Rib Eye Steaks - Can You avert the tragedy?!!

[mehgs]

My husband's birthday is this weekend.

I decided we needed to splurge and went to buy rib-eye steaks. The prepackaged boneless ones just looked kinda...flaccid. I wanted something a little more celebratory so I headed to the Butchers station.

I probably made an inappropriate noise when I saw his meat but I was instantly captivated. Those steaks called out to me like the couch does when I've had a tough day.

I bought two glorious bone-in ribeye steaks: 1.555 kg (3.4lb) total. I may have had a slight aneurism when I saw the price.

My options are frying (Teflon not cast iron), broiling and or baking. Montreal Steak Spice will be involved.

Any suggestions on proper cooking techniques will greatly appreciated. (And needed!)

Please, think of the meat.

[robby]

Get a grill. Even a small charcoal grill would be better than frying, broiling, or (God forbid) baking.

At least you didn't consider boiling it. ;)

A small charcoal grill (like this (http://www.walmart.com/ip/Weber-147-sq.-inch-Smokey-Joe-Silver-Charcoal-Grill-Black/1146797)) is relatively inexpensive and will give you much better results that what you can do on a stove or in an oven.

[LVBoPeep]

If you can't grill ....this works well enough : Pioneer Woman- How to Cook a Steak (http://thepioneerwoman.com/cooking/2007/05/how_to_cook_a_s/).

[robby]

If you can't grill ....this works well enough : Pioneer Woman- How to Cook a Steak (http://thepioneerwoman.com/cooking/2007/05/how_to_cook_a_s/).Mehgs, if you must use the stove, notice that LVBoPeep's link states that "[a]ny grill pan will do, or you can...use a regular (but not nonstick) skillet."

You can't use a nonstick skillet because it's not possible to get it hot enough without damaging the pan, or alternatively, you end up slow-cooking the meat so that it ends up an unappetizing gray color.

So you either need an iron grill pan/griddle (which retains heat better), or at least a nonstick pan.

But I'd still consider getting the small charcoal grill. Just don't use it inside.

[China Guy]

This is the bees knees (http://www.nytimes.com/2012/01/18/dining/modernist-cuisine-adapted-to-home-entertaining.html). Ive done this about 10 times. You want to freeze it on a flat surface, brown all sides (I like butter) straight out of the freezer, then bake in a 200 degree over for one hour. It's GOOD.

[drastic_quench]

I want to post a link to this steak doneness pictorial (http://www.colinmcnulty.com/blog/images/cook-a-steak-blue-rare-medium-welldone.jpg) before the rabble arrive with their superstition and disinformation.

Charcoal is best. Pick up a Weber Smokey Joe (http://www.google.com/#hl=en&safe=off&output=search&sclient=psy-ab&q=smokey+joe&oq=smokey+joe&aq=f&aqi=g1g-s2g5g-s1g1&aql=&gs_sm=3&gs_upl=830l2738l1l3213l10l10l0l1l1l0l94l747l9l9l0&gs_l=hp.3..0j0i10l2j0l5j0i10j0.830l2738l1l3214l10l10l0l1l1l0l94l747l9l9l0&psj=1&bav=on.2,or.r_gc.r_pw.r_qf.,cf.osb&fp=9970e3d003ee7d92&biw=782&bih=713) if you don't have the desire or space for a full on Weber Kettle.

The 2nd best option is Alton Brown's revered Pan Seared Rib-Eye (http://www.foodnetwork.com/recipes/alton-brown/pan-seared-rib-eye-recipe/index.html) recipe. You need a cast iron skillet anyhow. Everyone does.

As for doneness, go with Steve Raichlen's poke test (http://www.youtube.com/watch?v=pg21EbxVn5k). It is better than an instant read thermometer.

ETA: give the steaks a good five to ten minutes to rest once done. It makes a significant difference when the give the juices time to settle down. Cutting hot off the grill is every bit as much of a steak foul as well done is.

[Cat Whisperer]

This is the bees knees (http://www.nytimes.com/2012/01/18/dining/modernist-cuisine-adapted-to-home-entertaining.html). Ive done this about 10 times. You want to freeze it on a flat surface, brown all sides (I like butter) straight out of the freezer, then bake in a 200 degree over for one hour. It's GOOD.
That is fascinating - I'm going to have to give it a try.

[howye]

This is the bees knees (http://www.nytimes.com/2012/01/18/dining/modernist-cuisine-adapted-to-home-entertaining.html). Ive done this about 10 times. You want to freeze it on a flat surface, brown all sides (I like butter) straight out of the freezer, then bake in a 200 degree over for one hour. It's GOOD.

