How To Serve Ribeye Steak
When you have this excellent steak, you have to pair it with some hearty, delectable sides. Steak and potatoes are always a classic whether you want mashed, roasted, or Hasselback potatoes each flavor will complement a juicy, tasty steak. For a complete, satisfying meal, I also prefer to serve steaks with fresh grilled vegetables and a casserole.
Serving a Ribeye Steak
Steakhouse Secrets You Can Use At Home
Restaurant fads come and go but it looks like steakhouses are here to stay. According to Statista, in 2018, around 37% of Americans between the ages of 18 and 64 visited a steakhouse in a period of three months. From the opening of Delmonico’s in 1837 a restaurant considered by many to be America’s first steakhouse the dish has risen from strength to strength among carnivores. After all, whether it’s a juicy ribeye or a lean filet mignon, there’s nothing quite like digging into a prime cut that’s been cooked to your exact specifications.
Considering the popularity of steakhouse restaurants, it’s little surprise that many of us have tried to replicate their meaty menu items in our own kitchens. However, beef can be a fickle beast. It’s not only super easy to under or overcook, but it can also be ruined in dozens of other ways or rather traps for the uninitiated. There’s no need to despair, however, because with a few simple steakhouse secrets you too can make restaurant-quality steak at home.
Use The Right Cooking Oil
When it comes to prime cuts, many chefs advise staying away from olive oil due to its low smoke point of between 300 and 350 degrees Fahrenheit for the uninitiated, this is the temperature at which the oil starts to burn. When this point is reached, your culinary masterpiece could end up tasting scorched or rancid. In addition, the smoke can also leave carcinogenic compounds on the meat something that you definitely want to avoid.
According to Home Cook World, the best oils for searing steak are avocado oil, soybean oil, and canola oil since all of them have high smoke points of between 400 and 520 degrees Fahrenheit. In addition, while you want to stay away from regular butter, which has a low smoke point of 300 degrees Fahrenheit, it’s perfectly fine to cook steak with clarified butter since its smoke point stands at 450 degrees Fahrenheit. Alternatively, some chefs swear by searing the strip of fat on the side of the cut by holding the steak vertically with tongs before cooking it in the rendered fat .
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Get The Right Side Dish
Jamie Oliver says: Everyone has their favourite ways to eat steak either its with good old chips and a crisp, green salad, with pepper or horseradish sauces, or even a simple fresh salsa verde to cut right through it. To switch things up, you can swap a classic salsa verde for pesto or fries for grilled parmesan asparagus. Creamed spinach is another side that goes well with steak.
How To Make A Perfect Cast Iron Ribeye Steak
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How Long Should You Cook A Tomahawk Steak
3. Grill the tomahawk. Once the internal grill temperature reaches 225 degrees, place your steak as far from the direct heat as possible and close the lid. Grill in indirect heat for approximately 45 minutes, flipping every 10 minutes until internal temperature reaches 130 degrees for medium-rare doneness.
Know When And How To Season Your Steak
While a good cut of beef can generally stand on its own, most steakhouses add some level of seasoning into the equation. Most steaks usually don’t need much more than sea or kosher salt, ground black pepper, and perhaps a little bit of garlic. And salting is a crucial part of the seasoning process. Tender Greens Chef Pete Balistreri told Eat This, Not That, “Salt releases moisture in the muscle and releases the natural flavors of steak.”
There’s some disagreement among chefs as to when it’s best to season your steak. According to Oola, it’s best to season the meat right after you take it out of the fridge. This will ensure that the cut soaks in the seasoning, leaving you with a more flavorful dish. “Top Chef” finalist and owner of Cafe Firenze Chef Fabio Viviani disagrees, claiming that the steak should be seasoned right before cooking, “Applying salt too soon will dry out the meat and it won’t be juicy and tender” . Whatever you do, however, don’t wait to season your steak until it’s on your plate .
