Best way to cook my thick, juicy, meaty (throbbing) bone-in rib steak? - GoFuckYourself.com

Socks · 04-29-2009, 04:15 PM

Ok so I bought a whole prime rib, cut it up into a roast and 5 steaks, and froze the batch.

I'm about to cook the first steak, but I'm not 100% sure how to cook it.

I don't have a barbecue (apartment) so I'm stuck using my oven.

I normally broil them with pretty good success, but this one is just massive, so I dunno how long to leave it.

I'd say it's over 2 inches thick, still has the big rib bone.

I was thinking searing it on one side in a cast iron pan for about 3 minutes, then broiling at full for 20 minutes per side, flipping once.

Any other thoughts?

XPays · 04-29-2009, 04:17 PM

slow cook

Belinda · 04-29-2009, 04:18 PM

my thoughts are that it sounds YUMMY and now I need to take some steak out to defrost. But on cooking it.. nope can't really help you. Let us know how it turns out though and what you did when its done.

Diomed · 04-29-2009, 04:20 PM

I'm a pan man myself,

fuck grills and that other poppycock.

You shouldn't have to broil it though, doesn't sound too good.

Get some olive and a good pan, and seer/seal it on a higher cooking heat like 7 or 8 (my stove has numbers) I guess that would be like 3/4,

then once you've seared it properly turn the heat down to about 5-6 and tend to it all the way until it's finished. You can keep turning down the heat a bit as you go along.

Season with salt and pepper before you put it in the pan. I don't like a bunch of fucked up sauces or anything so I never marinate.

Diomed · 04-29-2009, 04:22 PM

Quote:

Originally Posted by XPays

slow cook

Yeah, if your in doubt.. go with a lower temperature to begin with.

You can always turn up the heat to cook it more but you can't do shit if it's burned.

I just tend to it the whole time I cook, flipping it and letting it cook equally on each side.

But if you sear it properly on all sides (some people don't) and it's a good cut of meat, it will be hard to make the steak dry.

Diomed · 04-29-2009, 04:26 PM

Just so you know,

all my info could be void as I've never cooked a steak with the bones.. not sure if there is a different way to cook them or anything.

I'm just used to cooking thick cuts of filet.

After Shock Media · 04-29-2009, 04:27 PM

1. Season with salt and pepper. You can lightly oil.
2. Pre heat oven to 500.
3. Cast iron on stove top, get it super hot.
4. Add steak to pan, let it sear and do not move it. It will smoke. Leave about 5 minutes.
5. Flip steak, trying to hit mostly untouched area of pan.
6. Transfer steak to oven. Still in the pan.
7. Leave about 10 minutes - depending on how well you like it.
8. Remove from oven and pan, leave tinted for 5-10 minutes.
9. Optionally you can now make a pan sauce while steak is resting. If you do you may wish to pour back in any steak juices you find in resting plate when sauce is near finished.

PS, you may wish to slice through any side fat to the meat every inch or so to prevent any curling.

PPS. Personally I would of pre salted it earlier today to draw out even more moisture.

Socks · 04-29-2009, 04:43 PM

Thanks everyone!

I've always used this info before:

http://www.iabeef.org/Content/ctsbroiling.aspx

However this steak is just a monster, it's off the charts!! lol

I should get a picture of it and post it up, see what I can do.

Good info on the side cuts, never thought of that before.. I haven't really had steaks curling, and this one I don't think would curl because of its size.. But for example Osso Bucco, those fuckers always slip out of their fat-ring and mess up the shape of the meat

After Shock Media · 04-29-2009, 04:48 PM

Quote:

Originally Posted by Socks

Good info on the side cuts, never thought of that before.. I haven't really had steaks curling, and this one I don't think would curl because of its size.. But for example Osso Bucco, those fuckers always slip out of their fat-ring and mess up the shape of the meat

I often get curling with pork products. Though I have bought whole roasts like you did and I often cut some of the steaks super thin. Thick is nice and all but well sometimes a thin cut cooks works wonders. Then the fat can make it curl.

WDG · 04-29-2009, 04:53 PM

After Shock Media has it down

I prefer it underdone rather than cooked to death.

The most important things are taking it out of the fridge for at least an hour, don't marinate in anything like soy sauce, it dries it out. High heat to seal it, and at the end, let it rest at least 5 minutes to let the fibres relax.

Opps, TMI, cooking steak is a passion down under.

04-29-2009, 04:15 PM	#1
Socks Confirmed User Industry Role: Join Date: May 2002 Location: Toronto Posts: 8,478	Best way to cook my thick, juicy, meaty (throbbing) bone-in rib steak? Ok so I bought a whole prime rib, cut it up into a roast and 5 steaks, and froze the batch. I'm about to cook the first steak, but I'm not 100% sure how to cook it. I don't have a barbecue (apartment) so I'm stuck using my oven. I normally broil them with pretty good success, but this one is just massive, so I dunno how long to leave it. I'd say it's over 2 inches thick, still has the big rib bone. I was thinking searing it on one side in a cast iron pan for about 3 minutes, then broiling at full for 20 minutes per side, flipping once. Any other thoughts?

