Does the reverse-sear method work well for you? Let your steak sit for about 10 minutes so that it can reabsorb its juices. I'm SO glad it was a success for you! Ultra-thick, Flintstone-sized double-cut bone-in big-enough-to-serve-two-fully-grown-Thundercats ribeye steaks (commonly referred to as "Cowboy Chops") require a bit of extra care when cooking. At the six minute interval, turn it over. So, you’ll want to cook at high temperature, but for short periods to ensure that even your thin cut remains tasty and full of flavor. You should have received an email from us asking you to "Confirm your subscription". With a thin ribeye (1.5 inches or less) you'll have a hard time getting the surface of the steak properly browned before the inside of the steak cooks to well done. Let’s take a look at why thickness matters so much when cooking your steak – before moving on to some helpful tips on how to get your thick, or thin, steak cooked just right. Just tried a rib eye and top loin last night on a new grill pan, and your timing is spot on. The gray bands near the surface that cook first will also make up a higher proportion of the total steak. Jan Charles (author) from East Tennessee on December 24, 2011: Awesome! In, The Maverick ET-733 recently made our list of best smoker thermometers. Firstly, as this is a reverse-sear method, you’ll want to cook your steak through to your desired level of doneness. I cut ours to 1 inch in thickness - but you can cut yours however thick or thin you'd like. Then, proceed to cook each side for a maximum of 60 seconds. This allows you to have a ready-made supply of meat on hand, should you choose to make stir fry, or even Philly cheese steak sandwiches. But, nowhere near as well as with a 1.5 inch one or above. Your sear will add flavor and color, but as you’re using the reverse-sear method, (quickly searing once your steak is almost done through to your preference), you won’t have to worry about overcooking your steak. SmokedBBQSource is supported by its readers. Cook time: 30 minutes. All while providing a steak most people don’t get outside of a steakhouse. As the son of a vegeterian, I grew up dreaming about meat. Cook for about 2 minutes on the first side and then flip and turn the heat down to a medium-low to finish off the cooking. How thick do yall get steaks cut? Steak seasoning. This can result in your steak becoming overdone before you even have a chance to remove it from the heat. It's also a technique that renders more economical cuts like flank steaks fork-tender by cutting through the long fibers that make them tough in the first place. Thin Cut Ribeye Steaks; Thin Cut Ribeye Steaks. The second is tenderness. I hope that helps! This is the ultimate guide on how to cook a thick steak the proper way! Tony Mead from Yorkshire on June 16, 2011: a great tasty hub, I wish I had such a generous brother I love rib-eye although like you I really don't often eat much steak. Grilled ribeye is one of my absolute favorite meals. when i cook prime rib its usually just 2 bone roasts cut the long way at serving time, cooked this way trexed and you get a really nice presentation of red meat and a nice sear. Even an extra-thick slice pan-sears to medium-rare fairly quickly, particularly if you roast it briefly at a high temperature as well. In this case we have tender, so we will be using a quick, high heat method–the grill. Slice and serve the thick steaks immediately. Jan has been cooking and writing about food for over 20 years. How do you cook extra thin or thick cuts? I’ve seen ribeyes on sale for $9-11 a pound—and they weren’t particularly good ones. i would cut it in 7 pieces divided out, 7 big baked potatoes, and 7 sticks of butter. By Laura Rege. Let the steak sit for 30 minutes before … Thank you, and I'll check out your site! I think you hit the nail on the head with the timing. In this guide, we’ll explain why a thin steak is generally worse than a thick one, and how to cook a proper, thick steak to perfection. If you like heat, add more red pepper. Coming from the rib primal of the cow, the cowboy cut steak contains the tender longissimus dorsi … You'll have less control of the thickness of the cut - but the extra flavor imparted by the bone is a nice tradeoff. At 1.5 inches, your steak remains quick and easy to cook, without being too easy to overcook. Mainly you want to break up the red pepper flakes and fennel seeds some. Slicing steak is a way of stretching more expensive cuts like rib-eye to feed more people (by serving slices you don't necessarily need to buy individual steaks for each individual at the table!). For the perfect medium-rare thick-cut bone-in ribeye steak, grill for 18-20 minutes for a 2-inch steak, turning about 1 minute before the halfway point. Remember, using a meat thermometer is the best way to tell when your steak has reached its desired … Cover the ribeye roast with the herb rub, coating well.Place the roast into a large roasting pan. Ribeye Steak. Now as the founder and editor in chief of Smoked Barbecue Source I get to grill, barbecue and write about meat for a living! You'll be the first to know when we publish a new grill or smoker recipe & we'll also send you our best meat smoking tips for free! Once your steak starts to sear, the heat will start cooking the center much earlier due to its thinness. It needs a minimum of five minutes rest time, and ten is better. The buttery, melt in your mouth quality of good beef. another option is 3 or 4 inch thick roasts cut to 1.5 to 2 inch at serving, (all end pieces like on a prime rib roast). Rib Eye Steak Recipe If you purchase a certain commercial steak seasoning at the store, the one named after a major Canadian city which rhymes with ‘not at all’–you’ll pay $3-4 for a tiny little bottle. Jan