Picked up a nice thick bone in ribeye. Have heard of cooking it by first searing both sides in a hot cast-iron pan then throwing the pan and steak in the oven to complete the cooking.
Poking around the Internet I came across info referring to this process as cowboy steak and a trimmed version as a tomahawk steak.
I welcome any tips or suggestions.

Merry Christmas to all, Kevin

We do that often.

Truth is if you cook a ribeye in a skillet, in the oven, on an intake manifold, on a steam iron or use a blow torch chances are good that I'll eat it.

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My 2 cents, I'd throw it on the Weber. Over a real hot flame, watch close, turn 4 times. Yum.

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I prefer a shopping cart grill over a pallet wood fire.

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The best I can with what I got

I cook mine the same , spice it up with a pepper and little Dale Sauce , butter and sit to room temperature before cooking. No outside grills allowed on the apartment patios.

Pan seared and into the oven, pan and all, makes a good steak dinner.

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Heavily armed old man.

Good advice above to get it to room temp before cooking.

I cook my steaks either in my Sous Vide or do it the reverse sear method. Both methods you bring the steak to your desired temperature (i like mine on the rare side of medium rare about 117-120 degrees). Then I sear them in my old cast iron fry pan using high temperature and lots of butter.

These methods will give you the perfect doneness from side to side with a good crust and no gray area between the crust and your preferred doneness.

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Bill Bates

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STEAK ?? What is Steak ?

Rusty I'll take mine medium rare please .

I do mine that way after salting the steak. Use plenty of butter in the pan,then pour the drippings over the steak before serving. Don’t tell your cardiologist this trick.they hate that!

My wife approves of searing in cast iron pan, and then into 350 degree oven. We both do med rare.

These days I prefer mine medium-rare and pre-masticated.

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Google the 3-3-2-2 method. Hot skillet, not screaming hot so it burns the meat, but you want a good sizzle. Check temperature by flinging some tiny water droplets off your fingertips. They should dance and sizzle like you want your steak to do. When the skillet is up to temp, put a little oil in it and wait for it to shimmer. Then 3 minutes on one side, flip it, 3 minutes on the other, then flip it and 2 minutes on the first side, then flip and 2 more minutes. Hence 3-3-2-2. Let it rest for about as long as you cooked it. Then chow down! Make sure the steak is up to room temperature before cooking. I use a cast iron pan.

This method works great if you have a fairly thick steak. If it's thinner, then try 2-2-1-1. If it's not done to your likeing then flip and cook for a minute and flip back for a minute until you're happy.

Best way to check for doneness is to just push on the steak with the turner. Don't cut it! If it just starts to firm up, it's rare, slightly firm it's medium rare. If it gets firm or hard, you're medium or well which IMNHO is too far gone.

One more thing. I just salt both sides right before cooking. Salt too early as some folks suggest and you get juices on the surface. If it's not dry, it doesn't brown very good. Some folks say salt AND pepper. Pan frying burns the pepper in my experience. I grind the pepper on the steak after cooking when it's resting.

OK. Now I'm hungry.

Season that steak and let it set at room temp for 2 hours.
Get that skillet as hot as you can. Give that steak to the skillet for about 1 1/2 minitues per side. Have the oven pre heated to 400f.
Finish it in the oven the way you like it.
BTW, massage the steak with a little olive or avocado oil when you season it.
Yummmmmm,…
Best,
Gary

Cover both sides with coarse kosher salt and let it get to room temperature. Sear both sides and grill it to your liking. Enjoy

Reverse sear for me. Oven 250, bring steak to 120 degrees - I use a digital thermometer with a probe and an alarm. Sear over hot grill or hot burner about 1 1/2 or 2 minutes a side. 135 degree internal suits me.

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Smoked steak is awesome. I put mine in the electric smoker at 225 degrees for an hour, then pop in on a hot grill and sear it for about 3 minutes on both sides. I love a hickory or mesquite smoked steak.

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The cuts like rib eye and NY strip that need nothing but a bit of salt have gotten silly expensive so more often than not we've been getting mock tenderloin or eye round, both from the chewy chunk of the beef so while bringing the meat to room temp I'll cover one side with kosher salt and whatever else sounds good like garlic, herbs pepper and such. The salt wicks out the juices and mingles with the seasonings then after a time transfers back into the meat via osmosis.
A bit of beer for the beef to soak in works too.

