Forums
New posts
Search forums
What's new
New posts
New media
New media comments
Latest activity
Classifieds
Media
New media
New comments
Search media
Log in
Register
What's New?
Search
Search
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Navigation
Install the app
Install
More Options
Advertise with us
Contact Us
Close Menu
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Forums
The Water Cooler
General Discussion
How to Pan Fry USDA Prime Ribeye
Search titles only
By:
Reply to Thread
This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Message
<blockquote data-quote="_CY_" data-source="post: 3416849" data-attributes="member: 7629"><p>start preheating your cast iron pan or any other heavy skillet.</p><p>add chunk of butter and peanut oil if desired. my preference is peanut oil due to high temps allowed without burning.</p><p></p><p>extreme high heat is what you want. objective is to sear your ribeye.</p><p>since internal temps of 115f is a known. a nice sear is all you need to finish.</p><p></p><p>depending how one desires rare, medium rare, medium well or what ever.</p><p>experiment with cook times. my preference is 2-3 min on first side being careful not to move to much to allow crust to form. take a large spoon and ladle hot liquid fats on top of ribeye. you want to do this constantly the entire time cooking.</p><p></p><p>use a timer if possible .. keep track of that time. after 2-3 minutes flip ribeye over. ladle hot liquid fat all over .. allow garlic and rosemary to cook under ribeye for one minute. then move ribeye around to free up garlic. spoon liquid with garlic on top of ribeye. sear for another minute ... you are done!</p><p></p><p>ready to plate ..</p><p></p><p>add chunk butter </p><p><img src="https://i.postimg.cc/LsCVLXKk/DSC09392.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p>add peanut oil to allow volume of liquid to ladle </p><p><img src="https://i.postimg.cc/W3dwnvTB/DSC09393.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p>ready to drop into hot pan with butter and peanut oil </p><p><img src="https://i.postimg.cc/tT8tvMgY/DSC09394.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p>try not to move for a minute to allow crust to form</p><p><img src="https://i.postimg.cc/rsW-GBNdg/DSC09395.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p>constantly ladle hot liquid on top of ribeye</p><p><img src="https://i.postimg.cc/kMtyRqj8/DSC09396.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p></p><p><img src="https://i.postimg.cc/CLTsjXt2/DSC09397.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p>almost ready to flip </p><p><img src="https://i.postimg.cc/zXCSppYG/DSC09398.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p>flip that bad boy and allow garlic and rosemary to cook under ribeye</p><p><img src="https://i.postimg.cc/52f5rvfq/DSC09399.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p></blockquote><p></p>
[QUOTE="_CY_, post: 3416849, member: 7629"] start preheating your cast iron pan or any other heavy skillet. add chunk of butter and peanut oil if desired. my preference is peanut oil due to high temps allowed without burning. extreme high heat is what you want. objective is to sear your ribeye. since internal temps of 115f is a known. a nice sear is all you need to finish. depending how one desires rare, medium rare, medium well or what ever. experiment with cook times. my preference is 2-3 min on first side being careful not to move to much to allow crust to form. take a large spoon and ladle hot liquid fats on top of ribeye. you want to do this constantly the entire time cooking. use a timer if possible .. keep track of that time. after 2-3 minutes flip ribeye over. ladle hot liquid fat all over .. allow garlic and rosemary to cook under ribeye for one minute. then move ribeye around to free up garlic. spoon liquid with garlic on top of ribeye. sear for another minute ... you are done! ready to plate .. add chunk butter [IMG]https://i.postimg.cc/LsCVLXKk/DSC09392.jpg[/IMG] add peanut oil to allow volume of liquid to ladle [IMG]https://i.postimg.cc/W3dwnvTB/DSC09393.jpg[/IMG] ready to drop into hot pan with butter and peanut oil [IMG]https://i.postimg.cc/tT8tvMgY/DSC09394.jpg[/IMG] try not to move for a minute to allow crust to form [IMG]https://i.postimg.cc/rsW-GBNdg/DSC09395.jpg[/IMG] constantly ladle hot liquid on top of ribeye [IMG]https://i.postimg.cc/kMtyRqj8/DSC09396.jpg[/IMG] [IMG]https://i.postimg.cc/CLTsjXt2/DSC09397.jpg[/IMG] almost ready to flip [IMG]https://i.postimg.cc/zXCSppYG/DSC09398.jpg[/IMG] flip that bad boy and allow garlic and rosemary to cook under ribeye [IMG]https://i.postimg.cc/52f5rvfq/DSC09399.jpg[/IMG] [/QUOTE]
Insert Quotes…
Verification
Post Reply
Forums
The Water Cooler
General Discussion
How to Pan Fry USDA Prime Ribeye
Search titles only
By:
Top
Bottom