ribeye

The only technique you need for exceptional grilled steaks: Let them rest after seasoning, and cook them over a two-zone fire.

The Food Lab's Perfect Grilled Steaks Recipe

salt and black pepper

Season steaks liberally with salt. Set on a plate and let rest for at least 40 minutes or up to 4 days. If resting longer than 40 minutes, transfer to a wire rack set in a rimmed baking sheet and refrigerate, uncovered, until ready to cook.

Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate. Season steak with pepper and place on cooler side of grill. Cover and cook, with all vents open, flipping and taking temperature every few minutes, until steaks register 105°F (41°C) for medium-rare or 115°F (46°C) for medium on an instant-read thermometer, 10 to 15 minutes total.

Transfer steaks to hot side of grill and cook, flipping frequently, until a deep char has developed and internal temperature registers 125°F (52°C) for medium-rare or 135°F (57°C) for medium, about 2 minutes total. Transfer steaks to a cutting board and allow to rest for at least 5 minutes and up to 10. Carve and serve immediately.

Thick and meaty pan-seared steak, infused with color from butter and flavor from aromatics. Learn to share.

Pan-Seared, Butter-Basted Thick-Cut Steak Recipe

(60 milliliters) vegetable or canola oil

unsalted butter

thyme or rosemary (optional)

shallots (about 1 large; optional)

Carefully pat steak dry with paper towels. Season liberally on all sides, including edges, with salt and pepper. If desired, let steak rest at room temperature for 45 minutes, or refrigerated, loosely covered, up to 3 days (see note).

In a 12-inch heavy-bottomed cast iron skillet, heat oil over high heat until just beginning to smoke. Carefully add steak and cook, flipping frequently, until a pale golden-brown crust starts to develop, about 4 minutes total.

Add butter, herbs (if using), and shallot (if using) to skillet and continue to cook, flipping steak occasionally and basting any light spots with foaming butter. If butter begins to smoke excessively or steak begins to burn, reduce heat to medium. To baste, tilt pan slightly so that butter collects by handle. Use a spoon to pick up butter and pour it over steak, aiming at light spots. 

Continue flipping and basting until an instant-read thermometer inserted into thickest part of tenderloin side registers 120 to 125°F (49 to 52°C) for medium-rare or 130°F (54°C) for medium, 8 to 10 minutes total. 

Immediately transfer steak to a large heatproof plate and pour pan juices on top. Let rest 5 to 10 minutes. Carve and serve.

The Best Ribeye Roast Recipe - easy and delicious boneless ribeye roast with a crunchy crust and tons of juicy ribeye flavor with almost no work - this recipe is perfect for even beginner cooks!

The Best Ribeye Roast Recipe 

ribeye roast,

4tbsp butter,

garlic

salt

tbsp italian seasonings

Preheat oven to 450 degrees.

Place roast in a shallow roasting pan with...

Place roast in a shallow roasting pan with the fatty side up.

Cover ribeye roast with melted butter.

Combine garlic, salt, and seasonings in a small...

Combine garlic, salt, and seasonings in a small bowl.

Cover roast with herbs and seasonings.

Place roast in roasting pan in oven for...

Place roast in roasting pan in oven for 15 minutes at 450 degrees.

After 15 minutes, reduce heat to 325ºF and...

After 15 minutes, reduce heat to 325ºF and continue roasting for approximately 2 hours (when thermometer registers 110 degrees Fahrenheit), or adjust for desired doneness, checking temperature with a thermometer.

For rare ribeye roast, the in-oven temperature should...

For rare ribeye roast, the in-oven temperature should be 105-110 degrees. For medium rare to medium ribeye roast, the in-oven temperature should be 120 to 125 degrees Fahrenheit. For well done ribeye roast, the in-oven temperature should be 130 to 135 degrees Fahrenheit.

Transfer roast to cutting board or cooling rack...

Transfer roast to cutting board or cooling rack and tent with foil and let rest 15-30 minutes.

Slice across the grain to serve.

https://mediavine-res.cloudinary.com/video/upload/nsilttvgyh6mc8egtdli.mp4

The Best Ribeye Roast Ever Recipe Video

I have 4 techniques that show how to cook the best steak. You will learn how to reverse sear a steak for the most even cooking you can imagine. Sous vide steak to the exact temperature you want. Pan sear a thick steak and baste it with garlic butter. Also a skirt steak recipe with salsa verde.

