How do you cook a ribeye steak?

sous vide is not fucking high temperatures, dipshit. jesus christ you left coast idiots are really living in your own scienceless world.

In a flaming hot cast iron pan with a bit of oil, a slab of butter, and the herb of your choice (I like Thyme).

Small ribeye, reverse seared and grill finished.

I agree with the reverse sear method, but in order for it to work you have to actually "sear" the meat.

char broiling is in fact the malliard process in action, sorry you didn't see that. Burning shit tastes like burnt garbage.

>not just making an herbed compound butter and topping the steak with a pat of it after cooking

nice
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google.ca/#safe=off&q=ramsay making a steak&kpvalbx=1

It's not bait, dipshit, it's the truth. That's a seared steak. Don't you cook shit on a grill?

That, too, would work. The results are basically the same either way.

>That's a seared steak

Ummmm, no.

then eat your own fucking shit and leave us out of it. You don't char a steak, you sear it.

>black around the edges
>no grill marks
>meat is just grey over 90% of the surface
That's not very seared to be honest

also
>charred black pepper
put the pepper on once it's finished you dunce

then don't eat it. congrats. That was a delicious rare steak with all the savoury and umami flavours of a seared steak. You seem to think otherwise. I honestly pissed way too much time into you at this point.

You fucking people are just suffering human filth that need to complain about everything. Like the widow next door that needs to find fault in everything because they're suffering before they die. I'm going to go make a burger, it might not be seared!

Honestly, I forgot to laugh at you sad mongrels. That job is done.

I'd be darned disappointed if I got served that steak
Why don't you serve yourself at a higher standard

honestly reverse sear is a meme if your steak is less than 2 inches thick. better to just cook it the whole time in the pan in that case.

I keep forgetting not to engage with the trailer park when I'm drunk. Stop fucking your sister, bro.

My sister's roast beef probably tastes better than that sad excuse for a steak friendo
Try again

SEASON
OLIVE OIL
HOT PAN
BUTTER
BASTE
DONE

You and your sister's roast beef.

>OLIVE OIL

Wrong again, kiddo.

First post got it right.

I prefer the constant flip method with a heavy cast iron grill press in addition.

Also use coarse kosher salt and freshly ground black pepper.

Here's how I do it and I eat a ribeye steak every night. Pan seared is the best method.

To have a good steak you need to start with a good piece of meat. Find out where to get quality meat local to you.

Get a double steak unless you like your steak well done. It's impossible to get a proper sear without overcooking a thin steak

You'll need a large cast iron skillet and grill press that have been properly seasoned. Lodge is the gold standard but vintage pieces such as Wagner or Griswold are preferred.

Remove steak from packaging dry both sides and Pat coarse kosher salt and black pepper on both sides. You can add a very light coat of vegetable oil to both sides to promote adhesion. Let steak rest until it is at room temp or close to it.

Heat skillet up to medium high with the grill press resting in the bottom. This takes a decent amount of time due to the nature of cast Iron cookware.

Slap the steak on the skillet and place the grill press on top . Flip every minute.

When the steak hits 145 degrees place some rosemary and garlic in the skillet melt some unsalted butter and baste the steak with the flavored garlic rosemary butter.

Remove steak and let rest for 5 min at least and garnish with the rosemary and garlic.

You can substitute the kosher salt and black pepper for steak seasoning if you want thicker crust. Montreal steak spice is a good first steak spice.

no one cares.

hey calm down man, calm down. your steak looks like a pork chop is all, and it's not seared at all, and it looks terrible, that's all. dude chill.

If there's no color there's no flavor

That looks like it tastes like rubber.

>putting pepper on before cooking
retard alert

eating ribeye everyday is not healthy

boil in milk. for at least an hour. add lots of salt. serve with ketchup and pickle relish.

>porterhouse

Why did you by such expensive cut of meat when you don't even know how to cook?

You stupid assholes have it figured out. Talk to your friends about it. I love watching you nit picking fuck ups and your desire to be 'right'. You're the miserable humanity that oozes around the planet.

I make food, you can't make.

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>how do I big chunks of peppercorn

I know you like finely pre-ground gray garbage in the big plastic container, but u a rotard gaydumb

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even BPA-free plastics bags leach chemicals with EA (estrogen activity) even without added stress like a hot water bath, east coast science god rational skeptic angry internet boy

go let off some steam on a christian youtube video's comment section. rep my nibba bill nye

funny bait, 7/10

You're like that asshole who bitches about background radiation when a coal plant is dumping rems right in your face.

are you an emotional cripple? I really can't tell what you want.

You know BPA is on receipts from grocery stores, fast food joints. It's everywhere. It lives on your skin. It's going to git you sucka.

youtube.com/watch?v=BWNQTqMkezc

You know that fucking tofu is an estrogen antagonist I assume? Why do you even jibber about this shit when it's serum level nonsense.

Boil it, don't forget to salt the water

>putting butter in the pan first
Stick to making video games.

I thought this too for the longest time but it honestly tastes better if you put it on first.

I've eaten and cooked more steak in my life than you have and it's given me a lot of opportunities to experiment

My family has been farming and eating a similiar diet for generations and the men have all lived past 90

Eggs raw milk and steak everyday. Everything gets cooked in clarified butter.

Why the fuck not?

Clarified butter, render the fat from the steak or vegetable oil all work.

Shut the fuck up because you don't know what you're talking about.

this thread really drew out the basement of humanity. You people need to skulk back to your screwed up living arrangements and slowly rot there in peace. Leave normality alone.

1. buy decent steak
2. let steak come to room temp
3. got a charcoal grill?
4. if not put your oven on broil
5. sprinkle with kosher salt
6. you can toss it in a very hot cast iron pan if you'd like
7. otherwise make a foil paper boat and put the steak in that
8. under the broiler for maybe 4 minutes a side
9. let it REST for 5 minutes
10. that's about it

a bit of salt and pepper rubbed into steak. charcoal grill; direct heat. 5-7 minutes a side for rare/med. rare. ribeyes are the easiest cut to cook because they're naturally flavorful, very hard to fuck up

>It's impossible to get a proper sear without overcooking a thin steak
No it isn't. Your pan just isn't hot enough. Use an outdoor "turkey fryer" burner and cast iron. I do blackened ribyeyes on 700+F cast iron. The outside sears (and I mean deep mahogany tan sear) in 15 seconds per side.

>
>it's for lubrication more than anything
Don't do it. Adding fat to the sous-vide bag does nothing except leach out fat soluble flavor. Add the fat at or after the sear.

t. sous-vide fag that has done blind taste tests. Seriously, don't add fat to the sous vide bag.