Our local grocer had choice, certified black angus, rib roast on sale for $7.97/lbs. I took advantage of the sale (still felt bad because last year they were $4.77/lbs.). I have a feeling in a few months I'm going to feel like it was a scream deal and I should have even bought more.

I bought a small roast for Christmas dinner and a couple more to cut into steaks. The streaks are now cut, vacuum packed in the freezer.

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Bill Bates

Bill those steaks look great I think I'm off to my local IGA that I have them cut 1 1/2 thick porterhouse steaks for me that I cook on the grill for dinner tonight.

Great price, I haven't seen less than $12 down here and thats down from $15+

A good cook only turns a steak.............
one time.

He may rotate it for grill marks but never flips it over to cook a second time on a side.

I read that somewhere, filed it away with the advice about never picking it up with a fork .
Never seen the difference, grill marks are long gone over very hot coals, I need to move them often to keep from looking like coal.
And it's meat, not a water balloon.

When anyone asks me about cooking a steak I give 'em this advice: First of all a bone-in rib eye is my favorite cut of beef just behind Prime rib. An important thing to understand about it's preparation is that beef gets it's flavor from two things; fat and blood. If you cut away all the fat and cook away all the blood what you have left is something much akin to cardboard. Some people literally burns a steak through and through. If that is the way you like it save your money and go with "7" steaks or chuck steaks.

Another mistake some make is the same one they make with fish. They over season it. The flavor of he beef or fish should not be covered up with (heaven forbid) Ketchup etc. Just a pinch of salt and black pepper is all you need. I think that liquid smoke is theeee worst thing you can put on any food. It doesn't taste like smoke, more like WD-40.

That ladies and gentlemen is my official 2 cents worth. I only claim to be and authority on my own tastes and preferences. We all like it how WE like it. But I recommend this as a guideline.
Yer welcome.

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I know what a bone in rib steak is and what a rib eye is. If you bought a bone in rib eye you got taken.

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No bones about it, I also like the Weber kettle.

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Thanks for all the advice and tips.
Just finished dinner, it was good, ribeye, fresh asparagus and baked potato. The wife doesn’t care for red meat much so I prepared her some fresh native sea scallops pan seared in butter with a drizzle of maple syrup.
Took the beef out of the fridge at noon time applied coarse sea salt and ground pepper to both sides. My mom collected Griswold and Wagner cookware so both my brother and I have quite a variety. I chose a #8 Griswold skillet, got it good and hot then seared the ribeye one and a half minutes on each side then popped the works into a 400° oven. Pulled it out when thermometer showed 115° then let it rest a while.
Ended up being just the way I like, between rare and medium rare.
I did cook a few more scallops than I knew my wife could eat so I could taste my handiwork.
Take Care, Kevin

Sounds like a great dinner, Kevin. Well done! (Uh, medium rare!)

Amen , some people just don't know the difference . Regards Paul

It’s not a bone in and I doubt Safeway would pull a fast one lol

General rule with cooking ribeye steak:
If a good veterinarian can get it back on its feet, its done.

Went to a retirement party Sat. night that was catered. Good party but the steak was all Medium to well done .No spuds but Mac & cheese. Veggies were good, I left most of the meat & drank the rest of the red wine. Talked to very nice lady & spilt another bottle. of red wine. All in all I had a great time.

.When I stick a fork in it I better hear a moo.
.Cripple it shave it, wave a cold match under it and throw it on a plate

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My brother used to say: "rip its horns off, wipe its butt and plate it".

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If a modern burn unit can get it back into society, its done

You'll will also need to grill some baby reds and asparagus tips to go with the rare ribeye and give it a good slide down the pipe with a coating of a good Texas craft beer.

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Man my mouth is watering. Been out of good cuts of beef for a while. But, I will be picking up my new beef Thursday. Angus steer that spend 120 days on corn, hanging weight was 950#. Probably about 525# or so finished, plus, Hutterite butcher will give me fresh liver, Ox tail or tongue when ever I want some because most people don't take it.

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I’ve done it most ways above. All depends on if I want to smoke ‘em, grill ‘em or Pam ‘em. Salt, pepper and a small splash of crushed red pepper.


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Knock its horns off, wipe it's *** and walk it thru the kitchen.

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