4 Ways How To Cook Steak At Home

smoked paprika, ancho chile powder, cumin

cayenne pepper

Kosher salt

Avocado or grapeseed oil

thyme

Kosher salt & fresh cracked pepper

garlic (lightly smashed)

skirts each)

Coffee spice rub

Salsa verde

For the reverse sear steak, make the spice rub by combing the smoked paprika, ancho chile powder, cumin, and cayenne pepper. Mix well and season the steaks with a generous pinch of salt and spice rub on all four sides of the steak. At this point you can marinate the steak uncovered overnight in the fridge on a wire rack set inside a sheet tray. This will allow the salt and spices to penetrate down deep in the meat.  Or you can let the steak sit at room temperature on the wire rack for 30-60 minutes. Pre-heat oven to 275 F and insert a digital probe thermometer horizontally into the center and deepest part of the steak. Cook the steak on the wire rack set on the sheet tray with tin foil underneath until the internal temperature reaches 115 F. This will take about 30-40 minutes and the steak will be perfectly medium-rare after it sears in the pan.

Remove the steak from the oven and allow to rest for a few minutes while you pre-heat a cast iron pan

just below high heat. After 3-4 minutes, add enough oil to coat the bottom of the pan, remove the thermometer and add the steak. Push down on the steak for 10 seconds so it makes maximum contact with the pan and sear for 60 seconds, or until nice and crusty. Flip and repeat on the second side, using the tongs to push the steak down. Flip the steak on all sides to sear it all around. Remove steak from pan and allow to rest for 5 minutes. Slice and enjoy!

For the sous vide steak, set the immersion circulator to 125 F for medium rare, and add enough water to a pot. Season the steak with a generous pinch of salt and pepper all over and place inside of a good quality zip top bag. Place 3 sprigs of thyme on top of the steak and seal the bag almost all the way. If cooking more than one steak, only use one steak per bag. Place the bag in the pot of water and use water displacement to push all the air out of the bag and then seal it up. Watch the video to see how I do this. Cook for 2.5 to 3 hours, making sure the steaks are submerged in the water, I like to clip the bag to the side of the pot. Remove steaks from the water and the bags. Pre-heat a cast iron pan just below high heat for 3-4 minutes. Pat the steaks dry with paper towels and make sure to remove as much moisture as possible. Season the steak with a touch more salt on both sides, add enough oil to coat the bottom of the pan, and sear the steak on all sides for about 1 minute, or until crusty and golden. Allow the steak to rest for 5 minutes, slice and enjoy!

For the pan seared steak, season the ribeye or strip with a generous amount of salt and pepper on both sides and allow to sit at room temperature for 30 minutes. Pre-heat the cast iron pan in a 500 F oven for 30 minutes so it can evenly heat up. Remove pan from oven and place medium-high heat. Add enough oil to coat the bottom of the pan and add the steak. Push down for a few seconds so the steak makes good contact with the pan and cook for 2 minutes. Flip and cook another 2 minutes. Flip the steak back to the first side and turn the heat down to medium-low, cook another 2 minutes. Flip and immediately add butter on top of the steak along with the smashed garlic and thyme. Cook for 1-2 minutes more, constantly basting the steak with the melted butter using a spoon. Remove from heat and let the steak rest for 5 minutes and then enjoy!

For the skirt steak, make the coffee spice rub by combining the ingredients in a small bowl and mix well. Season both sides of the skirt steak with a generous pinch of salt and some of the spice rub. Allow to sit at room temperature for 20-30 minutes. Pre-heat a cast iron pan over medium-high for 3 minutes, add enough oil to coat the bottom, allow it to heat up for 30 seconds, then add the steak. Allow to cook undisturbed for 3-4 minutes then flip and cook another 3-4 minutes, or until your liking. Allow the steak to rest 3-5 minutes, slice the steak against the grain and serve with the salsa verde. Enjoy!

