How To Cook A Rib Steak

[JoeRedskin]

Okay, so for my B-day, I have a beautiful two inch thick, bone in, two pound prime rib steak.

For the chef's on here - What's the best way to cook the beast?

[los panda]

do you happen to own a big green egg?

Big Green Egg - The Ultimate Cooking Experience

[mredskins]

Pan-Seared Rib-Eye Recipe : Alton Brown : Recipes : Food Network

I have done it before, damn good.

Iron skillet and kosher salt a must to pull it off.

[firstdown]

I'd rub it down with some salt, pepper, garlic powder and grill that baby up. Pan Seared is good but you better have a good vent fan or your going to smoke up the entire house. I'd also take it out of the fridge an hour before you start to cook.

BTW: Happy Birthday

[Giantone]

Originally Posted by JoeRedskin

Okay, so for my B-day, I have a beautiful two inch thick, bone in, two pound prime rib steak.

For the chef's on here - What's the best way to cook the beast?

I know it's winter but would you have a charcoal grill available?If not pan shear it.1) get a good frying pan hot 2) make sure what ever seasoning you like is on the steak(I like some garlic salt)3) throw in a little butter and cook for around 6 min to 8min depending on your taste,then flip and do the same again.

[mlmpetert]

Just like a milk steak, but less jelly beans.

[los panda]

i strongly advise against cooking that sucker indoors *unless you can do it almost exactly the way m-red suggested.

[hooskins]

Originally Posted by mlmpetert

Just like a milk steak, but less jelly beans.

Raw, of course.

[DynamiteRave]

It'd sure help to have SBF right now.

As someone who has no idea how to grill I hope you get that rib steak figured out though. Sounds like it'll be tasty. Gonna invite us over?

[firstdown]

Originally Posted by Giantone

I know it's winter but would you have a charcoal grill available?If not pan shear it.1) get a good frying pan hot 2) make sure what ever seasoning you like is on the steak(I like some garlic salt)3) throw in a little butter and cook for around 6 min to 8min depending on your taste,then flip and do the same again.

A 2 inch thick steak 6 to 8 min per side is going to be a little on rare side.

[JoeRedskin]

Originally Posted by DynamiteRave

It'd sure help to have SBF right now.

As someone who has no idea how to grill I hope you get that rib steak figured out though. Sounds like it'll be tasty. Gonna invite us over?

With all due respect... hells no that chunk of cow flesh is all mine.

Thanks guys. I think the pan sear is the way we are going to go. The question is how long on each side in the oven. It is bone in and a good two inches thick.

[los panda]

Originally Posted by JoeRedskin

With all due respect... hells no that chunk of cow flesh is all mine.

Thanks guys. I think the pan sear is the way we are going to go. The question is how long on each side in the oven. It is bone in and a good two inches thick.

that recipe called for 2min each side of a 1.5" steak, that was for rare. it said add 1min to each side for medium. how do you like yours?

i'd guestimate
rare: 3min each side
medium: 4min each side

it will continue to cook a bit after removing from heat

[mredskins]

Originally Posted by JoeRedskin

With all due respect... hells no that chunk of cow flesh is all mine.

Thanks guys. I think the pan sear is the way we are going to go. The question is how long on each side in the oven. It is bone in and a good two inches thick.

I always use the thumb test.
http://www.porkfoodservice.org/Menui...rDoneness.aspx

That pan is going be really hot it will cook quick. Make sure you use Koscher salt it helps make the outer crust.

[Schneed10]

Pan searing, if done right, creates a brown or sometimes even blackened crust around the edge of the meat. A lot of people really like that but it's not for me.

For me, grill is the absolute only choice but there's a lot of good ways to kill the cow on this one, so to speak. Nyuk nyuk.

To each his own.

[Hog1]

If your gonna grill it outdoors.....Over wood is the only way to go. Not to close to the flames. Cook it hot, but don't scorch the sides. If you leave it on to long, (like cooking a Fresh Ham, Pork Roast or Brisket) it will want to dry out.....mmmmmmmm!!