type steak seasoning. I like to stick mine back in the fridge for a bit.

    Then remove from the fridge about 30 min before you cook it. YES, it is safe. This allows the meat to come to room temp so you don’t shock the meat as much when you put it on the hot surface. Shocking the meat to much may make it tough.

    From here you have a couple of options:

    1. Heat a skillet up good and hot then add some fat. Oil, butter (is okay), or even bacon fat. Put the steak down and do not touch it. The meat is pretty cool. It will release from the pan when it has a nice golden brown color to it. Then flip. Brown it up on the second and side and reduce the heat if you want it cooked further.

    2. Brown on both sides as stated above but then slide into the broiler if you skillet if oven safe use that, if not then put it in a broiler pan. And finish under the broiler.

    3. Grill over a medium-ish hot indirect heat.

    Remember a few more tips:

    1. NEVER overcook a steak. Anything over medium is over cooking your steak and even medium is pushing the limits a bit. A weel done steak is a ruined steak and you may as well just toss your money in the trash.

    2. Let the steak rest so that the stea will still be juicy from the first bite to the last bite.

    3. Don’t forget about carry over cooking, as the steak rests. Due to residual heat in the meatthe steak will cook a bit more as it rests.

    I know that someone will say that you shouldn’t add salt before cooking bacuase it will dry it out. That is not true. I have always salted my steak and roasts before cooking and never had anything dry. Adding salt before cooking does Not dry it out but rather gives good flavor.

  3. season it with just a little salt and pepper

    grill it to a nice brown outside, and to your liking in the middle (rare, medium rare, etc)
    consume it

    good steaks don’t require any more than this.
    cheaper meat you might want to season more, or marinade, but ribeyes are generally fairly tender.

  4. Note: The times I mention here are an estimate, as there’s no way to know exactly how long to cook a steak without knowing how thick the steak is and how well your stove/oven/grill puts out and retains heat. You’re going to have to use your own judgment to an extent. That said…

    Do you have a cast iron skillet? Can you temporarily disable your smoke alarms? Is your steak fairly thick? If so you’re on your way to an awesome steak. Lightly coat the steak with olive oil. Generously dust it with kosher salt and freshly cracked black pepper. Let it sit out of the fridge for about 30 minutes so it comes up to room temperature. Then, preheat your oven to 450ºF and start to heat up your cast iron skillet on the stove top. You want it to get really hot. This is also the time to disable the smoke alarm and open a few windows.

    Once the oven is preheated and the skillet is hot enough that water drops will dance across the surface and evaporate almost instantly, toss your steak on there. Yes, it’s supposed to smoke like that. Let it sear for about 1 1/2 minutes, then flip it with tongs. After another 1 1/2 minutes, toss the entire skillet w/steak into the oven. Also, remember that hot cast iron looks exactly the same as cold cast iron and remember to use mitts.

    Now you’ll want to let it sit in the oven for about 3-5 minutes depending on thickness/desired doneness. This is where you’ll have to use your own judgment. Personally, I’d rather pull it out too soon and have it be a bit rare instead of too late and have it be overcooked, but that’s up to you. Remove the steak, tent it with foil and let it rest for 5 minutes. Eat the steak. You shouldn’t need A1 or (god forbid) ketchup. Just you and a hunk of perfectly cooked meat.

    Don’t forget to turn the smoke alarms back on.

  5. I do mine on the charcoal grill once the coals are ready. Sprinkle lightly with Montreal steak seasoning & grill til medium/rare – turning only once or twice with tongs, not a fork. The fork will pierce the meat letting all the juices run out into the coals. Let steak rest for 10 minutes or so before serving to seal in the juices.

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