Rib Eye T Bone And Strip Steaks Cut Over One Inch Recipes

GOURMET RIB EYE STEAK RECIPE BY TASTY

Steps:

• Preheat oven to 200°F (95°C).
• Generously season all sides of the steak with salt and pepper.
• Transfer to a wire rack on top of a baking sheet, then bake for about 45 minutes to an hour until the internal temperature reads about 125°F (51° C) for medium-rare. Adjust the bake time based on if you like your steak more rare or more well-done.
• Heat the canola oil in a pan over high heat until smoking.
• Sear the steak for 30 seconds on the first side, then flip.
• Add the butter, garlic, rosemary, and thyme, and swirl around the pan.
• Transfer the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon.
• Baste for about 30 seconds, then flip and baste the other side for about 15 seconds.
• Turn the steak on its side and cook to render off any excess fat.
• Rest the steak on a cutting board or wire rack for about 10 minutes. Slicing the steak before the resting period has finished will result in a lot of the juices leaking out, which may not be desirable.
• Slice the steak into ½ -inch (1 cm) strips, then fan out the slices and serve.
• Enjoy!

RIB EYE STEAK (BONE-IN)

Steps:

• First take the steak out of the fridge and salt it to taste. Next, rub some olive oil on both sides of the steak. Now salt again, and pour your crushed peppercorns on to your likings.
• Now here's the important part leave your steak on the counter for about 30 minutes so it can reach room temperature. If you cook while it's still cold it won't cook thoroughly, and you'll have some cold spots in the center. While you're waiting for your steak to reach room temperature, start heating up your grill, or broiler.
• This is the most important part. Allow your grill, or broiler to get really hot before you throw your steak on it. It will cook all the way through very quickly and seal in the juices. So now you are ready to start cooking.
• Grab the steak with tongs or by hand, do not use a fork, and put it on the grill, or broiler. You should only have to flip the steak twice, and more and it's considered counterproductive.
• It should take about 3 minutes on each side to be just under medium. If you're not used to cooking steaks use a cheap poker thermometer, and get a reading. 140 degrees would be considered medium rare, 160 would be medium, and 180 would be really well done. This steak is best between 140-155 degrees.
• When the steak is done cooking take it out, and place it on a glass plate. Let the steak rest for 3 minutes, and you'll notice all kinds of juices just pouring out of the meat this has all the flavor so don't drain it.
• Heat up a pan to a high temperature, and pour these juices into the pan with 2 tablespoon of balsamic vinegar. If the pan is hot enough it will sizzle and start to caramelize instantly. Give it about 10 seconds, and then pour it on top of your steak, and serve.