I accidentally purchased a ribeye steak that was far too large for one person but too small for two. So I cooked it whole, with the intent of putting the remainder in the fridge for sandwiches tomorrow.
Cooking was one minute each side four times and 10 minutes resting (covered, on a plate atop a saucepan of freshly-boiled water). The accompaniment was chips and a mushroom and onion sauce and a good French red wine.
Because the steak was so large I decided to carve it into strips. It was perfectly cooked and utterly delicious. So good that I scoffed the lot.
I had a similar experience just two days. I cooked a nice rib-eye under a broiler a few days ago, and wasn’t really that excited about it. There were some leftovers, so two days later I microwaved (the horror!) them to room temperature, and heated a small fry pan with butter in it to sizzling hot. I seared the steak to form a crisp crust, a technique I’ve never used before. It was just as good as the best I’ve had from any steakhouse.
I don’t think the standard way to cook a steak includes using a microwave, but as part of the process it worked well for me. It was the sear that made the difference though.
Is that a ribeye steak or a Mexican jumping bean…? Why didn’t you just grill (or broil) it four minutes on each side? Why lose even ONE DROP of that delicious, delicious fat?
Actually, the constant flipping method of cooking a steak is a tried-and-true method. Don’t believe the “flip only once” folks. (Though I typically do only one flip because I cook the steak for about 20-25 minutes at 250-275 before searing on a very hot pan or grill for about a minute thirty a side. But if I were starting with a raw steak for whatever reason, it’s thirty seconds a side and keep flipping until your preferred level of doneness is reached.)
