BLOWOUT RIB-EYE
A huge rib-eye, cooked slowly then quickly - whether on a grill or in the oven - will yield perfectly cooked meat. The cost of the cut may seem like a lot to pay for a piece of meat, but if it's local and well raised, with better flavor, texture and karma than cheaper commodity beef, it's worth it for a table of four. You might think sauce is overkill with a rib-eye like this, but playing steakhouse chef means dreaming up the accompanying sauces that you would most like to see on the table. My favorite is what I call ''blue butter,'' a blend of blue cheese and butter. If blue cheese isn't your thing, try creamed spinach sauce, chile chimichurri, tomato nam prik or bourbon balsamic syrup.
Provided by Mark Bittman
Categories dinner, steaks and chops, main course
Time 20m
Yield 4 servings
Number Of Ingredients 2
Steps:
- Prepare a charcoal or gas grill for indirect cooking so that one section of the grate is quite hot and there is no heat under the other part. (Or put a dry cast-iron skillet in the oven and turn the heat to 325.) If the steak is floppy (and the butcher hasn't done it already), tie a string horizontally around it to help it cook evenly. Rub the meat and bone on all sides with salt and pepper, and let it come to room temperature.
- Put the steak on the cool side of the grill (or in the hot pan) so that the bone is toward the hot side. Cover, and cook until it releases evenly from the grates or pan and has an internal temperature of about 100 degrees, 5 to 15 minutes, depending on the thickness of the cut and the heat of the grill.
- Move the steak to the hot part of the grill, and cook, undisturbed, until it sears and releases easily, 2 to 5 minutes. (If indoors, transfer the skillet to the stove over medium-high heat.) Repeat with the other side, cooking it to one stage before your desired doneness. If you want truly rare, remove the steak when its interior measures 125 degrees, or even a little bit less; for medium-rare, 135 degrees is about right. Let the rib-eye rest on a surface that will capture any juices for at least 5 and up to 15 minutes.
- Remove the string if you used one, and cut away the bone. Slice as thickly or thinly as you like, and serve with the meat juices and any of the sauces.
Nutrition Facts : @context http, Calories 636, UnsaturatedFat 26 grams, Carbohydrate 1 gram, Fat 51 grams, Fiber 0 grams, Protein 44 grams, SaturatedFat 23 grams, Sodium 661 milligrams, Sugar 0 grams, TransFat 3 grams
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The bling Brothers
[email protected]Followed the recipe and the steak came out great!
Adele martinez
[email protected]This steak was so good! It was cooked perfectly and the flavors were amazing. I will definitely be making this again.
kamala khanal
[email protected]I've made this recipe several times now and it's always a hit. The steak is always tender and juicy, and the flavors are incredible. I love the combination of the garlic, butter, and herbs.
Isttiak Arju
[email protected]This recipe is a winner! The steak was cooked to perfection and the flavors were amazing. I highly recommend this recipe.
Sadiki Fundi
[email protected]I'm not a big steak fan, but this recipe changed my mind. The steak was so tender and juicy, and the flavors were incredible. I will definitely be making this again.
Angel Lopez
[email protected]This steak was delicious! The meat was cooked perfectly and the flavors were amazing. I highly recommend this recipe.
Mary Tonna
[email protected]This recipe is a keeper! The steak was amazing! It was so tender and flavorful. I will definitely be making this again.
Zwibuyafortunate Mugwedi
[email protected]I followed the recipe exactly and the steak came out perfectly. It was juicy and flavorful, and the garlic butter sauce was a great addition.
Lacey Clare
[email protected]This steak was so good! It was cooked perfectly and the flavors were amazing. I will definitely be making this again.
Yanah Bantjies
[email protected]I've made this recipe several times now and it's always a hit. The steak is always tender and juicy, and the flavors are incredible. I love the combination of the garlic, butter, and herbs.
Dante Griffiths
[email protected]This recipe is a winner! The steak was cooked to perfection and the flavors were amazing. I highly recommend this recipe.
Venita Boone
[email protected]I'm not a big steak fan, but this recipe changed my mind. The steak was so tender and juicy, and the flavors were incredible. I will definitely be making this again.
udeshika siriwardana
[email protected]This steak was amazing! It was so tender and flavorful. The recipe was easy to follow and the steak came out perfectly. I will definitely be making this again.
Shifat Sharmin
[email protected]I followed the recipe exactly and the steak came out perfectly. It was juicy and flavorful, and the garlic butter sauce was a great addition. I will definitely be making this again.
Shafi Ibna Jakir
[email protected]This rib eye steak was delicious! The meat was cooked perfectly and the flavors were amazing. I highly recommend this recipe.
Alam Sher
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it! The steak was amazing! It was so tender and juicy, and the flavors were incredible. I will definitely be making this again.
Zahra Said Majili
[email protected]This recipe is a keeper! The steak was so flavorful and cooked to perfection. I loved the combination of the garlic, butter, and herbs. I will definitely be making this again.
Trisha Makena
[email protected]I've tried many rib eye steak recipes, but this one is by far the best. The steak came out perfectly cooked, with a nice crust on the outside and a tender, juicy interior. I'll definitely be making this again soon.
Rafiqullah Mamund
[email protected]This rib eye steak was an absolute delight! The meat was tender and juicy, and the flavors were out of this world. I highly recommend this recipe to anyone looking for a special steak dinner.