# Best way to cook a rib eye? **URL:** \ **Category:** Cafe Society\ **Created:** [February 13, 2012, 11:03pm UTC](https://boards.straightdope.com/t/best-way-to-cook-a-rib-eye/612757 "2012-02-13T23:03:26Z")\ **Posts on this page:** 7\ **Page:** 3
**Author:** ![Lynn\_Bodoni](https://avatars.discourse-cdn.com/v4/letter/l/e47c2d/32.png) [@Lynn\_Bodoni](https://boards.straightdope.com/u/Lynn_Bodoni)\ **Post date:** [February 16, 2012, 5:19am UTC](https://boards.straightdope.com/t/best-way-to-cook-a-rib-eye/612757/41 "2012-02-16T05:19:43Z")
> [@Spud](#): > > Wait… did you have one Rib Eye between the two of you? Having your own steak each solves the whole seasoning/doneness controversy (posed from experience with a wife who thinks properly done is burned to a crisp). Salt on yours… pepper on his… problem solved. Yep, one steak between the two of us. It weighed about 14 ounces, pre cooked, and that is more than enough for us. In fact, I had about 3 ounces left over, which I had on a sandwich for lunch. Usually we do split up the steaks or whatever, precisely because I like things like teriyaki and pineapple juice, and he likes pepper. But this was Valentine’s day, so it was steak-for-two. Fortunately, we both like our steaks medium rare. He used to like his well done, then one day he ate some of my leftover steak, which I hadn’t salted yet. He was amazed at how much better a rare to medium rare steak tastes. ---
**Author:** ![Lynn\_Bodoni](https://avatars.discourse-cdn.com/v4/letter/l/e47c2d/32.png) [@Lynn\_Bodoni](https://boards.straightdope.com/u/Lynn_Bodoni)\ **Post date:** [February 16, 2012, 5:20am UTC](https://boards.straightdope.com/t/best-way-to-cook-a-rib-eye/612757/42 "2012-02-16T05:20:15Z")
Oh, and what the hell is hotel butter? ---
**Author:** ![Spud](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/spud/32/347_2.png) [@Spud](https://boards.straightdope.com/u/Spud)\ **Post date:** [February 16, 2012, 6:18am UTC](https://boards.straightdope.com/t/best-way-to-cook-a-rib-eye/612757/43 "2012-02-16T06:18:53Z")
> [@Lynn\_Bodoni](#): > > Oh, and what the hell is hotel butter? A compound butter… also called Maitre 'd Hotel butter. Usually an herb or two and maybe some lemon juice, mixed into softened/mashed butter and rolled up into a cylinder and chilled to give you a roll of seasoned butter. I’ve never bought it pre-made though… I add the herbs to match the meal. Also, you can always use this new kitchen gadget called a knife to cut that steak for two into two pieces which can be individually spiced 🙂 ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [February 16, 2012, 6:26am UTC](https://boards.straightdope.com/t/best-way-to-cook-a-rib-eye/612757/44 "2012-02-16T06:26:06Z")
> [@gazpacho](#): > > I have a Sous Vide machine and I find that my low oven method in post 29 works better. Yes, that “reverse sear” method is my favorite method for cooking steaks. My timing is a little different than yours (about 25 minutes total at 275, no flip) and two minutes a side sear. If you want to be precise about it, you take the meat to 90-95 degrees for medium rare in the oven before searing it. Also, give them a healthy salting for one hour before throwing them in the oven. ---
**Author:** ![Lynn\_Bodoni](https://avatars.discourse-cdn.com/v4/letter/l/e47c2d/32.png) [@Lynn\_Bodoni](https://boards.straightdope.com/u/Lynn_Bodoni)\ **Post date:** [February 16, 2012, 7:02am UTC](https://boards.straightdope.com/t/best-way-to-cook-a-rib-eye/612757/45 "2012-02-16T07:02:40Z")
> [@Spud](#): > > A compound butter… also called Maitre 'd Hotel butter. Usually an herb or two and maybe some lemon juice, mixed into softened/mashed butter and rolled up into a cylinder and chilled to give you a roll of seasoned butter. I’ve never bought it pre-made though… I add the herbs to match the meal. > > Also, you can always use this new kitchen gadget called a knife to cut that steak for two into two pieces which can be individually spiced 🙂 Ah, see, I just add the seasonings to the butter as I melt the butter. And generally I DO cut the steak into two pieces. It’s just that I was going for the symbolism of two people sharing one item on Valentine’s Day. ---
**Author:** ![Gagundathar](https://avatars.discourse-cdn.com/v4/letter/g/a183cd/32.png) [@Gagundathar](https://boards.straightdope.com/u/Gagundathar)\ **Post date:** [February 16, 2012, 7:18am UTC](https://boards.straightdope.com/t/best-way-to-cook-a-rib-eye/612757/46 "2012-02-16T07:18:27Z")
Now I am hungry, and it is 2:17 AM. Urrrrrgh. ---
**Author:** ![Lynn\_Bodoni](https://avatars.discourse-cdn.com/v4/letter/l/e47c2d/32.png) [@Lynn\_Bodoni](https://boards.straightdope.com/u/Lynn_Bodoni)\ **Post date:** [February 16, 2012, 10:11am UTC](https://boards.straightdope.com/t/best-way-to-cook-a-rib-eye/612757/47 "2012-02-16T10:11:41Z")
Well, I have half of a Cobb salad here. Because that’s what I had for dinner, and I couldn’t finish it. [Previous page](https://boards.straightdope.com/t/best-way-to-cook-a-rib-eye/612757.md?page=2)