Foolproof way to cook rib steak indoors

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allthingsblue

Sun, Mar 03 2019, 12:30 am

I'm looking for a foolproof way to cook ribsteak indoors. It's imported meat, so not the highest quality.
Any recipes and techniques?

ectomorph

Sun, Mar 03 2019, 12:33 am

Sprinkle salt and pepper and fry in oil for steak
Cook in a stew

Plonis

Sun, Mar 03 2019, 12:37 am

I love to liberally pour on soy sauce and black pepper, and broil in the oven. Flip after a few minutes for best results. But then again, I like my steak well done.

dankbar

Sun, Mar 03 2019, 1:45 am

In a grill pan, spray with oil & sprinkle salt & black pepper on both sides & pan sear & flip over to other side as well.

Raisin

Sun, Mar 03 2019, 5:12 am

I would cook as dankbar. Cook to desired doneness. I like it just a little bit red still in the middle. If you think its not the best quality, maybe make a nice sauce to go with it...I'm thinking mushrooms and red wine should be involved but I don't have a specific recipe.

allthingsblue

Sun, Mar 03 2019, 8:19 am

Thank you. Any good marinade ideas?

behappy3

Sun, Mar 03 2019, 9:00 am

dankbar wrote:

In a grill pan, spray with oil & sprinkle salt & black pepper on both sides & pan sear & flip over to other side as well.

Any idea how long for well done ? (No pink)
Should it be baked in oven at all?

ra_mom

Sun, Mar 03 2019, 10:47 am

behappy3 wrote:

Any idea how long for well done ? (No pink)
Should it be baked in oven at all?

Heat dry pan on high until you feel the heat rising about 10 inches above the pan. Add oil only seconds before adding steak since it will smoke up fast.

If you don't want it pink at all, sear each side 1-2 minutes until outer crust forms, then place in sealed pan in oven preheated to 500 for 15 minutes.

But best way, medium, is to sear until the color of the steak changes halfway or 3/4 up, then flip and continue on other side. Wrap tightly in foil and let rest a few minutes before serving.

FranticFrummie

Sun, Mar 03 2019, 10:53 am

ra_mom wrote:

Wrap tightly in foil and let rest a few minutes before serving.

This part is really important. Undercook it slightly, when you think it's too raw in the middle. Then wrap and let rest. The meat will continue to cook for several minutes.

It's an easy mistake to make, and a lot of people are too hungry to wait for it to rest, and then are unhappy because it's too rare, and when they cut into it all the juice runs out, leaving it dry. BTDT Confused

allthingsblue

Sun, Mar 03 2019, 5:53 pm

Dinner was delicious. Thank you!

Blessing1

Sun, Mar 03 2019, 6:15 pm

I put olive oil, salt & pepper, steak spice & broil it for about 7 minutes on each side uncovered.

egam

Sun, Mar 03 2019, 6:16 pm

Two words - sous vide.

behappy3

Wed, Mar 06 2019, 8:57 am

allthingsblue wrote:

Dinner was delicious. Thank you!

How did you end up preparing it?

allthingsblue

Wed, Mar 06 2019, 9:04 am

behappy3 wrote:

How did you end up preparing it?

Marinated it in olive oil, garlic, salt,
Pepper, rosemary and a dash of soy sauce (would probably omit that next time).
Seared on each side until brown, then baked at 450 for a few miniatures, then let sit for ten minutes.

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