^
That's why I asked the questions I did a few days ago. This is spot on other than time. A 3/4" steak will probably be closer to 3 minutes on side 1 and 2 minutes on side 2 for medium rare.

Another note. For 3/4" you should consider getting a Flat Iron, Denver cut, Hangar, or Loin Flap next time. I'd take any of those in a heartbeat over a 3/4" Ribeye. Next time go the the butcher and tell him you want a 2" Ribeye cut from bones 9 or higher.

Agreed, that thin you don't need to reverse sear or anything else. Just sear it up on a cast iron both sides and you'll be there as others have said.

Way too many cooks in the kitchen!

I suggest a nice steakhouse, Pappas Steakhouse cooks a great ribeye..

In my biased opinion, the perfect ribeye comes from the chuck end of the ribeye roll, about 3 to 4 inches from the face. The more star fat the better (I know many won't agree with that but that's OK). And I love the Spinalis.

And the poster above me is spot on. For me the best Ribeye I have ever eaten was at Ruth's Chris.

Buy an ooni pizza oven and sear that thing at 1000 degrees

John Francis Donaghy said:

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Tanya 93 said:

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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

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Perfect. At 3/4 inch and shooting for medium rare it's going to be very easy for you.

Just sear it in a hot pan. Cast iron if you have it. Sear it long enough to get a good crust on both sides, maybe 3-5 minutes on each side once the pan is hot depending how hot your burner is, and then let it rest for about 8 or 10 minutes when your done to let the heat sink into the meat before you cut it.

If you "overcook" it, it'll come out closer to medium, which is still great and benny will still love it. It'll be hard to undercook a 3/4 inch steak.

No need for ovens and whatnot at all with a steak that thin. The oven is for getting the center of a thick steak to proper temp, which can take a long time, and then just using the pan to sear the outside to get a crust. At 3/4 inch, by the time you get a good sear of both sides, the center will be right where you want it anyway. Super easy. Don't worry at all about screwing it up.

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This is correct. No need for thermometers or anything besides a few minutes per side in a cast iron or stainless pan with a bit of oil then rest

msechelski said:

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Buy an ooni pizza oven and sear that thing at 1000 degrees

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3/4" steak? 10 seconds a side and it's done.

62strat said:

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msechelski said:

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Buy an ooni pizza oven and sear that thing at 1000 degrees

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3/4" steak? 10 seconds a side and it's done.

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You got a problem with that?

So Tanya... How'd it go?

Iron skillet, add butter, season steak to your liking 20 minutes ahead of time, heat on high until butter starts to darken. add steak, count to 20, flip steak, count to 20, remove steak and eat. If when you poke it with a fork to remove it there is no barely audible moo you've over cooked it.
That's for a thick steak....for a thinner steak only count to 10 both times.

Sous Vide at 125 for 45 min. Reverse sear at 20 sec per side on iron skillet. 14,000 BTU burners and professional vent hood.

TMfrisco said:

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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.

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This was on America's Test Kitchen and I did it based on that. Worked out great. Key is thickness and also salting it and drying it in the fridge overnight. Wasn't as hard to clean up as the smoking hot cast iron method for the gas stove top.

Damn. That is pure genius.

I like this idea a lot, will try! Might even do mushrooms this way.

Onions are ready to add wine/sherry:


About this much wine/sherry:


Let simmer until most of the liquid is gone, about like this:


Then just give the skillet a quick rinse while it's still hot, and when you come back to do the dishes after dinner, the pan will look about like this. Nothing stuck on. Nothing to scrub. Just a quick wash and you're done.


Chopping the onion and stirring for a few minutes is WAY easier than scrubbing the stuck on stuff off the pan. Once you try it, you'll never go back. Even if you aren't going to use the onions on the steak, make them anyway and stick them in fridge for another night. They go really well on chicken too.

Chipotlemonger said:

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I like this idea a lot, will try! Might even do mushrooms this way.

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Mushrooms work just as well. I do them instead of onions every once in a while, but I have to be in the mood for mushrooms. It's just the stirring hot liquid and veggies around the pan that gets all the stuck on steak bits off. I also use red wine as a change up every once in a while. The onions/mushrooms come out kinda purple-ish with red wine, but they taste great.

Come see us at Creekstone and top these wagyu ribeyes with banner butter. You will be ruined!!! It is incredible!

Why would I want butter on a steak?

Tanya 93 said:

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Why would I want butter on a steak?

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You don't spread the butter on the steak like it's a piece of bread. You baste the steak in the butter with garlic and fresh herbs.

flip open instant read temperature, 125f is medium rare,
medium kosher salting both sides 30 minutes before searing, flip twice,
let it rest covered ~7-10 minutes.

Tony Franklins Other Shoe said:

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TMfrisco said:

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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.

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This was on America's Test Kitchen and I did it based on that. Worked out great. Key is thickness and also salting it and drying it in the fridge overnight. Wasn't as hard to clean up as the smoking hot cast iron method for the gas stove top.

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When in doubt, always check America's Test Kitchen. I do it without drying overnight and it works fine - maybe an hour or so is all I will do.

Tanya 93 said:

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Why would I want butter on a steak?

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If you are doing a slow cook its great for keeping the meat tender.

I prefer to use butter at the resting phase to reincorporate moisture to the meat.

I did two thick cut ribeyes the other day in my barrel smoker over pecan wood. But I stacked them on each other as opposed to cooking them separately. Cooked them at about 220 degrees.

So what I did was put my dry rub on them and let them sit for an hour on the counter to bring them to room temp. I prefer not to add salt or pepper more than an hour prior because it can pull out moisture from the meat. Then I added my dry rub- salt peppercorns, smoked paprika, ground mustard, cayenne, turmeric, onion powder, and minced garlic. Stacked the steaks on top of each other in the smoker so they basically marinated each other with their juices during the cooking process and place a twig of rosemary in the middle of the stack.

Did the stack for 7 minutes, then flipped, then took the sides that were toward the middle on both steaks and put them toward the outside and did 7 minutes and flipped the stack again. Did a quick reverse sear on each- about 15 seconds per side and then restocked them with a tab of butter in between and on top. wrapped in foil and let sit 10-15 minutes to rest.

Turned out perfect medium rare. Great flavor and you don't need sauce or toppings because the slower cook allows incorporation of ur herbs into the meat, without overpowering the flavor of the steak.

But the key to keeping the meat tender is the rest phase and the butter at resting. Just put a tab on top, wrap in foil and let it sit for 10 minutes before eating. 15 minutes for thicker cuts of steak.

Best Ribeye ever. Start with a Prime cut of Ribeye steak and season with lea and perrins worcestershire sauce and a good dusting of your favorite dry seasoning . Use a real charcoal grill like the 18" Ole Smokey (from Academy). Get good charcoal (Kingsford) going to a full white color which usually takes 30 minutes in a charcoal chimney. Here is the important part. Cook for EXACTLY 6 minutes on each side. Let rest a few minutes before serving. I am eating it now and it is heaven.

If I cooked a ribeye on my egg for 6 minutes per side, it'd be a well done ribeye.

I never knew there were so many different ways to make this steak

JAG03 said:

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Tanya 93 said:

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I never knew there were so many different ways to make this steak

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Yep and everybody thinks their way is best!

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I am going with what was given to me on the first page. It was awesome.

I don't even like steak and it was so tasty.
I defer to Texags steak men and women. They know what to do, just like I know how to bake dessert.

Tanya 93 said:

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I never knew there were so many different ways to make this steak

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I may have missed it, but I don't think anyone mention using a rotisserie on the grill yet.