Charles (author) from East Tennessee on June 06, 2010: Oh my gosh Adam! If you opt for steaks with a minimum of one-inch thickness, then the chances of your steak overcooking are slightly improved. There are also any number of fabulous sauces that ache to come together with a good ribeye–Béarnaise, peppercorn, a red wine reduction–any of those are fabulous. And if you’ve enjoyed reading this article, make sure to share it with your friends! **Note** This email might be in your 'Promotions' folder. Thanks for following me, I've recipricated and followed you too. Remove the aluminum foil and use a sharp knife to cut the steaks into strips that are about 1/2-inch (1.3 cm) thick. This allows you to get a nice sear, without your steak automatically being well done. Rest your steaks for 5 minutes before serving, covering lightly with foil. Just don’t substitute fresh herbs for the dried–they’ll scorch and taste nasty. Cooking it for about 2 ½ minutes on the second side will result in a medium-rare piece of meat. Cast-iron skillet. This takes about half an hour–give or take a beer. Rest your steaks for 5 minutes before serving, covering lightly with foil. If you are still searching for a simple way to get your steaks done perfectly medium or rare, try switching to a thicker steak. I've purchased the piece above as both rib eye and prime rib. I got the mashed potatoes going and the grill fired up and smokin’. The main difference is that the porterhouse steak is a little thicker, and contains more of the tenderloin cut than you'll find in a T-bone steak. Cowboy Steak Q&A: All questions about this famous cut — Answered below! Our experts recommend buying ribeyes that 1.25 inches thick with marbling throughout. Coarse salt to taste. Thick Ribeye or Thin Ribeye. Place all ingredients in the bowl of a food processor or a blender, and process in pulses until you have a coarse grind. You don’t have to do this–you can leave it in place the entire six minutes, but since people eat with their eyes first, it can be dynamite on the plate. When you stick a thin steak on to sear, the high heat penetrates through your cut straight away. The idea behind using the maximum heat and short heat exposure time is to ensure that your steak sears in record time. Trim this off. Fat means a couple of things. HOW TO PICK THE PERFECT RIBEYE. With your thick steak almost ready to eat, aim for a short, hot sear. This prevents too much heat from penetrating into the meat and causing your thin steak to become chewy and overcooked. Not only are they easier to cook, they also tend to have better texture, and more flavor when done, as you’re less likely to overcook them. Get your grill or pan heated up as high as possible before adding your steak. I like using this because I can make that much meat stretch forever - I even save the scraps and simmer everything down for a lovely little broth. Once your steak is approaching your preferred level of doneness, it’s time to fire up the heat. While fat does mean some flavor–much of what we want from marbling is tenderness. Or, perhaps you ordered in something special and now you’re stressing out that you’ll mess them up? Add to basket. We hollered at the entire clan. You can also get ribeye attached to the bone (rib steak) or the increasingly popular tomahawk steak, which is attached to the whole French-trimmed rib bone (and looks like something a caveman would tuck into). A 1.5 inch thick steak – the size you’ll find from most premium butchers or wholesalers – is where steak excellence really starts to happen. Forget everything you heard and everything you have been told. The carving is simple. You can go thicker, but you’ll add a cooking technique (you’ll need to finish in an oven). A meat thermometer should read 130°F. Freshly ground pepper to taste. A store here will put NY Strips and ribeye on sale, typically 3.77/lb and 4.99/lb respectively. Make sure your grill is pretty hot–500 is what I shoot for–or medium high if using a skillet. The ribs are considered a separate cut, and are usually seperated by the butcher before sale. Get BBQ guides, recipes, gear reviews and great deals sent straight to your inbox. 1 tablespoon dried rosemary or oregano (or both, they both taste great). You'll easily be able to see where the bones are. How to: grilled ribeye. Required fields are marked *, Smokedbbqsource.com is a participant of the Amazon Services LLC Associates Program, an affiliate advertising program – it is designed to provide an aid for the websites in earning an advertisement fee – by means of advertising and linking to Amazon.com products. If you’ve brought home a steak more than 1.5 inches thick, we recommend using the reverse-sear method. For this reason, if you have a choice of steaks, we recommend opting for thicker ones over thin ones. So remember, when you’re cooking thin steaks, cook them high and keep them on for just a short period, or else they’ll quickly go past their best. The first is some flavor. When sliced into thin strips, it is often cooked in advance, then used for numerous dishes at a later time. Like my birthday! Depending on how rare or well-done you like your steak, here's the breakdown of what temperature your steak should reach. The thickness of your thumb will typically result in a steak between 10 – 12 ounces. Better to go a little under, than over. Why? Broiling your steaks is quicker than grilling them and requires less maintenance than cooking them in a skillet. However, for my birthday (29th again, thanks for asking), my fabulous, wonderful awesome brother brought me a ribeye. When buying your steak, look for a nice deep red colour with lots of marbling. At nine minutes, turn it crosswise and at 12 minutes pull it to a plate to rest. I personally don’t know why anyone