Secret ingredient: locally raised ribeyes
December 18, 2009 11:28 AM   Subscribe

I need new ways to cook some ribeye steaks.

The meat: I've got two decent sized ribeye steaks purchased from a local farm. Their cows are allowed to graze in pastures all they want and eat all the grass they want, but are fed one grain meal a week to allow for a bit of marbling in the meat.

The challenge: make a delicious meal from these steaks from an electric stove. Usually I would just grill them up, but that's not possible right now. What would you chefs do with them?
posted by NoMich to Food & Drink (15 answers total) 15 users marked this as a favorite
I used this recipe, using the broiler in my oven, and it was completely outrageous.
posted by roomthreeseventeen at 11:32 AM on December 18, 2009 [3 favorites]

I make ribeyes in an electric oven all the time, depending on thickness there are several things you could do.

I would look into pan-searing and then throwing them in there for a couple minutes on your ovens highest non broil heat. Deglaze the pan you used with something delicious, I'd look around on the internet because there will be some good recipes out there.

I like my stakes charred on the outside red on the inside as well, so depending on the thickness you could put the oven on broil, season your steaks and throw them in there for a couple minutes on each side to get a nice outside char, if you need a little extra time cooking you may have to drop the oven back to like 500 degrees.

I'm at work so I can't run through any recipes, but if I'm cooking a rib-eye indoors the first method is usually my strategy.
posted by OuttaHere at 11:33 AM on December 18, 2009

I wrote that really quickly, please ignore my horrible spelling and grammar mistakes. I just get excited when I think about ribeyes, my favorite steak.
posted by OuttaHere at 11:40 AM on December 18, 2009

Best answer: This Alton Brown method is my favorite indoor ribeye recipe.
posted by BlooPen at 11:43 AM on December 18, 2009 [3 favorites]

Also, check for other ideas in this thread.
posted by BlooPen at 11:44 AM on December 18, 2009

1. Take the meat out of the fridge
2. Salt liberally, pepper to taste
3. Heat a cast iron pan to raging high heat
4. Sear on each side for a short while, depending on thickness. Until there is a nice crust
5. Put in oven at 350 until center temp reaches just UNDER desired doneness (medium rare=130-135, so around 130 IMO)
6. Remove from oven, rest on plate for 10 minutes

posted by jckll at 11:45 AM on December 18, 2009

*2a. Let meat come to room temperature. 30 minutes, more or less depending on size & thickness
posted by jckll at 11:45 AM on December 18, 2009

It depends on thick they are, but if they are substantial then do what BlooPen linked too, if not then do what jckll suggests.
posted by BobbyDigital at 11:51 AM on December 18, 2009

1. Salt and pepper and let sit out early so the steaks will be room temperature.
2. Get your pan hot on med high heat.
3. Add butter.
4. 5 mins a side. Searing first is not a bad idea. The oven isn't something I do, but probably should. I recommend it if you can figure out the timing.
5. Let rest for 10 mins or so. Paint with melted butter.

* Heat a plate in your microwave for a minute before putting the steak on it.

Pan searing is really the way to go anyway. I know the butter sounds a little strange, but trust me, trust me, trust me, it really rounds out the flavor. This is my secret weapon.

I sometimes will make a fresh horseradish (grate the root) and sourcream mixture as a side dipping sauce. You can also pour a little red wine into the pan after removing the steak. Let it simmer down and thicken and then pour that over the steak as a sauce. Also, there are lots of great "au poivre" recipes on Epicurious.

If you're not used to grass fed beef it can taste a little different at first. Less sugary sweet. Go with it. That's how God intended beef to taste. My favorite meal of all time.
posted by xammerboy at 12:31 PM on December 18, 2009

After you've cooked the steaks in your screaming hot cast iron skillet and set them aside to rest, don't forget to deglaze with some red wine, toss in some shallots and thyme, and a spoonful of demiglace. Reduce and strain.
posted by sanko at 12:54 PM on December 18, 2009

3rding pan fried:

1/ Heat pan on medium high heat
2/ Salt pan consistantly
3/ Throw steaks on and leave undisturbed
4/ Turn over and do not touch until cooked.

In my house this takes 5 minutes or less and we plate and eat immediately. That said, we're in Ireland, all of our beef is 100% grass fed and rib eye is a common cut, so we don't treat it especially specially. But it is specially delicious when cooked this way.
posted by DarlingBri at 3:08 PM on December 18, 2009

I was going to link to the exact recipe that Bloopen gave you. It's delicious.
posted by oddman at 7:56 PM on December 18, 2009

While my steaks are coming up to room temperature (one hour) I coat them liberally with minced garlic and kosher salt. This has a similar effect to brining-- it makes the steaks more juicy, tender, and flavorful. Then before searing the hell out of them, they are rinsed and dried completely. Don't add any more salt during the cooking process, but I do like to add Montreal Steak seasoning (One warning, the high heat on the peppers will make eye-watering smoke.) For an over-the-top garnish:

Scotch Mushrooms.
Saute 1/2 lb of sliced mushrooms with 2 TB of fine minced onion in 3 TB of butter at low heat until mushrooms are soft. Pour in 1 cup of full cream and simmer until nearly thick as paste. Remove from heat and whisk in 2 TB of good whiskey. Salt to taste. Makes my husband swoon with pleasure every time.
posted by Secret Life of Gravy at 7:54 AM on December 19, 2009 [1 favorite]

Response by poster: Thanks everybody. I'm going to try the Good Eats method tomorrow. I'm mighty tempted to add Secret's Scotch Mushrooms to them.
posted by NoMich at 2:33 PM on December 19, 2009

Response by poster: Shit, goddamn, that was good! I can't believe how perfectly cooked and tender those ribeyes were.
I forgot to do the Scotch Mushrooms, but in this case, I think that was a good thing. We got to enjoy the true taste of the locally grown beef.
The cow was raised just a few miles from where I live in western Wake County, NC and the sweet potatoes were grown one county away in Johnston County. Locavore eating FTW! Though, I should've washed it down with Big Boss beer and not the Old Rasputin imperial stout if I really wanted a true local meal.
posted by NoMich at 5:46 PM on December 20, 2009

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