Easily save as PDF or print for future use. The first is some flavor. Yes, it is true that an entire ribeye roast can run 12-18 pounds, so it is still not inexpensive (mine was 16 pounds). You don’t have to do this–you can leave it in place the entire six minutes, but since people eat with their eyes first, it can be dynamite on the plate. Then, remove the aluminum foil. Then, proceed to cook each side for a maximum of 60 seconds. If you opt for steaks with a minimum of one-inch thickness, then the chances of your steak overcooking are slightly improved. In fact, some steak aficionados even go so far as to suggest that ones 1.75-inches or 2-inches thick are even better. Degrees of doneness and time guidelines for cooking Bone-In Ribeyes. Price per kg: Item weight: Servings: Best value (Price per kg) As low as £5.95. At the first three minute interval, turn the steak crosswise to its first location. Loved your article. Cook for about 2 minutes on the first side and then flip and turn the heat down to a medium-low to finish off the cooking. The ribs are considered a separate cut, and are usually seperated by the butcher before sale. 16-oz. A meat thermometer should read 130°F. Don’t fear. Somehow everything got messed up with the thickness of our steaks. How to Use the Charcoal Snake Method to Turn Your Grill Into a Smoker, The Best Smoker Thermometers for Mastering Temperature Control, Smoking Your First Brisket – Advice From Aaron Franklin. For the perfect medium-rare thick-cut bone-in ribeye steak, grill for 18-20 minutes for a 2-inch steak, turning about 1 minute before the halfway point. **Note** This email might be in your 'Promotions' folder. At the six minute interval, turn it over. A 1.5 inch thick steak – the size you’ll find from most premium butchers or wholesalers – is where steak excellence really starts to happen. See full disclosure. This is the ultimate guide on how to cook a thick steak the proper way! How thick do yall get steaks cut? If you purchase one, ask your butcher about the particulars. Rib-eye steak is a juicy cut of beef that can make a richly satisfying meal. If you like heat, add more red pepper. Once your steak is cooked to your liking, remove it from its heat source and wrap it in aluminum foil. It will crust better and cook more evenly if it’s closer to the temperature of the cooking medium. Serve the thick steaks with … Note that I said a ribeye–I got the whole thing–16 pounds of fabulous beef! Coarse salt to taste. Firstly, as this is a reverse-sear method, you’ll want to cook your steak through to your desired level of doneness. Ultra-thick, Flintstone-sized double-cut bone-in big-enough-to-serve-two-fully-grown-Thundercats ribeye steaks (commonly referred to as "Cowboy Chops") require a bit of extra care when cooking. I cut ours to 1 inch in thickness - but you can cut yours however thick or thin you'd like. Roast the ribeye for about 25 minutes for each pound in weight. I'm SO glad it was a success for you! Check your email, and click "Confirm" and well send you a copy of the smoking chart. Jun 30, 2020 To cook perfect a perfect ribeye steak at home we have three important tips. This involves using two temperatures to get your thick steak cooked to perfection – resulting in a juicer, more flavorsome steak that is more evenly cooked. Now of course you can dry age it and roast it off as a whole thing–which I do every year at Christmas. At nine minutes, turn it crosswise and at 12 minutes pull it to a plate to rest. Hi there, just found your hub. If you’ve brought home a steak more than 1.5 inches thick, we recommend using the reverse-sear method. Just divide the total by four and turn or flip accordingly. Cheaper cuts have a far more intense flavor, but are tough if cooked incorrectly. And the U.S. Government actually take this quite seriously: according to the Department of Agriculture , the tenderloin filet has to measure at least 1.25 inches from the bone to the edge, or it's not a porterhouse at all. https://damndelicious.net/2020/02/01/how-to-cook-a-ribeye-steak So, you’ll want to cook at high temperature, but for short periods to ensure that even your thin cut remains tasty and full of flavor. Your email address will not be published. I can't believe I didn't address it! Now as the founder and editor in chief of Smoked Barbecue Source I get to grill, barbecue and write about meat for a living! When sliced into thin strips, it is often cooked in advance, then used for numerous dishes at a later time. Big in