Benny wants them for dinner this weekend.

Can someone seriously breakdown step by step as to what I should do?

I have a cast iron skillet, a charcoal grill, and a George Foreman grill.

How do I make this thing medium rare, which is what Benny claims he likes?

I am cool with messing up sirloins or KC strips, but this thing is like 15 dollars a pound. I don't want to throw away my money on that.

A lot of people will probably chime in cast iron recommendations. I did a NY strip last night on a cast iron, love it.

Before all of this, doing a quick dry age in the fridge with salt helps. Make sure you do this for at least 4 hours. Pull out the ribeye, pat it dry and salt it, then put it onto a plate or something. Stick in fridge for 4+ hours. When ready to throw on cast iron, pull it out and pat dry it.

Heat up the cast iron on a burner, get it really damn hot. Preheat an oven/broiler.

Throw a little something down on the pan for helping to create the crust/not stick. I did a ghee/avocado oil combo that was nice. Either or works well. Olive oil will smoke way too much. There are other oils people may recommend as well.

Put the steak on the cast iron and it should sizzle like hell. Flip after a couple minutes. Don't be afraid to flip it multiple times to get a great crust on both sides. This part is about 5ish minutes best I can tell, just keep the heat high and use the crust as a gauge.

When you have a good crust on both sides, move the cast iron pan to your oven/broiler. Keep cooking it in there until 125-128 for medium rare. Pull and slice after a handful of minutes.

True Anomaly said:

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There will be lots of suggestions on this thread on how to cook, like the above post.

The only thing I truly would recommend- get an instant read thermometer

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Agreed with this. If you don't have one, the finger to thumb trick is nice in a pinch. After enough experience you get a feel though for it. Every piece of meat cooks a little differently though.

Nothing wrong with throwing it on hot as hell grill either. Just make sure to keep the grill hot, but also don't overcook!

Tanya -

Cook the steak indirectly until it hits 120 degrees. To confirm the temp you will need a decent instant read thermometer. Time will depend on thickness. You can cook indirectly by banking the coals to the opposite side of the grill that you are cooking on or you can put the steak in a cast iron skillet in the oven at 275.

Once it hits 120, take the steak off the grill (or out of the oven), plate it, and tent it with foil. Then get that cast iron skillet as hot as you can using the charcoal grill or your stove top. If you're using your charcoal grill, open the air up wide open, keep the coals banked to one side, and place the skillet directly over the coals. If using the cooktop in your kitchen then place the skillet on it and turn it on high. Either way it shouldn't take more than 5-10 minutes to get piping hot.

At that point you are ready to sear. Place the steak in the cast iron skillet and sear for approx 1 min to 90 seconds per side. When you flip throw some butter in the skillet and once it's melted you can spoon the melted butter over the top of the steak. After you sear both sides, pull the steak and let it rest for about 5 minutes before slicing/eating. You can pour/spoon the rest of the butter over the steak as it rests. We sell Banner Butter at our store and the roasted garlic basil parsley is phenomenal for this!!!

Enjoy! Good luck!

Here's a video we did a while back on the big green egg

Reverse sear works well also!

I'm guessing she has a thinish cut.
Smear it in butter and a high temp oil and sear the buhjeezus out of it for a couple minutes a side. Thick steaks are hard to get a true center reading but you are shooting for 133-135.

If he likes lean beef at medium rare he will probably like his ribeye more of a medium 135.

Salt and Pepper
Knife and fork

No need for a thermometer unless they are pretty thick steaks

Another way to cook them - whether on a grill or in a pan:

Pat the steaks dry and season with salt and pepper. After seasoning, put them in a cold pan or on an unlit gas grill. Turn on the heat or grill to high. Cook on the first side for 2 minutes and then flip and cook on the other side for 2 minutes. After that, flip every minute until they reach the internal temp you are looking for.

This method allows you to get a pretty good "crust" without over-cooking. The inside is brought up to temperature more slowly while the outside is allowed time to sear. Plus, it greatly reduces the "gray band" just below the surface.

I have a digital candy thermometer

That will work right?

This

get this:Thermo Pen
or something similar. It is a life saver for cooking any meat.

