[boa808]

Hey guys, I just got myself some USDA prime beef ribeye steaks at costco and was wondering if anyone could tell me how they'd cook it. If I had a grill, I'd slap those steaks on the grill and there's that, but unfortunately I don't have a grill. This is my first time getting prime grade meat, so I don't really know what to do with it. Any ideas or suggestions would be great.

[badboy yardy]

it's not that hard to cook a rib-eye. i think the one of the basic tips is to have a really hot pan. if you use a stove, put the heat on max. this is basically to sear the steak, which is the most important technique to cook a great steak.

as for cooking it. here's a good youtube video with Gordon Ramsay (Hell's Kitchen)

http://www.youtube.com/watch?v=HzrofOTI5o8

for the first attempt, i wouldn't mess with so much butter though.

[kinetic]

season the steak with salt and ground pepper. Sear each side for 2 mins on a really hot cast iron skillet. You can choose to cover the steak or not. At the same time, pre-heat oven for 425-450. After searing, place steak in a pan in oven for 9-10 mins. This should result in medium rare, but again, depends on thickness of steak. Afterwards, I like putting a little more pepper on the steak, as heat kills the pepper flavor.

I hope that you chose a nicely marbled piece. I do go to Costco and see Prime Rib Eye steaks, but sometimes I'm not too happy about the quality they have out.

[watcher]

season the steak with salt and ground pepper. Sear each side for 2 mins on a really hot cast iron skillet. You can choose to cover the steak or not. At the same time, pre-heat oven for 425-450. After searing, place steak in a pan in oven for 9-10 mins. This should result in medium rare, but again, depends on thickness of steak. Afterwards, I like putting a little more pepper on the steak, as heat kills the pepper flavor.

I hope that you chose a nicely marbled piece. I do go to Costco and see Prime Rib Eye steaks, but sometimes I'm not too happy about the quality they have out.

you can also use the leftovers stuck on the pan to make a nice sauce for the steak. after you remove the meat and let it rest, place the pan back on the stove on medium-high heat. pour in half a cup of white wine [dry] and let it reduce a little bit as it soaks in the leftover scraps in the pan. then pour in about 1.5~2 cups of beef stock, and reduce that to half. pour it over your steak or even your mash potatoes [if you didn't make a seperate gravy for it].

** careful pouring any alcohol into the pan. when pouring the wine, pour it with the pan away from the fire.

[dahanizzle]

one small tip - make sure to have your steak at room temp.. if you take it directly from the fridge and cook it, the cooking time will be off so the outside may be burned charred and the inside still cold

[xm1chelle]

make sure that you cut your steak after it cools to a certain degree...if you cut it when it's super hot, all the juices will escape from the meat

[Azn Drifto]

Dont overcook it, and season it with some salt and pepper, hmmm it just makes me drool when i see it

[justwildbeat]

It definitely helps to have the steak at room temp as another poster mentioned. If you like to add some different flavors to your meal you can use this warming up period to marinate the meat. When your ready to cook have the pan at high heat and cook to your preference. I also like to let the meat rest on a warm plate (covered) for a few mins before digging in.

[dot1q]

^ IMHO, steak is best seasoned with just salt and pepper. A large 24+ ounce Angus Porterhouse and a jar of A1. Heaven~

[nenusa]

^ IMHO, steak is best seasoned with just salt and pepper. A large 24+ ounce Angus Porterhouse and a jar of A1. Heaven~

yes, heaven indeed! S&P plus drizzle some EVOO (extra virgin olive oil). it makes a lot of difference....

btw, anyone of you here tried Tean's Gourmet Crispy Prawn Chilli?

[boa808]

season the steak with salt and ground pepper. Sear each side for 2 mins on a really hot cast iron skillet. You can choose to cover the steak or not. At the same time, pre-heat oven for 425-450. After searing, place steak in a pan in oven for 9-10 mins. This should result in medium rare, but again, depends on thickness of steak. Afterwards, I like putting a little more pepper on the steak, as heat kills the pepper flavor.

I hope that you chose a nicely marbled piece. I do go to Costco and see Prime Rib Eye steaks, but sometimes I'm not too happy about the quality they have out.

Sweet, only problem is that I dont have a cast iron skillet.. just a regular skillet? I dunno.. but is it safe to put a "regular skillet" in the oven at that temperature?

[tlydia]

^ IMHO, steak is best seasoned with just salt and pepper. A large 24+ ounce Angus Porterhouse and a jar of A1. Heaven~

Yep, that's the best way to season a steak. But I prefer a large ribeye with A1 mixed with tobasco sauce.

yes, heaven indeed! S&P plus drizzle some EVOO (extra virgin olive oil). it makes a lot of difference....

btw, anyone of you here tried Tean's Gourmet Crispy Prawn Chilli?

I tried EVVo but somehow, the pan would get real smoky. So I use olive oil with a tbsp of butter.

Sweet, only problem is that I dont have a cast iron skillet.. just a regular skillet? I dunno.. but is it safe to put a "regular skillet" in the oven at that temperature?

I don't use a cast iron pan. I use my caphalon nonstick pan. I think you can use a regular skillet but don't take my words for it.

[KenG69]

I wish my local Costco had USDA Prime beef - their cuts are all pretty mediocre.

I actually do use EVOO to do pan searing (then finish in the oven); I use Monini which seems to hold up well - I would suggest something other than a non-stick pan, very hard to get a crust using a non-stick pan

[tlydia]

I wish my local Costco had USDA Prime beef - their cuts are all pretty mediocre.

I actually do use EVOO to do pan searing (then finish in the oven); I use Monini which seems to hold up well - I would suggest something other than a non-stick pan, very hard to get a crust using a non-stick pan

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I use Bertolli olive oil because the EVOO will get my pan all smoky since I have stove on hi heat. And the butter gives it a little flavor. Instead of going to Costco, why not go to your local butcher's for USDA Prime beef?

[watcher]

I use Bertolli olive oil because the EVOO will get my pan all smoky since I have stove on hi heat. And the butter gives it a little flavor. Instead of going to Costco, why not go to your local butcher's for USDA Prime beef?

local butcher costs up to 2x more than costco sometimes, 3x more. but i can say the meat quality is much different. is it worth 2~3x more? ionno... up to the person to decide...

[tlydia]

local butcher costs up to 2x more than costco sometimes, 3x more. but i can say the meat quality is much different. is it worth 2~3x more? ionno... up to the person to decide...

Yes, the quality is so much different. I prefer the meat from my local butcher because his meat have less fat and are of better quality. I'm lucky to have been going to the same butcher for the longest time so I get discounts, not really needing to worry about the cost.

[watcher]

Yes, the quality is so much different. I prefer the meat from my local butcher because his meat have less fat and are of better quality. I'm lucky to have been going to the same butcher for the longest time so I get discounts, not really needing to worry about the cost.

meat prices in texas might be cheaper. i pay around 21~25/lb for the good stuff, and this isn't even the highest quality. the more expensive ones are those that have been aged quite longer.

[tlydia]

meat prices in texas might be cheaper. i pay around 21~25/lb for the good stuff, and this isn't even the highest quality. the more expensive ones are those that have been aged quite longer.

Times like this, it really does have its benefits living in Houston. Meat is pretty cheap and the quality is good. I betcha it sucks to live in L.A. huh

[watcher]

Times like this, it really does have its benefits living in Houston. Meat is pretty cheap and the quality is good. I betcha it sucks to live in L.A. huh

one does not live by beef alone. the dining options in LA are endless.