Why anybody would do this to an ungodly expensive ribeye is beyond me.

OP - follow the Alton Brown link above. Do NOT for all that is holy bake it. Spend the extra money and go get a non-teflon pan. If not cast iron, then just regular steel or whatever. But really, cast iron is not that expensive and can often be found in hardware stores or with camping equipment.

The sear and broil in cast iron, as in the Alton Brown link, takes about ten minutes and will give your husband a much better birthday meal than a steak baked for an hour (yeah, I don't care that it started out frozen - it should not be frozen in the first place. Freezing is turning that steak to mush). As a matter of personal preference, I like the boneless ribeyes better simply to make cooking times easier and keep an even layer of doneness all around. If you want a bone-in steak go with a t-bone or porterhouse.

[Eve]

Serve 'im up a howling Peter Lorre face! http://www.lileks.com/institute/gallery/meat/4.html

[Dendarii Dame]

At least you didn't consider boiling it. ;)



Or microwaving it.

[tullsterx]

If I can't grill I broil. Cook fast over direct heat. That works good with the Montreal Steak spice too in my opinion.

I tried Alton Browns Pan Seared Rib Eye. . . and I didn't like it. Mine came out kinda dry and tough. I think I'll stick to broiling.

[pulykamell]

This is your answer (http://www.brooks-bilson.com/blogs/food_bar/index.cfm/2008/2/18/How-to-Cook-the-Perfect-Steak). The reverse sear. Basically, you cook it in the oven slowly first, then sear it at the end on a hot cast-iron pan. I use the same technique when cooking on a grill, it works so well. You get a nice, even doneness in the steak itself (and, supposedly, some sort of enzymatic action that causes it to tenderize more than the standard sear-then-finish-in-oven method) and a wonderful sear that is facilitated by the bit of drying the meat did in the oven during the slow-roasting/baking portion of the cooking time.

Seriously, for me, this is the best way to prepare steak. If you want to get fancier, you can finish it off with a green peppercorn sauce or go "au poivre" (which is traditionally a filet rather than a ribeye), but the with the Montreal seasoning you're contemplating, it should do well on its own.

[pulykamell]

Why anybody would do this to an ungodly expensive ribeye is beyond me.

In theory, this does not sound like a bad idea. I'd at least give it a try before criticizing it. I was a little :dubious: with the reverse sear, and now I cook almost all my meats with that technique: cook just below desired doneness slowly, then finish very hot.

[The Devil's Grandmother]

The 2nd best option is Alton Brown's revered Pan Seared Rib-Eye (http://www.foodnetwork.com/recipes/alton-brown/pan-seared-rib-eye-recipe/index.html) recipe. You need a cast iron skillet anyhow. Everyone does.
If you have very thick steaks and use the minimum times, Alton Brown's method is excellent. I hope it's time for lunch because now I'm hungry!

[howye]

In theory, this does not sound like a bad idea. I'd at least give it a try before criticizing it. I was a little :dubious: with the reverse sear, and now I cook almost all my meats with that technique: cook just below desired doneness slowly, then finish very hot.

Well, it requires the steak to first be frozen. This is going to damage the cell structure of the meat. Upon thawing its going to give up its moisture more readily, no matter how it is cooked.

In theory this is close to sous vide, which I would have no problem with. But in that method you are not required to start with a frozen steak. Nor is there a problem with frozen steak, per se, but the OP's steak has not been frozen and there is no need to do so merely to cook it in a method that is dubious at best. I also have to question the use of butter to "brown" the steak. On a good cooking surface there is no need to add any type of fat. The steak has plenty. Beyond all of that, I am not going to put a very expensive ribeye in an oven for an hour. Even starting with a frozen steak you are just destroying one of the finest cuts of beef there is. Somebody wants to send me a couple steaks, I will give it a try and report back.

The reverse cooking method is a good one. It is a very good method for roasts too.

[Fleetwood]

I probably made an inappropriate noise when I saw his meat but I was instantly captivated.

I spit out my drink when I read this. Childish, I know, but it has been a long week.

[mehgs]

Thanks for all the great tips, folks.

I'd love to grill but our apartment building doesn't allow it. Cast iron would probably be my second choice but I haven't been able to properly season the pans I've tried. (More tips?)

I guess broiling is the way to go. I do know about the poke test. New thing I"ll try are warming the steaks to room temp first, heating the grill pan and letting them rest afterwards.

