You can unsubscribe at any time. Jan has been cooking and writing about food for over 20 years. Most of the time when I purchase an entire ribeye, the butcher has already removed the bone rack. Once your steak is approaching your preferred level of doneness, it’s time to fire up the heat. Big in flavour, small in size. Freshly ground pepper to taste. We may earn an affiliate commission at no extra cost to you if you buy through a link on this page. Rib-eye steak is a juicy cut of beef that can make a richly satisfying meal. Obviously, the perfect steak thickness depends on numerous factors, not least of all your personal preferences. Steak seasoning. The vast majority of steaks sold today are nowhere near as thick as they should be for optimal eating. With your thick steak almost ready to eat, aim for a short, hot sear. When you stick a thin steak on to sear, the high heat penetrates through your cut straight away. Ribeye steaks are a boneless rib cut of steak and are one of the most tender cuts of beef. It will crust better and cook more evenly if it’s closer to the temperature of the cooking medium. Check your email, and click "Confirm" and well send you a copy of the smoking chart. I love to do this when I get to entertain—$10 a person to entertain is pretty awesome, and this lets me meet those criteria with ease. The buttery, melt in your mouth quality of good beef. I also love English mustard with any steak, that bite it has is great. Not only are they easier to cook, they also tend to have better texture, and more flavor when done, as you’re less likely to overcook them. So remember, when you’re cooking thin steaks, cook them high and keep them on for just a short period, or else they’ll quickly go past their best. In this guide, we’ll explain why a thin steak is generally worse than a thick one, and how to cook a proper, thick steak to perfection. In this case we have tender, so we will be using a quick, high heat method–the grill. The main difference is that the porterhouse steak is a little thicker, and contains more of the tenderloin cut than you'll find in a T-bone steak. You can also get ribeye attached to the bone (rib steak) or the increasingly popular tomahawk steak, which is attached to the whole French-trimmed rib bone (and looks like something a caveman would tuck into). At nine minutes, turn it crosswise and at 12 minutes pull it to a plate to rest. I'm sharing everything I learn along the way on my journey from amateur to pitmaster. I'll keep an eye on your hub, see what good info I can pick up! If you are still searching for a simple way to get your steaks done perfectly medium or rare, try switching to a thicker steak. Couldn't keep my diners out of the food long enough to just snap a picture! A 1.5 inch thick steak – the size you’ll find from most premium butchers or wholesalers – is where steak excellence really starts to happen. At the six minute interval, turn it over. Jan Charles (author) from East Tennessee on December 24, 2011: Awesome! Ribeye Steak. If you want well done, then take it to medium, and once at the 16 minute mark, move the steak off direct heat to the side, and give it another four-five minutes with the lid closed. Price per kg: Item weight: Servings: Best value (Price per kg) As low as £5.95. This is done at a lower temperature, and you can check on your steak’s progress as you cook. However, for my birthday (29th again, thanks for asking), my fabulous, wonderful awesome brother brought me a ribeye. Typically ‘higher quality’ meats–ribeyes, New York Strips, filet mignon and the like–are more expensive and desirable because of their tenderness. The more marbling, the higher the USDA grades the steak. when i cook prime rib its usually just 2 bone roasts cut the long way at serving time, cooked this way trexed and you get a really nice presentation of red meat and a nice sear. Wrap the steak in foil and let it sit for about 10 minutes. Cook for about 2 minutes on the first side and then flip and turn the heat down to a medium-low to finish off the cooking. Your email address will not be published. Or, perhaps you ordered in something special and now you’re stressing out that you’ll mess them up? When buying your steak, look for a nice deep red colour with lots of marbling. How to: grilled ribeye. Cook time: 30 minutes. Remove the aluminum foil and use a sharp knife to cut the steaks into strips that are about 1/2-inch (1.3 cm) thick. Naturally thin cuts aside, thick is always better than thin. While you may want to try these extra-thick cuts out, for ease of cooking, lower costs, and general day-to-day meals, 1.5-inch thick steaks are more than sufficient. You’ll want to trim some of the fat–judiciously. How do you cook extra thin or thick cuts? The temperature of the meat will continue to rise about 5°F during this time (this is called "carryover cooking"). Make this one instead for pennies–and you’ll be able to tweak and tailor it to your preferences. You'll be the first to know when we publish a new grill or smoker recipe & we'll also send you our best meat smoking tips for free! It's also a technique that renders more economical cuts like flank steaks fork-tender by cutting through the long fibers that make them tough in the first place. I buy quite a lot of our meat in 'bulk' and chop it up to freeze it works out much cheaper and you always have something in for tea. Small, thin steaks don't cook so well. You’ll look goooooood. If you are going to treat yourself to a nice Ribeye or New York Strip, you better make it a thick one of at least 1.5 inches as sold by premium butchers. All while providing a steak most people don’t get outside of a steakhouse. Get your free 6 Steps to Perfect Brisket checklist: Before we can send you your free brisket checklist, you need to confirm your email. Add to basket. The second is tenderness. To the question Batman! Ribeye is a cut of meat that is prepared a variety of different ways. But you'll need to finish in a hot oven. The rest you want to leave in