Ribeye steak help fast....
 

Got a couple of nice ribeye steaks from my son.
I've got potatoes in the oven right now at 425*, been in for half an hour already, on a big skewer and wrapped in foil, but not real tight.
Can I put the steaks on the ribbed cast iron and stick them in for say 15 minutes then sear them on my other flat cast iron pan on top of the stove?

http://forums.pelicanparts.com/uploa...1522109662.JPG

http://forums.pelicanparts.com/uploa...1522109662.JPG

NO.
How thick are the steaks. Cook them a 250 for 20 minutes per inch and a half thick. Remove from oven then sear both sides in a scorching hot cast iron pan for 3 minutes a side.
Let rest 5 minutes. Perfect medium rare all the way thru

Disclaimer: I have never used a grill pan.

I would put that pan in the oven to get hot. Rocket hot.

Blot that steak dry. Salt/pepper liberally and drizzle w oil. Then sear one side. Flip the steak and pop the pan into the oven.

I bet it takes 6 minutes for med rare. I do that press test with my finger.

I agree with Cd. I would also use the ribbed pan for the searing.

They're only an inch thick. So 15 minutes at 250 should do it?

OK, I'll do a pan sear with the ribbed pan, then put them in the oven for a bit to finish as it's already at 425*.
That's more like how I do salmon so it should work.
Thanks guys.

No BBQ?

Vash has it right. Heat pan in oven, seat one side, flip and toss in oven to finish. Foolproof.

Recipe here... https://www.thekitchenwhisperer.net/2012/07/15/better-than-restaurant-quality-new-york-strip-steaks/

searing should be on a flat pan, not ribbed.

a bit late now but I'd sear one side, flip then put the pan with the steaks in the oven with maybe a pat of butter on each.

One of these days I'm gonna get a thickish slab of granite, put it in the oven on self-clean mode for a while, pull it out of the oven somedamnhow and plop a hunka raw, room-temp meat on it like I saw in a movie once.

I wonder if that'll work.

It's pretty hard to mess up a ribeye.

This (reverse sear).

Except I typically go 30-35min in the oven @ 250, then only sear for 30sec to 1min per side in hot cast-iron skillet.
Less of a "well done" outter ring that way (mid-rare pink all the way through, not just in the middle). YMMV...

Ribeyes?

http://gifimage.net/wp-content/uploa...wolf-gif-1.gif

Thanks for the help all.
I've been practicing on our salmon dinners.
This turned out pretty good. Helps to have a good piece of meat to start with.
Here's how it turned out:

http://forums.pelicanparts.com/uploa...1522113482.JPG

Leftovers should heat up just right.

I didn't want to attempt to use the bbq as it's hard to keep the heat in it when it's windy out, which we've been having this afternoon.
Got some filets to cook up too, but those will be next week or so possibly.

Filets, Scott? Wow!

https://i.imgur.com/7kVkaSL.gif

I rarely cook smelly food indoors now. This was tonight’s dinner. Someone mention salmon?:) my carbon steel pan is perfect for this since it kinda cools off faster than cast should it get too hot. It’s finally seasoning up properly

I got the pan rocket hot. Popped in the fish and closed the lid. I did open it up a few times to baste the fish with fat. And to pour on some capers. And flip once.

http://forums.pelicanparts.com/uploa...1522116345.jpg

Let me fix that for you. :D

http://forums.pelicanparts.com/uploa...1522128248.jpg

personally I never would have bought steaks that look like that.

marbling is not bad but there is very little of the "cap" on the left one and NONE on the right one.
that's the best part of a rib eye.

I also never cook steaks by tame.

that's just me.

"by tame"?

I don't know that technique.