The timing will be the tough part. My poor deluded hubby likes his steaks well-done. I'm a rare to medium-rare gal. I'm thinking that starting his two minutes earlier will do the trick. I'm actually aiming for a medium-well for his. That's as much as I'm willing to torture that beautiful piece of meat.

[billfish678]

I'll go crazy and suggest something I did this summer a few times (I ran across it on the Dope).

Lay down a bed of rocksalt (I couldnt find rocksalt in Podunk so I used roadsalt!) Lay the steak on that. Press it down. Cover steak in another layer of rocksalt and press the salt firmly down. If the steak is an inch thick, let sit for an hour. If a half inch, a half hour. You get the idea.

The salt tenderizes the meat very well.

Rinse the steak. Rinse it very very well. Now the important part. You have to pat it dry. And I mean like going through half a roll of paper towels pressing/patting/drying. If you don't do this last part well, you won't be able to sear/cook the steak properly. Instead you'll end up with a steak that has been sorta boiled from the inside out.

Yeah, I know this sounds crazy but it works.

[pulykamell]

Thanks for all the great tips, folks.

I'd love to grill but our apartment building doesn't allow it. Cast iron would probably be my second choice but I haven't been able to properly season the pans I've tried. (More tips?)


Don't worry about. It'll sear fine. Just give it a nice light coat of oil, throw the steak on when it just about starts to smoke, and you'll be fine. You're not making eggs here where you need every last bit of stick-free surface. The steak will survive a little bit of sticking. I prefer cast-iron to broiling, by a good bit.

[Bridget Burke]

The lovely steaks the OP bought hardly need any tenderizing!

--And broiling probably sounds like the best option, given her resources.

[redtail23]

We broiled some the other night, they were excellent. Much better than the stove-top methods IMO.

Grilling was out due to the weather.

I have to go with those saying not to freeze them. There's a decided difference between a steak that has been frozen and one that has not. Let's just say that freezing does *not* improve quality. (And I eat a lot of frozen meat; we have a deepfreeze and aren't afraid to use it. :p But steaks are definitely better never frozen.)

[billfish678]

Oh.

Take down the all the smoke detectors right before you start cooking :) Searing/grilling and smoke detectors are a bad mix. And make sure to put them back up when your are done!

[purplehorseshoe]

Thanks for all the great tips, folks.

I'd love to grill but our apartment building doesn't allow it. Cast iron would probably be my second choice but I haven't been able to properly season the pans I've tried. (More tips?)...

Lightly oil, wipe away residue, bake at about for 350 for an hour or so, (carefully!) repeat as needed. Basic tips and info here (http://www.lodgemfg.com/use-care-seasoned-cast-iron.asp), to start.

[pulykamell]

Lightly oil, wipe away residue, bake at about for 350 for an hour or so, (carefully!) repeat as needed. Basic tips and info here (http://www.lodgemfg.com/use-care-seasoned-cast-iron.asp), to start.

I've had great results with flaxseed oil (http://www.lifehacker.com.au/2012/01/season-cast-iron-cookware-with-flax-seed-oil/). There's a bit of controversy surrounding whether it is really better or not, and you certainly will get good results with the traditional methods of seasoning the pan, but from my own experience, I did find that flaxseed does appear to speed the process up significantly.

[mehgs]

Thank you billfish678. I totally would have forgotten that.

And thanks purplehorseshoe. I see where I went wrong. My dad has a perfectly seasoned pan and even though I used to do the unthinkable and soak it in hot soapy water, the pan laughed the abuse off like it was some kinda superhero. Of course I want my dad to live forever, but just in case he doesn't, I want that pan as my inheritance.

[pulykamell]

Thank you billfish678. I totally would have forgotten that.

And thanks purplehorseshoe. I see where I went wrong. My dad has a perfectly seasoned pan and even though I used to do the unthinkable and soak it in hot soapy water, the pan laughed the abuse off like it was some kinda superhero. Of course I want my dad to live forever, but just in case he doesn't, I want that pan as my inheritance.

Once you get the pan well-seasoned, it's fine with soapy water, tomatoes, and the usual sort of stuff that people say destroys cast-iron seasoning. The pans aren't anywhere near that delicate, but when you're starting out, it helps to give them a little love.

[Chronos]

People who think that well-done steaks are tough have never had a well-done steak made by a chef that knows what he's doing. If rare meat were as tender as a good well-done steak, cows would fall apart standing in the field.

