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?

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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?

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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:

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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.

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Let me fix that for you. :D

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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.

Thanks Eric, it was a very hurried picture as you can tell.

"TIME"

i also rely on my calibrated hand. if the steak feels like the fatty part of my palm adjacent to the thumb..it is almost med rare. pull and rest under a foil tent. i keep the steak out the juice on a raft of bamboo chop sticks.

I don't look a gift horse in the eye. These, and the filets, were given to us by our son and his wife after my wife watched their dogs for a week.
As far as how tender the meat was, it almost tore apart getting it out of the packages it was so tender.
I also don't usually cook steak by time either, but it's been a while since the bbq was fired up.

hmm I thought the marbling looked just right in those. I don't want too much cause I want actual steak to eat!

if i eat a steak, it is a NY strip. less fat..more beef flavor.

What's up with those 'tomahawk" steaks? Never bought one, seems like you're paying for a lot of bone.

dramatic flair? they look spectacular..

and your dog will love your.

oh, i might be the only person to think those OMAHA steaks suck..

they are oddly too soft..i cant explain it. there is no chew.

another fun use for Ribeye (my favorite steak) is half frozen on a slicer to make cheese steaks.

Absolutely the best steaks I've ever had were the ones my Grandmother fed me when I visited her and my step-grandfather at his family farm in Ohio. Home grown, corn fed heffers they raised themselves. I've never had steak like that at any restaurant. Melt in your mouth goodness. I'll never forget those meals.

I highly recommend that other meat lovers give sous vide a try. This was my first attempt and came out great. Lobster tail and swordfish had mixed results but steaks have been easy.

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Going to Vegas this weekend... planing on hitting a steak house (I posted a thread about a month ago) after some research think I'm going to try a NY strip.

how long, how hot?

i dont love my SV yet.

129 deg for about one hour and 45 min.

noted..thanks.

Flat iron. More beef flavor and tender and half the price.

We use the same method. Steaks are always great and we finish on the grill and you can have them in there 1-3 hours so they are always done the same time as everything else. Salmon tasted good but the kids didn't like the texture so much. Should have smoked it.

We do a prime rib low and slow overnight and then finished in the smoker and it is much better than any restaurant prime rib.

Our 8 year old does ribs with it and I help him with the smoker portion. He does all the seasoning and watches the temp on the smoker. He loves ribs.

Ribs are in the water bath 48 hours.

Corn on the cob is good with a pat of butter in the bag with the corn.

Want to try egg bites next.

true..but if i am heading for that shape, i always opt for the lowly skirt steak. IMHO there is only one other steak beefier in flavor, the Hanger Steak.

the flat iron takes more skill tho to cook if i remember correctly. it is from the shoulder no?

The higher on the animal the better, so ribeye and NY strip is the way to go. Like Vash, I prefer the NY strip. But I haven't bought steak in years. I have enough dead wild critters to eat at home. Antelope is a favorite on the grill - the whole loins as a roast - on that.

G

This. sous vide and a quick sear.