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The title for this post is simple – Rib-Eye Steak. I was having my parents over for dinner and wanted to do something a little nicer. I do not eat as much red meat as I did as a kid. I am not sure what the literature and science really says about red meat. I find the information a bit in conflict. So my logic is that I eat less of eat but it is still a meaningful part of my diet.
Rib-Eye Steak
If you have good steak, you do not need to do much to it in the preparation to bring out its flavor. Red meat is so much more flavorful than chicken and stronger in its flavor. So the interesting contrast is that chicken is better to work with if you want to create flavor through your recipe. To enhance steak, flavor is added through some basic spices or maybe through a sauce that is topped on it.
In this case, I learned that one really needs to buy prime cuts of beef if you can afford it. I bought choice steaks and they were not as tender as their more expensive cousin. For the few times that I make steak, it would have been well worth it. I did not read the packaging closely when I bought it. This was fortunate because now I know for the future that it is well worth it to buy the higher grade. For those, like me, who are not familiar with all the grades and the differences in the various cuts of meats, this link provides good detail.
- 4 - Rib- eye Steaks
- 2 - 3 tablespoons Omaha Steaks Steak Seasoning
- 2 tablespoons grape seed oil
- Take the steaks out of the fridge and let them warm for 15 - 20 minutes.
- Meanwhile, heat your cast iron skillet on medium high heat.
- Add the oil and warm right until the smoking point.
- While the oil is heating, liberally apply the spice rub to both sides of the steaks.
- Once the oil is good and hot, add the steaks. Cook 2 - 3 minutes per side. You want to get a good sear.
- Take the cast iron skillet and place in a 325 degree oven and cook for another 6 - 8 minutes.
- After removing from the oven, let the steak rest for 5 minutes before serving.
- Serve and enjoy!
Since it has still been cold in Chicago, I used my cast iron skillet to cook the steaks. I love using my cast iron skillet. It creates such a great sear on the outside of the steak.
The cooking process is completed by taking the skillet and putting it directly in the oven. Using your oven helps one create a perfect internal temperature in the meat.
Serve and enjoy!
Dear Peter, this steak is cooked to perfection. There is nothing better than a juicy steak.
Thx so much Catherine.
Beautiful steak, Peter!! Awesome photos, as usual 🙂
Thx so much and thx for stopping by.
Your steak is cooked to absolute perfection!
Thx Nic.
Steak is always a hit in my home and yours looks fantastic, Peter. YUM!!
Thx so much Susie.
This is just perfect, Peter ! Exactly how I like my steak !
Thx so much Linda.
That is the perfect title because that is a beautiful piece of meat. Delicious
Didn’t need to say much with a quality piece of meat.