Rib Eye Steak

When I don't want to get the outside grill going I use the below method---really turns out yummy.


How to properly cook a Rib-Eye Steak In a Cast Iron pan - YouTube

 

Ribe Eye is my favourite cut of steak, followed by a good T-Bone (I prefer these 2 cuts of meat to Fillet and Sirloin) .... in my area, T-Bone is not readily available in the supermarkets and has to be bought from a butcher

always better on a BBQ, but when my wife cooks it on the cooker, she uses a cast iron ribbed pan, a bit of sunflower oil and butter towards the end (not margarine)

similar to this method by Gordon Ramsey:

she also only applies the salt and pepper towards the end (just before adding the butter)

she then adds some of the left over sauces of the pan to whatever sauce she has prepared (blue cheese sauce etc)



she also does not rest it too long and always makes sure that the rest of the food is already dished up (nothing worse that a £7 piece of cold steak)

she cooks it on the stove .... when it comes to BBQ, that's my department

 

We love our steak in this house and i buy it for the weekends.

I always cook mine in the George Foreman grill (no spitting/mess etc) these days, used to open grill it with an olive (not virgin) oil and because of its low heat point it was always a smokey kitchen !

 

We actually prefer Rump Steak.
I think the taste is better and the value for money is great, particularly when the Supermarket cuts the price to £5/kilo. This happens several times a year and we chuck a few packs in the freezer.
The local wholesaler is also competitively priced.

I couldn't justify the use of Fillet steak. I think I would need 2 just for me, and it would still be smaller than the Rump.

As to the cooking. About 3 minutes on a high heat either side and then sit in the middle of a moderate oven until the chips are ready.
The result is Medium to Well done.
I am not a "walk on the plate" James Martin type of meat person.
When we were living in Germany back in the '70's I used to ask for "Kein Blot" (no blood). The waiter interpreted this as "English Steak" to the Chef.:yess:

 

I am a blow its nose, wipe its ass and stick it on the plate man, hopefully still warm

Jack McH

 

speaking of steaks, I saw a part of 'come dine with me' on tv

The guy went to a butcher and asked for steaks from a cow (not a bull) ... apparantly, the meat is more tender

and another guy was given a lecture about fillet steaks from his brother in law who owns an Italian restaurant.... the ones to buy are the ones with a higher fat content (marbled) ... they are more juicy, as the fat is retained in the meat

my mom always looks for steaks at the butcher that has a yellowish colour fat .... something to do with the time that the meat was hung (I think)

 

For my Rib Eye steaks I also look for a nice marble, which does make them for tender. I have a good butcher, not far where I live. This butcher gets local beef from the Amish.

 

Bringing up this thread again as it is the season for "Grilling Time". And just picked up some lovely Rib Eye Steaks for dinner tonight. Shaking my Martini, lighting the grill, making a nice salad, and small yellow potatoes with butter. Ice Cream for dessert.
Yum.

 

I tried to look at the video in the original link, but 'computer says no'. (youtube says its gone):(

 

Found it, here, and it works fine.

 

I'll watch that in full tomorrow. Got about half way through tonight/this morning. My early observations are this: That's not a steak he's preparing, that the sunday joint for all three of us plus a Taiwanese inspired fried rice dish on Monday.