This kitchen basics video is going be epic, because it's all about how to make the best steak of your life. I have 4 techniques and steak recipes for you to make at home. Each steak recipe is easy to make and will help show you how to make the best steak ever. The first method is a reverse seared strip steak that is cooked in the oven and then finished in a hot cast iron pan. This helps the strip steak cook evenly and prevent the sear mark from going to deep. Next up is a sous vide strip steak recipe that is really easy and will cook up and be the most juicy strip steak you my have ever tried. The pan seared ribeye steak is really easy to make, and is incredibly crusty on the outside and very juicy inside. You cook the ribeye steak in the cast iron pan and flip it every 2 minutes and then finish it with butter, garlic, and thyme. Last up, we make a spice crusted skirt steak recipe cooked in a hot cast iron pan, and finished with a zesty salsa verde. Let me know which technique is you favorite and make sure to share this video..it was a beast to make! Big thanks to True Aussie Beef & Lamb for providing the meat! Much Love..Bobby, Dessi, & Art XOXO

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Macros per 1 ounce of strip steak:
61 calories
4.1 grams of fat
0 carbs
7 grams of protein
0 fiber

Macros per 1 ounce of ribeye steak:
77 calories
5.3 grams of fat
0 carbs
7 grams of protein
0 fiber 

Macros per 1 ounce of skirt steak:
67 calories
4 grams of fat
0 carbs
7 grams of protein
0 fiber

Macros for all the salsa verde:
501 calories
0.89 grams of net carbs
1 total grams of carbs
56 grams of fat
0 protein
0 fiber  

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4 Ways To Cook The Best Steak Of Your Life - Bobby's Kitchen Basics

Why spend a fortune on a steak at a restaurant when you can cook one much better at home thanks to this extensive &quot;how to&quot; recipe.

The Perfect Grilled Steak Recipe

ribeyes, USDA Choice

Mortons coarse kosher salt

beef fat ((a.k.a. beef love))

black pepper

Prep. About 2 to 4 hours before cooking, trim off most of the external fat. Fat can melt and cause flareups that can deposit soot on the meat and burn the surface. Then sprinkle salt all over the meat. About 1/2 teaspoon kosher salt per pound (half that amount if you use table salt).

Fire up. On a charcoal grill set up your grill for 2-zone cooking. You want one side scorching hot and the other side at about 225°F. This is tricky and you will have to experiment to get it set up right, so do a dry run or two until you get it down.

Get a chimney full of charcoal fully hot and covered in white ash, and push them all to one side. Get them close to the cooking surface, as close as 1" below the meat. I have been known to put bricks in the bottom of a Weber kettle and raise the lower grate to about 2 to 3" below the top grate. I then put dry wood on the coals. On a kamado, insert the deflector plate.

On a gas grill set up with 2-zones  shooting for 225°F in the indirect zone. Start the meat on the indirect zone, put wood on the direct zone, and close the lid. On a pellet grill, set the temp for 225°F. Most of them are all indirect.

Cook. Most home grilled steaks, if you slice into them, progress from dark on the surface, to brown just below the surface, to tan, to pink, and on to red. If you want your steak medium rare, the sad fact is that it is usually only medium rare in a small band of the interior by the time you get the exterior to the right color brown. That means that as much as 1/2 of the interior is overcooked. The challenge is to get the interior the same color bumper to bumper.

To get this done right, we employ the reverse sear cooking method. For the first phase, cooking indirect, you want the meat to warm slowly. I sometimes place the lid on an angle. With the lid on tight, the steaks get too hot too quickly and they get tough.

Sometimes I leave the lid off and put a pan over just the meat. Every grill is different and the weather is also a factor. Experiment.

After about 15 minutes start checking the interior temp with a very thin probe on a very fast thermocouple thermometer like the industry gold standard, the Thermapen. Push it most of the way through and slowly back it out and note the lowest temp. Check every 5 minutes in more than one location. Don&#039;t worry about poking the meat. Steak is 75% liquid, so if you poke a hole in a 16-ounce steak and it loses 1/4 ounce of juice, you&#039;ll still have 11.75 ounces of fluid left.

Why should you keep the probe away from the bone? Muscle and bone are very different composition. Muscle is mostly water. Bone has a hard, dense, outer shell, and the center, can be gelatinous or a honeycomb of mostly air. When you begin to cook meat with bone, the muscle and bone heat at different rates. At first the bone does not heat up as rapidly as the meat, but then, when the bone gets hot, it can get hotter than the muscle. So if you take the temperature close to the bone or touching the bone at the beginning of a cook, the temperature will be lower than the center of the muscle mass because the bone is acting like an insulator. If you take the temperature near or touching the bone, the reading will be higher.

Flip the meat once or twice so it heats evenly on both sides. At this low temp, the exterior color should not go much beyond tan, if you added wood it might get a ruddy glow. When the temp in the deepest part of the meat hits 110 to 115°F, open the lid and leave it open. This could take 30 minutes.