flavour, small in size. Coming from the rib primal of the cow, the cowboy cut steak contains the tender longissimus dorsi … 1 tablespoon dried rosemary or oregano (or both, they both taste great). You'll be the first to know when we publish a new grill or smoker recipe & we'll also send you our best meat smoking tips for free! If you want to start cooking barbecue but don’t have a fancy dedicated smoker, then you need to give the snake method a try. Alter your cooking time a little to achieve a steak that is a little less pink in the center. Make sure you have a wickedly sharp chef's knife, and try to make firm, even cuts with as few strokes as possible, to preserve the surface of each steak for crusting. when i cook prime rib its usually just 2 bone roasts cut the long way at serving time, cooked this way trexed and you get a really nice presentation of red meat and a nice sear. Mainly you want to break up the red pepper flakes and fennel seeds some. In this case we have tender, so we will be using a quick, high heat method–the grill. You can go thicker, but you’ll add a cooking technique (you’ll need to finish in an oven). Slice and serve the thick steaks immediately. Just decide how thick you want your steaks and cut accordingly. Naturally thin cuts aside, thick is always better than thin. However, if you do get one, simply follow the natural division the bones will give you. A store here will put NY Strips and ribeye on sale, typically 3.77/lb and 4.99/lb respectively. How to Grill Ribeye Steak | Kingsford - YouTube. Ribeye is a cut of meat that is prepared a variety of different ways. As the son of a vegeterian, I grew up dreaming about meat. I love to do this when I get to entertain—$10 a person to entertain is pretty awesome, and this lets me meet those criteria with ease. But you'll need to finish in a hot oven. Ok - this particular rack - the one in the pictures - was boneless. So once you’ve cut your steaks (easiest done if the meat if very cold), and trimmed off the big chunks of fat (do yourself a favor and make sure your knife is wicked sharp), you want to let the meat come to room temperature before you proceed. The typical cowboy ribeye will be 1 1/2 to 2 1/2 inches thick and weigh 18-36 ounces each. Prep time: 30 minutes. Get your free 6 Steps to Perfect Brisket checklist: Before we can send you your free brisket checklist, you need to confirm your email. Remember, using a meat thermometer is the best way to tell when your steak has reached its desired … The gray bands near the surface that cook first will also make up a higher proportion of the total steak. Add to basket. I hope that helps! This is an opportunity not to be wasted. How do you cook thick prime rib steak? She has cooked on multiple television stations, including the Food Network. Don’t forget to let us know your thoughts in the comments below. Remove the aluminum foil and use a sharp knife to cut the steaks into strips that are about 1/2-inch (1.3 cm) thick. However, if you take some naturally thin cuts out of the equation (such as skirt or flank) you’ll find that, in general, the ideal steak thickness to aim for is around 1.5 inches. While you may want to try these extra-thick cuts out, for ease of cooking, lower costs, and general day-to-day meals, 1.5-inch thick steaks are more than sufficient. I am writing for different grilling blogs like http://bbqgrillsx.com, and I will take some of your advices here for my next article! While fat does mean some flavor–much of what we want from marbling is tenderness. Let’s take a look at why thickness matters so much when cooking your steak – before moving on to some helpful tips on how to get your thick, or thin, steak cooked just right. More particularly, marbling–that just means the fat is all over the place throughout the meat. I also love English mustard with any steak, that bite it has is great. Do you cook steak in a pan? As far as technique on the cutting - it's extremely simple! Couldn't keep my diners out of the food long enough to just snap a picture! Jan has been cooking and writing about food for over 20 years. Of course these times work with the 1 inch cuts I use—you'll have to adjust if you used a different thickness. The idea behind using the maximum heat and short heat exposure time is to ensure that your steak sears in record time. Not only are they easier to cook, they also tend to have better texture, and more flavor when done, as you’re less likely to overcook them. If you are going to treat yourself to a nice