RIBEYE STEAK RUB RECIPES RECIPES

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SOUS VIDE RIBEYE STEAK - ANOVA CULINARY



Sous Vide Ribeye Steak - Anova Culinary image

Sous vide is the ideal way to cook steak for perfectly even edge-to-edge cooking with foolproof results. Sous vide steaks can be finished in a pan or on the grill. Highly marbled cuts like a grain-finished Prime-grade ribeye and strip should be cooked a few degrees Fahrenheit higher than leaner steaks like tenderloin, since their copious intramuscular fat helps keep them moist while delivering plenty of flavor. I prefer ribeyes and strip steaks cooked medium-rare to medium, around 129°F / 54°C to 135°F / 57°C. Fattier steaks also have natural insulation which means they'll take slightly longer to reach the correct internal temperature.Timings are all given for steaks one-and-a-half to two inches thick. For steaks one inch or less, initial cooking time can be shortened to 40 minutes. Steaks cooked under 130°F / 54.4°C should not be cooked longer than two-and-a-half hours at a time for food safety reasons.Very Rare to Rare: 120°F / 49°C to 128°F / 53°C;1 to 2 1/2 hoursMedium-rare: 129°F / 54°C to 134°F / 57°C;1 to 4 hours*Medium: 135°F / 57°C to 144°F / 62°C;1 to 4 hoursMedium-well: 145°F / 63°C to 155°F / 68°C; 1 to 3 1/2 hoursWell done: 156°F / 69°C and up; 1 to 3 hours *2 1/2 hours max if under 130°F / 54°C

Provided by J. Kenji López-Alt

Total Time 01 hours 00 minutes

Prep Time 005 minutes

Yield Ingredients for 2

Number Of Ingredients 12

SMOKED BONE-IN RIBEYE STEAK - LEARN TO SMOKE MEAT WITH ...



Smoked Bone-in Ribeye Steak - Learn to Smoke Meat with ... image

There’s just something about a big ol’ ribeye steak with a handle that brings out the true carnivore in us! These smoked bone-in ribeye steaks are smoked to almost done then seared on a very hot grill for a perfect finish.

Provided by Jeff Phillips

Categories     Entree

Prep Time 5 minutes

Cook Time 60 minutes

Yield 4

Number Of Ingredients 3

Bone-in Ribeye Steaks (((¾ to 1 lb per person)))
Olive oil
Jeff’s Texas style rub recipe

Steps:

  • Step 1: Season Steak(s)
  • Step 2: Smoke ’em up
  • Step 3: Finish on the Grill (optional but very good)
  • Step 4: Rest and Serve

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  • Combine the seasoning salt, lemon and pepper seasoning and kosher salt together in a small bowl. Add lots of black pepper, to taste, and mix to create a rub for your steaks. Sprinkle some of the rub on one side of the steaks and rub it all over, then flip and rub the remaining seasoning all over the steaks.   Bring a skillet to medium heat. Once hot, add the olive oil and butter. Cook until the oil is hot and the butter is beginning to brown. With tongs, set the steaks right into the sizzling butter/oil mixture. Cook for about 2 minutes on the first side, then flip and turn the heat down to a medium-low to finish off the cooking. Cooking it for about 2 ½ minutes on the second side will result in a medium-rare piece of meat. Alter your cooking time a little to achieve a steak that is a little less pink in the center.  Let the steaks rest for a couple minutes before digging in or slice the steaks for a nice presentation and drizzle with the leftover pan sauce from the bottom of the skillet. Serve with mashed potatoes and a side salad.
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