The surface tastes best when high heat instigates several important chemical reactions. The Maillard reaction is a chemical reaction between amino acids and sugars created by heat. Caramelization is the browning of sugar by oxidation under heat and there are small amounts of sugars in meat. Combined they beget a rich, complex, caramel or butterscotch flavor.

There are also fats on the surface, and they contribute a lot to the flavor of the meat. When heat melts the fat and chemically alters it, the flavor is drastically altered. Fat reaches its most rich and succulent zenith when golden brown, just before it blackens, and muscle is peak when it is nut brown. Blackening or charring is carbonization, and the taste is not much better than eating charcoal, so you want to stop the process just short of blackening. That's why I never eat at places named "Char House". They tell you on the marquee they plan to ruin my steak!

Remember, searing is the treatment of the surface. It has nothing to do with sealing in the juices. And remember, grill marks are flavorful and crunchy, and they look great , but the goal is to get the entire surface as dark as the grill marks. If the grill marks taste wonderful, why not give the same treatment to the whole surface?

On a charcoal grill bunch the coals all together if necessary or add new hot coals. On a gas grill, crank up the burners. You can take the meat off the grill and add more coals and wait for them to get hot if necessary, and you can take the meat off a gas grill while you wait for it to heat up.

Paint the meat with "beef love" and sprinkle on the black pepper. Gently press it into the surface so it doesn't all fall off, but a lot will. Now move it to the hot side of the grill, as hot as possible, as close to the heat source as possible. The oil helps conduct heat to the meat, assists with browning by frying the surface, and adds flavor. Beware of flareups. They can cause soot.

You want the lid open for this step so all the heat is concentrated on one surface. You don't want heat trapped under the hood cooking the top or sides. They're just about done. When the meat is on the hot side, stand by your grill! Do not wander off and chat up your guests or check your email. Things will move quickly because the meat's surface is already close to 200°F, and you need to be ready to react. If you have charcoal about 1" below the meat, each side can be ready in as little as 3 minutes!

You want the surface to get scorching hot so it will brown quickly without transferring heat to the center. By cooking hot and fast, the heat works mostly on the surface and doesn't have time to migrate deep into the meat.

Keeping the lid open when searing the exterior is essential. This prevents heat buildup from cooking the center of the meat. With the lid closed, the air all around the steak warms and it starts to cook from all sides. In this step we are working only on one surface at a time, nothing else. Check the color of that surface every minute or so and make sure you put the meat back down so the grates touch different parts of the surface. We do not want grill marks. We want everything evenly dark. If a little of the edge fat blackens, that's OK, but don't blacken the muscle fibers.

Flip the meat frequently, every minute. Become a human rotisserie, This allows the energy buildup in the surface to bleed off into the air after you flip. When you flip, try to place the meat on a virgin section of the grate that has not been cooled by contact with steak. After you flip, hit the top side with beef love and freshly ground black pepper. There's enough heat there to extract flavor.

The procedure is identical for the second side. Wait til the color is perfect, paint on beef love, black pepper, flip, sear, and remove form the heat.

On a kamado, remove the meat and put it on a platter. Lift out the deflector plate. Open the lower vent all the way and get the coals good and hot. Use a hair drier in the bottom vent if needed. Lower the cooking grate as close to the coals as possible. an put the steaks back on. Lid open.

On a gas grill, if you have a sear burner, use it. If not, remove the meat and set it aside on a plate for a few minutes while you get the grill ready to sear. Remove the grates, and set them down Close the lid and turn all burners on high. After it&#039;s max heat, open the lid, leave it open, pat one surface of the meat dry, and put it on the hottest part of the grill, dry side down. You might even be able to remove your grates and lower them to sit right on top of the flavor bars or deflectors that protect your burners. Remember, the closer you get to the heat source, the better. You might consider buying GrillGrates. They replace your factory grates and amplify the heat just like the &quot;infrared&quot; or sear burners. You can even flip them upside down to use them like a perforated griddle for an amazing sear. You may want to consider buying a cheap charcoal grill like a hibachi just for searing steaks. Get your grill as hot as possible by preheating it longer than usual with all burners on high and the lid down. You might even be able to remove your grates and lower them to sit right on top of the flavor bars or deflectors that protect your burners. Remember, the closer you get to the heat source, the better.

Leave the lid up during searing and flip the meat every minute or two.

