RECIPE: Cooking the Perfect Frenched Ribeye
There are many ways to cook a steak. Grilled, pan seared, broiled, reverse seared, sous vide, and they all have merit. This recipe will try and provide you with tools to prepare a delicious, and perfectly cooked steak.
INGREDIENTS
- 18oz Certified Angus Beef Frenched Ribeye Steak
- Corase Salt & Peper, to taste
PREPARATION
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An hour before you are planning to cook your steak, remove it from the fridge. Tempering the meat will allow it to cook more evenly.
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Pat dry with paper towels. Drying extra moisture from the surfaces allows the meat to caramelize more easily, creating those flavours that are synonymous with grilling.
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Season. The larger the steak, and the higher the fat content, the more seasoning you need. Underseasoning will do an injustice to such a beautiful steak. Season evenly with coarse salt and pepper on all sides. Diamond Crystal salt is my go to. It's coarse enough to pick up and season evenly, and delicate enough so that you can crush it between your fingers.
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Season early. With such a large steak, seasoning an hour or more before you cook, allows the salt to dissolve on the surface of the meat, form a brine, and then start to penetrate into the meat.
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Grill. Start with a cleaned grill surface and temperature that's set at high on one side, and low on the other. This will create two zones. A hot zone and a warm zone. Especially since this Ribeye is very thick, cooking it over very hot heat from start to finish can result in a very charred exterior, and undercooked interior.
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The Technique here is to start on the hot side for 4-5 minutes per side to form a char or crust. This will create maximum flavour. Then move the steak over to the warm side of the grill, to finish it slowly at a cooler temperature. I would definitely recommend doing a temperature check at this point. Take the steak off the grill and insert a probe thermometer into the side of the steak, not touching the bone, and take a reading. This will give you a sense of where you are at in the cooking process.
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Finish cooking the steak in the warm zone until the internal temperature reaches 125°F for medium rare, and 130°F for medium. Note that the steak will keep cooking as it rests, and will carry over at least 5-10 degrees.
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When you’ve reached your desired internal temperature, remove the steak from the grill, and keep warm, tenting very loosely with foil. I would wait at least 10 minutes before slicing. I can’t emphasize enough how important the resting period is. When resting any cooked meat, the goal is to retain as much of the juices in the meat. If you were to cut the steak without resting, all the juices inside the steak would end up on your cutting board. Seasoning, cooking temperature, cooking to the desired doneness, and resting are the critical points for success.
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To serve, carefully remove the bone by following its shape with a sharp knife, and slicing the meat across the grain. Platter with the grilled rapini and roasted cherry tomatoes. Drizzle with some really nice extra virgin olive oil and finishing salt.
Enjoy! And happy grilling…
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