Dinner served. 

"Svend" (svend) 01/03/2019 at 12:13 • Filed to: None

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11

24ounce ribeye steak, chips and quick salsa with a generous helping of whisky .

farscythe - makin da cawfee! > Svend 01/03/2019 at 12:20

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i probably mortally offended the food gods when i turned 2 of those into a beef stew last week (slow cooked for 4 hours..poor steaks)

was a mighty fine stew tho

Svend > farscythe - makin da cawfee! 01/03/2019 at 12:23

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True, though it does, as you know, make mighty fine stew. 

Mustafaluigi > Svend 01/03/2019 at 12:29

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Any tips on how to sear a steak inside without my wife killing me?

Svend > Mustafaluigi 01/03/2019 at 12:41

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How are you doing it presently, that your wife wants to kill you?

Brickman > Svend 01/03/2019 at 12:51

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Damn that looks good. I never cooked a ribeye. I always use New York Strip and make crinkle fries in the oven :)

Deal Killer - Powered by Focus > Mustafaluigi 01/03/2019 at 13:03

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Preheat your oven to as high as it will go, 500+ degrees. Take a cast iron skillet, heat it on the stove till VERY hot. Take the steak, coat with some olive oil and season with salt & pepper. Place in skillet for 30 - 45 seconds, then turn. Let sit for another minute or so, then place in oven for about 3 - 4 minutes, depending on how done you want the steak. Anything over 4 minutes, and it will be medium to well done. Remove from oven, let sit for 5 minutes, and enjoy.

Mustafaluigi > Svend 01/03/2019 at 13:05

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I’ve always read/heard to get the cast iron ripping hot. They come out great, but the entire house gets smoked out and smells. I have a sous vide so its cooked, it just needs a quick sear to finish it off. I’ve written off using butter and herbs and garlic to baste the steak as that just makes it worse.

davesaddiction @ opposite-lock.com > Mustafaluigi 01/03/2019 at 13:32

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If you somehow manage to sear the inside of a steak, please let me know. 

Svend > Mustafaluigi 01/03/2019 at 13:42

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Argh.

But it’s pretty much un-avoidable unless you close the kitchen doors to the rest of the house while leaving an outside door and window open.

You could sear it on a high heat, then once it’s done, turn down the heat. 

Nature of the beast really.

Have you tried adding the butter just before taking the steak out the pan. I turn the heat right down, add a knob of butter to a corner of the pan, then lifting the pan up at an angle I spoon the melted butter over the steak. Then take the steak out the pan and allow to rest.

Svend > Brickman 01/03/2019 at 13:59

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Very similar area of the cow with the ribeye being to the rear of the shoulders and the New York strip being more to the centre of the back.

horizonsofkhaos > Mustafaluigi 01/03/2019 at 19:11

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Doesn’t help with trying to be indoors but I have a side burner for my gas grill and use that so I’m not smoking/stinking up the house. Not ideal if you’re in a cold area with crappy weather but it usually doesn’t take long at least.