Another option is to preheat a cast iron pan or a griddle in the hot zone, and sear by conduction. It goes fast and covers the entire surface. Again, leave the lid up for the sear phase. Then again, you may want to consider buying a cheap charcoal grill like a hibachi just for searing steaks.

On a pellet grill you should definitely buy a cheap hibachi or use a superheated cast iron griddle or pan for the searing. Most pellet grills are not suited for superheated searing.

When you have both exteriors perfect, the interior should be in the medium rare range, 130 to 135°F (click here for a chart of steak doneness). Err on the side of undercooking, you can always put a steak back on the grill, but if it is overcooked, you cannot bring it back to life.

Serve. Remove the steaks from the grill and serve immediately while still hot. There is no need to rest the meat. It has been proven that this does nothing to improve juiciness. Here&#039;s another video, showcasing how to properly grill a steak.

In this short video from I demonstrate the best method for grilling thin steaks, and the best method for grilling thick steaks. The trick is to get the exterior as dark as possible without burning and still leave the interior an even rosy medium rare from edge to edge without a thick band of tan below the surface. Learn more about grilling and smoking on http://AmazingRibs.com.

Get a free 30 day trial to our Pitmaster Club: https://pitmaster.amazingribs.com/join-pitmaster

Get tested recipes, proven techniques, ratings and reviews, and so much more at https://amazingribs.com

Meathead on WGN

Meathead from AmazingRibs.com shows you how to cook thin and thick steaks differently. 

Here's more on the subject of thick steakhouse steaks http://amazingribs.com/recipes/beef/steakhouse_steaks.html

and more on thin steaks
http://amazingribs.com/recipes/beef/extreme_steak.html

and here's more on searing steaks
http://amazingribs.com/tips_and_technique/cooking_temperatures_and_reverse_sear.html

Get a free 30 day trial to our Pitmaster Club: https://pitmaster.amazingribs.com/join-pitmaster

Get tested recipes, proven techniques, ratings and reviews, and so much more at https://amazingribs.com

What You Should Know To Perfect All Kinds Of Steaks On The Grill!

Serve beef rib meat at least medium-rare, if not medium, to cook the fat running through it. This gives the meat lots of flavour – great with a red wine sauce

Pan-fried rib-eye steak

rib-eye steaks, each

butter

garlic clove, left whole but bashed once

thyme, optional

Up to 8 hrs before cooking, pat the steaks dry with kitchen paper and season with salt and pepper. Heat the oil over a high flame in a heavy-based frying pan that will comfortably fit both steaks. When the oil is shimmering, turn the heat down to medium-high and add the butter. Once it’s sizzling, carefully lay the steaks in the pan, tucking the garlic and herbs in at the sides.

Stand over the steaks with a pair of tongs, searing and turning them every 30 seconds to 1 min so they get a nice brown crust. As a rough guide, each steak will take 4 mins in total for rare, 5-6 mins in total for medium and 8-10 mins for well done. If you have a digital cooking thermometer, the temperatures you're looking for in middle of the steak are 50C for rare, 60C for medium and 70C for well done. Leave the steaks to rest for at least 5 mins. While the steaks are resting, you can make a classic red wine sauce to go with them.

Cooking steak has never been easier than this air fryer steak recipe. Juicy, tender steak with amazing flavors, cooked to your preferred doneness within minutes.

Air Fryer Steak

steaks

Preheat your air fryer to 400 °F / 200 °C.

Meanwhile, season your steaks generously with salt and coarse ground black pepper. If your steaks have little or no fat on them, you will also want to marinate them beforehand.

Place the steaks in your air fryer basket. Be careful not to overcrowd the basket; you might have to cook the steaks one at a time, depending on size.

Air fry for about 6-10 minutes, flipping the steaks halfway through cooking.

Insert a meat thermometer into the side of the steak, not touching any bone or fat. The temperature of the meat will determine whether it’s done or not. Remove the steaks when they are 5 °F / 3 °C colder than the desired doneness.

Rare: 125 °F / 52 °CMedium rare: 135 °F / 57 °CMedium: 145 °F / 63 °CMedium well: 150 °F / 66 °CWell done: 170 °F / 71 °C

Leave the steaks to rest off the heat for at least a few minutes before serving them. This will allow them to finish cooking, and the liquids will retract into the meat. This step is key to a juicy, tender steak!

Looking for a quick and easy dinner recipe that the whole family will love? Mouth-watering and tender, cast iron ribeye is the king of weeknight dinners.

