rib eye steak | Imamother

june21

Tue, Apr 07 2009, 2:58 pm

Put a skillet on the fire and let it get very very hot
sear the steak on both sides for about 3-5 min each side (depending on the thicknes of your steak)
its very important not to move the steak around, so u dont loose the juices, so first do one side, when u see the top juicing and looking beautiful turn it upside down for a few min. this will lock in the juices and the flavors.
then WITH the skillet throw it in the preheated oven

you should google what temperature your steak has to be in the thickest part , to know when its ready. ( depending on the size, duh.)

hope this is clear enough. English is not my first language.
lavriut

ra_mom

Wed, Apr 08 2009, 12:15 am

Preheat a heavy skillet on medium-high until you can feel the heat rising off of it about 8" above the surface.
Once preheated, lightly grease pan with oil. Season one side of steak and place in pan, seasoned side down. Season the top side. (I like crushed garlic or thinly sliced garlic and coarse salt, but season as you please.)
Wait until the sides are brown 3/4 of the way up, then turn the steak, and cook for about 5 more minutes until done.
Only turn the steak once. Do not move around in pan.
You can give a splash of wine on top of the steak after you turn it, one minute of so before you remove it.

Remove garlic when it starts to getting too brown, if you do not like the taste of burned garlic.

(This is for steaks 1/2 an inch or more - thicker than 1 and half inches will take longer, thinner much less time.)

FYI:
Well done: wait until the sides are brown most of the way up, then turn.
Medium Rare: continue cooking on medium-high until you see the side of the steak has turned brown about halfway up.
Rare: turn it when it just starts getting brown a little way up the side.

ra_mom

Mon, Jul 13 2009, 11:39 am

Nicole wrote:

and it will taste good just like this? Just with garlic, salt and wine?
Just making sure.... never did this before...

Absolutely! Use lots of Kosher salt.

Ronit

Sat, Dec 26 2009, 7:27 pm

ra_mom wrote:

big momma and Newly Wed, see OldYoung's recipe for teriyaki rib eye steak. Very soft, and will not dry out.
http://imamother.com/forum/vie.....=club

That reminds me that I made it last week & it was delish.

For me it was good for a change, since I usually prefer a rib steak grilled rear & this recipe is more intense.