Bone_In Ribeye

[MusicCityHorn77]

I plan on preparing a 1 inch rib-eye tonight. I have always done my ribeyes on the grill, but due to weather restraints I'm forced to cook indoors. I would appeciate any cooking techniques whether it's in a pan, or in the oven. Thanks!

 

[MaximumBarnes]

The first thing you need to do (I repeat need to do) is clarify some unsalted butter. Put a stick of butter in a small sauce-pan and heat it up until it starts foaming. Use a spoon to scoop the foam off the top and discard it. Keep doing that until it stops foaming. The reason you do that is that in order to cook a steak well on the stove, you have to get your pan and the butter you will cook the steak in hot hot hot. Unclarified butter will smoke and burn if you heat it that hot.

Put a couple of tablespoons of the clarified butter into a skillet (I recommend using cast iron but it's not necessary). Heat it up really hot and put the salt and peppered, room temperature steak on. You only need to do it two or three minutes a side for medium rare. Eat and enjoy.

 

[washparkhorn]

A recipe I use is here: The Link

 

[hrhorn]

If your oven (gas preferrably) has a broiler, use that.

preheat your broiler, add some oil a few garlic cloves, and after 8 min. or so you are good to go.

while the broiler is pre-heating, season the steak, place meat in broiler and cook for 5-6 min per side for medium rare.

Having that direct flame hit my steak really sears on the seasoning.

 

[Randy_Allen_Fan]

I have a heavy cast iron skillet that I use. I season the meat liberally with salt and pepper. Get the pan pretty hot (not high) and put about a tablespoon of butter and a tablespoon of oil (vegetable is what I usually have). The oil will mix with the butter and raise it's smoke point so the butter wont burn. When the butter is melted, I put the steak in there for about 3 minutes per side or until it is brown and crusty. That will get the steak rare-med. rare (depending on the thickness). I like my steak medium so I will usually take the skillet straight from the stove top to a 400 degree preheated over for a couple of minutes. When I take it out, I top it with some garlic/rosemary butter that I always have on hand, let it rest for a few minutes and enjoy.