How do you cook a ribeye steak?

[Anonymous No.9172616]

Also; I have a porterhouse, I suck at cooking

[Anonymous No.9172700]

>>9172616
Turn broiler on high, put cast iron pan under broiler and let it get hot, pull out pan and place on hot burner. Pat steak dry, sprinkle with salt and a small amount of oil (something with a high smoke point so you don't fill your home with smoke). Sear each side for ~30 seconds. Put back in the oven for a minute or two each side and use a meat thermometer to tell when it's done to your liking. Add some butter and thyme or rosemary to the pan too. When it's done let it sit undisturbed for five minutes before you do anything to it.

[Anonymous No.9173288]

>>9172616
https://www.youtube.com/watch?v=d3d4Mlk8O9g
take it from gaben

[Anonymous No.9173298]

>>9173288
>adding fat to the bag

2/10 would not eat

[Anonymous No.9173356]

>>9173288
>heating your food in plastic
sure is small testicles in your offspring over there

[Anonymous No.9173543]

>>9173298
it's for lubrication more than anything

>>9173356
what is food-safe plastic?

also

>cooking in tinfoil to give you aluminium poisoning
>cooking in cast iron with 7 years of carcinogens and nuggie-fat burned onto the base
>eating food off china and getting shards in your throat
>cooking over charcoal to give you cancer
>cooking over gas to give you cancer
>browning anything in any pan ever to give you cancer
eveyone's gonna die might as well enjoy yourself

[Anonymous No.9173736]

>>9172700
This is a good method, OP. I prefer to grill mine on a charcoal grill

[Anonymous No.9173751]

>>9172616
heat pan on medium with a little oil, cook for 4 minutes, flip cook for 4 more minutes.

[Anonymous No.9174556]

>>9173356
Bpa leeching occurs at high temps

[Anonymous No.9174574]

>>9172616

Always this.

https://www.youtube.com/watch?v=GZ4xl7XJM08

[Anonymous No.9174591]

>>9174556

sous vide is not fucking high temperatures, dipshit. jesus christ you left coast idiots are really living in your own scienceless world.

[Anonymous No.9174689]

>>9172616

In a flaming hot cast iron pan with a bit of oil, a slab of butter, and the herb of your choice (I like Thyme).

[Anonymous No.9174692]

Small ribeye, reverse seared and grill finished.

[Anonymous No.9174716]

>>9174692

I agree with the reverse sear method, but in order for it to work you have to actually "sear" the meat.

[Anonymous No.9174739]

>>9174716

char broiling is in fact the malliard process in action, sorry you didn't see that. Burning shit tastes like burnt garbage.

[Anonymous No.9174744]

>>9174689
>not just making an herbed compound butter and topping the steak with a pat of it after cooking

[Anonymous No.9174753]

>>9174739
nice
b
a
i
t

[Anonymous No.9174758]

>>9174744

https://www.google.ca/#safe=off&q=ramsay+making+a+steak&kpvalbx=1

[Anonymous No.9174767]

>>9174753

It's not bait, dipshit, it's the truth. That's a seared steak. Don't you cook shit on a grill?

[Anonymous No.9174768]

>>9174744

That, too, would work. The results are basically the same either way.

[Anonymous No.9174772]

>>9174767
>That's a seared steak

Ummmm, no.

[Anonymous No.9174777]

>>9174772

then eat your own fucking shit and leave us out of it. You don't char a steak, you sear it.

[Anonymous No.9174779]

>>9174767
>black around the edges
>no grill marks
>meat is just grey over 90% of the surface
That's not very seared to be honest

[Anonymous No.9174784]

>>9174779
also
>charred black pepper
put the pepper on once it's finished you dunce

[Anonymous No.9174794]

>>9174779

then don't eat it. congrats. That was a delicious rare steak with all the savoury and umami flavours of a seared steak. You seem to think otherwise. I honestly pissed way too much time into you at this point.

[Anonymous No.9174801]

>>9174784

You fucking people are just suffering human filth that need to complain about everything. Like the widow next door that needs to find fault in everything because they're suffering before they die. I'm going to go make a burger, it might not be seared!

[Anonymous No.9174810]

Honestly, I forgot to laugh at you sad mongrels. That job is done.

[Anonymous No.9174813]

>>9174801
I'd be darned disappointed if I got served that steak
Why don't you serve yourself at a higher standard

[Anonymous No.9174819]

honestly reverse sear is a meme if your steak is less than 2 inches thick. better to just cook it the whole time in the pan in that case.

[Anonymous No.9174822]

>>9174813

I keep forgetting not to engage with the trailer park when I'm drunk. Stop fucking your sister, bro.

[Anonymous No.9174824]

>>9174822
My sister's roast beef probably tastes better than that sad excuse for a steak friendo
Try again

[Anonymous No.9174850]

>>9172616
SEASON
OLIVE OIL
HOT PAN
BUTTER
BASTE
DONE

[Anonymous No.9174853]

>>9174824

You and your sister's roast beef.

[Anonymous No.9175016]

>>9174850
>OLIVE OIL

Wrong again, kiddo.

[Anonymous No.9175185]

First post got it right.

I prefer the constant flip method with a heavy cast iron grill press in addition.

Also use coarse kosher salt and freshly ground black pepper.

[Anonymous No.9175249]

Here's how I do it and I eat a ribeye steak every night. Pan seared is the best method.

To have a good steak you need to start with a good piece of meat. Find out where to get quality meat local to you.

