Just got a nice ribeye steak in the fridge. . .

[Kich867]

Originally Posted by GinnasP99 [You must be logged in to view images. Log in or Register.]

Kich I've seen that method done with sous vide. Supposedly comes out very consistent throughout the entire steak.

Ah! Sous vide is something I'd also like to try at some point. My instinct is always just to cook shit in a pan, I like to be involved and active in the process haha.

[indiscriminate_hater]

Throw it in a pot of water, add some veggies and salt, baby you got a stew going

[Kich867]

Originally Posted by indiscriminate_hater [You must be logged in to view images. Log in or Register.]

Throw it in a pot of water, add some veggies and salt, baby you got a stew going

I've been getting into buy whole chickens lately. Disassemble, roast the carcass for a bit, toss it in the slow cooker with carrots, onions, celery, pepper, some other shit, let that go for like 18-24 hours. You get hella chicken stock out of it.

Then later, take chicken thighs, deskin them, toss skin in the pan to let it render. Use the chicken skin oil to lightly cook the thighs in (just the outside), use that and the chicken stock to make soup. Pour the oil into the pot that shits mad chickeny.

You sorta have to find and grab the bones out of the soup later but its not that hard and that shit comes out ridic.

The only real problem is that doing all of that takes awhile, but I've gotten pretty decent at carving chickens up. And you get food for like the entire week and its way cheaper than buying that shit individually.

[Knuckle]

Originally Posted by LazyHydras [You must be logged in to view images. Log in or Register.]

How would you cook it if you were me? I can use a natural gas grill or a cast-iron skillet. Or the oven, I guess, but why would you do a steak in the oven? idk

Sear all 6 sides 1 minute on stovetop pan on high heat, then broil for about 10-12minutes. Take some fresh butter just a thin slice and let it soak on the steak for about 3-5min after it comes out of the oven in a little foil tent/sauna.

[LazyHydras]

Originally Posted by Knuckle [You must be logged in to view images. Log in or Register.]

Sear all 6 sides 1 minute on stovetop pan on high heat, then broil for about 10-12minutes. Take some fresh butter just a thin slice and let it soak on the steak for about 3-5min after it comes out of the oven in a little foil tent/sauna.

In terms of a simplicity to effectiveness ratio. . . I think we found a winner.

[Lune]

Originally Posted by LazyHydras [You must be logged in to view images. Log in or Register.]

In terms of a simplicity to effectiveness ratio. . . I think we found a winner.

You have the right idea.

It's a ribeye. Stick it on a grill and cook it, it'll turn out great. All these people posting about globbing butter onto it lol

[LazyHydras]

Originally Posted by Lune [You must be logged in to view images. Log in or Register.]

You have the right idea.

It's a ribeye. Stick it on a grill and cook it, it'll turn out great. All these people posting about globbing butter onto it lol

Yea, this is what I was thinking. You pay good money for a ribeye because it is up there as one of the best steaks. You don't need to mess with it too much.

[Kich867]

Originally Posted by LazyHydras [You must be logged in to view images. Log in or Register.]

Yea, this is what I was thinking. You pay good money for a ribeye because it is up there as one of the best steaks. You don't need to mess with it too much.

Solid seasoning of salt and pepper is a minimum, but the difference between a really well made steak and a steak with the bare minimum is a significant difference in experience.

If you properly make a ribeye that shit stops you in your tracks with how fucking good it is.

[Knuckle]

Originally Posted by Lune [You must be logged in to view images. Log in or Register.]

You have the right idea.

It's a ribeye. Stick it on a grill and cook it, it'll turn out great. All these people posting about globbing butter onto it lol

A sliver of butter is pretty much just icing on the cake , that's about as minimal a marinade as you can get, and have never felt like it negatively impacted the steak, especially if your adding it after cooking to prevent the burnt butter smell.

[Lune]

Originally Posted by Knuckle [You must be logged in to view images. Log in or Register.]

A sliver of butter is pretty much just icing on the cake , that's about as minimal a marinade as you can get, and have never felt like it negatively impacted the steak, especially if your adding it after cooking to prevent the burnt butter smell.

Just a matter of personal taste I guess. I've just never personally liked butter on steak.