RIB EYE STEAK BROIL TIME RECIPES
PAN-SEARED RIB-EYE RECIPE | ALTON BROWN | FOOD NETWORK
For an easy, meaty main, try Alton Brown's recipe for Pan-Seared Rib Eye from Good Eats on Food Network. The trick to a good sear? A hot skillet.
Provided by Alton Brown
Categories main-dish
Total Time 15 minutes
Prep Time 10 minutes
Cook Time 5 minutes
Yield 1 to 2 servings
Number Of Ingredients 3
Steps:
- Place a 10-to-12-inch cast-iron skillet in the oven and heat the oven to 500 degrees F. Bring the steak to room temperature.
- When the oven reaches temperature, remove the skillet and place on the range over high heat for 5 minutes. Coat the steak lightly with oil and sprinkle both sides with a generous pinch of salt. Grind on black pepper.
- Immediately place the steak in the middle of the hot, dry skillet. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip the steak and cook for another 2 minutes. (This time is for medium-rare steak. If you prefer medium, add a minute to both of the oven turns.)
- Remove the steak from the skillet, cover loosely with foil and rest for 2 minutes. Serve whole or slice thin and fan onto plate.
BROILED RIBEYE STEAK - HOW TO COOK MEAT
The beef ribeye steak comes from the rib section of the beef cow. The rib section is closer to the neck, nestled right behind the chuck/shoulder area. This is also the section that gives us prime rib, rib roasts, some ribs, and, of course, rib steaks and ribeye steaks. To me, a ribeye steak is only a ribeye when it, at least partially, resembles an eye. If it doesn't, then it's just a rib steak. That thin band of heavily marbled meat is what makes rib steak so amazing. It is dark, juicy, and the most flavorful part of the rib section. When I used to cook entire rib roasts on the grill, I always gorged myself on that piece. In fact, I'll admit to occasionally refraining from serving it at all. Instead, I reserved it for those I thought would most enjoy it. I was always at the top of that list.
Provided by Nils Hoyum
Total Time 15 minutes
Prep Time 05 minutes
Cook Time 10 minutes
Yield 2
Number Of Ingredients 3
Steps:
- Steps to Make Broiled Ribeye Steak
- Tips & Tricks
Nutrition Facts : ServingSize 10 oz, Calories 385, FatContent 13 g, SaturatedFatContent 4 g, CholesterolContent 167 mg, SodiumContent 322 mg, CarbohydrateContent 0.0 g, FiberContent 0.0 g, SugarContent 0.0 g, ProteinContent 62 g
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BROILED RIBEYE STEAK - HOW TO COOK MEAT
The beef ribeye steak comes from the rib section of the beef cow. The rib section is closer to the neck, nestled right behind the chuck/shoulder area. This is also the section that gives us prime rib, rib roasts, some ribs, and, of course, rib steaks and ribeye steaks. To me, a ribeye steak is only a ribeye when it, at least partially, resembles an eye. If it doesn't, then it's just a rib steak.
That thin band of heavily marbled meat is what makes rib steak so amazing. It is dark, juicy, and the most flavorful part of the rib section. When I used to cook entire rib roasts on the grill, I always gorged myself on that piece. In fact, I'll admit to occasionally refraining from serving it at all. Instead, I reserved it for those I thought would most enjoy it. I was always at the top of that list.
From howtocookmeat.com
Total Time 15 minutes
Cuisine American
Calories 385 per serving
From howtocookmeat.com
Total Time 15 minutes
Cuisine American
Calories 385 per serving
- Tips & Tricks
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