By:chef ssentongo Geoffrey

How do I cook a perfect ribeye?

Certainly! Cooking a perfect ribeye steak is all about achieving a beautiful sear on the outside while keeping the inside juicy and tender. Here are a couple of methods you can try:

1. Pan-Seared Ribeye Steak:
   • Ingredients:
     • Ribeye steak
     • Flaky sea salt
     • Freshly ground black pepper
     • Butter (about 1 3/4 oz)
     • 2 sprigs of thyme
     • 1 garlic clove (bashed with the skin left on)
   • Steps:
     1. Remove the steak from the fridge at least half an hour before cooking to allow it to come to room temperature.
     2. Season the steak generously with salt and pepper on both sides.
     3. Heat a large cast-iron pan on the stove over medium-high heat.
     4. Add the steak and cook for 2 minutes per side to brown.
     5. Place the pan in the oven and roast for 11-14 minutes (adjust time based on desired doneness).
     6. Immediately remove the steak from the pan and let it rest.
     7. Top the steak with a pat of butter, and loosely tent it with foil¹².
2. Grilled Ribeye Steak:
   • Ingredients:
     • Ribeye steak
     • Your favorite steak rub or seasoning
   • Steps:
     1. Preheat your grill to high heat.
     2. Season the steak on all sides with your chosen rub.
     3. Put the steaks on the grill and cook for 4-6 minutes on each side for medium-rare (adjust time for desired doneness).
     4. Remove the steaks and let them rest for 5-10 minutes before serving

Tell me more about the reverse sear method.

The reverse sear method is a fantastic technique for cooking steaks, especially thicker cuts like ribeye. Here’s how it works:

1. What is Reverse Searing?
   • Unlike the traditional searing method (where you sear the steak first and then finish it in the oven), reverse searing flips the order.
   • In reverse searing:
     • You start by slow-cooking the steak in the oven at a low temperature until it reaches the desired internal temperature.
     • Then, you finish it off with a quick sear in a hot pan or on the grill to develop a flavorful crust.
2. Steps for Reverse Searing:
   • Ingredients:
     • Ribeye steak
     • Salt and pepper
     • Olive oil or butter
   • Method:
     1. Season the Steak: Season the ribeye generously with salt and pepper.
     2. Low and Slow in the Oven:
        • Preheat your oven to around 250°F (120°C).
        • Place the seasoned steak on a wire rack over a baking sheet (to allow air circulation).
        • Slow-cook the steak until it reaches an internal temperature of about 10°F (5.5°C) below your desired doneness. Use a meat thermometer to check.
        • For medium-rare, aim for an internal temperature of 125°F (52°C).
     3. Rest the Steak:
        • Remove the steak from the oven and let it rest for about 10 minutes. This allows the juices to redistribute.
     4. Sear It Hot:
        • Heat a cast-iron skillet or grill over high heat.
        • Add a bit of olive oil or butter to the pan.
        • Sear the steak for about 1-2 minutes per side until you achieve a beautiful crust.
     5. Serve and Enjoy:
        • Let the steak rest for a few more minutes before slicing.
        • Serve it up and savor the juicy, perfectly cooked ribeye!
3. Why Reverse Sear?
   • Even Cooking: Reverse searing ensures even cooking throughout the steak.
   • Better Control: You have better control over the internal temperature, resulting in a consistent doneness.
   • Crispy Crust: The final sear gives you that mouthwatering crust without overcooking the center.

Tell me more about sous-vide cooking.

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Certainly! Sous vide (French for “under vacuum”) is a cooking technique where food is vacuum-sealed in bags and slowly cooked in a precisely regulated water bath. Here’s how it works:

1. Precision Cooking:
   • You seal the food (such as steak, chicken, vegetables, or eggs) in a bag.
   • Then, you immerse the bag in a water bath set to a specific temperature using an immersion circulator.
   • The circulator maintains that exact temperature, ensuring even cooking.
2. No Overcooking:
   • Unlike traditional methods, sous vide eliminates the risk of overcooking.
   • The water temperature equals the food’s temperature—no hotter.
   • Perfectly cooked results every time!
3. Patience Required:
   • It takes longer (about an hour for a steak), but the outcome is worth it.
   • Imagine a flawlessly cooked ribeye with no guesswork! 🥩🔥

Certainly! Dry-aging steaks is a fascinating process that enhances flavor and tenderness. Here’s what you need to know:

1. What Is Dry-Aging?
   • Dry-aging involves aging beef in controlled conditions (temperature, humidity, and airspeed) to improve its quality.
   • Whole sub-primals (large cuts with bones and fat caps) are aged uncovered for weeks or months.
   • Enzymes break down fibers, resulting in tender, flavorful meat.
2. Home Dry-Aging:
   • Professionals use sub-primals, but individual steaks at home don’t benefit much.
   • Blind taste tests showed no improvement within the first week of individual steak aging.
   • However, whole sub-primals can be aged successfully at home.
3. The Process:
   • Start with prime-grade beef (bone-in, fat-cap-intact).
   • Age it in various ways (temperature, humidity, and time) to find what works best.
   • The result? Steaks better than gourmet supermarket cuts!

Remember, patience and controlled conditions are key to achieving that perfect dry-aged steak! 😊

Give it a try, and bon appétit! 

Give it a try, and you’ll be amazed at the results!

Remember, ribeye steaks are best cooked to at least medium-rare to allow the fat to render down and flavor the meat. Enjoy your perfectly cooked ribeye!