I hope Benny loves his steak.

Have you bought the steaks yet?
What kind of range do you have?
How powerful is your vent hood?

Tanya 93 said:

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lazuras_dc said:

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Between wondering who tf Benny is , what a candy thermometer is, and mentioning a George Foreman grill in the same thread as a ribeye ...

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I don't do steak

My 12 year old has fallen in love with it

I am okay with screwing up cheaper cuts of steak since I have almost never cooked any until recently

But this is not cheap

So I asked how to make it in simple steps

A candy thermometer is a thermometer used to measure temperatures for boiling candy syrups

Goes much higher than I would ever need for cooking a steak

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Get it on sale.
I pick up bone in ribeyes for $5/lb often.

For a first timer, I'd suggest searing first, then finish in oven.

If you cook it first then sear, you risk overcooking it. It cooks very quickly from 125-135 when you are searing.

Searing first then finishing in oven, set oven like at 250, so it cooks much more slowly and it's hard to overshoot temp.
Remember to pull it 3-5 degrees shy of target temp.

Problem is, in the oven, you'd have to keep opening it to check temp with your thermometer. Maybe try and use the same 'hole'.

I use a corded temp probe so it stays in the meat while in the oven.

you can't over salt it, IMO.

Tanya 93 said:

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I have a digital candy thermometer

That will work right?

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No. Instant read means instant read. You need something with a less than 5sec read time.

That thermopen one is pretty good, but they will break pretty quickly. At a minimum, I would order a thermopop from thermoworks when you have time to wait. It is $20-25 but will last as long as 10 of the one linked from Amazon

Don't do the cast iron on the range thing if you don't have good ventilation.

JAG03 said:

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Don't do the cast iron on the range thing if you don't have good ventilation.

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Just open the windows and doors. I did this all the time in an apartment.

Duncan Idaho said:

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Tanya 93 said:

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I have a digital candy thermometer

That will work right?

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No. Instant read means instant read. You need something with a less than 5sec read time.

That thermopen one is pretty good, but they will break pretty quickly. At a minimum, I would order a thermopop from thermoworks when you have time to wait. It is $20-25 but will last as long as 10 of the one linked from Amazon

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thermapen breaks easily? That things $100 mine better not break easily.

Surely you meant something else?

Click the link. It's a generic thermo pen not the brand thermapen.

62strat said:

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Duncan Idaho said:

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Tanya 93 said:

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I have a digital candy thermometer

That will work right?

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No. Instant read means instant read. You need something with a less than 5sec read time.

That thermopen one is pretty good, but they will break pretty quickly. At a minimum, I would order a thermopop from thermoworks when you have time to wait. It is $20-25 but will last as long as 10 of the one linked from Amazon

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thermapen breaks easily? That things $100 mine better not break easily.

Surely you meant something else?

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I meant the fake one that was linked above.

I wouldn't call it "fake". Just not a Thermapen brand.

Chipotlemonger said:

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Click the link. It's a generic thermo pen not the brand thermapen.

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oh, the linked item is called thermopro. I just saw the comment mention 'thermopen'. Thermopen/thermapen is the good one. Knock offs can't use thermopen.

For the record the $100 thermapen goes on sale pretty frequently for $75, and it's built like a tank. Mine is many years old now and it has been flawless.

phideaux_2003 said:

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For the record the $100 thermapen goes on sale pretty frequently for $75, and it's built like a tank. Mine is many years old now and it has been flawless.

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I actually paid $100 for my Mk4, then saw it go on sale 20% about 10 days later. I emailed and they refunded the $20.


Grey is currently $30 off.
https://www.thermoworks.com/Thermapen-Mk4?quantity=1&color=1

All of the advice in this thread is fine, but useless without knowing the thickness of the steak.

Cooking a 1/2 inch thick steak is totally different than a 2 inch thick steak.

How thick are your steaks Tanya?

John Francis Donaghy said:

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All of the advice in this thread is fine, but useless without knowing the thickness of the steak.

Cooking a 1/2 inch thick steak is totally different than a 2 inch thick steak.

How thick are your steaks Tanya?

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3/4 of an inch


I measured it