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Gordon Ramsay Described This Tiktok As A Crime Against Wagyu
If you can get your hands on some Wagyu beef, you have seriously lucked out. This luxurious type of steak comes from a special breed of Japanese cow bred for optimal fat marbling. This distribution of fat lends itself to a steak that melts in your mouth the moment you bite into it and naturally feels very tender. Thanks to its exquisite nature, this variety of steak retails at much higher prices compared to its standard counterparts and warrants the proper preparation to do this unique meat justice.
No one knows how to treat a steak right like Gordon Ramsay. According to the chef, anyone looking to properly cook up a steak needs to use an extra hot pan, relax the steak by letting it sit out until it is room temperature, and gather up a simple combo of salt, pepper, butter, and oil to get the best flavor out of the cut of meat. With a straightforward approach, Ramsay guarantees any home cook can make a mouthwatering steak, no matter what cut they end up using. While this approach seems easy, some chefs online have experimented with new techniques, including a cooking style that made Ramsay visibly wince.
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Gordon Ramsay Steak Rub Seasoning
1. Make the steak dry rub steak seasoning by combining the chili powder, ground coffee, brown sugar, paprika, cumin, oregano, onion powder, salt, and black pepper in a mortar pestle
2. Season steaks with the dry rub, Sear on all sides.
3. Add butter, cloves of garlic, rosemary, and thyme to the pan and baste the steaks until medium-rare.
4. Remove the steak and let rest
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How Do I Cook A 2 Inch Thick Filet Mignon
Cook the filets in your oven for 5-8 minutes, depending on your preferred level of doneness: 5-6 minutes for rare, 6-7 minutes for medium-rare or 7-8 minutes for medium. Carefully remove the sauté pan from your oven and transfer the filets to a clean plate. Tent them with foil and let them rest for 5-7 minutes.
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How To Cook A Tomahawk Steak On The Bbq
Im going to show you an outdoor method for cooking tomahawk steak. This is how to cook a tomahawk steak Gordon Ramsay style, and its the method most cooking experts recommend for this cut of steak.
Start by preheating your as high as it will go. Preheat the oven as well, to 375 degrees. We are just using salt and pepper to season for this method, so season your steak generously at this point. Make sure you get all the sides including the edges. The tomahawk steak is usually a thick kind of steak, so use plenty of salt.
Put your steak on the grill and allow it to sear for about 3 minutes on each side. How do you know when the steak is ready to flip? It should come easily off the grill .
Once the steak is cooked on both sides, move it to a baking sheet. Bake in the oven for about 30 minutes, and ensure it reaches an internal temperature of at least 130 degrees Fahrenheit. You can use the kitchen thermometer to determine that. If you are going to slice the steak after it cooks, allow it to rest for about 10 minutes first.
One method for how to cook a tomahawk steak UK is to wrap the bone in foil while it is in the oven . The purpose of this is to ensure that the bone doesnt become charred and that it has that pleasant, appealing look. This also keeps the bone from getting too smokey.
It is also considered a high-quality cut of steak and prime meat. So, expect to pay a high price for this steak compared to some other cuts.
What Is A Strip Steak
Strip steaks are cut from the short loin of a cow, which is located behind the rib area with the tenderloin.
Also called a New York strip, or a Kansas City strip steak, they come from the longissimus muscle that does little work but has a fair amount of fat that help make them tender.
The strip steak is the bigger side of the t-bone and porterhouse steaks. The only difference between the t-bone and porterhouse is the amount of beef tenderloin included in the cut.
If you buy cheap steaks, you may well get what you paid for. Choice or Prime only, please. And since Prime will cost more, get a nicely marbled choice unless it is a special occasion.
You can buy the whole strip loin and cut your own steaks. Also, you can occasionally find the bone-in which is then just a t-bone steak without any tenderloin section.
You may run into something called first cut, which may sound great, but it is not. It is closer to the ribeye and only worth about half the cost of the prized center cut.
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What Cut Of Beef Is Best
Generally, I only switch between these three cuts of meat:
- Filet mignon: an expensive cut perfect for special occasions. Its melt-in-your-mouth texture is exceptional, and is especially delicious with bacon wrapped around it.