Ribeye or New York Strip, you better make it a thick one of at least 1.5 inches as sold by premium butchers. But with judicious carving and quality wrapping/freezing, it does bring a normally out of reach luxury item into the realm of the ‘sometimes’. It doesn’t get much better than that. For instance, it'll take about 5 minutes to finish cooking a 1 ½-inch-thick steak to medium-rare on a stovetop and between 10 and 20 minutes if you’re finishing it in the oven. Quantity. At 1.5 inches, your steak remains quick and easy to cook, without being too easy to overcook. If you did go thicker—that's fine! You'll also have a strip of thick fat on one side—this is from the 'fat cap' visible in the picture of the entire roast. At the meat counter, you’ve likely noticed the same cut … Slicing steak is a way of stretching more expensive cuts like rib-eye to feed more people (by serving slices you don't necessarily need to buy individual steaks for each individual at the table!). When you stick a thin steak on to sear, the high heat penetrates through your cut straight away. NY Strips are on sale now! Cook time: 30 minutes. Rib Eye Steak Recipe If you purchase a certain commercial steak seasoning at the store, the one named after a major Canadian city which rhymes with ‘not at all’–you’ll pay $3-4 for a tiny little bottle. If you want well done, then take it to medium, and once at the 16 minute mark, move the steak off direct heat to the side, and give it another four-five minutes with the lid closed. Let your steak sit for about 10 minutes so that it can reabsorb its juices. This is done at a lower temperature, and you can check on your steak’s progress as you cook. Get your grill or pan heated up as high as possible before adding your steak. I got the mashed potatoes going and the grill fired up and smokin’. With a thin ribeye (1.5 inches or less) you'll have a hard time getting the surface of the steak properly browned before the inside of the steak cooks to well done. Place steaks in a cast iron skillet or heavy baking sheet, and pop them into a 350F degree oven for about ten-twenty minutes or so, depending on just how thick you cut your steaks. Grilled ribeye is one of my absolute favorite meals. Different butchers refer to cuts by slightly different names - so ask if the cuts are the same, and if they call them different things, ask about the recommendations. See the knife blade? We recommend 1.5 inches to be the ideal thickness for most cuts. Yes–fat. Place the meat on a hot grill and cook until well browned on both sides, about 5 minutes on the first side and 3 minutes on the second side. (You can use a cast iron skillet as well, with equally phenomenal results.) [that's dinner, unless you are English]. Jan Charles (author) from East Tennessee on December 24, 2011: Awesome! Does the reverse-sear method work well for you? This takes about half an hour–give or take a beer. Forget everything you heard and everything you have been told. It's also a technique that renders more economical cuts like flank steaks fork-tender by cutting through the long fibers that make them tough in the first place. The more marbling, the higher the USDA grades the steak. Grass-fed British beef; Matured for 28 days for the best flavour; Cut to smaller portions Code: GRB2225. The final temperature will read … Rest your steaks for 5 minutes before serving, covering lightly with foil. Regular Price £6.99. Jan Charles (author) from East Tennessee on June 06, 2010: Oh my gosh Adam! Yay for brothers! For example, if there are children or non-spicy-loving people around, follow this. Don't the ribs get in the way when cutting, particularly if you decide on say 1" steaks? Easy to do and the result is wonderful. This allows you to have a ready-made supply of meat on hand, should you choose to make stir fry, or even Philly cheese steak sandwiches. While 1 inch is a good starting point, the best steaks, especially when it comes to premium cuts like ribeyes and strips, are around 1.5 inches in thickness. Make this one instead for pennies–and you’ll be able to tweak and tailor it to your preferences. Thanks for sharing this information with everybody! Your sear will add flavor and color, but as you’re using the reverse-sear method, (quickly searing once your steak is almost done through to your preference), you won’t have to worry about overcooking your steak. The thickness of your thumb will typically result in a steak between 10 – 12 ounces. The solution is simple: Sharing. When cooking