Community Pick
Rib-Eye Steaks That are Superb
photo by Bob L.
- Ready In:
- 13mins
- Ingredients:
- 4
- Serves:
-
4-6
ingredients
- 32 ounces boneless rib eye steaks, 1 inch thick (4 steaks)
- 1 tablespoon freshly cracked black pepper, coarse
- 1 teaspoon granulated garlic powder (optional)
- 1 1⁄2 tablespoons kosher salt or 1 1/2 tablespoons coarse sea salt
directions
- Remove steaks from the refrigerator and let them sit for about 30 minutes to take the chill out of the meat.
- Now, coat both sides generously with coarse black pepper and granulated garlic powder.
- Heat an iron skillet or a heavy bottomed frying pan until very hot on high heat.
- For each steak, sprinkle onto the skillet, 3/4 teaspoon of coarse salt and allow salt to heat up for at least 1 minute.
- Place the steaks on the coarse salt and cook for 3 minutes; DO NOT DISTURB at all, DO NOT LOOK or even move the steaks.
- Turn the steaks over and cook for an additional 3 minutes; again DO NOT DISTURB at all.
- The cooking time of 6 minutes gives you a medium-rare steak; DO NOT OVERCOOK.
- If you desire to cook it to medium, then cook for an additional 30 seconds to 1 minute per side.
- Remove steaks to a plate, cover with foil and let rest for 5 minutes, so that all juices are absorbed by the meat.
- Scrape off any excess coarse pepper and salt if desired and discard.
- I prefer to slice the steaks on an angle about 1/4 inch to 3/8 inch thickness.
- Serve with freshly processed horseradish.
- NOTE; Make sure that the heat is on as HIGH as possible without burning at all times during cooking the steaks. This will vary depending on your cooktop.
- Do not use ordinary table salt.
- Beef Tenderloin steaks are also real great cooked in this manner. If using a steak thicker than 1 inch, add 1 extra minute per side for medium-rare.
Reviews
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I can't believe I actualy cooked steak! My hubby told me not to try to cook them, he would put them on the grill. But he laid down to take a nap, and I did them. They turned out just perfect. He said they were, and he is picky. LOL When he woke up he thought the house was on fire, it was so smokey. He also thought it was morning, he had slept so hard. thought I had cooked steak for breakfast. The steaks were great. I will be doing them all from now on. LOL
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My grandmother use to make steaks this way and I had forgotten about doing it this way until last night. As far as I'm concerned, this is the only way to do a rib eye. The steak was so full of flavor and so juicy. Make sure to open the doors and turn on the fans because it will fill the house with smoke, but oh so worth it. (My hood fan needed to be cleaned anyway!) My grandmother wasn't a great cook but she sure knew how to cook a steak! Thanks for posting this recipe, the memories and the great dinner! SECOND TIME: This time I fired up the gas bbq and placed my cast iron skillet on the grill. When the pan was hot, I sprinkled the salt on, waited a minute and threw the steaks on. All I can say is WOW WOW WOW!!! Cut into that steak and just rolled my eyes in delight. YES! It won't matter if it's pouring rain out the next time we want steak. We'll just fire up that bbq! Thank you again, Uncle Bill.
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Wonderful! I made my steak exactly as directed with lots of pepper, granulated garlic, and kosher salt. I rarely salt anything, but this was truly fantastic. I didn't brush any of the seasoning off and it was perfect - seared on the outside and juicy on the inside. Thanks Uncle Bill for a great keeper. Made for Alphabet Soup Tag.
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This was the best steak by far I have ever made I use some of the reviews to tweak the steak. I cooked it on the grill but in a cast iron skillet I was nervous because of how Brown it was getting but it only made it so much better I topped it off with a garlic butter thyme Rosemary sauce while it was sitting I cannot tell you how good this recipe was the flavor was out of this world
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RECIPE SUBMITTED BY
William Uncle Bill
Burnaby,, B.C.
I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%.
From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals.
I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ.
I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.