Perfect Cast Iron Ribeye

lb ribeye steak

tbsp salt ((to taste))

tbsp ground pepper ((to taste))

canola oil

Season ribeye very generously with salt, as professional chefs say, make salt snow over ribeye. Season to taste with pepper. Let the ribeye rest for at least an hour.

Preheat cast iron skillet to the point where it&#x27;s almost smoking. Drizzle skillet with a little bit of oil. Place seasoned ribeye onto the preheated skillet, let it cook for about 30 second and move to prevent sticking. Now let the ribeye cook for a few minutes on each side. Look for temperature guide above.

Let ribeye rest before serving, otherwise all the juices will run out and you will end up with a dry steak.

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for Tallow Basted Seared Ribeye!

Tallow Basted Seared Ribeye Recipe

Cornhusker Beef Tallow

cloves

Creekstone Farms Prime Ribeye steaks

Cattleman’s Grill California Tri-Tip Steak Seasoning

rosemary

(4 oz) stick cultured butter, room temperature

garlic (from above)

/ 1.5 oz smoked blue cheese crumbles

tbsp Cattleman’s Grill Pit Fire Hot Sauce

Co. Salt,

Preheat your Yoder Smokers YS640s Pellet Grill to 350ºF with the diffuser door (or entire diffuser plate) removed.

Place 1/2 cup beef tallow in a pint sized mason jar. Add to the jar the peeled cloves of garlic. Place in the grill, away from the direct flame. Cook until the garlic is tender, about one hour. Remove from the grill. Separate the garlic cloves from the tallow. Let cool.

Turn the grill temperature up to 500ºF. Place a Finex 12” Cast Iron Skillet in the grill to preheat.

Place the Cattleman’s Grill California Tri-Tip Steak Seasoning in a Kala CrushGrind spice grinder. Grind the rub over the steak to season.

To make the blue cheese butter, combine the roasted garlic with the butter, blue cheese and Cattleman’s Grill Pit Fire Hot Sauce and mash and mix to incorporate. Season with Jacobsen Salt Co. Tellicherry Black Peppercorns and Kosher Salt to taste. Set aside at room temperature.

Place the garlic infused beef tallow in the hot cast iron skillet. Add the sprigs of fresh herbs. Place the steak in the skillet. Don’t over crowd the skillet. Work in batches if necessary. Grab the handle of the skillet with a towel or grilling gloves and tip the skillet up at an angle, allowing the tallow to gather at the edge of the skillet closest to you. Using a large spoon, baste the tallow over the steak. Repeat this occasionally throughout the cook. When the bottom is seared, flip the steak and repeat the basting process. Cook the steak to an internal temperature of 130ºF.

Place a dollop (about 2 tsp) of the blue cheese butter on a dinner plate. Remove the steak from the skillet and place on top of the butter. Top the steak with another dollop of butter and spear across the top of the steak. Allow the butter to melt into the steak as it rests for a couple of minutes before serving.

https://www.youtube.com/watch?v=q_od0hMJ3QE

Tallow Basted Seared Ribeye

Cooking ribeye steak as good as the best steakhouse has never been easier?&nbsp; The reverse seared method will never let you down.

Cooking Ribeye Steak 101 - Reverse Sear Method

vegetable oil

Tbsp butter

kosher salt

tsp black pepper

Remove steaks from fridge 1 hour before cooking.&nbsp;&nbsp;

Preheat oven to 250f - the lower the better but the meat will take longer.&nbsp; Do not go over 275f.

Season Ribeyes on wire rack and baking tray setup.&nbsp; Lay foil under wire rack for an easier cleanup.&nbsp; Pat steaks dry then add about 1/2-1 tsp of salt and 1/8 tsp of pepper per steak.&nbsp; Salt generously!&nbsp; Remember the steaks are thick.

Place steaks in oven and cook for about 1 hour for 2 inch thick steaks.  Time will vary based on size of steak.&nbsp; Start checking temperature of steaks with an instant read thermometer at 45 minute mark.

Remove steaks from oven at 115f for medium-rare.&nbsp; Medium-rare is 130f-135f.  The steaks will be seared to this temperature so make sure to remove from oven at no higher than 115f-120f if medium-rare is desired.

Let steaks rest for 15 minutes before searing.

