Simple Nontraditional Ribeye


Who doesn’t love a good steak? I would eat steak 8 days a week if possible. My favorite cut of steak is without a doubt the Ribeye.  It is both flavorful and tender, coming from the lightly worked upper rib cage area. Its marbling of fat makes it very good for fast and hot cooking. I have a ton of different ways to cook ribeye my go to is on the grill. I also like to pan fry (actually I seer it in the pan and then finish in the oven).  What I want to share with you today is in my opinion a very unconventional way to cook them.

It starts off as most meat recipes do, or should. Take the steaks out of the fridge and let them come up to room temperature. Never take them right out of the fridge and start cooking them right away. I know some people don’t agree with this but I am not talking about leaving the meat there for hours, usually only 30-45 minutes. The reason to let it come up to room temp is if you stick a cold dense piece of meat in a hot pan grill or oven, you risk drying out the exterior of the meat before you’ve given the inside a chance to cook through. So do yourself a favor and let it rest before cooking.

Now as I said my go to is usually on the grill but this one is going in the oven.  Take your broiler pan and place it in the oven and turn the broiler on. Yes place the pan in with nothing on it in the oven and let the pan come up to heat while the oven preheats.

Once the steaks are only slightly cool take the steaks out of the packaging and pat dry with a paper towel.


Take a good amount of Montreal Steak Seasoning and season the one side, I like to lightly press it into to meat.


Then I add a couple of dashes of Worchestershire sauce, then once the broiler and pan are up to temp remove the broiler pan from the oven and place the steaks on it seasoned side down.  Season the other side the same way with the Montreal seasoning and Worchestershire. Place the pan back in the oven. I cook them for 3 minutes then flip them and add another couple of dashes of Worchestershire. Back in the oven for 3 minutes, then flip and a couple more dashes and repeat. I flip them a total of 4 times cooking 3 minutes per side so in total it cooks for about 12 minutes.

Keep an eye on the doneness or actually a finger. I use the touch method to gauge how done the steak is. A rare steak should feel as soft as your cheek, medium should be as soft as the tip of your nose and well done should be as firm as the tip of your chin. If you don’t feel comfortable with this method use a thermometer the temps would be 120–125 degrees for rare, medium rare 130–140, medium to 140–150, medium well to 150–160, and well done is 160+. Remember to take the steaks out a few degrees before hitting the aforementioned temps because they will come up to temp while resting. And yes resting is important. Have you ever cut into a steak right away and had all the juices run out all over the place and yet the steak was all dry? Well that is why you let it rest. During cooking all the juices move out to the edge of the meat and letting it rest lets the juices redistribute through the meat. Last Christmas my wife got me this great cutting board that has a concave surface from Architec. I like to use this around the holidays for roasts and turkey because it keeps any of the juices that do happen to escape right at the meat instead of running all over the board and out to the counter. I also use this board to rest my meats with loosely tented tinfoil.


Let it rest for 10-15 minutes, and this is the time to saute up some mushrooms and onions to top the steaks with.  While sauting the mushrooms and onion don’t forget to add salt and pepper. I also like to add a little rosemary. Once they are almost done I add a little red wine to the pan and let the wine reduce by half, and that is usually enough time to have let the steaks rest.

The reason I say this is nontraditional is because of the amount of times I flip the steaks.  If I were doing these on the grill I would only flip them once and let them go for about 6 minutes per side to get the nice grill marks on each side. So give this method a shot and see what you think.


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