Bone In Ribeye Steak
Get this delicious and easy-to-follow Bone In Ribeye Steak recipe at Haute Farms.
Salt-and-Pepper Cowboy Steak
Recipe Courtesy of: Cilla Kirt
2 16-oz Rib eye steaks; (1 or 2 bone-in or boneless steaks), 1-1/2 inchs thick, at room temperature
Canola oil; to coat
Kosher salt; to taste
Fresh ground black pepper; to taste
-- Red Wine-Mustard Pan Sauce (optional) --
2 medium Shallots; finely minced
1/2 cup Dry red wine; such as Cabernet Sauvignon
1/2 cup Stock (beef, veal, or chicken); preferably homemade (low-sodium canned - optional)
1 tablespoon Balsamic vinegar
1 teaspoon Dijon mustard
3 tablespoons Unsalted butter; cut into pieces
1 teaspoon Fresh thyme leaves; minced
Salt and fresh ground black pepper; to taste
Original recipe makes 2 Servings
Pat steak(s) dry with paper towels, and place in a shallow dish. Drizzle with oil; rub oil all over steak(s). Generously season both sides with kosher salt and freshly ground black pepper, to taste (rubbing seasonings into meat with your fingers). Let stand at room temperature for at least 30 minutes, and up to an hour.
Place a 10- to 12-inch cast iron skillet(s) on an oven rack adjusted to lower-middle position, and heat oven to 500 degrees F. When oven has reached temperature (about 15-20 minutes), remove skillet(s) from oven (do not turn oven off) and quickly transfer to stove top burner(s) over high heat (be careful--skillet and handle will be extremely hot).
Immediately place steak(s) in middle of hot, dry skillet(s). Sear steak(s) for about 1-2 minute without moving. Flip with tongs and sear second side for another 1-2 minute without moving, or until both sides are well browned and a nice crust has formed. Quickly remove skillet(s) from stove top and place back into oven, and cook until done to your preference. Cook for about 2-3 minutes on each each side for a medium-rare steak(s), or about 3-4 minutes on each side for a medium steak(s). Remember that meat will continue to cook from residual heat when removed from oven, so remove steak(s) from oven when slightly less done than you wish.
When steak(s) is done to your liking, transfer to a plate(s). Double check doneness by thermometer (rare - 130 to 140 degrees F; medium-rare - 140 to 150 degrees F; medium - 150 to 160 degrees F; medium-well - 160 to 170 degrees F), or by touch. (rare is soft to the touch; medium-rare yields gently to the touch; medium yields only slightly to the touch and is beginning to firm up; medium-well is firm to the touch). Tent steak(s) loosely with foil and let rest for about 5 minutes to allow the meat juices to redistribute and settle before serving. Serve as individual steak(s) or slice just before serving on warmed plate(s).
Searing adds flavor...lots and lots of flavor. The flavor is added to the outside, in the form of caramelization or browning. Searing requires high temperatures to achieve the desired results. As juices escape, the outside of the meat gets drier, and hotter. That hot, dry part of the meat is needed for the chemical reactions to occur that cause intense browning.
The best cut of meat to use with this method of cooking is the rib eye or delmonico steak which have sufficient fat to produce a moist, tender result. Ideally, the steaks should be a minimum of one and a half inches in thickness.