Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Ribeye steak preparation. What's your preference. ?

Guys, I've got the hungries for a good thick ribeye goin' on and I'm wondering what's your favorite way you prepare them prior to cooking.

Will be cooking mine over an open fire.

Thanks in advance.

Salt and pepper

Really hot fire. Salt and pepper when it's finished. Anything more means that you don't like the taste of ribeye.

I rub some Olive oil on the meat, and then some Kosher salt and fresh ground black pepper.

Hey, just noticed that was my 44,000 post.

Put them on a plate and let them warm for a good while, 45 min. or so, before you cook them. About twenty minutes before cook time, dust them on both sides with coarse sea salt.

Cook them over a hot fire to your desired degree of doneness. If that's past medium rare, you are a Philistine.

Take them off the heat, put them on a plate and give them a few liberal grinds of coarse black pepper. Tent them with foil and let them rest several minutes.

Serve and chow down.

Agreed, do this with a prime cut ribeye and you'll think your'e eating at a gournet steak house.

Costco sells some beautiful 2" thick ribeyes. Last pair I cooked in a large cast iron skillet after brushing with olive oil and a light coat of Montreal Seasoning.

Pre heat the skillet in a 500� oven. Pull it out when smoking hot and place on stovetop on high.
Set the steaks on the skillet, fat edge down first.
Rotate edges to brown evenly.
When edges are browned, set on flat side for 3 minutes.
Turn over and cook for another 3 minutes.
Place steaks on a cutting board.
Place foil over steaks and a warm towel to retain some heat.
These steaks will be rare as hell which is exactly how I like them.

The cast iron skillet method is quick and easy and delicious!

I love charcoal grilled steaks too. I'll sear the steaks over a 700�+ fire on the Big Green Egg.

On grill, sea salt and fresh cracked pepper.

Pan seared, sea salt and fresh cracked pepper with a red wine mushroom sauce.

Over Mesquite coals. Dust lightly with garlic salt and Adolph's seasoned tenderizer. Remove from grill when done to your taste and rest for ~4 minutes. Living the good life.

Why use tenderizer?

I like to rub some garlic cloves that are crushed over the ribeye in question and then put kosher or sea salt and fresh ground pepper on each side and throw it on a hot grill. rare to med rare is the way to go. Sometimes I use some Montreal steak seasoning instead of the above mentioned seasoning.

I think its very important to have your steaks up to room temp before they hit the grill. An hour or more on the counter before cooking does the trick.

Unless you burn the hell out of them I don't know that you can mess up a good ribeye though. The best cut of beef in my opinion

sit it out on a plate until it reaches room temp

a little salt and pepper mix that I call "gun powder"...

then toss it on the smoker at 175*

while that's doing it's thing, I start up the webber charcoal...

let the webber get hot hot hot

when steak reaches desired temp, pull it off the smoker and sear it on each side for 90 seconds on the webber....

wrap it in foil, let it rest for a bit, then serve...

Ribeye is a slice off of a rib roast.

I had another supurb one last night. It was tender, large and rare enough. They call it prime rib in restaurants.

What a treat.

The preparation is usually different though.

Spade meat rub.
Let set out at room temp in rub for 1hr. +
Grill til med rare or less.
Eat.

My taste does not enjoy the carbon burned flavor from high heat and say a charcoal grill.

I like the juicy rare tender beef.

Prime rib is great, but ribeye steak preparation was the question.

That was my answer Mathman.

Leave it in the rib roast.

I am going to have another one tomorrow night.

yeah, wife and I love a little bit of crusty charcoal flavor on the surface and juicy rare deliciousness inside.

"Spade L Ranch" seasoning and cooked on a charcoal grill. Take them out of the cooler, season, let stand for a while and then slap on a hot grill.