Blowout Rib-Eye Recipe (2024)

You will need to tent foil over the steak so that the heat is reflected back at the meat. I also like to rest the steak on a rack over a platter. This way, not only do the juices gather in the platter below (to be used for a pan sauce or to spoon over the sliced steak), but also the crust on the bottom side of the meat doesn't become soggy from resting in the juices.

Not clear with Step 2... Is that 5-15 minutes per side or roasted without turning the rib eye?

Bone-in meat has more flavor.

This is the most awesome rib eye we've ever cooked. Didn't even get the expensive cut. Follow recipe to a tee and it comes out amazing. Do not tent. Follow recipe. It may not look cooked at the beginning but the final grilling finishes it off. Amazing. We call it the Bittman steak!!

http://cooking.nytimes.com/recipes/1017619-blue-butter
http://cooking.nytimes.com/recipes/1017620-creamed-spinach-sauce
http://cooking.nytimes.com/recipes/1017621-chile-chimichurri
http://cooking.nytimes.com/recipes/1017622-tomato-nam-prik
http://cooking.nytimes.com/recipes/1017623-bourbon-balsamic-syrup

The residual heat of the exterior will continue to cook the steak as it rests and the internal temperature will actually increase by 5 degrees or so.
The resting time will also allow the internal juices to redistribute evenly and the steak will be much juicier and more tender than if you had cut into it immediately after grilling.

For step 3, is the cover on the gas grill down? Thanks!

recipe calls for bone-in rib eye; butcher says it's either a rib eye steak (bone in) or rib-eye (boneless) but that there's no such thing as a bone-in rib-eye. You all have cooked it -- what do you get?
Thanks so much.

The bones are fun to chew on.

I understand the idea if redistributing juices, but I agree with MKS that if the steak is left to rest, it gets cold, or at best lukewarm. If tented, the steak gets steamed. Has anyone solved this problemof how to seeve a properly very warm steak? Would it work to cook it to about 90 degrees, rest it, so thst it gets up to about 100 in resudual heat, then quickly sear it at high temp to get the crust and serve immediately?

Consider cooking in oven to a higher internal temp and shortening sear on each side. I ended up cooking through a bit too much on each side to get internal temp to 130 after taking out of oven at 100. Pretty great though, especially with the creamed spinach sauce.

Where’s the how to on blue cheese butter? Yum

A huge rib-eye, cooked slowly then quickly – whether on a grill or in the oven – will yield perfectly cooked meat. The cost of the cut may seem like a lot to pay for a piece of meat, but if it’s local and well raised, with better flavor, texture and karma than cheaper commodity beef, it’s worth it for a table of four.You might think sauce is overkill with a rib-eye like this, but playing steakhouse chef means dreaming up the accompanying sauces that you would most like to see on the table

Perfect.

Not clear with Step 2... Is that 5-15 minutes per side or roasted without turning the rib eye?

recipe calls for bone-in rib eye; butcher says it's either a rib eye steak (bone in) or rib-eye (boneless) but that there's no such thing as a bone-in rib-eye. You all have cooked it -- what do you get?
Thanks so much.

Could someone please tell me what the fetish is for bone-in cuts of meat? Most recipes I see at NYT or other sites call for them but nobody has ever said why. I prefer boneless cuts.

For step 3, is the cover on the gas grill down? Thanks!

What are the other sauces shown in the picture?

This is the most awesome rib eye we've ever cooked. Didn't even get the expensive cut. Follow recipe to a tee and it comes out amazing. Do not tent. Follow recipe. It may not look cooked at the beginning but the final grilling finishes it off. Amazing. We call it the Bittman steak!!

When I let a steak rest fr 5-15 minutes it is cold when eaten. ???