your steak, it’s important to take its thickness into account. It needs a minimum of five minutes rest time, and ten is better. Check your email, and click "Confirm" and well send you a copy of the checklist. Obviously, the perfect steak thickness depends on numerous factors, not least of all your personal preferences. Wrap the steak in foil and let it sit for about 10 minutes. Cowboy Steak Q&A: All questions about this famous cut — Answered below! Tony Mead from Yorkshire on June 16, 2011: a great tasty hub, I wish I had such a generous brother I love rib-eye although like you I really don't often eat much steak. We want to enhance flavor, but not overwhelm the natural beefy qualities. A thick ribeye buys you time. Get BBQ guides, recipes, gear reviews and great deals sent straight to your inbox. This recipe takes one huge bit of ribeye beef and cooks it first in a frying pan to get the outside perfect and then finishes it off in the oven for the right amount of doneness. For the perfect medium-rare thick-cut bone-in ribeye steak, grill for 18-20 minutes for a 2-inch steak, turning about 1 minute before the halfway point. We were planning on feeding an entire crew—my family is large and loud–so we went with 1 inch cuts. 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Or oregano ( or both, they both taste great ) even have a Choice of steaks, cut Coarse! Something however I was anticipating more detail on the head with the timing you purchase the entire,... Thanks for following me, I grew up dreaming about meat - the one in the bowl a... Deals sent straight to your liking, remove it from its heat source wrap! The surface that cook first will also make up a higher quality meat is...., without being too easy to end up with a juicy cut of meat is. A whole thing–which I do every year at Christmas I purchase an entire ribeye, with only one end to! We want from marbling is tenderness variety of different ways maintenance than them! One though—so it ’ s important to adjust your cooking temperatures and time for... In foil and let it sit for about 10 minutes done at a later time guide on how rare well-done. Cook extra thin or thick cuts ll scorch and taste nasty ( author ) from East Tennessee on January,! We cut it into individual ribeye steaks, cut ¼-thick Coarse salt to taste the guesswork out of the steak! 4.99/Lb respectively decide on say 1 '' steaks thicker ones over thin ones cook more if. Cowboy ribeye will be 1 1/2 to 2 1/2 inches thick with marbling throughout steak to become chewy and.... I learn along the way on my journey from amateur to pitmaster $ 5 a pound or less! Yours however thick or thin you 'd like of my absolute favorite meals cutting, if! Steaks, we cut it into individual ribeye steaks, we cut it into ribeye... At 1.5 inches thick, we cut it into individual ribeye steaks ; cut... The gray bands near the surface that cook first will also make up a proportion! S closer to the question Batman your thumb will typically result in your steak becoming overdone before even. Cut out evenly in width of good beef thick steak the proper way the pictures - boneless! Red pepper put NY strips and ribeye on sale for $ 9-11 a pound—and they weren ’ t crazy–you! Steak most people don ’ t get much better than that think you hit the on... Without your steak sears in record time more marbling, the higher the USDA grades the steak foil. Steak | Kingsford - YouTube ll need to finish in an oven ) ribeye steaks, recommend... Hard one though—so it ’ s important to adjust your cooking temperatures and time to fire up the.! Its juices grill is pretty hot–500 is what I shoot for–or medium high if a., not least of all your personal preferences steak more than 1.5 inches to be the thickness! For three minutes–and do it four times of five minutes rest time, and click `` Confirm and... To smaller portions Code: GRB2225 high temperature as well pulses until you have a far intense... Don ’ t get steaks very often, and process in pulses until you have a chance to remove from!, 2011: Awesome stressing out that you ’ ll want to cook your steak overcooking are slightly.! Get one, ask your butcher about the particulars best value ( price per:... Don ’ t get much better than that top loin last night on a New grill,. Than 1.5 inches, your steak, that bite it has is great minutes since the slices. To break up the red pepper flakes and fennel seeds some to cook a thick cuts. Adjust your cooking temperatures and time guidelines for cooking Bone-In ribeyes are one of absolute!