BONE ON RIBEYE RECIPES

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PAN SEARED CAST IRON RIBEYE STEAK - HELL’S KITCHEN RECIPES



Pan Seared Cast Iron Ribeye Steak - Hell’s Kitchen Recipes image

Gordon Ramsay's Pan Seared Ribeye Steak

Provided by John Siracusa

Categories     Gordon Ramsay    Gordon Ramsay Recipes

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 1

Number Of Ingredients 4

One bone-out ribeye steak, 1 .5-In. thick
1 Tbsp. Canola oil to coat pan
Pinch Kosher salt and fresh ground black pepper to taste
Herb Butter

Steps:

  • Heat a 10-to-12-inch cast-iron skillet in a 500°F oven. Remove the ribeye from the refrigerator, and bring it to room temperature.
  • Once the oven reaches 500°F, remove the skillet from the oven and place it on the stove over high heat for 5 minutes. Lightly coat the steak with oil and season both sides with a large salt and black pepper pinch.
  • Instantly place the ribeye in the center of the hot skillet. Sear for 30 seconds; don’t move the ribeye. Turn the ribeye over, and cook for an additional 2 minutes. (If you prefer medium-cooked steak, add a minute to each turn.) Turn over the steak with tongs and sear for an additional 30 seconds, then place the skillet straight forward into the oven for 2 minutes.
  • Place a pat of herb butter on top of ribeye, remove steak out from skillet, cover loosely with foil, and rest for 2 minutes as butter melts.

PAN SEARED CAST IRON RIBEYE STEAK - HELL’S KITCHEN RECIPES



Pan Seared Cast Iron Ribeye Steak - Hell’s Kitchen Recipes image

Gordon Ramsay's Pan Seared Ribeye Steak

Provided by John Siracusa

Categories     Gordon Ramsay    Gordon Ramsay Recipes

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 1

Number Of Ingredients 4

One bone-out ribeye steak, 1 .5-In. thick
1 Tbsp. Canola oil to coat pan
Pinch Kosher salt and fresh ground black pepper to taste
Herb Butter

Steps:

  • Heat a 10-to-12-inch cast-iron skillet in a 500°F oven. Remove the ribeye from the refrigerator, and bring it to room temperature.
  • Once the oven reaches 500°F, remove the skillet from the oven and place it on the stove over high heat for 5 minutes. Lightly coat the steak with oil and season both sides with a large salt and black pepper pinch.
  • Instantly place the ribeye in the center of the hot skillet. Sear for 30 seconds; don’t move the ribeye. Turn the ribeye over, and cook for an additional 2 minutes. (If you prefer medium-cooked steak, add a minute to each turn.) Turn over the steak with tongs and sear for an additional 30 seconds, then place the skillet straight forward into the oven for 2 minutes.
  • Place a pat of herb butter on top of ribeye, remove steak out from skillet, cover loosely with foil, and rest for 2 minutes as butter melts.

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Even more importantly, salt actually works some magic on ribeye and other steaks. When you salt your ribeye and allow it to rest before you grill or cook it, the salt absorbs the meat’s natural juices, creates a brine, and soaks back into the steak. You’ll still get a nice, juicy ribeye …
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See details


PORTERHOUSE VS RIBEYE : THE GREAT STEAK DEBATE - STEAK UNI…
The porterhouse contains a “T” shaped bone, while the ribeye can come in bone-in or boneless varieties. Ribeye steaks have a distinctive “meaty” flavor given the high fat content. ... This is a place where delicious steak recipes …
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See details


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See details


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Jul 05, 2019 · When you cook a bone-in steak, the meat farther from the bone will cook faster and the portion closer to the bone cooks slower. Use our chef-tested cooking chart for the perfect doneness on a bone-in ribeye. Try a KING CUT 48 oz ribeye on the bone or a bone-in cowboy steak for an extra-large and truly unique bone …
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See details


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