The Perfect Bone-In Ribeye
Posted on July 9, 2012
4th of July fell on an awkward Wednesday this year (obviously). I headed to SF for a wedding and Ash headed to Vegas…but we did spend the 4th together.
I have a new love, bone in rib eye. I think it is the perfect combination of a lot of different meats/ steaks i.e. Prime Rib, ribs…etc (just my opinion). Last week after getting my haircut at Raven’s in Capital Hill I walked around the corner and found Melrose Market, Awesome! I have been to Taylor Shellfish many times but for whatever reason never ventured next door. Wow, big mistake! They have an awesome butcher shop called Rain Shadow meats. As I looked through the glass I noticed a cut of meat called a Bone in rib-eye. At first I was going to buy a porter house steak but something was telling me…bone-in ribeye would be great. So I bought it. About 2.4 ish pounds for one cut came out to $36ish dollars.
Later that day we headed to the boat to watch the fireworks from Lake Union.
I simply salt, peppered and the lightest of pinch of truffle salted the steak. I placed onto a low-low-medium heated grill and cooked each side for 10 minutes. Here is how the grill time worked aka awesome part. After 5 minutes…I splashed the steak with Worcestershire sauce and placed a pad of butter onto the steak and let cook for 5 more minutes. Then flipped the steak and did the above again. The total cooking time was exactly 20 minutes for a medium-rare steak. The key is to let the steak sit off the grill for about 5 to 8 minutes to let the juices do their thing.
This is the second time I cooked bone in rib eye. And its just a show stopper.
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Man that was insane. Sooo tasty, glad I got a bite! (ok, 2 bites)
What do you think of methods like Morton’s executive chef recommends 4 minutes per side on high high heat? I have really been playing a lot with temps and times recently and while many taste great and have great sears I have not found the cut with a fork tenderness I have desired for so long.
How is the tenderness of this method? I have been really experimenting with times and temps lately trying to find perfection. Morton’s executive chef recommends 4 minutes per side on high high heat. That method gives great flavor and a good sear but it isn’t the cut with a fork type of tenderness that I am trying to find. I heard a chef from Ruth’s Cris suggest 1 minute high heat each side then 4 mins each side on medium low and this also came out very similar to the Morton’s methodology.
Yeah I feel you. I would just pull it whenever you think its done…assuming you do not mind rare too aka steak tartar. There is a “grilling expert” coming to town at the end of this month. Ill make the connection for you.
None the less. Come through one day.
Sorry for the double comment, the first time I hit submit I got a page error so I figured the comment didn’t go through. I like my steak medium generally. Just trying to get it there the most tender way possible. I have also played with sous vide a little bit. Though everyone seems to say you lock in all of the flavor, to me the best flavor comes from the grill alone and searing it after sous vide isn’t enough to give that flavor.
I agree Dustin. The grill alone.