But I know I'm in a minority on this point.

[gazpacho]

Well, it requires the steak to first be frozen. This is going to damage the cell structure of the meat. Upon thawing its going to give up its moisture more readily, no matter how it is cooked.

In theory this is close to sous vide, which I would have no problem with. But in that method you are not required to start with a frozen steak. Nor is there a problem with frozen steak, per se, but the OP's steak has not been frozen and there is no need to do so merely to cook it in a method that is dubious at best. I also have to question the use of butter to "brown" the steak. On a good cooking surface there is no need to add any type of fat. The steak has plenty. Beyond all of that, I am not going to put a very expensive ribeye in an oven for an hour. Even starting with a frozen steak you are just destroying one of the finest cuts of beef there is. Somebody wants to send me a couple steaks, I will give it a try and report back.

The reverse cooking method is a good one. It is a very good method for roasts too.I cook all my steaks by putting them in a 275F oven for 15 minutes flip it leave in for another 15 minutes. Then sear in a very hot pan 1 minute on each side. The steaks are wonderful better than sous vide at 125F for a few hours then to the hot pan. I do not freeze the meat I agree that seems a wacky step.

[pulykamell]

But I know I'm in a minority on this point.

Yes. Yes, you are. I've had very good well-done steaks. They're not even on the same level as good medium-rare steaks to me. It's all about your taste, though. Some people (like my mother, for instance), will not eat their meat cooked all the way through. I've had plenty of well-done meat that's been relatively tender and juicy. But it's not on the same planet as a good medium rare or under steak.

That said, the quality of the meat is a big consideration for steaks at lower levels of doneness. If I get a select grade steak or one of the marginal choice grades, I prefer them at higher levels of doneness, because they tend to be chewy and tough to process at anything below medium or medium-well.

[pulykamell]

I cook all my steaks by putting them in a 275F oven for 15 minutes flip it leave in for another 15 minutes. Then sear in a very hot pan 1 minute on each side. The steaks are wonderful better than sous vide at 125F for a few hours then to the hot pan.

Listen to this guy. (ETA: Or woman. I don't know--just mean it in a gender neutral sense.)

[gazpacho]

We had this question last month. Where I gave my same advice. There might be something of interest there.
http://boards.straightdope.com/sdmb/showthread.php?t=641972

[typoink]

Beer cooler sous vide followed by a high-temp sear on a cast iron skillet is the only way I do steak at home now. As long as you have a digital thermometer (and, I suppose, a cooler), it's very easy.

A Foodsaver makes it easier, but Ziplocks work fine.

[Labrador Deceiver]

Beer cooler sous vide followed by a high-temp sear on a cast iron skillet is the only way I do steak at home now. As long as you have a digital thermometer (and, I suppose, a cooler), it's very easy.

A Foodsaver makes it easier, but Ziplocks work fine.

How large is your cooler, and what temperature is the water when you drop the steak in?

[D_Odds]

Why anybody would do this to an ungodly expensive ribeye is beyond me.The concept is sound. Beef enzymes tenderize the meat, but stop working at about 120º. The longer the internal temperature can be kept in that range, the more tender the meat will be. I don't remember the exact numbers (which I read on Cook's Illustrated), but it helps cheaper roasts come out tender and tasty. If I were to try, I probably wouldn't freeze the steak, but I would get the temperature down as low as possible.

I cook a lot, and I'd say I'm pretty darn good for an amateur. I have tried the poke test. I'll use it at a cookout or if I'm tending grill at a relatives house when they don't have a proper thermometer, but I find it nowhere near as accurate as a digital thermometer. I would never recommend trying it for the first time on an expensive steak. If someone really wants to learn that method, use it on steaks you would not mind overcooking until you get it right.

[typoink]

How large is your cooler, and what temperature is the water when you drop the steak in?

I use a fairly small cooler; I think it's sized to hold about a twelve pack and ice.

I've only done it a few times with steaks. Temp-wise, I "dial in" the temp to about 140. I fill it 2/3s with hot water from the tap (which is about 115) and then add boiling water from a kettle until it evens out around 140.

[Shalmanese]

If you actually bother to read the Modernist Cuisine recipe, the meat goes in the freezer for 1 hour, not enough time to freeze anything but the surface of the meat.

People who think that well-done steaks are tough have never had a well-done steak made by a chef that knows what he's doing. If rare meat were as tender as a good well-done steak, cows would fall apart standing in the field.

But I know I'm in a minority on this point.