would want to do this, but if you must, that’s how to do it. Prime is the highest rating, followed by Choice and then Select. COOK STEAK IN CONVECTION OVEN How to cook the perfect steak If you're cooking to impress and only a tender, juicy steak will cut it, don't be fooled into spending a fortune. (You can use a cast iron skillet as well, with equally phenomenal results.) You can unsubscribe at any time. Price per kg: Item weight: Servings: Best value (Price per kg) As low as £5.95. Just throw a foil tent over it to maintain heat. Naturally thin cuts aside, thick is always better than thin. Your email address will not be published. But I adore just a pat of butter stuck on top while it’s resting. Thanks for subscribing! How do you cook thick prime rib steak? I got fourteen 1 inch steaks from that entire ribeye, which broke down to $5.42 a steak. This is done at a lower temperature, and you can check on your steak’s progress as you cook. The more marbling, the higher the USDA grades the steak. If you want to start cooking barbecue but don’t have a fancy dedicated smoker, then you need to give the snake method a try. Then, remove the aluminum foil. Don’t fear. The steak is then sliced and shared. To the question Batman! If you like your steak on the rare side, it's much easier to achieve a good cook with a thick ribeye than a thin one. This will make it almost impossible for you to cook your steaks just right, no matter how hard you try. Now that you know what to look out for, you’ll no longer have to struggle with overly thin cuts cooking through too quickly. We may earn an affiliate commission at no extra cost to you if you buy through a link on this page. [1] X Research source Get your free Smoking Times and Temperature chart: Before we can send you your free smoking chart, you need to confirm your email. Loved your article. https://damndelicious.net/2020/02/01/how-to-cook-a-ribeye-steak In fact, some steak aficionados even go so far as to suggest that ones 1.75-inches or 2-inches thick are even better. Grass-fed British beef; Matured for 28 days for the best flavour; Cut to smaller portions Code: GRB2225. If you are going to treat yourself to a nice Ribeye or New York Strip, you better make it a thick one of at least 1.5 inches as sold by premium butchers. A thick ribeye buys you time. Easily save as a PDF so you can refer back to it whenever you need. Ingredients: 4 ribeye steaks, cut ¼-thick. I might have missed something however I was anticipating more detail on the cutting technique. Obviously, the perfect steak thickness depends on numerous factors, not least of all your personal preferences. Now of course you can dry age it and roast it off as a whole thing–which I do every year at Christmas. 1 to 2 tbsp. In fact, some steak aficionados even go so far as to suggest that ones 1.75-inches or 2-inches thick are even better. Bone-in ribeye roasts are commonly served whole with the rib bones sticking straight up and carved at the table, but you can also carve it beforehand to get the meat off the bones so it's easier to serve guests. 29Th again, thanks for asking ), my fabulous, wonderful Awesome brought! Extra flavor imparted by the bone is a nice sear, the butcher sale. Filet mignon and the grill fired up and smokin ’ the maximum heat and short heat time... With the thickness of the checklist, cut ¼-thick Coarse salt to taste grew up dreaming about.... A pound or even less USDA grades the steak crosswise to its thinness people don t! These times work with the timing on top while it ’ s closer the. Richly satisfying meal automatically being well done decide how thick you want to enhance,. Overcooking are slightly improved about meat let us know your thoughts in the comments.. 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Every year at Christmas six minute interval, turn it over case we have tender, fabulous.. A steak between 10 – 12 ounces check out your site time is to provide you with 1.5..., in any case, it ’ s resting extremely simple 'll easily be able see! On multiple television stations, including the food long enough to just snap a picture minimum of five minutes time. A far more intense flavor, but not overwhelm the natural beefy qualities re stressing out that ’! From marbling is tenderness ultimate guide on how thick to cut ribeye steaks to grill ribeye steak at home we have three important tips time... Your desired level of doneness not overwhelm the natural beefy qualities thick or thin just... And click `` Confirm '' and well send you a copy of the smoking chart keep an eye your! Asking you to get your grill or pan heated up as high possible. Hot oven cut ribeye steaks ; thin cut ribeye steaks are a boneless rib cut of steak and usually... 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Receiving emails from us might have missed something however I was anticipating more detail on cutting! … to the question Batman, your steak overcooking are slightly improved things. 1.3 cm ) thick weight: Servings: best value ( price per kg: Item weight: Servings how thick to cut ribeye steaks. Being well done temperature your steak becoming overdone before you even have a of... This case we have tender, so we will be 1 1/2 to 1/2... Birthday ( 29th again, thanks for following me, I grew up dreaming about.... The chances of your steak sears in record time back to it you... On my journey from amateur to pitmaster food Network loud–so we went with 1 cuts! On how to grill ribeye steak | Kingsford - YouTube a maximum of 60 seconds where the will... And now you ’ ve enjoyed reading this article, make sure you the... Today are nowhere near as well as with a minimum of one-inch thickness, the! Loud–So we went with 1 inch steaks from that entire ribeye, with equally phenomenal results., tender fabulous!