Rib eye: medium rare or medium?

[Half Pint John]

Think of it this way: you can eat a good steak with nothing to drink, or with Budweiser, or with a good beer.

uSUALLY WITH A GOOD STEAK OR RIBS, DRINKING A BEER IS PRETTY FAR AWAY FROM MY THINKING. fat THUMBS. How ever waiting for then and then after is of course an other story.

[Nick the Noodle]

Flip, flip, flip. Then flip, flip, flip.

No, no, no. High heat, sear bottom side, flip and sear. Turn heat down to medium and flip....cook until almost done to your preference and then one final flip and turn off heat and let rest.

http://www.channel4.com/programmes/h...t-steak-recipe

Don't eat the fat.

What fat? You were suppose to trim the fat off before cooking.

Nah. Imparts flavour to the flesh while cooking .

[Rojik]

Flip, flip, flip. Then flip, flip, flip.

Don't eat the fat.

No, no, no, and no again.

Cook it quickly. 60% one side, 40% the other, let it rest for a couple of minutes...

... then eat that mother like you are a caveman.

[Nick the Noodle]

No, no, no, and no again.

Cook it quickly. 60% one side, 40% the other, let it rest for a couple of minutes...

... then eat that mother like you are a caveman.

If you can get your pan seriously hot then I'd agree with you. In Britain our hobs can only impart so much heat, thus you flip, so that you scorch the outside before the heat can penetrate further inside. You want it almost black on the outside and almost raw in the middle imho.

I think we are all on the same page here .

[Jose50]

If you can get your pan seriously hot then I'd agree with you. In Britain our hobs can only impart so much heat, thus you flip, so that you scorch the outside before the heat can penetrate further inside. You want it almost black on the outside and almost raw in the middle imho.

I think we are all on the same page here .

Nick, you could try sticking your (cast iron) fry pan into a hot (375-425F) oven and then searing your steak on both sides.
And no, we're on page three...

[Bwaha]

If you can get your pan seriously hot then I'd agree with you. In Britain our hobs can only impart so much heat, thus you flip, so that you scorch the outside before the heat can penetrate further inside. You want it almost black on the outside and almost raw in the middle imho.

I think we are all on the same page here .

What? You heathen don't use gas stoves???

That's gotta be a cuisine crime... Oh its the UK, they commit cuisine crime all the time...

[Mountain Man]

Think of it this way: you can eat a good steak with nothing to drink, or with Budweiser, or with a good beer.

True, but then one can also enjoy a great beer - not Budweiser - without having to eat a steak!

[Half Pint John]

True, but then one can also enjoy a great beer - not Budweiser - without having to eat a steak!

You really didn't ned to add American Bud when talking about beer, good or otherwise.

[Nick the Noodle]

What? You heathen don't use gas stoves???

That's gotta be a cuisine crime... Oh its the UK, they commit cuisine crime all the time...

We have gas stoves, but the Health and Safety Police are stronger here. The type of gas stove I want is only allowed in restaurants here.

As for your latter comment, although us Brits do have an image of enjoying rubbish food, it's only half true.

Some Brits like fatty chips, overcooked meat and veg boiled away to nothing .

When I go on holiday with Brits, we always end up in two groups. It's always initially based on food. Half of Brits want domestic stuff. Half of Brits go abroad to enjoy foreign.

Half(ish) of we Brits like good food. We don't care where it comes from, hence the multitude of Chinese and Indian restaurants.

[Bwaha]

We have gas stoves, but the Health and Safety Police are stronger here. The type of gas stove I want is only allowed in restaurants here.

As for your latter comment, although us Brits do have an image of enjoying rubbish food, it's only half true.

Some Brits like fatty chips, overcooked meat and veg boiled away to nothing .

When I go on holiday with Brits, we always end up in two groups. It's always initially based on food. Half of Brits want domestic stuff. Half of Brits go abroad to enjoy foreign.

Half(ish) of we Brits like good food. We don't care where it comes from, hence the multitude of Chinese and Indian restaurants.

Nick, I was just yanking the Brit chain. Though one of my buddies had a horrifying tale about getting a deep fried hamburger when visiting there. Also there's that thing called haggis, banned in the US. Yes its illegal to import that...

I think that may be the only dish specified as too awful to import...

[the ace]

We have gas stoves, but the Health and Safety Police are stronger here. The type of gas stove I want is only allowed in restaurants here.

As for your latter comment, although us Brits do have an image of enjoying rubbish food, it's only half true.

Some Brits like fatty chips, overcooked meat and veg boiled away to nothing .

When I go on holiday with Brits, we always end up in two groups. It's always initially based on food. Half of Brits want domestic stuff. Half of Brits go abroad to enjoy foreign.

Half(ish) of we Brits like good food. We don't care where it comes from, hence the multitude of Chinese and Indian restaurants.

I take your point, but you have to be careful;

I'll try anything once, but the last time I had squid (in the Netherlands) I made an intimate study of every knothole in the sh*thouse door, and only survived with frozen bogroll.

[T. A. Gardner]

I prefer killing my steaks at the table!

[T. A. Gardner]

Think of it this way: you can eat a good steak with nothing to drink, or with Budweiser, or with a good beer.

Budwiser and good beer should not be mentioned in the same sentence...

[Nikki]

Pan seared ribeye steak. Yum.

Leave the steaks out at room temperature for 1-1/2 hours, this will relax the meat fibers and make for a tender juicy steak.

You will need an instant-read thermometer and a cast-iron or a heavy oven-proof skillet. I usually get my butcher to cut me a couple of 1 inch thick ribeye steaks.

Do not add on any salt until the steak is finished cooking, salt draws out the juices.

Start by searing it in a skillet then finished cooking in the oven. This is the recipe/method for the perfect seared steak.

The thermometer will help you reach the level of doneness you desire.

Last thing is to let it sit for a few mins before cutting into it.

[Half Pint John]

A bit off topic but not much. Yesterday I bought bison for the first time and wanting to know the best way to cook it.

Also how to I quite it down, she has been tearing up the place all day and my wife's idea of taking it for a walk didn't work out that well.