How to elevate your Ribeye
This lesson will show you how to take your pre-cut ribeye steaks and turn them into something a bit more elegant, closely resembling a nice prime rib.
Servings: 3
Calories:
Cost: USD15
Equipment
- Roaster
- Twine
- Aluminum Foil
Ingredients
- 3 1lb Ribeyes
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Onion Powder
- 1/8 teaspoon Salt
- 1/4 teaspoon Pepper
- 1/4 teaspoon Ground Coriander
Instructions
- Notice the great price on these ribeye steaks from the grocery store. I was wondering if I could somehow make these turn out similar to a nice prime rib. Please read below and see what i did to achieve a "Prime Rib-Like" steak.
- I took the three steaks out of their packet. Most likely, these three pieces were from the same larger cut. I lightly salted and peppered each of them on top and bottom.. I then stacked them one on top of the other as shown.
- I took some twine and starting at the top of the steaks, I slid the twine underneath the steaks.
- I secured the first tie towards the top of the steak and then continued to the next one.
- About midway down the steaks, I secured another wrap and tied it as shown.
- Down towards the bottom of the steaks, I wrapped the twine around one more time and securely pulled the last piece of twine tightly and secured with a knot.
- With the steaks securely fastened, I stood them up so that the fat side was facing me as shown.
- I then took my spices: Garlic Powder, Onion Powder, Pink Himilayan Salt (you can use regular salt too), black pepper and coriander and combined them.
- Generously rub the fatty side with the dry rub mix and coat well. Don't be afraid to get some down in between the steaks if you can.
- Wrap the steaks in aluminum foil and keep them standing upright with the fat side up facing you. Make sure to put them on a rack in your roaster vs. letting them sit on the bottom.
- Set your oven to 500 and let it pre-heat. Please make sure your oven is clean and free from any previous grease spills, etc. as this high heat will make it smoke if there's any thing on the bottom of the oven.
- Calculate how many pounds of meat you have and then multiply that by 5. Example: Your meat totals 3 pounds. You would multiply that by 5. That means 15 minutes. You should cook 3 pounds of meat for 15 minutes at 500 degrees. If you have 4 pounds, then 20 minutes at 500 degrees, etc. After your meat has cooked at this temperature and time, shut off your oven immediately and keep it closed for the next 90 minutes.
- Take the steaks out of the foil and let them rest for 10 minutes.
- Separate the steaks and they are ready to serve. They should be at a very nice medium rare at this point. If you like your steaks "more" done, then leave in for 2 hours and then follow previous instructions. Your outer steaks will be a bit more done than your interior steaks so please keep that in mind as well. I hope you try this recipe and enjoy it as much as we do! You can always serve it up with a nice Au Jus or Horseradish Sauce as well.
