How to Pan Fry USDA Prime Ribeye

[Mad Professor]

19lbs ?

19lb for an entire prime rib.

Here is a smaller (15lb) one I got a week or so ago.

 

[_CY_]

This was my thought exactly, pretty nice sized filet on there.



Should have probably come out about MR, I am guessing. 2-3 minutes on each side in a screaming skillet after cooking to 115ºF will get you right about there. That is indeed quite rare if you eat it at that temp, in fact 115ºF is a really true blue rare. The skillet will bring it up to medium rare in a really short period. Matter of fact, I don't know how long he did it on each side, but I would say from the look of that crust and NOT burning the garlic, I'd guess he easily got to medium rare. If it were super screaming hot enough to get that crust in less than a minute (which would have left it on the rare side) he'd have had burned garlic and butter.

That's my semi-amateur analysis, anyways. lol

your analysis is right on the money!

115f internal before cooking after 2min or so depending on thickness, HOT skillet finishes at internal temps about 125f if you like it medium rare. my son cooks it for one minute per side and calls it med rare. I'd call that rare ..

pic of another cut cooked to about 125f internal from same 19lb whole ribeye with zucchini squash.
about 1 1/2in thickness before cooking

Frankoma pottery purchased at old Frankoma factory before it burned down

just before plating

 

[Louro]

Hummmm, hungry.....

 

[O4L]

I just don't understand how anyone would prefer a ribeye steak fried up in a pan more than one grilled over real charcoal.

If I'm going to spend a small fortune on a good steak, I'm darn sure not going to cook in in the oven, in water, or in a skillet when I have a charcoal grill available.

 

[_CY_]

I just don't understand how anyone would prefer a ribeye steak fried up in a pan more than one grilled over real charcoal.

If I'm going to spend a small fortune on a good steak, I'm darn sure not going to cook in in the oven, in water, or in a skillet when I have a charcoal grill available.

pan fried ribeye is not a preference .. just another way to prepare a consistently great ribeye.
say in middle of winter or during a pouring down storm or when ya just don't feel like firing up that charcoal grill.

got two stainless Hasty Bakes, large in rear of pic. prefer small one for ribeye due to ability to get HOT faster. all you really need is two heat zones on most any charcoal grill for this method. Hasty Bake has advantage of not needing to stroke up fire during sear stage. simply raise the charcoal basket vs adding more charcoal to build up fire hot enough to sear after low temp for 25min or so during preheat to same 115f internal temp for about final 125f medium rare.

you can tell my Hasty bakes are well used!

 

[_CY_]

getting ready to grill up another cut from 19lb whole ribeye cut 1 1/2in thick on Hasty Bake grill ..

on the menu tonight:

ribeye 1 1/2in thick, cooked medium rare
yukon gold potatoes
fresh corn cooked in husk
plain white rice

ribeye 1 1/2in thick

pink salt

black pepper

rosemary plant

snapon garlic crusher

crush your rosemary

 

[_CY_]

ready to cook

portable forge helps start charcoal

propane torch lights up charcoal with paper bag inside chimney

load charcoal into Hasty Bake basket .. one side only to create two heat zones

load yukon gold potatoes first .. picked out small ones to cook faster

raised up basket to raise heat on potatoes

275lb Peter Wright anvil parked behind Hasty Bake

200lb Wilton C3 vise

taters are getting close to half done .. time to put on ribeye on cool side of grill

 

[_CY_]

ribeye on edge of hot coals on cooler side

checking internal temps at 100f

temp just hit 115f .. gotta move fast

ribeye and taters swap sides

oven temps 240f

coming up on 2 min

time to flip

almost ready to pull

 

[_CY_]

yanked off grill

on the table .. that's a philmont coaster

O0psss .. got it medium well .. should have cut down times to one minute on second side or started sear at 110f .. oh well

plated up ready to eat ... a little more done than I like but still delicious!!!

 

[okie362]

reserved ...

Daaaang...Taking reservations? Count me in!