Tenderness is very highly prized—the tenderest cut of beef, the tenderloin, is also the most expensive cut of beef. When chewing, you deform and fracture the meat. The mechanical forces include shear, compressive, and tensile forces; most studies use a Warner–Bratzler (W–B) shear test perpendicular to the muscle fibers and this seems to correlate well with taste tests. Typically, W–B shear decreases from 50 °C/120 °F to 65 °C/150 °F and then increases up to 80 °C/175 °F.


(http://www.sciencedirect.com/science/article/pii/S1878450X11000035)

[Little Bird]

I have a cast iron pan I got for free at an antique shop. Burned/scoured off all the rust and crap, then did the flax seed oil seasoning treatment. It's as black as sin and slick as snot on a doorknob.

I take my steak and coat it on either side with kosher salt. Coated. No meat shows, it's all salt. If I'm feeling fancy I'll add in garlic granules and rosemary. Then I let it sit for a while on the counter--if it's a thin steak maybe 15 minutes, an inch gets 45 minutes to an hour.

When you come back to the steak you should see that lovely pink juice has leaked out, mixed with the salt and flavorings, and then headed back into that steak with its payload of awesomeness, breaking down connective tissue along the way. Rinse off the steaks and then dry really well. Then oil the steaks. Not the pan, the steaks.

Take your cast iron pan and put it over your stove and get that thing hot. Toss on the steak and DO NOT MOVE IT. Leave it on for a minute or two, depending on the thickness, the flip once and toss into a 450 degree oven for another couple minutes. Best steak ever.

[Johnny L.A.]

Serve 'im up a howling Peter Lorre face! http://www.lileks.com/institute/gallery/meat/4.html

Oh, no! (http://www.mediabistro.com/agencyspy/files/original/Mr.Bill.jpg)

[China Guy]

I've had great results with flaxseed oil (http://www.lifehacker.com.au/2012/01/season-cast-iron-cookware-with-flax-seed-oil/). There's a bit of controversy surrounding whether it is really better or not, and you certainly will get good results with the traditional methods of seasoning the pan, but from my own experience, I did find that flaxseed does appear to speed the process up significantly.This is the BOMB for cast iron. All other seasoning tips just don't stand up

I will have to try the reverse cooking method. Maybe do a side by side with the frozen method. Frozen is also nice when there is a big sale on hunks of raw meat.

Note: I did both the flaxseed seasoning and the frozen steak in January when my wife was stuck in China for 3 weeks. When she's home, my experiments get 1 try and have to be superlative. When she's not here, I can try a couple of things and finetune before springing them on her.

[SeaDragonTattoo]

So, mehgs, how did it go? Your last post sounded like you had a good plan.

[StGermain]

mehgs - How was the steak? I recalled this thread because I just bought steaks today. I don't normally spring for beef, but the grocery store had NY Strips in bulk for $3.99/lb. I bought a pack with 8 steaks (about 5 lbs). I don't have a grill, and I was trying to decide how to cook them. I have a George Foreman, but that seems sort of criminal. I really don't cook steak.

StG

[Duckster]

If you can't grill ....this works well enough : Pioneer Woman- How to Cook a Steak (http://thepioneerwoman.com/cooking/2007/05/how_to_cook_a_s/).

We followed these directions this past weekend with two five ounce prime sirloin steaks. We hard a large cast iron grill plate on top of the eye on a glass stove top. We made a recipe change, substituting both ingredients for original Mrs. Dash.

Tender, juicy and cooked just right.

[DrDeth]

Seasoning cast iron isn’t all that hard. The easy way is to put a little bacon grease on there, then put in the oven at the lowest temp for hours and hours. The fast way to is again add a half-teaspoon of bacon grease, then cook over hottest flame on stove. About the time it starts getting smoky and right before the smoke alarm goes off, take it off. Repeat.

Never wash your seasoned cast iron. Wipe clean. If it gets really grotty, add a couple cups of boiling water to the pan, let sit, then scrub ( not too hard)- but NO SOAP!!! Then, afterwards, repeat the trick with the dab of bacon grease, after drying with a paper towel and heat. In other words, always re-grease after cleaning, unless the cleaning is just wiping off with a paper towel.

To fry those steaks in the cast iron, cut some of the fatty trim off. Place in pan, heat pan until fat starts to smoke a little (this wll grease the pan, add fatty flavor without fat calories). Season with fresh groun pepper and garlic, salt after cooking. Montreal Steak Seasoning is OK.