place to do its job–which is to provide you with a juicy, tender, fabulous steak. Check your email, and click "Confirm" and well send you a copy of the checklist. Thanks for following me, I've recipricated and followed you too. I got the mashed potatoes going and the grill fired up and smokin’. Make sure you have a wickedly sharp chef's knife, and try to make firm, even cuts with as few strokes as possible, to preserve the surface of each steak for crusting. Bone-in ribeye roasts are commonly served whole with the rib bones sticking straight up and carved at the table, but you can also carve it beforehand to get the meat off the bones so it's easier to serve guests. Easy to do and the result is wonderful. If you purchase the entire thing, you can often find it for $5 a pound or even less. I might have missed something however I was anticipating more detail on the cutting technique. Prime is the highest rating, followed by Choice and then Select. If you prefer another state of doneness use 8 minutes total for rare, sixteen for medium. Cooking the meat only takes a few minutes since the thin slices cook so much faster. This prevents too much heat from penetrating into the meat and causing your thin steak to become chewy and overcooked. So, on to the recipe. Why? Grass-fed British beef; Matured for 28 days for the best flavour; Cut to smaller portions Code: GRB2225. Loved your article. Does the reverse-sear method work well for you? Yay for brothers! You should have received an email from us asking you to "Confirm your subscription". Removing the Rounded End of the Whole Rib Eye Steak Depending on the preferred thickness of the steaks you are prepared to slice, use the following rule. But with judicious carving and quality wrapping/freezing, it does bring a normally out of reach luxury item into the realm of the ‘sometimes’. You'll easily be able to see where the bones are. This is the ultimate guide on how to cook a thick steak the proper way! How to Grill Ribeye Steak | Kingsford - YouTube. In this case, we cut it into individual ribeye steaks. NY Strips are on sale now! Grilled ribeye is one of my absolute favorite meals. Speaking of medium rare–I set a timer for three minutes–and do it four times. Firstly, as this is a reverse-sear method, you’ll want to cook your steak through to your desired level of doneness. Serve the thick steaks with … We were planning on feeding an entire crew—my family is large and loud–so we went with 1 inch cuts. Ultra-thick, Flintstone-sized double-cut bone-in big-enough-to-serve-two-fully-grown-Thundercats ribeye steaks (commonly referred to as "Cowboy Chops") require a bit of extra care when cooking. On the other hand, thick steak cuts stand up much better to heat. For this reason, if you have a choice of steaks, we recommend opting for thicker ones over thin ones. Alter your cooking time a little to achieve a steak that is a little less pink in the center. Ok - this particular rack - the one in the pictures - was boneless. Even an extra-thick slice pan-sears to medium-rare fairly quickly, particularly if you roast it briefly at a high temperature as well. You don’t have to do this–you can leave it in place the entire six minutes, but since people eat with their eyes first, it can be dynamite on the plate. A meat thermometer should read 130°F. Thanks for sharing this information with everybody! The final temperature will read … While fat does mean some flavor–much of what we want from marbling is tenderness. On one end of a ribeye steak for example, there is a ‘knob’ of solid, white beef fat. Ribeye steaks are one of the most flavorful cuts of meat because of their marbling, or fat content. Don’t go crazy–you don’t want dust. Make sure you click the button in that email so you can start receiving emails from us. There are also any number of fabulous sauces that ache to come together with a good ribeye–Béarnaise, peppercorn, a red wine reduction–any of those are fabulous. Slice and serve the thick steaks immediately. Coarse salt to taste. Mainly you want to break up the red pepper flakes and fennel seeds some. Don’t fear. Not a hard one though—so it’s up to you. If you did go thicker—that's fine! Easily save as a PDF so you can refer back to it whenever you need. How do you cook thick prime rib steak? Easy—if you purchase ribeye steaks at the grocery or at the butcher, they will charge you more than if you purchase a big old Flintstones-style cut as a whole. Of course these times work with the 1 inch cuts I use—you'll have to adjust if you used a different thickness. I cut ours to 1 inch in thickness - but you can cut yours however thick or thin you'd like. Get your grill or pan heated up as high as possible before adding your steak. Our cooking tips have everything you need to get your thick or thin steaks just right. 0 PT30M PT30M 4 ribeye steaks, cut ¼-thick Coarse salt to taste Freshly ground pepper to taste. Depending on how rare or well-done you like your steak, here's the breakdown of what temperature your steak should reach. Rest your steaks for 5 minutes before serving, covering lightly with foil. If you like your steak on the rare side, it's much easier to achieve a good cook with a thick ribeye than a thin one. When cooking your steak, it’s important to take its thickness into account. Steaks and cut accordingly taste great ) and you can refer back to it whenever need. On sale, typically 3.77/lb and 4.99/lb respectively temperature as well as with minimum. Prime rib grass-fed British beef ; Matured for 28 days for the dried–they ’ ll mess them?. Even an extra-thick slice pan-sears to medium-rare fairly quickly, particularly if you do get one, simply follow natural. T particularly good ones in, the butcher has already removed the bone rack well-done you like your steak for! New grill pan, and your timing is spot on just means the how thick to cut ribeye steaks. Commission at no extra cost to you already removed the bone rack pan heated up high. 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