Preheat cast iron or heavy steel skillet on hottest burner to as hot as it will get.  Give it a couple minutes to get super hot.&nbsp; Open a window and/or turn on exhaust vent because the searing process will create a lot of smoke.

Sear steaks for 1 minute on each side in 1-2 Tbsp of vegetable oil.

Add 2 Tbsp of butter during last 30 seconds of searing.

Remove steaks and pour butter mixture over top and serve immediately.

Sous Vide Steak

Salt and pepper (or seasoning) to taste

Set sous vide machine to 55C/131F.

Season steak lightly with salt or a seasoning of your choice. Place meat in sous vide bag and remove the air through a vacuum sealer or the displacement method. Drop the bag in the bath for an hour and a half.

Preparation

Remove bag from bath. Take steak out of the bag, pat dry with paper towels and season with salt and pepper (or seasoning) to taste.

Heat up large skillet on high and add oil. Sear steak for 1 to 2 minutes on each side. Remove from pan, and place on a plate to rest for 5 minutes. Once rested, serve and enjoy! Alternatively sear the beef on a grill or using a searing torch.

Finishing

This Cast Iron Ribeye Steak is flavored with rosemary, thyme, butter, and garlic. It also has a nice crust on the outside and juicy center. So delicious!

Cast Iron Ribeye Steak

ribeye steak 1 1/4- 1 1/2 inch thick

Rosemary

tbsp Avocado oil

Let the steak sit at room temperature for about 30 minutes prior to preparing it. Pat the steak dry with a paper towel, then generously season with kosher salt. You want to make sure to season the top, bottom, and sides of the steak.

Now heat your cast iron pan over high heat. Once the pan is smoking pour in the avocado oil and gently place the seasoned steak into the pan. Always make sure to place it away from you so the hot oil doesn’t splash back at you.

Season and sear the steak

Now smash the garlic with the back of your knife and place it into the pan along with the thyme, rosemary, and butter.

As the butter melts begin basting the steak with the garlic and herb-infused butter using a spoon.

Add butter, herbs, and garlic

Once the steak has seared for a few minutes and formed a brown crust, flip it over, and continue basting with the melted herb butter on top. The best way to tell when your steak is done is by using an instant-read meat thermometer. For a medium steak, you want the meat to be about 145 degrees Fahrenheit. For a medium-well steak, cook it to 150 degrees Fahrenheit

Baste until done

Beef Salpicao is a one-pan, quick, and easy dish made of tender beef chunks coated with a savory sauce that is full of rich, garlicky flavor. It is done in less than 15 minutes using easy-to-find ingredients—the perfect addition to your weeknight meal rotation

Beef Salpicao Recipe

beef sirloin

garlic (thinly sliced)

oyster sauce

pepper

Worcestershire sauce (or soy sauce)

cornstarch

In a bowl, combine beef, Worcestershire sauce, and pepper. Stir well. Add the cornstarch and mix until meat is well coated.  Marinade for a few minutes or until ready to use.

Add oil and garlic to a wok or large pan and turn the heat to medium-low. Fry garlic until lightly golden and crispy. Remove the garlic from the oil.

In the same wok or pan with oil, turn the heat to high.  Once hot, add the meat and spread it in the pan evenly.  If needed, do this in 2 batches. Once added to the wok or pan, do not stir the meat for about a minute or until the bottom side is brown and lightly charred. Then stir to cook the other side. Remember not to overcook the meat. 2 minutes per batch tops.

Add the first batch back to the pan (if done in batches). Move the meat to the sides and add butter. Stir and cook for 30 seconds.

Add the oyster sauce and stir to coat the meat, then allow the meat to absorb the sauce. Add back the fried garlic, stir and turn off the heat.

Transfer to a serving dish. Garnish with parleys or chives if available.

https://www.youtube.com/watch?v=0ZM9EmoOSp8

Make this quick and simple but very delicious Beef Salpicao recipe! This dish is made of beef cubes made flavorful with Worcestershire sauce and cooked with butter, oyster sauce, and some fried garlic!

For more great tips, details and to print this recipe, visit our homepage 👇https://www.foxyfolksy.com/beef-salpicao

INGREDIENTS:
500gram beef sirloin or tenderloin or ribeye steak

FOR MARINADE:
¼ teaspoon pepper
2 tablespoon Worcestershire sauce or soy sauce
1 tablespoon cornstarch

2-3 tablespoon oil
6 cloves garlic
2 tbsp butter
¼ cup oyster sauce

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