Get a double steak unless you like your steak well done. It's impossible to get a proper sear without overcooking a thin steak

You'll need a large cast iron skillet and grill press that have been properly seasoned. Lodge is the gold standard but vintage pieces such as Wagner or Griswold are preferred.

Remove steak from packaging dry both sides and Pat coarse kosher salt and black pepper on both sides. You can add a very light coat of vegetable oil to both sides to promote adhesion. Let steak rest until it is at room temp or close to it.

Heat skillet up to medium high with the grill press resting in the bottom. This takes a decent amount of time due to the nature of cast Iron cookware.

Slap the steak on the skillet and place the grill press on top . Flip every minute.

When the steak hits 145 degrees place some rosemary and garlic in the skillet melt some unsalted butter and baste the steak with the flavored garlic rosemary butter.

Remove steak and let rest for 5 min at least and garnish with the rosemary and garlic.

You can substitute the kosher salt and black pepper for steak seasoning if you want thicker crust. Montreal steak spice is a good first steak spice.

[Anonymous No.9175289]

>>9175249

no one cares.

[Anonymous No.9175436]

>>9174794
>>9174777
hey calm down man, calm down. your steak looks like a pork chop is all, and it's not seared at all, and it looks terrible, that's all. dude chill.

[Anonymous No.9175512]

>>9175436

If there's no color there's no flavor

That looks like it tastes like rubber.

[Anonymous No.9175553]

>>9175249
>putting pepper on before cooking
retard alert

[Anonymous No.9175642]

>>9175249
eating ribeye everyday is not healthy

[Anonymous No.9175660]

boil in milk. for at least an hour. add lots of salt. serve with ketchup and pickle relish.

[Anonymous No.9175661]

>>9172616
>porterhouse

Why did you by such expensive cut of meat when you don't even know how to cook?

[Anonymous No.9175945]

>>9175436

You stupid assholes have it figured out. Talk to your friends about it. I love watching you nit picking fuck ups and your desire to be 'right'. You're the miserable humanity that oozes around the planet.

[Anonymous No.9175958]

>>9175436

I make food, you can't make.

[Anonymous No.9175964]

>>9175436

[Anonymous No.9175970]

>>9175945

[Anonymous No.9175979]

>>9175553
>how do I big chunks of peppercorn

I know you like finely pre-ground gray garbage in the big plastic container, but u a rotard gaydumb

[Anonymous No.9175987]

>>9175436

[Anonymous No.9175997]

>>9174591
even BPA-free plastics bags leach chemicals with EA (estrogen activity) even without added stress like a hot water bath, east coast science god rational skeptic angry internet boy

go let off some steam on a christian youtube video's comment section. rep my nibba bill nye

[Anonymous No.9176002]

>>9175987
>>9175964
>>9175958
funny bait, 7/10

[Anonymous No.9176010]

>>9175997

You're like that asshole who bitches about background radiation when a coal plant is dumping rems right in your face.

[Anonymous No.9176016]

>>9176002

are you an emotional cripple? I really can't tell what you want.

[Anonymous No.9176037]

>>9175997

You know BPA is on receipts from grocery stores, fast food joints. It's everywhere. It lives on your skin. It's going to git you sucka.

https://www.youtube.com/watch?v=BWNQTqMkezc

[Anonymous No.9176047]

>>9175997

You know that fucking tofu is an estrogen antagonist I assume? Why do you even jibber about this shit when it's serum level nonsense.

[Anonymous No.9176936]

>>9172616
Boil it, don't forget to salt the water

[Anonymous No.9177807]

>>9173288
>putting butter in the pan first
Stick to making video games.

[Anonymous No.9179114]

>>9175553

I thought this too for the longest time but it honestly tastes better if you put it on first.

I've eaten and cooked more steak in my life than you have and it's given me a lot of opportunities to experiment


>>9175642

My family has been farming and eating a similiar diet for generations and the men have all lived past 90

Eggs raw milk and steak everyday. Everything gets cooked in clarified butter.

[Anonymous No.9179119]

>>9177807

Why the fuck not?

Clarified butter, render the fat from the steak or vegetable oil all work.

Shut the fuck up because you don't know what you're talking about.

[Anonymous No.9179130]

this thread really drew out the basement of humanity. You people need to skulk back to your screwed up living arrangements and slowly rot there in peace. Leave normality alone.

[Anonymous No.9179166]

1. buy decent steak
2. let steak come to room temp
3. got a charcoal grill?
4. if not put your oven on broil
5. sprinkle with kosher salt
6. you can toss it in a very hot cast iron pan if you'd like
7. otherwise make a foil paper boat and put the steak in that
8. under the broiler for maybe 4 minutes a side
9. let it REST for 5 minutes
10. that's about it

[Anonymous No.9179379]

>>9172616
a bit of salt and pepper rubbed into steak. charcoal grill; direct heat. 5-7 minutes a side for rare/med. rare. ribeyes are the easiest cut to cook because they're naturally flavorful, very hard to fuck up

[Anonymous No.9180190]

>>9175249
>It's impossible to get a proper sear without overcooking a thin steak
No it isn't. Your pan just isn't hot enough. Use an outdoor "turkey fryer" burner and cast iron. I do blackened ribyeyes on 700+F cast iron. The outside sears (and I mean deep mahogany tan sear) in 15 seconds per side.

[Anonymous No.9180215]

>>9173543
>>>9173298
>it's for lubrication more than anything
Don't do it. Adding fat to the sous-vide bag does nothing except leach out fat soluble flavor. Add the fat at or after the sear.

t. sous-vide fag that has done blind taste tests. Seriously, don't add fat to the sous vide bag.