How’s this steak? Any suggestion how to cook them m
Got ribeye steak from Costco. I'm cooking them for dinner tonight 🥰
by luvhardcandi
11 Comments
andrewbadera
Not bad, not the best Prime I’ve ever seen. How thick are they? If thick enough, you should reverse sear. If a bit thinner, stick with flipping in a f*cking hot pan every 30 seconds while checking with a meat thermo every 4th flip.
Phluffhead024
I just got some as well for tonight. Was thinking of going an unconventional route and make a cream sauce after a hot pan sear. Cholesterol is my favorite food group.
DaddySanctus
I cook mine on a charcoal Weber. Coals on one side, steaks on the other. 3-4 min per side, and then transfer to direct heat for about 60sec per side. Pull them off the grill at 125° and let them sit for 5-10 min. Oh and I usually season mine with either Adobo, or Kinders Woodfired Garlic seasoning.
Wild_Description_793
sous vide at 122 degrees for an hour or two, then pop on a hot cast iron 3 minutes per side for medium rare. For medium or higher, sous vide to 125 degrees or more. Sous vide is a cheat code for steaks.
scallifez
Salt and pepper are the only seasonings you want on these. Unless you’re feeling frisky, then you can use a bit of garlic powder also.
Spearo63
I eat a few of these per week. Salt like hell both sides and let them sit on the counter for an hr. BBQ at 550F, 4 minutes a side. Let them sit for 5 minutes. I don’t add anything else. Enjoy.
Great-Abalone9310
Sous vide and sear. If you’re too lazy, use an air fryer. Don’t come for me. I’ve had some very good air fryer ribeye.
dathomasusmc
I dunno man, may be poisoned. Give ‘em to me and I’ll try them for you. For your safety of course.
The_Infectious_Lerp
A couple minutes in the micro and voila.
Vast_Selection_813
To me they look like choice, but they will eat. Salt / pepper and grill them as hot as you can.
If you can hit 1000F less than 2 minutes, 750F less than 3 minutes and 500F appx 4 minutes.
You don’t need to flip, grills marks are over rated. Just a few minutes per side.
11 Comments
Not bad, not the best Prime I’ve ever seen. How thick are they? If thick enough, you should reverse sear. If a bit thinner, stick with flipping in a f*cking hot pan every 30 seconds while checking with a meat thermo every 4th flip.
I just got some as well for tonight. Was thinking of going an unconventional route and make a cream sauce after a hot pan sear. Cholesterol is my favorite food group.
I cook mine on a charcoal Weber. Coals on one side, steaks on the other. 3-4 min per side, and then transfer to direct heat for about 60sec per side. Pull them off the grill at 125° and let them sit for 5-10 min. Oh and I usually season mine with either Adobo, or Kinders Woodfired Garlic seasoning.
sous vide at 122 degrees for an hour or two, then pop on a hot cast iron 3 minutes per side for medium rare. For medium or higher, sous vide to 125 degrees or more. Sous vide is a cheat code for steaks.
Salt and pepper are the only seasonings you want on these. Unless you’re feeling frisky, then you can use a bit of garlic powder also.
I eat a few of these per week. Salt like hell both sides and let them sit on the counter for an hr.
BBQ at 550F, 4 minutes a side. Let them sit for 5 minutes.
I don’t add anything else.
Enjoy.
Sous vide and sear. If you’re too lazy, use an air fryer. Don’t come for me. I’ve had some very good air fryer ribeye.
I dunno man, may be poisoned. Give ‘em to me and I’ll try them for you. For your safety of course.
A couple minutes in the micro and voila.
To me they look like choice, but they will eat. Salt / pepper and grill them as hot as you can.
If you can hit 1000F less than 2 minutes, 750F less than 3 minutes and 500F appx 4 minutes.
You don’t need to flip, grills marks are over rated. Just a few minutes per side.
Good..Fire, lots of fire.