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Help. I have a 1 1/2 inch rib eye they I want to pan sear cook tonight and I can’t find the past thread on this. I see 6 different ways in line but don’t know which is best. Is 3 minutes on high each side and letting it sit for 10 minutes sufficient or will the rib eye need oven time too? Thanks. We will never know world peace, until three people can simultaneously look each other straight in the eye Liberals are like pussycats and Twitter is Trump's laser pointer to keep them busy while he takes care of business - Rey HRH. | ||
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| Member |
I'm doing two 1.75" thick filets tonight. I plan on searing them 2 minutes each side and then 5-6 minutes at 350. Taking them out just before they hit 125. | |||
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Glorious SPAM! |
I did this recently. Heated the cast iron skillet with olive oil, seared the beef 2 minutes per side, then into the oven for 5 minutes at 400. Came out great. Talk about a quick delicious meal. I even tossed some chopped peppers and onions in the pan for the 5 minutes once just to warm them up. Awesome.   | |||
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| If you see me running try to keep up  |
You need a good thermometer to really get it where you want it, there is no good method to consistently get the right doneness while taking into account temps and meat thickness without monitoring internal temps. I use a pellet grill and reverse sear. I smoke to 10 degrees lower than my final temp and sear at high heat for 1-2 minutes per side. For me with an 1.5” ribeye I go to 150 internal then sear for a steak between medium and medium well (red but no blood). | |||
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| This Space for Rent |
^^^^ oh, that looks fantastic. Think I’ll try the 3 minutes on each side and see how it goes. We have a decent meat thermometer to track the internal temps. We will never know world peace, until three people can simultaneously look each other straight in the eye Liberals are like pussycats and Twitter is Trump's laser pointer to keep them busy while he takes care of business - Rey HRH. | |||
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Frangas non Flectes |
Are you familiar with reverse searing yet? If not, I highly recommend giving it a try at some point. It's now my method for any steak, even tried it with pork chops and pork cutlets and they benefited, too. ______________________________________________ “There are plenty of good reasons for fighting, but no good reason ever to hate without reservation, to imagine that God Almighty Himself hates with you, too.” | |||
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| Glorious SPAM! |
^^^^ I did a blackened pork chop also and it came out yummy.   | |||
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| Big Stack |
How did you do the pork chop? I'm always looking for good pork chop recepies.
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Nosce te ipsum |
Time and temperature, my two favorite subjects. First, I'd make sure the product sits out on the counter 90 minutes or even longer. Next, be aware the searing pan has to be heavy enough to retain temperature when the meat hits or, or it throws off the sear time. Other than that, I'm not too much help on thicker cuts. I do best getting a bunch of thinner identical thickness cuts, cook the first couple one at a time. Once I get the cook time perfect, I use a timer. In the early '00s, I ate steak 4x a week from a cast iron skillet on a commercial range out back. Four minutes one side, three the other, and go at it right in the pan. | |||
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| Frangas non Flectes |
Oh, one critical piece of advice I'll give: No matter what method you go with, if you're going to sear, you don't want to add anything with salt to the outside of the meat until right before you throw it in the pan. Letting a salt crust sit on the meat will draw out moisture from the cut, making a dryer finished product, but you'll also get a lot more splatter and smoke when it's in the pan. You can go nuts with the pepper and other spices and let it sit all day, but the salt does best going on the meat just before it hits the pan. It's a small thing, but I see pictures of steaks with salt crusts on them resting on the counter as a regular thing on the internet. ______________________________________________ “There are plenty of good reasons for fighting, but no good reason ever to hate without reservation, to imagine that God Almighty Himself hates with you, too.” | |||
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| Glorious SPAM! |
I just coated it heavily with a cajun blackened seasoning (don't remember which) then seared it 3 minutes per side in the skillet with a little olive oil. It took about 8-10 at 400 in the oven to reach 145 but came out VERY moist and juicy with a nice crust. I didn't trim any fat or anything off of it and it came out great with lots of flavor. Cooking this way literally takes 15 minutes from the time you start to the time you eat and makes an awesome meal. I love using the charcoal grill, but on the dark nights of winter after a day of work this is perfect. | |||
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Ammoholic |
It's OK to salt if you do it a couple hours earlier. Makes a brine and will reabsorb back into the meat. Just don't do it 20-30 beforehand. Jesse Sic Semper Tyrannis | |||
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Waiting for Hachiko |
Bunch of Carnivores!  美しい犬 | |||
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eh-TEE-oh-clez |
My method is room temp meat, salt and pepper, smoking hot butter in a cat iron pan, 60 seconds first side, 60 seconds second side, pat of butter on top, 5 minutes into the top rack of the oven set to high broil, then out onto a cutting board wrapped in foil for 5 minute rest. | |||
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אַרְיֵה |
 הרחפת שלי מלאה בצלופחים | |||
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| This Space for Rent |
And the finished product. Ended up searing 5 minutes a side and resting for about 7 minutes. It turned out more towards medium but was very delicious. Complimented by my P220 Carry Elite and the 2017 SigForum coin recently won in a Karma. Happy New Year.  We will never know world peace, until three people can simultaneously look each other straight in the eye Liberals are like pussycats and Twitter is Trump's laser pointer to keep them busy while he takes care of business - Rey HRH. | |||
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quarter MOA visionary |
Reverse sear is in order. Put in oven at 225 until it gets to 115 degrees. Turn every 10 minutes ~ should take 30 min or so to get to temp. Pull out and sear in hot skillet one minute at a time until you have a nice crust. Pull off and enjoy. BTW I would normally do the same thing except on my Big Green Egg. I normally would only pan sear a Filet inside. YMMV | |||
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| Frangas non Flectes |
Ugeesta, that looks great. Crab legs and artichokes also! Style. You have it.
That's fair. ______________________________________________ “There are plenty of good reasons for fighting, but no good reason ever to hate without reservation, to imagine that God Almighty Himself hates with you, too.” | |||
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| Big Stack |
Thanks, I'll give that a try.
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Member |
Allow steak to reach room temp Turn oven as high as it will go and place cast iron skillet in oven and allow to come to temp Turn large stove eye on high Pull skillet and place on eye season steak oil, salt and pepper Place in skillet for about 3 min and then turn Throw a pat of garlic butter on top and put back in oven Finish in oven till it reaches medium rare to medium My version of Alton Brown https://www.google.com/amp/www...e-recipe-2131274.amp _____________________ "We're going to die. Some people are scared of dying. Never be afraid to die. Because you're born to die," Walter Breuning 114 years old | |||
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