The Down Range Forum
Member Section => Cooking & Recipes => Topic started by: Timothy on January 02, 2010, 09:36:05 PM
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Been meaning to try this for a while...
2 lb rib eye.....about 3" thick, well marbled (aged if possible)
Room temperature, liberal seasoning with sea salt, I use grey and some EVOO, let sit to let the salt permiate the beef.
Make a rub of salt, cracked pepper and sesonings of your choice (I use Old Bay, hell I'd put that stuff on ice cream) and rub it in liberally.
In a smoking hot cast iron griddle pan, sear both sides about three minutes each and then toss the whole griddle pan and steak into a 375 degree oven and set the timer for about 12-15 minutes. Check internal temperature and remove steak when it reaches 135-140 degrees for medium rare. Let the steak rest loosely covered with foil for 10 minutes.
Slice 1/2"-3/4" pieces and serve....good for three generous servings.
Like "Butta"......
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I'll have to give this a try. Not sure about the Old Bay however.
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I'll have to give this a try. Not sure about the Old Bay however.
Whatever you like Don....
I know OB is a seafood seasoning but google the recipe and it's not that far off of some steak rubs with a little extra herbs thrown in for good measure. I use it on everything depending on my mood.
It's fine with nothing but salt and pepper too, it's about the steak and how you like it...
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That's the way I do it up, nothing better!!
Also anyone that uses "steak sauce" is doing something way wrong. Done right there's no need to f'up a great steak.
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That's the way I do it up, nothing better!!
Also anyone that uses "steak sauce" is doing something way wrong. Done right there's no need to f'up a great steak.
GOD FORBID!
It's not allowed in my house, even my wife won't touch it.
;)
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GOD FORBID!
It's not allowed in my house, even my wife won't touch it.
;)
I believe it was the 11th commandment! ;)
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sounds good, Its about 19 degrees and blowing snow here now. I have a porterhouse Im gonna grill out later. I like the sprinkle on herbs and spices, have a new blend Ill try later. And a baked potatoe of course. ;D
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Been meaning to try this for a while...
2 lb rib eye.....about 3" thick, well marbled (aged if possible)
Room temperature, liberal seasoning with sea salt, I use grey and some EVOO, let sit to let the salt permiate the beef.
Make a rub of salt, cracked pepper and sesonings of your choice (I use Old Bay, hell I'd put that stuff on ice cream) and rub it in liberally.
In a smoking hot cast iron griddle pan, sear both sides about three minutes each and then toss the whole griddle pan and steak into a 375 degree oven and set the timer for about 12-15 minutes. Check internal temperature and remove steak when it reaches 135-140 degrees for medium rare. Let the steak rest loosely covered with foil for 10 minutes.
Slice 1/2"-3/4" pieces and serve....good for three generous servings.
Like "Butta"......
Just did this same technique with a 2-1/2 lb Porterhouse but kept the seasonings to sea salt and cracked pepper, dash of EVOO...
YUUUMMMMYYYYY!!!! ;)
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On steak I am a salt and pepper guy, both coarse ground with EVOO, room temp for sure, and usually on the grill, I recently got turned on to Old Bay, it is fantastic on fish, pork and chicken. Might try it on beef, but I really like the beef flavor to come out. Tonight it looks like beef fajitas with skirt steak. Yum.
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It is extremely important to quit screwing around, and get that cholesterol level up to around 320 where the hell it belongs! Bill T.
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It is extremely important to quit screwing around, and get that cholesterol level up to around 320 where the hell it belongs! Bill T.
Exactly....
After all, my doctor recently said that my blood "has just been flyin' through my arteries" .....can't have that now, can we?
;D ;D