04-29-2009, 04:17 PM	#2
XPays Team Player Join Date: May 2004 Location: Inside the most accurately counting and reporting affiliate system in the world at XPays.com Posts: 13,002	slow cook __________________ InterNext Expo Domain Auction Live Now thru Feb 5 HuntingMoon GFY Domains Marketplace is LIVE XPays always pays! Top Site: * RealJasmine.com * + HotelHeiress® with The Paris Hilton Sex Video Insert the HotelHeiress® HD FEED into your members areas XPin.com Opening for Pin Partners Soonish Mainstream Offers For Emailers and DomainersNONADULT.COM Like Us!

04-29-2009, 04:18 PM	#3
Belinda NubilesCash.com Manager Industry Role: Join Date: Jul 2005 Location: NorCal Posts: 4,365	my thoughts are that it sounds YUMMY and now I need to take some steak out to defrost. But on cooking it.. nope can't really help you. Let us know how it turns out though and what you did when its done. __________________ NEW SITES FROM NUBILESCASH.COM MomLover.com, FamilySwap.xxx Skype- belindam81 Email: [email protected]

04-29-2009, 04:20 PM	#4
Diomed Converting like it's 1999 Industry Role: Join Date: Jan 2009 Location: The South Posts: 6,165	I'm a pan man myself, fuck grills and that other poppycock. You shouldn't have to broil it though, doesn't sound too good. Get some olive and a good pan, and seer/seal it on a higher cooking heat like 7 or 8 (my stove has numbers) I guess that would be like 3/4, then once you've seared it properly turn the heat down to about 5-6 and tend to it all the way until it's finished. You can keep turning down the heat a bit as you go along. Season with salt and pepper before you put it in the pan. I don't like a bunch of fucked up sauces or anything so I never marinate. __________________ 10 years of experience in: CHAT SALES - PAID TRAFFIC - CONVERSION - CREATIVES - CONSULTATION

04-29-2009, 04:26 PM	#6
Diomed Converting like it's 1999 Industry Role: Join Date: Jan 2009 Location: The South Posts: 6,165	Just so you know, all my info could be void as I've never cooked a steak with the bones.. not sure if there is a different way to cook them or anything. I'm just used to cooking thick cuts of filet. __________________ 10 years of experience in: CHAT SALES - PAID TRAFFIC - CONVERSION - CREATIVES - CONSULTATION

04-29-2009, 04:27 PM	#7
After Shock Media It's coming look busy Join Date: Mar 2001 Location: "Ph'nglui mglw'nafh Cthulhu R'lyeh wgah'nagl fhtagn". Posts: 35,299	1. Season with salt and pepper. You can lightly oil. 2. Pre heat oven to 500. 3. Cast iron on stove top, get it super hot. 4. Add steak to pan, let it sear and do not move it. It will smoke. Leave about 5 minutes. 5. Flip steak, trying to hit mostly untouched area of pan. 6. Transfer steak to oven. Still in the pan. 7. Leave about 10 minutes - depending on how well you like it. 8. Remove from oven and pan, leave tinted for 5-10 minutes. 9. Optionally you can now make a pan sauce while steak is resting. If you do you may wish to pour back in any steak juices you find in resting plate when sauce is near finished. PS, you may wish to slice through any side fat to the meat every inch or so to prevent any curling. PPS. Personally I would of pre salted it earlier today to draw out even more moisture. __________________ [email protected] ICQ:135982156 AIM: Aftershockmed1a MSN: [email protected] Last edited by After Shock Media; 04-29-2009 at 04:28 PM..

04-29-2009, 04:43 PM	#8
Socks Confirmed User Industry Role: Join Date: May 2002 Location: Toronto Posts: 8,478	Thanks everyone! I've always used this info before: http://www.iabeef.org/Content/ctsbroiling.aspx However this steak is just a monster, it's off the charts!! lol I should get a picture of it and post it up, see what I can do. Good info on the side cuts, never thought of that before.. I haven't really had steaks curling, and this one I don't think would curl because of its size.. But for example Osso Bucco, those fuckers always slip out of their fat-ring and mess up the shape of the meat

04-29-2009, 04:53 PM	#10
WDG Confirmed User Join Date: Mar 2009 Posts: 227	After Shock Media has it down I prefer it underdone rather than cooked to death. The most important things are taking it out of the fridge for at least an hour, don't marinate in anything like soy sauce, it dries it out. High heat to seal it, and at the end, let it rest at least 5 minutes to let the fibres relax. Opps, TMI, cooking steak is a passion down under. __________________ We build your dating brand, not ours.