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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (235g) Recipe makes 4 servings |
||
| Calories 625 | ||
| Calories from Fat 450 | (72%) | |
| Amount Per Serving | %DV | |
| Total Fat 50.1g | 77% | |
| Saturated Fat 20.4g | 102% | |
| Monounsaturated Fat 21.7g | ||
| Polyunsaturated Fat 1.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 154mg | 51% | |
| Sodium 2743mg | 114% | |
| Potassium 712mg | 20% | |
| Total Carbohydrate 1.0g | 0% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 0.0g | ||
| Protein 39.9g | 79% | |
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Rib-Eye Steaks That are Superb
By: William (Uncle Bill) Anatooskin
Apr 17, 2006
I saw this recipe on the Food Network and tried to write it down as closely as I can recall. Very simple to make and quick. I therefore did some experimenting and came up with, I am sure, the same method for cooking the Rib-Eye Steaks. These are the best steaks that I have made and I have made many others. Tender, succulent and so tasty.
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 coarse sea salt
Directions
1
Remove steaks from the refrigerator and let them sit for about 30 minutes to take the chill out of the meat.2
Now, coat both sides generously with coarse black pepper and granulated garlic powder.3
Heat an iron skillet or a heavy bottomed frying pan until very hot on high heat.4
For each steak, sprinkle onto the skillet, 3/4 teaspoon of coarse salt and allow salt to heat up for at least 1 minute.5
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.6
Turn the steaks over and cook for an additional 3 minutes; again DO NOT DISTURB at all.7
The cooking time of 6 minutes gives you a medium-rare steak; DO NOT OVERCOOK.8
If you desire to cook it to medium, then cook for an additional 30 seconds to 1 minute per side.9
Remove steaks to a plate, cover with foil and let rest for 5 minutes, so that all juices are absorbed by the meat.10
Scrape off any excess coarse pepper and salt if desired and discard.11
I prefer to slice the steaks on an angle about 1/4 inch to 3/8 inch thickness.12
Serve with freshly processed horseradish.13
NOTE; Make sure that the heat is on HIGH at all times during cooking the steaks.14
Do not use ordinary table salt.15
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.
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Featured Reviews for This Recipe
From: cocoholic kitty
On Aug 18, 2008
Superb. I am sorry about some bad reviews this recipe got. The steak was tender and full of flavour. It didnt taste too salty at all. The grill HAS to be smoking hot and so does the salt, that way the grill pan or skillet will dry up any liquid coming out of the steak preventing the salt from dissolving completely and ending up coating the meat. When I finished cooking my steak there was still most of the salt on the bottom of the pan. I hope this helps.
From: Chattes
On Jul 5, 2008
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.
From: Loves2Teach
On Sep 16, 2006
I am sorry for my low review, but there was just too much salt! We had to wash our steaks before we could eat them (and I love salt). Felt like they tasted okay, but it just didn't wow me. Dh had to go back and cook his steak for even longer because after the 6-7 minutes I cooked them, his was raw. Next time I would cut the salt in 1/2 at least. Sorry!
From: Karen From Colorado
On Sep 13, 2007
Sorry, but I did not care for this at all. The steaks where way too salty even after brushing as much away as I could. My kitchen was filled with smoke, and by the time I got my steak to medium (I like my steak pink, but not bleeding), the salt was burnt into the meat on the outside even with the heat at medium rather then high. If I can't grill it, I will broil it, but never again will I allow a nice steak to touch a frying pan. Sorry Uncle Bill.
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