Saturday, June 7, 2008

The Perfect Ribeye

I've been trying to master it since I saw Gordon Ramsay's video. After a little practice, and a better understanding of how basting works, I think I've got it down.

Don't be fooled by the video's title; it takes far longer than one minute to cook, more like 8-9 minutes.

Pour a tablespoon or so of olive oil into the pan. Turn the heat up to medium or just beyond medium, depending on your stove. Let the heat build up for a good minute or two.

Drop the ribeye on the pan (don't forget to season both sides with salt and ground black pepper), and listen for the sizzle. Brown each side for one minute. Then, cook one side for about three minutes. Now drop the butter in the pan, about 2 and 1/2 tablespoons (just cut it like Ramsay does in the video), along with the rosemary and crushed garlic. Swish around the butter and oil, and baste the meat every thirty seconds or so. After about one minute, pick up the rosemary and garlic and place it on top of the steak so it doesn't burn. Continue for another three minutes. Flip the steak again, and cook and baste for another minute or so. Check the temp, it should be about medium rare (130 deg. F).

Very juicy, very delicious.

Also, I think the distinction between prime and choice is pretty overrated, at least to my untrained eye. At A.J.'s, the prime cuts were larger, but only slightly more marbled than the choice cuts. The steak I picked was both thick and lusciously marbled, and about $12 less than its prime equivalent.

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