- Striploin is usually the cut of beef I go for. It is cheaper than a filet mignon, it tastes beefier. It is not as melt-in-your-mouth, but usually always tender and delicious. Find one with great marbling and it will be even more flavorful.
- The rib eye : this cut is extremely flavorful due to the fat, also known as marbling, but not as tender as a filet mignon. Entrecôte is traditionally from the rib area , but my Googling skills led me to the ‘fact’ that you can make entreôte from the sirloin too, if it’s cut properly.
That doesn’t mean you can’t cook great steaks with other cuts of beef, but these are generally always a good bet. Other parts that are popular are the top sirloin, T-bone, porterhouse and hanger steak. Either way, you should always look for great marbling!
How To Cook The Perfect Steak
Make sure your steaks are completely thawed. Remove them from the fridge and allow them to sit outside fridge for AT LEAST 20 minutes.
Put a pan over medium-high heat. Season thawed steaks with a good amount of large grain salt and ground pepper, rub bottom of steaks with excess salt and pepper that has fallen onto table.
Once pan begins to smoke drop 1-2 Tbsp of olive oil in and coat pan in it. Lay steaks away from you into pan and let sear for one minute on each side. There should be three sides you sear . Render the fat throughout all the cooking.
Note: to render fat, tilt pan up and and lean steaks against far edge of pan as you see below.
Crush some fresh garlic, pinch off some fresh thyme, grab another Tbsp of olive oil and add it to pan around steaks while continuing to turn the steaks every minute.
Add 2 Tbsp of butter to hot pan and baste the steaks by scooping melted butter on top of the cooking steaks.
Pro Tip: Gordon tells you to check tenderness by equating the tenderness of your palm to rare, top of the wrist as medium, and just below that as well done. It is difficult for me to use that method, so I use cheek as rare, chin as medium, and forehead as well done.
Continue basting and turning steaks on the minute until steak is at desired tenderness! Brush steaks with garlic. Remove from heat and place on cutting board and let rest 5-10 minutes, serve and enjoy the ultimate Gordon Ramsay Perfect Steak!
Do You Sear Steak Before Or After Cooking
Searing meat doesnt create an impermeable barrier that forestalls the release of natural juices when cooking or cutting a steak or other minimize of meat. But that doesnt imply you will have to abandon searing altogether. You will have to at all times consider searing steaks ahead of grilling, baking, braising, roasting, or sautéeing.
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Gordon Ramsays Fillet Mignon In The Oven
If you prefer, there is also a recipe from Gordon Ramsay for cooking your filet steak in the oven.
For this, you will need:
- 2 6oz fm steaks, trimmed of fat
- Olive oil spray
- A meat thermometer
Follow this method:
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What Is The Best Steak Cut To Grill
I used filet mignon for the video below however, top sirloin and rib eyes are my ‘everyday’ go-to. )
- Filet Mignon: The most lean, tender muscle for a soft, buttery texture, and most pricey. Best for date night or special occasions.
- Rib Eye: Is boneless with a fatty, rib bone still attached on the side that becomes crispy when grilling. More of an intense, beefy flavor and chewier than filets.
- New York Strip: The jack-of-all-trades as it has a bit of a chew and a little less marbling .
- Porterhouse: It’s simply a New York Strip and Filet Mignon separated by a T-shaped bone. This is BEST grilled/broiled, and not cooked in a cast iron skillet since the meat will shrink as it cooks, but the bone will not.
- Hanger: Taken from the front of the cow’s belly, this steak is a bargain with it’s savory flavor and relative tenderness. It’s soft texture makes it a great steak to marinate, but can be tricky when cooking. Too far = unpleasantly toothsome. Too overdone = dry to chew.
- Flank: A relatively tough chew from the hardworking muscle fivers in this steak cut but excellent in feeding a crowd without breaking the bank! I’d recommend cooking medium rare, then slicing the meat thinly against its grain. It’s best with fajitas!
Now, itâs time to grab our aprons and begin baking deliciousness! âtill next time! xxL
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